There’s nothing like coming home to a hearty, homemade dish that practically cooks itself. These Crockpot Stuffed Shells are filled to the brim with a creamy cheese and spinach mix that gets bubbly and golden in the slow cooker. It’s an effortless way to delight in cheesy pasta at its best—no boiling required.

• Cuisine: Italian
• Prep Time: 15 minutes
• Cook Time: 3-4 hours on high or 5-6 hours on low
• Total Time: Approximately 4-6 hours
• Servings: 6-8

Why You’ll Love This Recipe

• No need to pre-cook the pasta, saving you time and effort.
• Perfectly melty cheese filling with a hint of spinach for extra nutrition.
• Adjustable seasoning options to suit your taste.
• Hands-free cooking that allows you to step away as it simmers to perfection.

Ingredients

• 3 cups ricotta cheese: Provides a creamy base for the filling. If unavailable, substitute with cottage cheese.
• 6 ounces baby spinach (steamed, drained, and squeezed dry): Adds nutrition and freshness. Makes sure to remove excess moisture to prevent soggy filling.
• 2 cups mozzarella cheese (shredded & divided): Melts beautifully, giving the dish its gooey, satisfying texture.
• ½ cup Parmesan cheese (grated, divided): Adds a sharp flavor accent. Can be replaced with Asiago if necessary.
• 2 eggs (lightly beaten): Used to bind the filling together, ensuring it holds within the shells during cooking.
• 1 teaspoon Italian seasoning: Provides aromatic depth; make your own blend with oregano, basil, and thyme if needed.
• 1 teaspoon kosher salt: Enhances overall flavor balance.
• ½ teaspoon onion powder: Infuses a subtle savory note; replace with minced onions for a fresher taste.
• ½ teaspoon garlic powder: Adds a mellow garlic flavor without the raw bite.
• ½ teaspoon black pepper: Offers gentle heat and enhances overall flavor.
• 28 jumbo pasta shells: Large enough to hold plenty of filling; look for “conchiglie” at the store.
• 26 ounces pasta sauce: Choose your favorite kind; marinara or arrabbiata for a spicier kick.

How to Make It

Step 1: Prepare the Filling

In a medium bowl, combine ricotta cheese, steamed spinach, ½ cup mozzarella, ¼ cup Parmesan, eggs, and seasonings. Mix until well combined. This mixture should be rich and well-seasoned, ensuring each shell is packed with flavor.

Step 2: Fill the Shells

Spoon or pipe the ricotta mixture into each jumbo shell. This can be done quickly with a piping bag for precision, or a spoon if you prefer a rustic approach. Make sure each shell is generously filled for maximum satisfaction.

Step 3: Layer in the Cooker

Spread ½ cup of pasta sauce on the bottom of a 6-quart slow cooker. Arrange half of the shells in a single layer, then top with 1 cup of pasta sauce. Repeat with remaining shells and sauce. This layering ensures even sauce distribution and prevents the shells from sticking.

Step 4: Cook and Finish

Sprinkle the remaining mozzarella over the top. Cover and cook on high for 3-4 hours or on low for 5-6 hours. Check for doneness by ensuring the shells are tender and the cheese is melted and golden. Just before serving, add the remaining Parmesan and, if desired, a sprinkle of fresh parsley for a burst of color and freshness.

Recipe FAQs

Can I make this recipe vegetarian?

This recipe is already vegetarian-friendly. Just ensure the cheeses are rennet-free if you’re strictly vegetarian.

What are some tips for making the pasta shells more flavorful?

You can add finely chopped fresh herbs like basil or thyme to the cheese mixture for an extra burst of flavor. Additionally, using a robust pasta sauce enhances overall taste.

Is there a substitute for ricotta cheese?

If you don’t have ricotta on hand, cottage cheese is an accessible substitute. Blending it until smooth can help achieve a similar texture to ricotta.