If you’re looking for a hearty, comforting dish that practically cooks itself, these Slow Cooker Stuffed Shells have your name on them! Inspired by the creative spark you might find at Number 2 Pencil, this recipe is relaxed, crowd-pleasing, and guaranteed to fill your kitchen with aromas of garlic, creamy cheese, and fresh herbs. Gather your ingredients and let your slow cooker turn your evening into a delicious fuss-free triumph.
Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups ricotta cheese (whole or part-skim)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups chopped fresh spinach
- 1 jar (24 ounces) marinara sauce
- Salt and black pepper, to taste
Instructions
Start by cooking the jumbo pasta shells in a large pot of salted water for about half the time recommended on the package. You want the shells to be pliable but still slightly firm, so they don’t overcook in the slow cooker. Drain and set aside.
Meanwhile, warm the olive oil in a skillet over medium heat. Sauté the onion and garlic just until the onion softens and turns translucent, about 3–4 minutes. Stir in the dried oregano, and then remove the skillet from the heat.
In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, the Parmesan cheese, chopped spinach, sautéed onions, and garlic. Season the mixture with a pinch of salt and pepper. Spoon this flavorful cheese filling into the partially cooked shells.
Grab your slow cooker and spread a thin layer of marinara sauce on the bottom. Place the filled shells snugly in a single layer, then cover them with half of the remaining marinara sauce. If you have additional shells, gently stack and cover them with the rest of the sauce. Set your slow cooker to low and let the shells cook for about 2–3 hours.
In the last 15 minutes of cooking, sprinkle the remaining shredded mozzarella cheese over the shells. Close the lid and allow the cheese to melt into a golden, bubbly topping.
When the timer goes off, gently spoon the stuffed shells onto plates, drizzle each serving with extra sauce from the pot, and serve hot.
Enjoy!
Finally, garnish with fresh basil or parsley (if you’d like a little extra burst of color).
Cooking Tip: If your slow cooker runs hot, keep an eye on the sauce level and add a splash of water if it seems to be getting a bit dry.
Serving Suggestion: Warm garlic bread and a crisp green salad make perfect partners for this meal.
All that’s left is to tuck in and savor!
This recipe is perfect for busy families, potluck gatherings, and everyone who appreciates a cozy, cheesy meal without slaving over a stove. Plus, it’s a great way to sneak spinach into dinner. Feel free to swap in kale or other greens if that’s what you have on hand, or try adding browned ground beef or sausage to the sauce for an even heartier version. With minimal prep and maximum flavor, these Slow Cooker Stuffed Shells are sure to become a new favorite in your rotation!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
