Crockpot stuffed shells are an easy take on an Italian classic featuring pasta shells filled with a creamy ricotta cheese blend and slow-cooked in marinara sauce.
Stuffed shells are a classic dinner that you'll find on so many tables around the country. This cock pot version makes it even easier to get a hearty, cheesy, Italian dinner on the table, no matter how busy the day is.
This recipe was inspired by my other crock pot Italian classic, and it pairs well with this delicious focaccia bread for a hearty meal everyone will love.
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Why You'll Love This Crockpot Stuffed Shells Recipe
This delicious stuffed shells recipe is full of classic flavor. It's just made differently. It's an easy meal that everyone loves, and that's just the start.
- It only uses a few simple ingredients.
- It's an easy recipe you can simply set and forget.
- It's the perfect dinner for busy weeknights.
- It's full of classic Italian flavors.
- Kids love it!
Ingredients
- Jumbo pasta shells
- Pasta sauce
- Ricotta cheese
- Frozen spinach - drained and squeezes dry
- Shredded mozzarella - divided
- Large eggs
- Italian seasoning
- Salt
- Black peppers
- Garlic - minced
See the recipe card below for the exact quantities of each ingredient.
Flavor Variations and Substitutions
- Meat Sauce: Add cooked Italian sausage to the sauce.
- Spicy: Add red pepper flakes for a spicy kick.
- Spaghetti Sauce: Use your favorite flavor of red sauce.
If you think these stuffed shells look good, then you'll want to try this slow cooker baked ziti.
How To Make Crockpot Stuffed Shells
1: Par-cook the pasta shells.
2: Mix the filling ingredients.
3: Stuff the shells.
4: Add a layer of pasta sauce, followed by a layer of stuffed shells. Repeat the layers and top with mozzarella cheese.
5: Cook until the pasta is tender but not mushy.
6: Garnish with chopped parsley and enjjoy.
Hint
Rinse the shells with cold water immediately after removing them from the boiling water to stop the cooking process and prevent mushy noodles.
Storage
Refrigerate these shells as soon as they've cooled to prolong their freshness and flavor. They can also be frozen for longer storage.
To reheat, place the shells and sauce in a baking dish and cook at 350 degrees for 20 to 25 minutes until heated through.
Refrigerator: Store for up to 3 days in an air-tight container.
Freezer: Flash freeze the shells on a baking sheet lined with parchment paper. Then, transfer them to an air-tight, freezer-safe container or heavy-duty freezer bag and store for up to 3 months. Defrost overnight in the refrigerator overnight before reheating.
What to Serve with Crock Pot Stuffed Shells
This classic Italian dish pairs well with a variety of sides to create a hearty, delicious meal.
Tips
- Par-cook the shells just enough to soften them slightly. DO NOT cook them completely.
- Rinse the shells in cold water immediately after par-cooking to stop the cooking process.
- Use a small spoon to fill the shells without breaking them.
Crockpot Stuffed Shells FAQ
Yes, you can use fresh spinach in place of frozen. Sauté the fresh spinach until wilted, then drain any excess liquid before adding it to your cheese mixture to prevent the filling from becoming too watery.
The stuffed shells are done when the cheese is melted and bubbly and the shells are fork tender.
Yes, you can assemble the stuffed shells and arrange them in the crockpot insert the night before. Cover and refrigerate overnight, then place in the crockpot and cook as directed.
More Italian Crock Pot Dinners
- Crock Pot Italian Beef Sandwiches
- Crock Pot Italian Chicken
- Crock Pot Sausage and Peppers
- Crock Pot Pizza Dip
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Crockpot Stuffed Shells
Ingredients
- 28 jumbo pasta shells
- 26 ounces pasta sauce
Filling
- 3 cups ricotta cheese
- 1½ cups frozen spinach drained and squeezed dry
- 2½ cups mozzarella cheese shredded and divided
- 1 cup parmesan cheese shredded and divided
- 2 large eggs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic minced
Instructions
- Cook shells until they're firm but not too soft. Then, rinse them in cold water and drain thoroughly.
- Add ricotta cheese, frozen spinach, 1½ cups mozzarella cheese, parmesan cheese, eggs, Italian seasoning, salt, black pepper, and garlic in a large bowl. Mix until well combined. Stuff filling into the shells.
- Add ½ cup of pasta sauce to the bottom of a 6-quart slow cooker. Place half of the stuffed shells on the bottom and pour 1 cup of pasta sauce over the top. Add the remaining stuffed shells and pour the remaining pasta sauce over the top. Sprinkle the remaining mozzarella cheese over the top.
- Sprinkle the remaining mozzarella cheese over the top and cook on high for 2-3 hours or on low for 3-4 hours.
- Serve and garnish with fresh parsley.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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