Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Stuffed Shells: A Comforting, Cheesy Delight

  • Author: Sally Thompson
  • Total Time: 3 hours 20 minutes
  • Yield: 4-6 servings 1x

Description

A comforting and cheesy Italian-inspired dish made effortlessly in the slow cooker. Jumbo pasta shells are stuffed with a creamy ricotta mixture, simmered in marinara sauce, and topped with melty mozzarella for a deliciously satisfying meal. Perfect for busy nights or meal prep!

Ingredients

Scale

For the Pasta Shells:

  • 20–24 jumbo pasta shells (cooked slightly under al dente)

For the Cheese Filling:

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons fresh parsley (chopped) or 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Sauce and Topping:

  • 3 cups marinara sauce
  • ½ cup water or vegetable broth
  • 1 cup shredded mozzarella cheese (for topping)
  • ¼ cup grated Parmesan cheese (for topping)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the shells 1-2 minutes less than package directions. Drain and rinse with cold water to prevent sticking.
  2. Prepare the Cheese Filling: In a mixing bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well.
  3. Stuff the Shells: Fill each cooled pasta shell with the ricotta mixture using a piping bag or spoon, filling about ¾ full.
  4. Assemble in the Crockpot: Spread 1 cup of marinara sauce at the bottom of the slow cooker. Arrange the stuffed shells in a single layer. Pour the remaining 2 cups of marinara sauce and ½ cup of water over the shells.
  5. Cook on Low: Cover and cook on LOW for 3-4 hours. Avoid opening the lid frequently.
  6. Add Cheese Topping: About 30 minutes before serving, sprinkle 1 cup of mozzarella and ¼ cup Parmesan over the shells. Cover until cheese melts.
  7. Garnish and Serve: Carefully remove the shells with tongs or a slotted spoon. Garnish with fresh parsley or basil. Serve hot.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours (low heat)

Save This Recipe On Pinterest For Later

Find it online: https://ladysavor.com/crockpot-stuffed-shells-a-comforting-cheesy-delight/