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slow cooker stuffed shells

Slow Cooker Stuffed Shells

This Slow Cooker Stuffed Shells recipe is a delightful, hands-off way to enjoy a comforting Italian dish.
The creamy ricotta filling combined with the rich marinara sauce makes for a deliciously satisfying meal. You’ll love the convenience and taste of this hearty pasta dish!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 361 kcal

Ingredients
  

For the Shells:

  • 1 box 12 oz jumbo pasta shells
  • 1 container 15 oz ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cups fresh spinach chopped (or 1 cup frozen spinach, thawed and drained)
  • 2 cloves garlic minced
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
  • Salt and pepper to taste

For the Sauce:

  • 1 jar 24 oz marinara sauce
  • ½ cup water

Instructions
 

  • Prepare the Shells:
    Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • Prepare the Filling:
    In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, egg, chopped spinach, minced garlic, basil, parsley, salt, and pepper. Mix until well combined.
  • Stuff the Shells:
    Using a spoon, fill each cooked pasta shell with the ricotta mixture. Be generous but ensure the filling is evenly distributed among the shells.
  • Prepare the Slow Cooker:
    Spread about 1/2 cup of marinara sauce on the bottom of the slow cooker to prevent sticking.
    Place the stuffed shells in a single layer in the slow cooker. You may need to layer them slightly, depending on the size of your slow cooker.
  • Add the Sauce:
    Pour the remaining marinara sauce evenly over the stuffed shells. Add 1/2 cup of water to the marinara sauce jar, shake to mix, and pour over the shells to ensure they are well covered.
  • Cook:
    Cover the slow cooker and cook on low for 3-4 hours, or until the shells are tender and heated through.
  • Add Final Cheese:
    About 15 minutes before serving, sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the shells. Cover and cook until the cheese is melted and bubbly.
  • Serve:
    Carefully remove the stuffed shells from the slow cooker using a large spoon or spatula. Serve hot, garnished with additional fresh basil or parsley if desired.

Notes

  • Pasta: Don’t overcook the pasta shells initially; they should be just al dente since they will cook further in the slow cooker.
  • Filling: For a smoother filling, blend the ricotta cheese mixture in a food processor before stuffing the shells.
  • Layering: If you need to layer the shells in the slow cooker, add a little sauce between the layers to prevent them from sticking together.
  • Spinach: If using frozen spinach, ensure it is well-drained to avoid excess moisture in the filling.
  • Cheese: Feel free to experiment with different cheeses like Asiago or Fontina for a unique flavor.
Keyword Slow Cooker Stuffed Shells