Description
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
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.
Instructions
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.
