Slow Cooker Stuffed Shells Recipe
Slow Cooker Stuffed Shells
The best part of this stuffed shell recipe is that you don’t have to cook the pasta in boiling water before stuffing, which saves time and reduces the potential for broken pasta pieces.
Serves: 6Prep: 15 minutesCook: 2 hoursTotal: 2 hours 15 minutesDifficulty: Easy
Serves: 6
Ingredients
- 15 oz. ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 12 oz. frozen chopped spinach, thawed and squeezed dry
- 1⁄2 cup shredded Parmesan cheese
- 1 large egg
- 1 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄2 tsp. garlic powder
- 1⁄4 tsp. ground black pepper
- 1 jar (24 oz.) marinara sauce
- 12 oz. jumbo pasta shells
- 1⁄2 cup water
Directions
- In a medium bowl mix together ricotta, 1 cup mozzarella cheese, spinach, Parmesan cheese, egg, oregano, salt, garlic powder and pepper until well combined. Transfer to a zip-top bag; set aside.
- Spread 1 cup marinara sauce across the bottom of a 5-quart or larger slow cooker.
- Snip a corner off the bag with the ricotta mixture and squeeze it into pasta shells to fill. Place shells, open side up, in a single layer in the slow cooker.
- Top shells with remaining marinara sauce and water. Sprinkle top with remaining 1 cup mozzarella cheese.
- Cover and cook on HIGH for 2-3 hours or until shells are tender.
- Refrigerate leftovers.
Serves: 6
Ingredients
- 15 oz. ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 12 oz. frozen chopped spinach, thawed and squeezed dry
- 1⁄2 cup shredded Parmesan cheese
- 1 large egg
- 1 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄2 tsp. garlic powder
- 1⁄4 tsp. ground black pepper
- 1 jar (24 oz.) marinara sauce
- 12 oz. jumbo pasta shells
- 1⁄2 cup water
Directions
- In a medium bowl mix together ricotta, 1 cup mozzarella cheese, spinach, Parmesan cheese, egg, oregano, salt, garlic powder and pepper until well combined. Transfer to a zip-top bag; set aside.
- Spread 1 cup marinara sauce across the bottom of a 5-quart or larger slow cooker.
- Snip a corner off the bag with the ricotta mixture and squeeze it into pasta shells to fill. Place shells, open side up, in a single layer in the slow cooker.
- Top shells with remaining marinara sauce and water. Sprinkle top with remaining 1 cup mozzarella cheese.
- Cover and cook on HIGH for 2-3 hours or until shells are tender.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 1100mg |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Protein | 31g |
| Cholesterol | 90mg |
| Total Carbohydrate | 59g |
| Dietary Fiber | 6g |
| Sugars | 8g |
| Calories | 540 |