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.

Cook Mode Prevent your screen from going dark

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.