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.