Make dinner effortless and cheesy with these Crockpot Stuffed Shells with Ricotta. Jumbo pasta shells are stuffed with a rich ricotta, mozzarella, and Parmesan filling, then covered with jarred tomato sauce and cooked to perfection in the slow cooker. We’re not using meat, but you can easily add some. This comforting, hands-off meal is perfect for busy weeknights or cozy family dinners.
Stuffed shells were a go-to when I was raising my kids. Everyone ate them, and it was a quick, easy meal I could throw together after work. Back then, I cooked the shells, stuffed them with mozzarella and cheddar, covered them with jarred sauce, and baked them for about 20 minutes. They were so easy! You can certainly use homemade marinara sauce if you prefer.
These Crockpot Stuffed Shells are even easier because you don’t have to cook the shells first. Everything cooks right in the slow cooker.
Testing results for
- We found that using a large bag to pipe the cheese into the shells is the easiest way to stuff them.
- We tested with various cheese mixes and settled on this blend of ricotta, mozzarella, and Parmesan.
We’re not big fans of ricotta around here, so I make lasagna without ricotta, both the traditional way and a simple skillet lasagna version. But for this stuffed shells recipe, I found that the ricotta helps with moisture in the crockpot, so the shells will cook.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Jumbo pasta shells: Any brand is fine, but try to find Italian pasta if you can.
Jarred pasta sauce: I prefer Rao’s
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Crockpot Stuffed Shells with Ricotta
Ingredients
- 18-28 jumbo pasta shells
- 2 24-ounce jars of pasta sauce
- Fresh parsley (for garnish)
For the Filling:
- 1 32-ounce container ricotta cheese
- 2 cups grated mozzarella cheese, divided
- ¾ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Spray the crockpot with cooking spray or line with a crockpot liner.
- Pour about half of the pasta sauce into the base of the crockpot.2 24-ounce jars of pasta sauce
- In a large bowl, combine 1 32-ounce container ricotta cheese, 1 cup grated mozzarella cheese, ¾ cup grated Parmesan cheese, 2 eggs, lightly beaten, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Pipe or spoon the cheese mixture into the shells and place a layer in the crockpot.
- Top with some of the pasta sauce, then some of the remaining mozzarella cheese. Repeat layering the filled shells, then pasta sauce, then mozzarella cheese.
- Cover and cook on high for 2-3 hours or low for 4-5 hours.
- Garnish with parsley and additional Parmesan cheese, if desired.
Nutrition
Questions and tips
Storage
Store the stuffed shells in the refrigerator for 3-4 days.
You do not cook the shells first for this recipe. Just fill with cheese and cook them in the slow cooker.
