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Crockpot Stuffed Shells

Cheesy Crockpot Stuffed Shells with ricotta, mozzarella, and savory sauce — easy, hands-off, and perfect for family dinners!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 6 servings
Calories: 546kcal
Author: Lucy Brewer

Ingredients

  • 18-28 jumbo pasta shells
  • 2 (24-ounce) jar pasta sauce
  • Fresh parsley (for garnish)

For the Filling:

  • 1 32- ounce container ricotta cheese
  • 2 cups mozzarella cheese, divided
  • ¾ cup 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.
    A slow cooker with tomato sauce, a bowl of uncooked pasta shells, and a bowl of ricotta cheese mixture on a white surface.
  • In a large bowl, combine all of the filling ingredients, saving 1 cup of mozzarella for later.
  • Spoon the cheese mixture into the shells and layer them in the crockpot.
    Uncooked stuffed pasta shells arranged in a slow cooker with tomato sauce and cheese visible underneath on a light countertop.
  • Top with the remaining pasta sauce and mozzarella cheese and repeat layering the filled shells, then pasta sauce, then mozzarella cheese.
    A slow cooker filled with uncooked lasagna layered with tomato sauce and shredded cheese, viewed from above on a white surface.
  • Cover and cook on high for 2-3 hours or low for 4-5 hours.
    Lasagna with melted cheese and meat sauce is shown inside a black slow cooker on a light-colored surface.
  • Garnish with parsley and additional parmesan cheese, if desired and serve.
    A plate of baked pasta shells with tomato sauce and cheese sits on a table beside a slow cooker, a shaker of grated cheese, and slices of garlic bread.
  • Enjoy!

Notes

  • For a comforting and easy meal, start by spraying your crockpot with cooking spray or using a liner to prevent sticking.
  • Begin by pouring half of the pasta sauce into the bottom of the crockpot to create a flavorful base. In a large bowl, mix ricotta, mozzarella, parmesan, eggs, garlic, Italian seasoning, salt, and pepper, reserving some mozzarella for topping.
  • Stuff each cooked jumbo shell with the cheese mixture and layer them neatly in the crockpot.
  • Cover the shells with the remaining pasta sauce and mozzarella, repeating layers as needed, then cook on high for 2-3 hours or low for 4-5 hours until bubbly.
  • Garnish with fresh parsley and extra parmesan before serving for a delicious, stress-free holiday dish.
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