Slow Cooker Spinach and Ricotta Stuffed Shells
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Yields: 8
  • 1 (12 ounce) container ricotta cheese
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 (24 ounce) jars marinara sauce
  • 28 jumbo shells, uncooked
  1. In a large bowl, combine the ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, garlic and Italian seasoning.
  2. Pour 2 cups of marinara sauce in the bottom of the slow cooker.
  3. Fill pasta shells* with the ricotta mixture, layer the shells in the slower cooker, top with marinara sauce, repeat.
  4. Cook on low 6-8 hours or high for 3-4 hours.
  5. Pour
*To make the shells soft enough to fill, run under hot water for a few seconds.
Recipe by Fluster Buster at