Crockpot Stuffed Shells Recipe

4.60 from 77 votes

It doesn't get much better than cheesy pasta. These crockpot stuffed shells are effortless to make, filled with cheese and spinach before being slow-cooked to perfection.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Italian

Servings:

Author: Becky Hardin

Equipment

Crockpot

Ingredients

3 cups ricotta cheese
6 oz. baby spinach steamed, drained, and squeezed dry
2 cups mozzarella cheese shredded & divided
½ cup Parmesan cheese grated, divided
2 eggs lightly beaten
1 tsp Italian seasoning
1 tsp kosher salt
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
28 jumbo pasta shells
26 oz. pasta sauce marinara, herb and garlic, or even rose all work

Instructions

Combine ricotta cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasonings in a small bowl. Spoon or pipe mixture into raw pasta shells.*
3 cups ricotta cheese, 6 oz. baby spinach, 2 cups mozzarella cheese, ½ cup Parmesan cheese, 2 eggs, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, 28 jumbo pasta shells
Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup pasta sauce. Layer on the rest of the shells, then top with the rest of the sauce.
26 oz. pasta sauce
Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low 5-6 hours. Remove lid, sprinkle with remaining Parmesan, serve garnished with parsley, if desired.

Video

Notes

*I found that piping the filling into the shells was the easiest way. You can spoon it in, but be careful not to crack the shells.

Nutrition