Slow-Cooker Stuffed Shells

Crockpot stuffed shells are a true set-it-and-forget-it meal. Once you learn how to make stuffed shells in a slow cooker, you won’t want to go back to the traditional method. There’s no need to boil the pasta first when you use this hands-off approach, so you can enjoy a cozy, cheesy pasta dinner with fewer dishes and less fuss—win, win!

These slow-cooker stuffed shells are filled with a simple ricotta and spinach mixture, making them a perfect vegetarian option for meatless Mondays. Add cooked ground beef or sausage for a heartier meal, or replace the spinach with your family’s favorite veggie. You can also get creative and adapt other stuffed shell recipes, like a chicken Alfredo or three-cheese version, for the slow cooker.

Ingredients for Slow-Cooker Stuffed Shells

• Ricotta cheese: This recipe uses part-skim ricotta, a good source of calcium—just 1/4 cup provides about 15% of your daily needs. You can use whole-milk ricotta for a creamier, richer filling, but it has slightly more fat and a bit less calcium per serving.
• Spinach: To prevent a watery filling, fully thaw your frozen spinach and squeeze out as much moisture as possible. Fresh spinach works too—just give it a rough chop, saute it until it’s tender, then it drain well.
• Red onion: Finely dice the onion so it mixes evenly into the filling and isn’t overpowering. Use a yellow or sweet onion instead of the red onion for a milder flavor.
• Seasoning: Dried basil, oregano and thyme, plus garlic powder, bring classic Italian flavor to the filling. You can swap in Italian seasoning for convenience or add a pinch of crushed red pepper if you want a bit of heat.
• Pasta sauce: Store-bought sauce keeps the recipe simple, but you could swap in homemade pasta sauce. Roasted garlic sauce adds depth, but plain marinara, basil or roasted red pepper also work.
• Pasta shells: Jumbo shells hold plenty of cheesy filling and are just the right size to enjoy as a main dish.
• Optional serving suggestions: Top the shells with a generous layer of shredded Italian blend cheese and let it melt before serving. Add a sprinkle of fresh basil or parsley for a pop of green and a bright, fragrant finish.

Directions

Step 1: Make the filling

Combine the ricotta cheese, spinach, onion, garlic powder and dried herbs in a medium bowl. Mix well—the mixture will be stiff but scoopable.

Editor’s Tip: If the ricotta is too thick to stir, let it sit at room temperature for 15 to 30 minutes, or stir in a tablespoon of milk to loosen it.

Step 2: Prep the slow cooker

Lightly grease a 6-quart slow cooker with cooking spray or butter. Pour one jar of pasta sauce into the slow cooker, then stir in 2 cups of cool water.

Editor’s Tip: Don’t worry if the sauce looks thin—adding the water ensures there’s enough moisture for the shells to cook evenly and keeps them from sticking.

Step 3: Fill the shells

Spoon the ricotta mixture into the shells.

Arrange the stuffed shells in the slow cooker, overlapping if necessary. Pour the second jar of pasta sauce over the top.

Editor’s Tip: For easier filling, use a small rubber spatula, or transfer the ricotta mixture to a plastic bag, snip off one corner and pipe it into the shells.

Step 4: Slow-cook until tender

Cook the stuffed shells, covered, on low until the pasta is tender, about four to five hours. If desired, sprinkle the shells with shredded Italian blend cheese and let it melt before serving. Garnish the shells with fresh sliced basil.

Recipe Variations

• Make it meaty: Stir cooked ground beef, Italian sausage or turkey into the sauce before adding the stuffed shells for a heartier, protein-packed meal.
• Try other veggies: If you’re not a fan of spinach, replace it with finely chopped and sauteed mushrooms, zucchini or bell peppers.
• Three-cheese shells: Mix shredded mozzarella and Parmesan into the ricotta mixture for an extra-rich, melty filling that’s sure to please cheese lovers.
• Lighten up: For a lighter, protein-packed filling, swap small-curd cottage cheese for half or all of the ricotta. If curds aren’t your thing, blend it first for a smoother texture.
• Add pesto: Stir a few spoonfuls of prepared pesto into the ricotta mixture, or drizzle it over the cooked shells before serving for a bright, herby flavor.

How to Store Slow-Cooker Stuffed Shells

Let the stuffed shells cool slightly, then transfer leftovers to an airtight container and store them in the refrigerator for up to four days. To reheat, warm individual portions in the microwave or place the shells in a covered baking dish and heat them in a 350°F oven until warmed through.

Can you freeze crockpot stuffed shells?

You can freeze stuffed shells after they’ve been cooked, though the pasta may soften a bit after thawing and reheating. Since the shells cook completely in the slow cooker, it’s best to freeze leftovers only—not uncooked shells.

After cooling, transfer the shells and sauce to a freezer-safe container and freeze them for up to two months. Thaw the stuffed shells overnight in the refrigerator before reheating them.

Can you make crockpot stuffed shells ahead of time?

Absolutely! Slow-cooker stuffed shells are an easy make-ahead meal, and you can get a head start on prep to save time later. Make the filling up to a day in advance and store it in an airtight container in the fridge. When you’re ready to cook, simply fill the shells and layer everything in the slow cooker.

Store Slow-Cooker Stuffed Shells Tips

What’s the best way to fill uncooked pasta shells?

Uncooked shells can be a little trickier to fill than soft, boiled pasta, but a bit of patience will get the job done. Use a small spoon or rubber spatula to scoop the filling, then gently stuff it into each shell. For less mess, transfer the filling to a plastic bag, snip off a corner and pipe it directly into the shells.

If you come across shells that are curled shut, simply save them for another use or toss them into the slow cooker unstuffed for extra pasta on the side.

How else can you cook stuffed shells?

Baking is an excellent alternative if you don’t have a slow cooker. Cooking stuffed shells in the oven will give the dish a crispier top. Traditional stuffed shells call for boiling the pasta first, but you can bake uncooked pasta if there’s enough liquid in the dish.

Preheat the oven to 350° and lightly grease a 9×13-inch baking dish. Spread one jar of pasta sauce mixed with 2 cups of water on the bottom, then arrange the stuffed shells on top, opening side up. Pour the second jar of sauce over the shells. Make sure the shells are well-coated with sauce so they cook evenly and don’t dry out.

Cover the baking dish tightly with foil and bake the shells for about one hour until they’re tender and most of the liquid has been absorbed. If the dish still looks a little watery, remove the foil and bake the shells uncovered for 10 minutes longer.

What can you serve with slow-cooker stuffed shells?

Classic Italian sides like a crisp green salad, creamy Caesar salad or garlic bread pair perfectly with cheesy slow-cooker stuffed shells. Simple vegetable side dishes, such as steamed broccoli, sauteed green beans or roasted veggies, are also good choices for a balanced meal.