Looking for a simple, satisfying, and utterly delicious meal? This Slow Cooker Spinach & Ricotta Stuffed Shells Recipe is your answer! Perfect for busy weeknights or laid-back weekends, this recipe transforms jumbo pasta shells into creamy, cheesy, flavor bombs, all cooked effortlessly in your slow cooker. Not only does it minimize hands-on time, but it also infuses every bite with incredible flavor. When properly optimized and shared, the recipe should secure a top Search Engine Results Page, giving visibility, ranking, and bringing traffic to the blog.
This slow cooker version makes the cooking process easier, while delivering the delicious flavors.
What is Slow Cooker Spinach & Ricotta Stuffed Shells?
Slow Cooker Spinach & Ricotta Stuffed Shells is a comforting Italian-American inspired casserole where large pasta shells are generously filled with a creamy, flavorful mixture of ricotta cheese, spinach, parmesan, and herbs. Instead of baking in the oven, these stuffed shells are nestled in a bed of tomato sauce within a slow cooker, allowing them to slowly cook and absorb all the delicious flavors.
The long, slow cooking process makes the shells perfectly tender and melds the flavors together beautifully. This method results in a super creamy, cheesy and deeply flavored meal that’s perfect for a crowd or a cozy night in. This recipe is a delicious way to enjoy a vegetarian meal, all while keeping the preparation process simple and convenient.
Ready to experience the joy of effortlessly delicious stuffed shells? Grab your slow cooker and let’s get cooking!
Key Ingredients for Slow Cooker Spinach & Ricotta Stuffed Shells:
- Jumbo Pasta Shells: 24-30 shells
- Ricotta Cheese: 15 ounces (whole milk ricotta recommended for best flavor and texture)
- Frozen Spinach: 10 ounces, thawed and squeezed dry
- Grated Parmesan Cheese: 1/2 cup, plus more for topping
- Egg: 1 large, lightly beaten
- Garlic: 2 cloves, minced
- Italian Seasoning: 1 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Marinara Sauce: 24 ounces (your favorite store-bought or homemade)
- Fresh Basil: For garnish (optional)
- Mozarella Cheese: For topping (optional)
How to Make Slow Cooker Spinach & Ricotta Stuffed Shells:
This Slow Cooker Spinach & Ricotta Stuffed Shells recipe is amazingly easy! It delivers deeply flavorful comfort without slaving over a hot stove. Prep time is minimal – just mix the filling, stuff the shells, and layer them in the slow cooker.
The slow cooking process tenderizes the pasta and melds all the flavors. It will take about 4 hours on high or 6-8 hours on low, you’ll come home to a ready-to-eat meal. The creamy ricotta, savory spinach, and tangy marinara create a symphony of flavors that you and your family will love.
Step-by-Step Instructions:
- Cook the Pasta Shells: Cook the jumbo pasta shells according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the slow cooker. Drain well and set aside to cool slightly.
- Prepare the Spinach: If using frozen spinach, ensure it is completely thawed. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial to prevent a watery filling.
- Make the Ricotta Filling: In a large bowl, combine ricotta cheese, squeezed spinach, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff the Shells: Using a spoon or a piping bag, carefully fill each cooked pasta shell with the ricotta mixture. Make sure to pack the filling in, but don’t overstuff the shells to the point where they burst.
- Assemble in the Slow Cooker: Spread a thin layer (about 1 cup) of marinara sauce on the bottom of your slow cooker. This will prevent the shells from sticking and burning.
- Layer the Stuffed Shells: Arrange the stuffed shells in a single layer on top of the sauce in the slow cooker. They can be placed close together, but avoid overcrowding them.
- Cover with Sauce: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are mostly covered.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the pasta is tender and the sauce is bubbly and hot. The time vary depending on your slow cooker, test with a fork!
- (Optional) Add Cheese: During the last 30 minutes of cooking, you can sprinkle shredded mozzarella cheese over the shells for a gooey, cheesy topping.
- Garnish and Serve: Once cooked, carefully remove the shells from the slow cooker using a large spoon or spatula. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. Serve hot and enjoy!
Why You’ll Love This Slow Cooker Spinach & Ricotta Stuffed Shells:
This recipe is a winner for several reasons! The best thing is its effortless preparation. Simply stuff the shells, tuck them into the slow cooker, and let it do the work. Compared to traditional baked stuffed shells, this slow cooker version saves you time and oven space, especially during holidays or gatherings. Plus, making it at home is a huge money saver, ditching the high costs of restaurant versions while controlling the quality of ingredients.
Finally, the creamy, cheesy ricotta filling combined with the tangy marinara sauce creates an irresistible flavor profile. For something different, check out our baked ravioli casserole recipe for a similar comfort food experience with a twist, but once you try this, you wont want to look back.
Go ahead, treat yourself and your family to this comforting and convenient meal – you won’t regret it!
What to Serve Slow Cooker Spinach & Ricotta Stuffed Shells With:
To complement this hearty dish, consider serving it with:
- Garlic Bread: A classic pairing!
- Side Salad: A simple green salad with a light vinaigrette.
- Roasted Vegetables: Such as broccoli, asparagus, or zucchini.
- Steamed Green Beans: A light and refreshing side dish.
Top Tips for Perfecting Slow Cooker Spinach & Ricotta Stuffed Shells:
- Don’t Overcook the Pasta: Al dente is key! The shells will continue to cook in the slow cooker, so slightly undercooking them initially will prevent them from becoming mushy.
- Squeeze the Spinach Dry: Removing excess moisture from the spinach is crucial for preventing a watery filling. Squeeze, squeeze, squeeze!
- Use High-Quality Ricotta: Whole milk ricotta provides the best flavor and texture.
- Adjust Seasoning to Taste: Feel free to adjust the amount of salt, pepper, and Italian seasoning to your liking.
- Prevent Sticking: Make sure you add a thin layer of pasta sauce on the bottom of the slow cooker , as this will prevent shells from sticking and burning.
- Alternate ingredients: You could substitute the spinach for mushroom, chicken, and herbs for variation and diversity.
5 Facts about Slow Cooker Spinach & Ricotta Stuffed Shells:
- This recipe is a great way to sneak extra vegetables into your diet.
- It’s perfect for meal prepping and can be made ahead of time.
- Stuffed shells originated in the Italian-American community in the United States.
- You can customize the filling with different cheeses, meats, or vegetables.
- Slow cooking makes it a stress-free meal for busy weeknights or entertaining guests.
Storing and Reheating Tips:
Storing: Leftover Slow Cooker Spinach & Ricotta Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- Microwave: Reheat individual portions on a microwave-safe plate, covered, for 2-3 minutes, or until heated through.
- Oven: Preheat oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
- Slow Cooker: For larger quantities, you can reheat them in the slow cooker on low for 1-2 hours, or until heated through. Add a little extra marinara sauce or water if needed to prevent sticking.
Freezing: To freeze, let the stuffed shells cool completely. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat using one of the methods above.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Final Thoughts:
This Slow Cooker Spinach & Ricotta Stuffed Shells Recipe is a surefire way to bring smiles to your dinner table. It’s easy, delicious, and incredibly comforting – the perfect combination for a winning meal. Embrace the simplicity of slow cooking and enjoy the explosion of flavors in every cheesy, spinach-filled bite.