Introduction
Craving a comforting, Italian-inspired dish that’s both cheesy and veggie-packed? Look no further than Slow Cooker Spinach and Ricotta Stuffed Shells! This delightful recipe features jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce and topped with melted mozzarella, all effortlessly prepared in a slow cooker. It’s a perfect blend of rich, savory flavors with a touch of freshness, making it ideal for cozy dinners or entertaining. Ready to fill your kitchen with the irresistible aroma of bubbling cheese and herbs? Let’s dive into this easy, crowd-pleasing recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Spinach and Ricotta Stuffed Shells is a Must-Try
Slow Cooker Spinach and Ricotta Stuffed Shells is a hearty, vegetarian dish that combines tender pasta shells with a creamy, spinach-infused ricotta filling, all baked in a tangy marinara sauce under a blanket of gooey mozzarella. The slow cooker simplifies the process, ensuring perfectly cooked shells without the need for constant monitoring. It’s a wholesome, balanced meal that’s rich in protein, calcium, and greens, offering Italian comfort with a modern, hands-off twist.
- Time Requirement: 20 minutes prep (including cooking pasta), 4-5 hours on low or 2-3 hours on high, plus 5 minutes for serving.
- Difficulty Level: Easy! It involves simple prep and assembly, perfect for beginners or busy cooks.
- Why It’s Special: This dish is vegetarian, kid-friendly, and perfect for make-ahead meals or gatherings. The slow cooker ensures even cooking and melty cheese, while the spinach adds a nutritious boost to the indulgent flavors.
This recipe is ideal for weeknight dinners, potlucks, or cozy gatherings. It’s Italian comfort food made simple and delicious!
Essential Ingredients
The magic of Slow Cooker Spinach and Ricotta Stuffed Shells comes from its creamy, flavorful ingredients. Each one adds texture, richness, or zest to create a harmonious, Italian-inspired dish. Here’s what you’ll need:
- Jumbo Pasta Shells (12): Large shells perfect for stuffing with creamy filling.
- Substitution: Manicotti tubes or lasagna noodles (rolled around filling).
- Ricotta Cheese (2 cups): Provides creamy, mild flavor for the filling.
- Substitution: Cottage cheese (blended for smoothness) or vegan ricotta for dairy-free.
- Fresh Spinach (1 cup, chopped): Adds vibrant color and nutrition.
- Substitution: Frozen spinach (thawed and squeezed dry) or kale.
- Grated Parmesan Cheese (½ cup): Brings nutty, salty depth to the filling.
- Substitution: Pecorino Romano, Grana Padano, or vegan Parmesan.
- Italian Seasoning (1 tsp): Adds classic Italian herb flavor.
- Substitution: A mix of dried oregano, basil, and 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): Creates a tangy, tomatoey base.
- Substitution: Homemade tomato sauce, arrabbiata sauce for spice, or store-bought pasta sauce.
- Shredded Mozzarella Cheese (1 cup): Melts into a gooey, golden topping.
- Substitution: Provolone, fontina, or vegan mozzarella.
- Fresh Basil (optional, for garnish): Adds a fresh, aromatic finish.
- Substitution: Fresh parsley, oregano, or no garnish.
Why They’re Important: The jumbo shells hold the creamy filling, ricotta and spinach create a rich, nutritious core, and Parmesan and mozzarella add cheesy indulgence. Marinara sauce ties it all together with tangy flavor, while basil elevates the dish with a fresh, Italian touch.
Step-by-Step Instructions
Making Slow Cooker Spinach and Ricotta Stuffed Shells is straightforward—cook the pasta, stuff the shells, and let the slow cooker handle the rest. Here’s how to do it:
Step 1: Cook the Pasta
- Cook 12 jumbo pasta shells according to package instructions in a large pot of boiling salted water until al dente (about 8-10 minutes).
- Drain the shells, rinse with cold water to stop cooking, and set aside to cool slightly.
- Tip: Cook a few extra shells in case some tear. Don’t overcook, as they’ll soften further in the slow cooker.
Step 2: Prepare the Filling
- In a medium bowl, mix together 2 cups ricotta cheese, 1 cup chopped fresh spinach, ½ cup grated Parmesan cheese, 1 tsp Italian seasoning, a pinch of salt, and a pinch of pepper until well combined.
- Tip: Chop spinach finely for even distribution, and ensure the mixture is well-seasoned by tasting a small amount before stuffing.
Step 3: Stuff the Shells
- Carefully stuff each cooled pasta shell with about 2-3 tablespoons of the ricotta-spinach mixture, using a spoon or piping bag for ease.
- Place the stuffed shells in a single layer in the slow cooker, open side up.
- Tip: If the shells don’t fit in one layer, spread a thin layer of marinara sauce in the slow cooker first, add a layer of shells, and repeat.
Step 4: Add Sauce and Cheese
- Pour 2 cups marinara sauce evenly over the stuffed shells, ensuring they’re well-coated but not swimming in sauce.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Tip: Reserve a little sauce to serve on the side for extra sauciness, and ensure mozzarella covers the shells for a golden, melty finish.
Step 5: Cook
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the shells are heated through, the cheese is melted and bubbly, and the flavors have melded.
- Check at the lower end of the time range to avoid overcooking; the shells should be tender but not mushy.
- Tip: If the cheese browns too quickly, place a piece of foil under the lid for the last hour to prevent burning.
Step 6: Serve
- Serve the stuffed shells hot, spooning any extra sauce from the slow cooker over each portion.
- Garnish with chopped fresh basil (if desired) for a vibrant, aromatic finish.
- Tip: Use a large spoon or spatula to carefully lift the shells, keeping the filling intact for a beautiful presentation.
Assembly: Serving Your Slow Cooker Spinach and Ricotta Stuffed Shells
Now it’s time to plate this cheesy, comforting dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Spinach and Ricotta Stuffed Shells:
- Serve the Stuffed Shells: Carefully place 2-3 stuffed shells on each plate, spooning extra marinara sauce from the slow cooker over the top to keep them moist and flavorful.
- Garnish: Sprinkle with chopped fresh basil for a pop of color and freshness. A dusting of extra Parmesan or a crack of black pepper adds a polished touch.
- Presentation Tip: Use white or colorful plates to highlight the red sauce and golden cheese. A basil leaf or a drizzle of olive oil makes it Instagram-worthy.
- Optional Sides: Pair with a Caesar salad, garlic bread, or roasted vegetables like zucchini or asparagus for a complete Italian-inspired meal. A glass of white wine (like Pinot Grigio) or sparkling water complements the flavors.
- Optional Add-Ins: Offer extra marinara sauce, red pepper flakes, or a sprinkle of Italian herbs on the side for customization.
Pro Tip: Serve family-style by placing the stuffed shells in a large, shallow serving dish with a spoon, alongside a bowl of extra sauce and a dish of basil, letting everyone help themselves—it’s a warm, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Spinach and Ricotta Stuffed Shells is great for leftovers or meal prep, as the flavors hold up well. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the shells and sauce cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave (1-2 minutes, covered with a splash of water or sauce) or in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, to restore warmth and moisture.
- Make-Ahead Tips:
- Pasta and Filling: Cook shells and prepare the ricotta-spinach filling up to 2 days ahead; store separately in the fridge. Stuff shells just before assembling.
- Assembly: Stuff shells and layer with sauce and cheese in the slow cooker insert up to 24 hours ahead, cover, and refrigerate. Start cooking when ready.
- Freezing: Assemble stuffed shells in a freezer-safe dish (without cooking), cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then cook in the slow cooker as directed, adding 30-60 minutes to the cooking time.
- Garnishes: Prep fresh basil just before serving to keep it vibrant. Store extra cheese in the fridge for up to a week.
Tip: Use leftovers as a filling for lasagna roll-ups, a topping for pizza, or reheated with extra sauce for a quick, comforting meal.
Recipe Variations
Slow Cooker Spinach and Ricotta Stuffed Shells is super versatile—here are some fun ways to mix it up:
- Meaty Version: Add ½ cup cooked ground beef, sausage, or shredded chicken to the ricotta filling for a heartier dish.
- Spicy Kick: Use arrabbiata sauce or add ½ tsp red pepper flakes to the filling for a spicy twist.
- Veggie Boost: Mix in ½ cup sautéed mushrooms, zucchini, or roasted red peppers with the spinach for extra flavor and texture.
- Vegan Version: Use vegan ricotta, vegan Parmesan, and vegan mozzarella, and check that the marinara sauce is vegan-friendly.
- Cheesy Twist: Add ½ cup shredded fontina or provolone to the mozzarella topping for a richer, gooier cheese layer.
- Pesto Infusion: Swirl 2 tbsp pesto into the ricotta filling or drizzle over the top before serving for a fresh, 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 cheesy, Italian-inspired comfort to your table! This dish is all about creamy ricotta, fresh spinach, and melty mozzarella, made effortless by the slow cooker. Whether you’re serving it for a weeknight dinner, a vegetarian-friendly gathering, or meal-prepping for the week, it’s sure to impress. So grab your slow cooker, stuff those shells, and let the kitchen fill with the irresistible aroma of marinara and cheese. Play with garnishes, try new sides, and enjoy every rich, comforting bite. Buon appetito!
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Slow Cooker Spinach and Ricotta Stuffed Shells
Description
Craving a comforting, Italian-inspired dish that’s both cheesy and veggie-packed? Look no further than Slow Cooker Spinach and Ricotta Stuffed Shells! This delightful recipe features jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce and topped with melted mozzarella, all effortlessly prepared in a slow cooker
Ingredients
-
Jumbo Pasta Shells (12): Large shells perfect for stuffing with creamy filling.
-
Substitution: Manicotti tubes or lasagna noodles (rolled around filling).
-
-
Ricotta Cheese (2 cups): Provides creamy, mild flavor for the filling.
-
Substitution: Cottage cheese (blended for smoothness) or vegan ricotta for dairy-free.
-
-
Fresh Spinach (1 cup, chopped): Adds vibrant color and nutrition.
-
Substitution: Frozen spinach (thawed and squeezed dry) or kale.
-
-
Grated Parmesan Cheese (½ cup): Brings nutty, salty depth to the filling.
-
Substitution: Pecorino Romano, Grana Padano, or vegan Parmesan.
-
-
Italian Seasoning (1 tsp): Adds classic Italian herb flavor.
-
Substitution: A mix of dried oregano, basil, and 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): Creates a tangy, tomatoey base.
-
Substitution: Homemade tomato sauce, arrabbiata sauce for spice, or store-bought pasta sauce.
-
-
Shredded Mozzarella Cheese (1 cup): Melts into a gooey, golden topping.
-
Substitution: Provolone, fontina, or vegan mozzarella.
-
-
Fresh Basil (optional, for garnish): Adds a fresh, aromatic finish.
-
Substitution: Fresh parsley, oregano, or no garnish.
-
Why They’re Important: The jumbo shells hold the creamy filling, ricotta and spinach create a rich, nutritious core, and Parmesan and mozzarella add cheesy indulgence. Marinara sauce ties it all together with tangy flavor, while basil elevates the dish with a fresh, Italian touch.
Instructions
Step 1: Cook the Pasta
-
Cook 12 jumbo pasta shells according to package instructions in a large pot of boiling salted water until al dente (about 8-10 minutes).
-
Drain the shells, rinse with cold water to stop cooking, and set aside to cool slightly.
-
Tip: Cook a few extra shells in case some tear. Don’t overcook, as they’ll soften further in the slow cooker.
-
Step 2: Prepare the Filling
-
In a medium bowl, mix together 2 cups ricotta cheese, 1 cup chopped fresh spinach, ½ cup grated Parmesan cheese, 1 tsp Italian seasoning, a pinch of salt, and a pinch of pepper until well combined.
-
Tip: Chop spinach finely for even distribution, and ensure the mixture is well-seasoned by tasting a small amount before stuffing.
-
Step 3: Stuff the Shells
-
Carefully stuff each cooled pasta shell with about 2-3 tablespoons of the ricotta-spinach mixture, using a spoon or piping bag for ease.
-
Place the stuffed shells in a single layer in the slow cooker, open side up.
-
Tip: If the shells don’t fit in one layer, spread a thin layer of marinara sauce in the slow cooker first, add a layer of shells, and repeat.
-
Step 4: Add Sauce and Cheese
-
Pour 2 cups marinara sauce evenly over the stuffed shells, ensuring they’re well-coated but not swimming in sauce.
-
Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
-
Tip: Reserve a little sauce to serve on the side for extra sauciness, and ensure mozzarella covers the shells for a golden, melty finish.
-
Step 5: Cook
-
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the shells are heated through, the cheese is melted and bubbly, and the flavors have melded.
-
Check at the lower end of the time range to avoid overcooking; the shells should be tender but not mushy.
-
Tip: If the cheese browns too quickly, place a piece of foil under the lid for the last hour to prevent burning.
-
Step 6: Serve
-
Serve the stuffed shells hot, spooning any extra sauce from the slow cooker over each portion.
-
Garnish with chopped fresh basil (if desired) for a vibrant, aromatic finish.
-
Tip: Use a large spoon or spatula to carefully lift the shells, keeping the filling intact for a beautiful presentation.
-
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes! Use ½ cup frozen spinach, thawed and squeezed dry, to replace fresh spinach. Ensure it’s well-drained to avoid a watery filling.
Q: Can I skip cooking the pasta first?
A: No, pre-cooking the shells to al dente is essential to ensure they hold their shape and don’t become mushy in the slow cooker.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free jumbo shells and check that your marinara sauce is gluten-free. Serve with gluten-free sides if needed.
Q: Can I make this in the oven instead?
A: Yes! Assemble the stuffed shells in a baking dish, cover with foil, and bake at 375°F (190°C) for 25-30 minutes until heated through and cheese is melted.
Q: Can I freeze leftovers?
A: Yes! Freeze cooked shells in an airtight container for up to 2 months. Thaw in the fridge and reheat with extra sauce to restore moisture.
Q: What’s the best way to serve this for a crowd?
A: Serve the stuffed shells warm in a large, shallow dish with a spoon, alongside extra marinara sauce and garnishes like basil or Parmesan. Let guests serve themselves for a cozy, communal meal.