Description
Craving a cheesy, comforting Italian dish that’s perfect for a cozy dinner or impressing guests? Slow Cooker Spinach and Ricotta Stuffed Shells is your answer! This delightful recipe combines tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce and melted mozzarella
Ingredients
- Jumbo Pasta Shells (12):
- Why it’s important: Large, sturdy shells hold the creamy filling and sauce perfectly.
- Substitutions: Manicotti tubes or lasagna noodles (rolled with filling). Gluten-free jumbo shells for dietary needs.
- Ricotta Cheese (2 cups):
- Why it’s important: Provides the creamy, rich base for the filling.
- Substitutions: Cottage cheese (blend for smoother texture), or vegan ricotta for plant-based (may alter flavor).
- Fresh Spinach (1 cup, chopped):
- Why it’s important: Adds vibrant color, nutrition, and a mild earthy flavor.
- Substitutions: Frozen spinach (thawed and drained well), kale, or arugula.
- Grated Parmesan Cheese (½ cup):
- Why it’s important: Adds nutty, salty depth to the filling.
- Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan (may alter flavor).
- Italian Seasoning (1 tsp):
- Why it’s important: Brings classic Italian herb flavors like oregano and basil to the filling.
- Substitutions: A mix of dried oregano, basil, and thyme, or fresh herbs (use 1 tbsp).
- Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the filling and sauce.
- Marinara Sauce (2 cups):
- Why it’s important: Provides a tangy, tomatoey coating that complements the cheesy filling.
- Substitutions: Homemade marinara, arrabbiata sauce for spice, or vodka sauce for creaminess.
- Shredded Mozzarella Cheese (1 cup):
- Why it’s important: Creates a gooey, melty topping for classic Italian comfort.
- Substitutions: Provolone, fontina, or vegan mozzarella for plant-based.
- Fresh Basil (optional, for garnish):
- Why it’s important: Adds a fresh, aromatic finish and pop of color.
- Substitutions: Fresh parsley, oregano, or omit.
Tip: Use fresh ricotta and mozzarella for the best texture, and cook pasta just to al dente to prevent mushiness in the slow cooker.
Instructions
Step 1: Cook the Pasta
- Cook 12 jumbo pasta shells in a large pot of boiling salted water according to package instructions until al dente (usually 8–10 minutes).
- Drain, rinse with cold water to stop cooking, and set aside to cool slightly.
- Tip: Undercook by 1–2 minutes to ensure shells stay firm during slow cooking.
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 until well-combined.
- 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-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: Work gently to avoid tearing the shells, and ensure they’re snug but not overcrowded.
Step 4: Add Sauce and Cheese
- Pour 2 cups marinara sauce evenly over the stuffed shells, covering them well.
- Sprinkle 1 cup shredded mozzarella cheese over the top.
- Tip: Reserve a little sauce to serve on the side if you like an extra saucy dish.
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 the sauce is bubbly.
- Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 6: Serve
- Carefully scoop out the stuffed shells with a large spoon, ensuring each portion includes sauce and melted cheese.
- Serve hot, garnished with fresh basil leaves or chopped basil if desired.
- Tip: Pair with a side salad or garlic bread for a complete Italian meal.
