Crockpot Stuffed Shells Recipe
It doesn't get much better than cheesy pasta, and these Crockpot stuffed shells are so effortless to make! Jumbo shells are filled with cheese and spinach before being slow cooked to perfection.
Servings: 8 people
Equipment
- Crockpot
Ingredients
- 3 cups ricotta cheese
- 6 ounces baby spinach steamed, drained, and squeezed dry
- 2 cups mozzarella cheese shredded & divided
- ½ cup Parmesan cheese grated, divided
- 2 eggs lightly beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 28 jumbo pasta shells
- 26 ounces pasta sauce
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.
- Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup of pasta sauce. Layer on the rest of the shells, then top with the rest of the 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.
- Make these Crockpot stuffed shells spicy by adding some chili flakes into the filling or mix some into the sauce.
- Use your favorite tomato based pasta sauce for this recipe. Marinara, herb and garlic or even rose all work well.
Nutrition
Calories: 418kcal | Carbohydrates: 31g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1161mg | Potassium: 633mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3106IU | Vitamin C: 12mg | Calcium: 457mg | Iron: 3mg