Introduction

Ever wondered how to create a cheesy, comforting Italian dish that feels like a warm hug without spending hours in the kitchen? Slow Cooker Spinach and Ricotta Stuffed Shells are your answer! These jumbo pasta shells, filled with creamy ricotta, vibrant spinach, and savory Parmesan, are smothered in marinara sauce and melted mozzarella for a meal that’s both indulgent and effortless. With your slow cooker handling the cooking, you can enjoy restaurant-quality flavors with minimal fuss. Ready to discover how easy it is to make this crowd-pleasing dish? Let’s get cooking!

Overview

Slow Cooker Spinach and Ricotta Stuffed Shells is a vegetarian Italian classic that’s perfect for cozy dinners, family gatherings, or meal prep. The slow cooker transforms stuffed pasta shells into a gooey, flavorful dish with a rich, cheesy filling and a tangy tomato sauce.

Time Requirement: 20 minutes prep, 4–5 hours on low or 2–3 hours on high.
Difficulty Level: Easy! Great for beginners, with simple steps and no advanced skills needed.
Why It’s Special: This recipe is hearty, budget-friendly, and packed with comforting Italian flavors. The slow cooker ensures the shells stay tender and the cheese melts perfectly, while the prep is quick and the dish is versatile enough for weeknights or special occasions. It’s a wholesome, vegetarian option that even meat-lovers will adore.

Whether you’re craving comfort food or hosting a dinner party, these stuffed shells are sure to impress. Let’s dive in!

Essential Ingredients

The beauty of Slow Cooker Spinach and Ricotta Stuffed Shells lies in its simple, high-quality ingredients. Each one adds flavor, texture, or creaminess to create a delicious dish. Here’s what you’ll need:

Jumbo Pasta Shells (12):
- Why it’s important: These large shells are perfect for holding the creamy ricotta filling and soaking up the sauce.
- Substitutions: Large manicotti or cannelloni tubes work, but adjust stuffing technique. Gluten-free shells can be used for dietary needs.
Ricotta Cheese (2 cups):
- Why it’s important: Creates the creamy, rich filling that defines stuffed shells.
- Substitutions: Cottage cheese (blended for smoothness) or a vegan ricotta for a dairy-free option.
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) or kale, arugula, or Swiss chard.
Grated Parmesan Cheese (½ cup):
- Why it’s important: Brings nutty, salty depth to the filling.
- Substitutions: Pecorino Romano or nutritional yeast for a dairy-free alternative.
Italian Seasoning (1 tsp):
- Why it’s important: Adds a blend of herbaceous flavors like oregano, basil, and thyme.
- Substitutions: A mix of dried oregano and basil, or fresh herbs (1 tbsp, finely chopped).
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 base that complements the cheesy filling.
- Substitutions: Homemade tomato sauce, arrabbiata for a spicy kick, or a creamy vodka sauce for a twist.
Shredded Mozzarella Cheese (1 cup):
- Why it’s important: Melts into a gooey, stretchy topping that ties the dish together.
- Substitutions: Provolone, fontina, or a vegan mozzarella for a dairy-free option.
Fresh Basil (optional, for garnish):
- Why it’s important: Adds a fresh, aromatic finish and vibrant color.
- Substitutions: Fresh parsley, oregano, or skip for simplicity.

Tip: Use high-quality ricotta and marinara sauce for the best flavor, and chop spinach finely for even distribution in the filling.

Step-by-Step Instructions

Making Slow Cooker Spinach and Ricotta Stuffed Shells is straightforward and fun! Follow these steps for a cheesy, comforting meal.

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook 12 jumbo pasta shells according to package instructions until al dente (usually 8–10 minutes).
Drain and rinse under cold water to stop cooking. Set aside to cool slightly.
Tip: Cook a few extra shells in case some tear during boiling or stuffing.

Step 2: Prepare the Ricotta Filling

In a medium bowl, combine 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.
Mix until well blended. The filling should be creamy and slightly thick.
Tip: If using frozen spinach, thaw and squeeze out excess water to avoid a watery filling.

Step 3: Stuff the Shells

Spoon about 2 tbsp of the ricotta mixture into each cooled pasta shell, filling them generously but not overflowing.
Gently press the shells closed to hold the filling. Place stuffed shells in a single layer in the slow cooker.
Tip: Use a spoon or a piping bag for easier, mess-free stuffing.

Step 4: Add Sauce and Cheese

Pour 2 cups marinara sauce evenly over the stuffed shells, ensuring they’re well-coated but not swimming in sauce.
Sprinkle 1 cup shredded mozzarella cheese over the top.
Tip: Reserve a little sauce to serve on the side for extra sauciness.

Step 5: Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the shells are heated through and the mozzarella is melted and bubbly.
Check at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Avoid lifting the lid too often to maintain consistent heat.

Step 6: Serve

Carefully scoop the stuffed shells onto plates or bowls, spooning extra sauce over the top.
Garnish with fresh basil leaves (if using) for a vibrant, aromatic finish.
Tip: Serve immediately for the gooiest cheese and best texture.

Assembly

Assembling Slow Cooker Spinach and Ricotta Stuffed Shells is all about creating a cheesy, comforting plate. Here’s how to bring it together:

Serve the Shells: Use a large spoon to carefully lift 2–3 stuffed shells per serving onto a plate or into a shallow bowl, keeping them intact.
Add Sauce: Spoon extra marinara sauce from the slow cooker over the shells for added flavor and moisture.
Garnish: Scatter fresh basil leaves or chopped parsley over the top for a pop of color and freshness.
Presentation Tips:
- Use wide, shallow bowls to showcase the cheesy shells and vibrant sauce.
- Arrange the shells in a slight arc or cluster for an elegant, restaurant-style look.
- Pair with a side of garlic bread or a Caesar salad for a complete Italian meal.

Tip: For a family-style presentation, transfer the shells to a large serving dish and let everyone scoop their own, with extra sauce and cheese on the side.

Storage and Make-Ahead Tips

Keep your Slow Cooker Spinach and Ricotta Stuffed Shells fresh and ready to enjoy with these tips:

Storing Leftovers:
- Store cooled stuffed shells and sauce in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the microwave (1–2 minutes, stirring halfway) or in the oven at 350°F (175°C) for 10–15 minutes, covered, with a splash of water or sauce to prevent drying out.
Make-Ahead Tips:
- Pasta: Cook shells up to 1 day ahead, toss with a little olive oil, and refrigerate. Rinse briefly with cold water before stuffing to prevent sticking.
- Filling: Prepare the ricotta-spinach mixture up to 2 days in advance and store in the fridge.
- Assembly: Stuff shells and arrange in the slow cooker insert the night before, cover, and refrigerate. Add sauce and cheese just before cooking.
- Freezing: Assemble stuffed shells (without sauce) on a tray, freeze until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge, add sauce and cheese, and cook as directed.
Tip: The sauce and cheese help keep the shells moist during reheating, so store with a little extra sauce.

Recipe Variations

Slow Cooker Spinach and Ricotta Stuffed Shells is a versatile dish that’s easy to customize. Try these creative twists:

Meat Lover’s Version: Add ½ cup cooked, crumbled Italian sausage or ground beef to the ricotta filling for a heartier dish.
Mushroom Boost: Sauté 1 cup sliced mushrooms and mix into the filling or layer with the shells for an earthy flavor.
Spicy Kick: Use a spicy arrabbiata sauce or add ½ tsp red pepper flakes to the filling for a bit of heat.
Veggie-Packed: Include chopped zucchini, roasted red peppers, or artichoke hearts in the filling for extra nutrition.
Pesto Twist: Swirl 2 tbsp pesto into the ricotta filling or drizzle over the shells before serving for a fresh, herbaceous note.

Tip: Keep add-ins minimal to ensure the shells stay easy to stuff and the flavors remain balanced.

Conclusion

You’re now ready to make Slow Cooker Spinach and Ricotta Stuffed Shells—a dish that’s as comforting as it is effortless! With its creamy ricotta filling, vibrant spinach, and gooey mozzarella, this recipe brings Italian warmth to your table with minimal work. It’s perfect for busy weeknights, family dinners, or impressing guests with a cheesy, satisfying meal. Play with fillings, sauces, or garnishes to make it your own, and enjoy the process as much as the food. Grab your slow cooker, whip up this delicious masterpiece, and savor every cheesy bite. Buon appetito!

Slow Cooker Spinach and Ricotta Stuffed Shells

Author: Jessica

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Description

Ingredients

Jumbo Pasta Shells (12):
- Why it’s important: These large shells are perfect for holding the creamy ricotta filling and soaking up the sauce.
- Substitutions: Large manicotti or cannelloni tubes work, but adjust stuffing technique. Gluten-free shells can be used for dietary needs.
Ricotta Cheese (2 cups):
- Why it’s important: Creates the creamy, rich filling that defines stuffed shells.
- Substitutions: Cottage cheese (blended for smoothness) or a vegan ricotta for a dairy-free option.
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) or kale, arugula, or Swiss chard.
Grated Parmesan Cheese (½ cup):
- Why it’s important: Brings nutty, salty depth to the filling.
- Substitutions: Pecorino Romano or nutritional yeast for a dairy-free alternative.
Italian Seasoning (1 tsp):
- Why it’s important: Adds a blend of herbaceous flavors like oregano, basil, and thyme.
- Substitutions: A mix of dried oregano and basil, or fresh herbs (1 tbsp, finely chopped).
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 base that complements the cheesy filling.
- Substitutions: Homemade tomato sauce, arrabbiata for a spicy kick, or a creamy vodka sauce for a twist.
Shredded Mozzarella Cheese (1 cup):
- Why it’s important: Melts into a gooey, stretchy topping that ties the dish together.
- Substitutions: Provolone, fontina, or a vegan mozzarella for a dairy-free option.
Fresh Basil (optional, for garnish):
- Why it’s important: Adds a fresh, aromatic finish and vibrant color.
- Substitutions: Fresh parsley, oregano, or skip for simplicity.

Tip: Use high-quality ricotta and marinara sauce for the best flavor, and chop spinach finely for even distribution in the filling.