Description
Creamy Italian-style Slow Cooker Stuffed Shells blend ricotta, spinach, and melted cheese into a comforting Mediterranean masterpiece. Rich pasta pockets deliver hearty flavor that welcomes hungry families around the dinner table with delicious simplicity.
Ingredients
Scale
Main Ingredients:
- 1 box (12 ounces / 340 grams) jumbo pasta shells
- 1 container (15 ounces / 425 grams) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 cups fresh spinach (chopped)
- 1 jar (24 ounces / 680 grams) marinara sauce
Cheese and Dairy:
- 1/2 cup grated Parmesan cheese
- 1 large egg
Herbs and Seasonings:
- 2 cloves garlic (minced)
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
- 1/2 cup water
Instructions
- Gently boil jumbo pasta shells in salted water until just tender, approximately 8-9 minutes. Drain and allow to cool slightly, preventing overcooking.
- Create a creamy filling by whisking ricotta, mozzarella, Parmesan, egg, chopped spinach, garlic, basil, parsley, salt, and pepper until smooth and well-integrated.
- Generously stuff each shell with the prepared mixture, ensuring even distribution and avoiding overfilling.
- Prepare the slow cooker by spreading a thin layer of marinara sauce across the bottom to prevent sticking and potential burning.
- Arrange stuffed shells carefully in a single layer, slightly overlapping if necessary to maximize space within the slow cooker.
- Pour remaining marinara sauce over shells, then rinse sauce jar with water and drizzle liquid to ensure complete shell coverage and moisture.
- Set slow cooker to low temperature and cook for 3-4 hours, maintaining consistent heat around 200°F until shells become tender and filling is heated thoroughly.
- During final 15 minutes of cooking, sprinkle additional mozzarella across the top, allowing cheese to melt and create a golden, bubbling surface.
- Delicately transfer shells to serving dish using a large slotted spoon, preserving structural integrity. Garnish with fresh herbs and serve immediately while warm.
Notes
- Lightly coat shells with olive oil after cooking to stop them from clumping together during cooling and stuffing.
- Squeeze excess moisture from chopped spinach using a clean kitchen towel to avoid watery filling and maintain shell structure.
- Replace ricotta with cottage cheese for a lower-fat alternative that still provides creamy texture and protein.
- Use gluten-free jumbo pasta shells and verify marinara sauce ingredients to make this recipe celiac-friendly.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg