Slow Cooker Stuffed Shells

Directions

1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. In a large bowl, combine ricotta, 1 cup of mozzarella, ½ cup of Parmesan, chopped spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and well combined.
3. Spoon the ricotta mixture into each pasta shell, filling generously.
4. Spray the inside of a slow cooker with non-stick cooking spray. Spread a thin layer of marinara sauce on the bottom to prevent sticking.
5. Place the filled shells in the slow cooker in a single layer. Pour the remaining marinara sauce evenly over the shells. Add ½ cup of water to keep the sauce from becoming too thick during cooking.
6. Cover and cook on low for 2–3 hours, or until the sauce is bubbly and the cheese is melted.
7. About 15 minutes before serving, sprinkle the remaining mozzarella and Parmesan on top, cover again, and let it melt.
8. Serve hot, garnished with fresh basil or parsley if desired.

Recipe Details

Prep Time: 25 minutes
Cook Time: 2–3 hours
Total Time: 2 hours 25 minutes – 3 hours 25 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Add cooked Italian sausage or ground beef to the cheese mixture for a meaty version.
• Use roasted vegetables like zucchini or bell peppers inside the shells for a vegetarian twist.
• Swap marinara sauce for Alfredo sauce for a creamy variation.
• For a gluten-free version, use gluten-free jumbo shells.

Serving Suggestions