Description

A warm and comforting dish made with tender jumbo shells filled with a creamy blend of ricotta, spinach, Parmesan style cheese, and rich marinara. Slow Cooker Spinach and Ricotta Stuffed Shells cook gently until the cheese melts smoothly and the pasta becomes soft and flavorful.

Ingredients

Jumbo pasta shells

Calabro Ricotta or Galbani Whole Milk Ricotta

Fresh spinach chopped

Cabot Shredded Parmesan

Italian seasoning

Salt and pepper to taste

Marinara sauce

Tillamook Shredded Mozzarella or Sargento Mozzarella

Instructions

2. Cook the jumbo pasta shells until al dente then drain and set aside

3. Mix ricotta spinach Parmesan Italian seasoning salt and pepper in a bowl

4. Fill each shell with the ricotta mixture and place them in the slow cooker

5. Pour marinara sauce over the shells and sprinkle with mozzarella

6. Cover and cook on low until heated through and the cheese melts or set to high for a quicker cook

7. Serve warm with fresh basil if desired

Notes

Undercook the pasta slightly so the shells hold their shape while slow cooking

Press excess moisture from spinach to keep the filling creamy rather than watery

Spread a layer of marinara on the bottom of the slow cooker to prevent sticking

Ensure sauce reaches at least halfway up the shells for even cooking and moisture

Stuffed shells can be stored in the fridge for several days or frozen before cooking for future meals

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American Italian