Stuffed Shells in a Slow Cooker
Recipe type: Slow Cooker
Prep time: 
Total time: 
Serves: 8 servings
No pre-cooking of the past happening here! Everything cooks right in the slow cooker!
  • 1 cup frozen chopped spinach, thawed and squeezed dry ( or omit to make plain!)
  • 1 container (12 ounces) ricotta cheese
  • 3 cups shredded mozzarella cheese, divided (1 cup is used on top the completes dish)
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced (in a pinch use garlic powder)
  • 1 tablespoon Italian seasoning
  • 28 jumbo pasta shells (raw)
  • 2 jars (24 ounces each) tomato sauce (Or you can use homemade like I did!)
  • Chopped parsley ( Use fresh or omit!)
  1. In a large bowl, stir spinach, ricotta cheese, 2 cups mozzarella cheese, Parmesan, garlic and Italian seasoning.( I didn't have any Italian seasoning so I used Greek and it was awesome!)
  2. Fill each raw pasta shell with ricotta mixture.
  3. Add 3 cups sauce to the bottom of the crock. (This is how the pasta cooks!)
  4. Place ½ of the stuffed shells in the bottom of the crock. Cover with 2 cups tomato sauce.
  5. Layer with remaining stuffed shells and sauce.
  6. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 until shells are cooked. Once cooked remove lid and add 1 cup mozzarella cheese over shells. Wait until cheese is melted. Garnish with fresh parsley with you like!
Recipe by Be Your Best Mom at