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Slow Cooker Stuffed Shells with Ricotta

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There are few dishes that evoke the warmth and comfort of a traditional Italian-American kitchen quite like Stuffed Shells. These delicate, ridged pasta shells, generously filled with a creamy ricotta mixture and baked in a rich tomato sauce, are a beloved classic often reserved for special occasions or Sunday family dinners. While the traditional method can be a bit labor-intensive, involving boiling, stuffing, and baking, this Slow Cooker Stuffed Shells with Ricotta recipe brings all the cherished flavors and textures to your table with remarkable ease, making it a perfect weeknight indulgence.

  • Total Time: Approximately 3 to 7.5 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale

For the Tomato Sauce:

  • 1 tbsp Olive Oil:
  • 1 medium Yellow Onion: Finely chopped.
  • 3 cloves Garlic: Minced.
  • 1 (28 oz) can Crushed Tomatoes:
  • 1 (15 oz) can Tomato Sauce:
  • 1 (6 oz) can Tomato Paste:
  • ½ cup Vegetable Broth or Water:
  • 2 tsp Dried Italian Seasoning:
  • 1 tsp Dried Basil:
  • ½ tsp Dried Oregano:
  • ½ tsp Salt: (Adjust to taste)
  • ¼ tsp Black Pepper: Freshly ground.

For the Ricotta Filling:

1 (15 oz) container Ricotta Cheese: Whole milk preferred.

1 large Egg:

½ cup Grated Parmesan Cheese: Plus more for topping.

¼ cup Fresh Parsley: Chopped.

½ tsp Salt:

¼ tsp Black Pepper:

1 (10 oz) package Frozen Chopped Spinach: Thawed and squeezed dry (optional, for Spinach & Ricotta Stuffed Shells).

For Layering:

20-24 Jumbo Pasta Shells: Uncooked.

2 cups Shredded Mozzarella Cheese: (Approximately 8 oz)

Instructions

  1. Prepare Tomato Sauce: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Simmer Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, vegetable broth/water, Italian seasoning, dried basil, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and let it gently cook for at least 15-20 minutes to allow flavors to meld. This can be done while preparing the cheese mixture.
  3. Prepare Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, ½ cup Parmesan cheese, chopped fresh parsley, ½ tsp salt, and ¼ tsp black pepper. If using, add the thawed and squeezed-dry spinach. Mix until well combined.
  4. Stuff Shells: Carefully stuff each uncooked jumbo pasta shell with the ricotta mixture. This can be done with a small spoon or by hand. Don’t overstuff, as the cheese will expand slightly during cooking.
  5. Assemble in Slow Cooker: Lightly grease the inside of a 6-quart (or larger) oval slow cooker. Spread about 1.5 cups of the prepared tomato sauce evenly on the bottom of the slow cooker. This layer is crucial for preventing the shells from sticking and ensuring they have enough liquid to cook.
  6. Layer Shells: Arrange the stuffed shells in a single layer over the sauce. You may need to gently nestle them together. Pour another 1.5 cups of tomato sauce over the shells, ensuring they are mostly covered. Sprinkle with 1 cup of shredded mozzarella cheese.
  7. Repeat Layers (Optional): If your slow cooker is large enough and you have more shells and sauce, you can create a second layer. Top with remaining shells, sauce, and the rest of the mozzarella cheese. Finish with an extra sprinkle of Parmesan cheese.
  8. Slow Cook: Cover the slow cooker with its lid. Cook on the HIGH setting for 2.5 to 3.5 hours, or on the LOW setting for 5 to 7 hours, until the shells are tender and the cheese is melted and bubbly. Note: Cooking times can vary based on your slow cooker and the brand of shells. Check for tenderness around the minimum cook time.
  9. Rest and Serve: Once cooked, turn off the slow cooker and let the lasagna rest, covered, for 15-20 minutes. This allows the shells to firm up slightly and the flavors to settle, making it easier to serve. Garnish with fresh basil or parsley if desired. Serve hot.

Notes

  • No Pre-Boiling: The beauty of this recipe is that you do not need to boil the shells beforehand. They will cook perfectly in the slow cooker with the moisture from the sauce .
  • Ample Sauce: Ensure there is enough sauce, especially on the bottom and covering the shells, to provide the liquid needed for the pasta to cook. If your sauce seems too thick, add a splash more broth or water.
  • Don’t Overfill: While you want generously stuffed shells, avoid overfilling them, as the ricotta mixture will expand slightly during cooking.
  • Even Cooking: Try to arrange the shells in a single layer if possible, or in two loose layers, to ensure even cooking. If stacking, make sure each shell is well-coated in sauce.
  • Make Ahead: You can assemble the stuffed shells the night before, cover the slow cooker insert, and refrigerate. Add an extra 30-60 minutes to the cooking time if cooking from cold.
  • Freezing: Leftover stuffed shells freeze well. Allow them to cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
  • Author: Elle
  • Prep Time: 30 minutes
  • Cook Time: 2.5-3.5 hours (High) or 5-7 hours (Low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American, Italian
  • Diet: Vegetarian

Find it online: https://slowcookerrecipes.us/slow-cooker-stuffed-shells-with-ricotta/