Slow Cooker Stuffed Shells
4 Comments Jun 24, 2023
Updated Dec 10, 2023
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This recipe for Slow Cooker Stuffed Shells is the easiest one you’ll find. Similar to a baked stuffed shells recipe, you’ll use ingredients that resemble a homemade lasagna, except instead of lasagna noodles, you’ll use jumbo pasta shells. Get ready to use your slow cooker to make the best batch of stuffed shells ever!
Pasta is easier to cook in the crockpot than most people think. My Slow Cooker Lasagna and Lasagna Recipe With Ravioli are two pasta recipes that show just how easy they can be.
Table of Contents
Why you should try this stuffed shell recipe
If you need a quick and easy meal to make for those busy weeknights (or weekends), this stuffed shells recipe can help you put dinner on the table in as little as 3 hours cook time. The only prep you’ll need to do is make a ricotta mixture to put inside of the jumbo shells.
Recipe Ingredients
- Jumbo Shells: I like to use the Barilla brand and you’ll only use 20-25 shells.
- Cheese Mixture: Ricotta cheese, shredded mozzarella cheese, parmesan cheese, and two large eggs are used to make the mixture.
- Seasonings: Salt, black pepper, garlic powder, and Italian seasoning will be mixed into the cheese mixture.
- Marinara Sauce: You can use any sauce of your choice but I use Rao’s brand marinara.
- Ziploc Bag: You’ll turn this into a piping bag to easily
Step-by-Step Directions
Prep not pictured: Cook the jumbo shells according to package directions for al dente pasta on the stove top. Don’t overcook; you want to undercook the shells slightly. When they are finished rinse them in cold water and set aside.
Step One – In a large bowl, add the ricotta cheese, eggs, half of the mozzarella cheese, salt, pepper, garlic powder, Italian seasoning and parmesan cheese. Mix until combined.
Step Two – Add half of the marinara to the slow cooker. Set aside for the moment. Add this ricotta mixture to a gallon sized ziplock bag. Cut the corner of the ziplock bag. Squeeze the filling out of the corner of the bag into the shells – you may not need all the shells, I usually use about 20.
Step Three – Add each stuffed shell to the crock pot on top of the marinara. You may have to stack a few if they don’t fit.
Step Four – Pour over the remaining marinara sauce.
Step Five – Sprinkle with the remaining mozzarella cheese.
Step Six – Cover and cook on LOW for 3 hours. Serve and enjoy!
How to serve
- You can’t go wrong by serving this meal as is. The shells and cheese provide a nice filling meal. Keep it in the crock pot or transfer it to a casserole dish.
- If you want to add a few side dishes to go with it, try a small garden salad and crusty bread or garlic bread.
- When it comes to toppings, you can add cooked spinach, fresh parsley, and little extra grated parmesan cheese.
Recipe FAQs
No, the pasta must be cooked on the stove top first. You won’t be able to fill the shells if you don’t.
You can easily do this by using part skim for the ricotta and mozzarella cheeses instead of using whole milk ricotta.
If you cook them according to the box (to al dente) or even undercook them by 1-2 minutes, they shouldn’t be. Overcooking the shells by boiling them too long can cause them to be overdone.
Yes! You can actually prepare it up to 24 hours before you plan on cooking it in the crock pot.
You can easily add protein by including ground beef, Italian sausage, or ground turkey. Make it veggie-style by adding drained frozen spinach, mushrooms, onions, bell peppers, or zucchini. The sauce can be changed too. Try a creamy Alfredo instead of marinara. You can also try different cheese combinations such as cream cheese, provolone, asiago, or romano.
Yes. It should stay fresh in the freezer for up to 3 months when stored correctly. If you are wanting to freeze stuffed shells before cooking the entire meal, prepare everything and store them in a freezer safe container. You can cook from frozen, just add additional time for them to be cooked completely.
Place any remaining stuffed pasta shells and tomato sauce in an airtight container and keep in the fridge for up to 4 days.
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Slow Cooker Stuffed Shells
Ingredients
- Gallon ziplock bag – make sure you have one
- 12 oz. box jumbo shells, you will only need 20-25 of them
- 15 oz. whole milk ricotta cheese
- 2 large eggs
- 2 cups mozzarella cheese, divided
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- 2 tsp. Italian seasoning
- 2 Tbsp. parmesan cheese
- 24 oz. Marinara sauce, (I use Rao's Brand Marinara)
Instructions
- Cook the jumbo shells according to package directions for al dente pasta on the stove top. Don't overcook; you want to undercook the shells slightly. When they are finished rinse them in cold water and set aside.
- In a large bowl, add the ricotta cheese, eggs, half of the mozzarella cheese, salt, pepper, garlic powder, Italian seasoning and parmesan cheese. Mix until combined.
- Add half of the marinara to the slow cooker. Set aside for the moment.
- Add this ricotta mixture to a gallon sized ziplock bag. Cut the corner of the ziplock bag. Squeeze the filling out of the corner of the bag into the shells – you may not need all the shells, I usually use about 20.
- Add each stuffed shell to the crock pot on top of the marinara. You may have to stack a few if they don't fit.
- Pour over the remaining marinara sauce.
- Sprinkle with the remaining mozzarella cheese.
- Cook on low for 3 hours. Serve and enjoy!
Sarah’s Notes
- Place any remaining stuffed pasta shells and tomato sauce in an airtight container and keep in the fridge for up to 4 days.
- You can add cooked ground beef or turkey to the marinara sauce if desired.
- Drained spinach can be added to the ricotta mixture. (about 1 cup)
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you make this without boiling the shells first ?
I have not tried, but it’s hard to get much filling in them without cooking them first.
I can’t wait to try. I love using a slow cooker
Wonderful. Many thanks.