Slow Cooker Stuffed Shells With Ground Beef
It doesn't get much better than cheesy pasta, and these Crockpot stuffed shells are so effortless to make! Jumbo shells are filled with cheese and spinach before being slow cooked to perfection.
Easy Slow Cooker Stuffed Shells Recipe
I love stuffed shells, but they aren't as regular on my menu as I'd like them to be. Well, that's just changed now I know how to make them in a Crockpot!
Deliciously rich and cheesy, these Crockpot stuffed shells are so easy to prep, and you have one delicious meal waiting for you at the end of the day.
Comfort food doesn't get much better than this!
Be sure to try my Mexican Stuffed Shells and Meat and Cheese Stuffed Shells.
Why you'll love this Crockpot Stuffed Shells recipe:
- ONE POT: I love this recipe because everything is cooked right in the slow cooker, you don't even have to boil the pasta shells first!
- MAKE AHEAD: Dump everything in your slow cooker at the start of the day and have a delicious dinner waiting for you!
- VEGETARIAN: This is a great recipe for meat-free Monday, and your picky eaters will love it too!
How to make Crockpot Stuffed Shells
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the filling for the shells.
- Pipe or spoon the filling into the shells.
- Place some of the sauce into the bottom of the slow cooker.
- Add shells on top of the sauce, top with pasta sauce and repeat the layer.
- Sprinkle with cheese, cover, cook and enjoy!
Once your pasta shells are cooked, they can be kept warm in the Crockpot safely for up to 2 hours. Leftover pasta should be cooled before storing in an airtight container in the fridge for up to 4 days.
The shells can be reheated in the slow cooker or in the oven at 350F, covered with foil for 15 minutes to heat through.
The jumbo pasta shells are stuffed with a mix of ricotta, mozzarella, parmesan, spinach and seasonings. Super cheesy and the creaminess sits so well with the rich tomato sauce.
Because these filled pasta shells are cooked in the slow cooker, there's no need to boil the shells before filling them. This is such and effortless method!
These Crockpot pasta shells can totally be enjoyed on their own if you want a big bowl of comfort. They easily pair with garlic bread, veggies or a side salad too. Try them with:
- Homemade Garlic Bread
- Cucumber Tomato Salad
- Sauteed Asparagus
- Lemon Roasted Broccoli
Tips!
- I found that piping the filling into the shells was the easiest way. You can spoon it in, but be careful not to crack the shells.
- Make these Crockpot stuffed shells spicy by adding some chili flakes into the filling or mix some into the sauce.
- Use your favorite tomato based pasta sauce for this recipe. Marinara, herb and garlic or even rose all work well.
These Crockpot stuffed shells are the definition of comfort food! So easy to make with simple ingredients, but the results are out of this world. Grab your slow cooker and let's go!
More Italian Recipes we Love
- Chicken Alfredo
- Italian Stuffed Meatloaf
- Chicken Florentine
- Italian Beef Sandwiches
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
It doesn't get much better than cheesy pasta, and these Crockpot stuffed shells are so effortless to make! Jumbo shells are filled with cheese and spinach before being slow cooked to perfection.
- 3 cups ricotta cheese
- 6 ounces baby spinach steamed, drained, and squeezed dry
- 2 cups mozzarella cheese shredded & divided
- ½ cup Parmesan cheese grated, divided
- 2 eggs lightly beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 28 jumbo pasta shells
- 26 ounces pasta sauce
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Combine ricotta cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasonings in a small bowl. Spoon or pipe mixture into raw pasta shells.
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Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup of pasta sauce. Layer on the rest of the shells, then top with the rest of the sauce.
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Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low 5-6 hours. Remove lid, sprinkle with remaining Parmesan, serve garnished with parsley, if desired.
Last step! Don't forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
- I found that piping the filling into the shells was the easiest way. You can spoon it in, but be careful not to crack the shells.
- Make these Crockpot stuffed shells spicy by adding some chili flakes into the filling or mix some into the sauce.
- Use your favorite tomato based pasta sauce for this recipe. Marinara, herb and garlic or even rose all work well.
Calories: 418 kcal (21%) Carbohydrates: 31 g (10%) Protein: 26 g (52%) Fat: 22 g (34%) Saturated Fat: 13 g (81%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 114 mg (38%) Sodium: 1161 mg (50%) Potassium: 633 mg (18%) Fiber: 3 g (13%) Sugar: 5 g (6%) Vitamin A: 3106 IU (62%) Vitamin C: 12 mg (15%) Calcium: 457 mg (46%) Iron: 3 mg (17%)
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Source: https://www.thecookierookie.com/crockpot-stuffed-shells/
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