Slow Cooker Spinach and Ricotta Stuffed Shells

Assembly: Serving Your Spinach and Ricotta Stuffed Shells

Now it’s time to plate this cheesy masterpiece and make it look as good as it tastes! Here’s how to assemble Slow Cooker Spinach and Ricotta Stuffed Shells:

1. Prepare the Base: Serve the shells as is, or plate with a side of extra marinara sauce for dipping. For a heartier meal, pair with garlic bread or a salad.
2. Add the Shells: Carefully scoop 2-3 stuffed shells per person onto plates, spooning extra sauce from the slow cooker over the top to keep them saucy.
3. Garnish: Sprinkle with chopped fresh basil (if using) for a pop of color and flavor. A dusting of extra Parmesan or a drizzle of olive oil adds a gourmet touch.
   • Presentation Tip: Serve in wide, shallow bowls to show off the cheesy, saucy shells. A basil leaf or a sprinkle of red pepper flakes makes it Instagram-worthy.
4. Optional Sides: Pair with a Caesar salad, roasted zucchini, or crusty garlic bread for a complete Italian feast.

Pro Tip: Set out extra marinara, Parmesan, and basil so everyone can customize their plate—it’s a fun, family-style way to enjoy this dish!

Storage and Make-Ahead Tips

Slow Cooker Spinach and Ricotta Stuffed Shells is great for leftovers or meal prep. Here’s how to keep it fresh:

• Storing Leftovers:
  • Let the shells cool, then store with sauce in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave (1-2 minutes, stirring halfway) or in the oven at 350°F (175°C) for 15-20 minutes, covered, with a splash of water or sauce to keep moist.
• Make-Ahead Tips:
  • Pasta: Cook shells up to a day ahead, toss with a little olive oil to prevent sticking, and store in the fridge.
  • Filling: Prepare the ricotta-spinach mixture up to 2 days ahead and refrigerate. Stir before stuffing.
  • Assembly: Stuff shells and assemble in the slow cooker insert the night before, cover, and refrigerate. Add sauce and cheese just before cooking.
  • Freezing: Freeze stuffed shells (without sauce or mozzarella) on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge, add sauce and cheese, and cook as directed.
• Sauce/Cheese: Store extra marinara separately to avoid soggy shells when reheating.

Tip: Turn leftovers into a baked casserole—place in a baking dish, top with more sauce and cheese, and bake at 375°F (190°C) for 20 minutes.

Recipe Variations

Slow Cooker Spinach and Ricotta Stuffed Shells is super versatile—here are some fun ways to mix it up:

• Meat Lover’s Version: Add cooked Italian sausage, ground beef, or crumbled bacon to the filling for extra heartiness.
• Veggie Boost: Mix in sautéed mushrooms, zucchini, or roasted red peppers to the filling for more flavor and nutrition.
• Spicy Kick: Use arrabbiata sauce or add ¼ tsp red pepper flakes to the filling for a fiery twist.
• Cheesy Twist: Stir ½ cup shredded mozzarella into the ricotta filling for an extra cheesy bite.
• Vegan Version: Use vegan ricotta, vegan Parmesan, and vegan mozzarella, and ensure the marinara is vegan-friendly.
• Pesto Swap: Replace half the marinara with pesto sauce for a vibrant, herby flavor.

Get creative and make it your own—this recipe loves a little experimentation!

Conclusion

You’re now ready to make Slow Cooker Spinach and Ricotta Stuffed Shells that’ll bring Italian comfort to your table! This dish is all about cheesy, creamy goodness with minimal effort. Whether you’re serving it for a busy weeknight, a cozy family dinner, or a potluck with friends, it’s sure to be a hit. So fire up your slow cooker, stuff those shells, and let the kitchen fill with the irresistible aroma of marinara and cheese. Play with add-ins, try new garnishes, and enjoy every saucy, cheesy bite. Buon appetito!

Slow Cooker Spinach and Ricotta Stuffed Shells

• Author: Alyssa

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Description

Ever wished you could enjoy a cheesy, comforting Italian dish without spending hours in the kitchen? That’s the beauty of Slow Cooker Spinach and Ricotta Stuffed Shells! These jumbo pasta shells are filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and topped with melty mozzarella—all made effortlessly in your slow cooker

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Ingredients

• Jumbo Pasta Shells (12): Large shells perfect for stuffing with creamy filling.
  • Substitution: Manicotti tubes or lasagna noodles (rolled up) for a different shape.
• Ricotta Cheese (2 cups): Creates a creamy, rich filling that’s the heart of the dish.
  • Substitution: Cottage cheese (blended smooth) or a vegan ricotta alternative.
• Fresh Spinach (1 cup, chopped): Adds color, nutrition, and a mild earthy flavor.
  • Substitution: Frozen spinach (thawed and drained) or kale.
• Grated Parmesan Cheese (½ cup): Brings nutty, savory depth to the filling.
  • Substitution: Pecorino Romano or a vegan Parmesan alternative.
• Italian Seasoning (1 tsp): A blend of herbs like oregano and basil for classic Italian flavor.
  • Substitution: A mix of dried oregano, basil, or thyme, or fresh herbs (1 tbsp).
• Salt and Pepper (to taste): Enhances all the flavors.
  • Substitution: Sea salt or low-sodium options for dietary needs.
• Marinara Sauce (2 cups): A tangy, tomatoey blanket for the shells.
  • Substitution: Homemade tomato sauce, arrabbiata for spice, or a creamy vodka sauce.
• Shredded Mozzarella Cheese (1 cup): Melts into a gooey, golden topping.
  • Substitution: Provolone, cheddar, or a vegan mozzarella alternative.
• Fresh Basil (optional, for garnish): Adds a fresh, aromatic pop of flavor and color.
  • Substitution: Fresh parsley, oregano, or no garnish.

Why They’re Important: The shells are the sturdy base, ricotta and spinach create the creamy, nutritious filling, marinara adds tangy depth, and mozzarella brings melty perfection. The basil garnish elevates it to restaurant quality.

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook 12 jumbo pasta shells according to package instructions until al dente (usually 8-10 minutes).
2. Drain the shells and rinse with cold water to stop cooking and cool them for handling. Set aside.
   • Tip: Cook a few extra shells in case some tear during boiling or stuffing.

Step 2: Prepare the Filling

1. In a medium bowl, mix 2 cups ricotta cheese, 1 cup chopped fresh spinach, ½ cup grated Parmesan cheese, 1 tsp Italian seasoning, and a pinch of salt and pepper.
2. Stir until well combined and creamy. Taste and adjust seasoning if needed.
   • Tip: If using frozen spinach, thaw and squeeze out excess water to avoid a watery filling.

Step 3: Stuff the Shells

1. Carefully stuff each cooled pasta shell with about 2 tbsp of the ricotta mixture, using a spoon or piping bag for ease.
2. Place the stuffed shells in a single layer in the slow cooker, open side up.
   • Tip: If the shells don’t all fit in one layer, overlap slightly or use a smaller second layer, but ensure they’re snug to hold the filling.

Step 4: Add Sauce and Cheese

1. Pour 2 cups marinara sauce evenly over the stuffed shells, covering them completely.
2. Sprinkle 1 cup shredded mozzarella cheese over the top for a melty, golden finish.
   • Tip: Reserve some sauce to serve on the side for extra saucy plates.

Step 5: Cook

1. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the shells are heated through and the cheese is melted and bubbly.
2. Check at the lower end of the time range to avoid overcooking—the filling should be hot and the sauce slightly bubbling.
   • Tip: If the cheese browns too quickly, place a piece of foil under the lid for the last hour

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FAQs

Q: Can I use a different type of pasta?
A: Yes! Manicotti tubes or lasagna noodles (rolled with filling) work well, but adjust cooking time slightly as they may cook faster or slower.

Q: Is this recipe healthy?
A: It’s fairly wholesome! Ricotta and spinach provide protein and vitamins, and the dish is vegetarian. Use part-skim ricotta or less cheese for a lighter option.

Q: Can I make this without a slow cooker?
A: Absolutely! Bake the stuffed shells in a baking dish covered with foil at 375°F (190°C) for 25-30 minutes, until heated through and cheese is melted.

Q: Can I use frozen spinach?
A: Yes! Thaw and squeeze out excess water from 1 cup frozen spinach to avoid a watery filling.

Q: Can I freeze leftovers?
A: Yes! Freeze cooked shells with sauce in an airtight container for up to 3 months. Thaw in the fridge and reheat gently, adding extra sauce if needed.

Q: What’s the best way to serve this for a crowd?
A: Keep the shells warm in the slow cooker and set out extra marinara, Parmesan, and basil. Serve with garlic bread and a salad for a fun, communal meal.