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
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.
Instructions
Step 1: Cook the Pasta
- 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).
- 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
- 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.
- 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
- Carefully stuff each cooled pasta shell with about 2 tbsp of the ricotta 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 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
- Pour 2 cups marinara sauce evenly over the stuffed shells, covering them completely.
- 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
- 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.
- 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