Slow Cooker Stuffed Shells with Meat
Savor the World.
Slow Cooker Stuffed Shells with Meat
Oh, how I love a good meat marinara sauce… and when you add spinach and a mix of delicious cheeses, it turns into one of those dishes you just can’t resist! Imagine this — you prep everything, let your slow cooker work its magic, and end up with a creamy, flavorful, picture-perfect meal that’ll win over your family or friends in no time. So, let’s make it happen!
Slow Cooker Stuffed Shells with Meat
Servings:6 servings
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Ingredients
- 24 jumbo pasta shells
- 1 lb (450 g) ground beef or a mix of beef and pork
- 2 cups (60 g) chopped fresh spinach, or 1 cup (150 g) if using frozen and drained
- 1 ½ cups (375 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese, divided
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 48 oz (1.4 L) marinara sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
What You’ll Need
- Slow cooker
- Large skillet
- Mixing bowl
- Spoon or spatula
- Spoon or piping bag for stuffing shells
See 5 variations of the recipe at the end.
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Did You Know?
The origin of “stuffed shells” goes back to Italy, but they became popular in the U.S. during the 1950s when home cooks were looking for dishes that felt fancy but were easy to make. Today, they’re still a favorite comfort food—one of those meals that makes you look like you cooked all day… without actually doing it!
Instructions
- Let’s get started! Fill a large pot with water and add a tablespoon of salt. Once it starts boiling, add the pasta shells and cook them for 8 to 10 minutes, until al dente (tender but still firm when you bite). Drain them carefully, rinse lightly with cold water to stop the cooking, and place them on a tray or wax paper so they don’t stick together while you prepare the filling.
- Next up, the meat. In a large skillet, heat a teaspoon of oil over medium heat. Add the ground beef and break it up with a spatula as it cooks. Sauté for 6 to 8 minutes or until it’s nicely browned. Drain the excess grease using a colander or by spooning it out. Let the meat rest for a few minutes so it doesn’t melt the cheese when you mix it later.
- Time to mix the filling. In a large bowl, combine the cooked meat with the chopped spinach (make sure to drain it well if using frozen). Add the ricotta cheese, egg, Parmesan cheese, half of the mozzarella, garlic powder, oregano, salt, and pepper. Mix everything with a spoon or spatula until you get a smooth, creamy, slightly thick filling. Give it a quick taste and adjust the seasoning if you need to.
- Sauce layer time! Pour about 2 cups of marinara sauce into the bottom of your slow cooker and spread it evenly with a spoon. This layer helps keep the shells from sticking or drying out while cooking.
- Stuff those shells. Using a small spoon or a piping bag (a plastic bag with one corner cut off works great), fill each shell with the meat, spinach, and cheese mixture. Arrange them gently in the slow cooker, forming an even layer over the sauce. If you have extra filling, no worries—make a second layer and add a bit more sauce between layers. Trust me, it’ll be amazing!
- Finish it off. Once all your shells are in place, pour the rest of the marinara sauce on top, making sure they’re well covered. Sprinkle the remaining mozzarella over everything so it melts into a golden, cheesy layer during cooking.
- Cook low and slow. Cover the slow cooker and cook on LOW for about 4 hours, or until the shells are tender and the cheese is fully melted. Try not to lift the lid while cooking—it lets steam escape and can extend the cooking time. You’ll know it’s ready when it’s bubbling around the edges and your kitchen smells absolutely incredible (trust me, you’ll know!).
- Serve and enjoy! Carefully scoop out the shells using a large spoon or wide spatula so they stay intact. For a fresh finishing touch, sprinkle a little grated Parmesan and a few basil leaves on top before serving. They’ll look and taste perfect!
Ingredient Substitutions
- Ground beef: If you don’t have beef on hand, go ahead and use ground turkey or chicken instead—it’ll still taste amazing.
- Ricotta cheese: Can’t find ricotta? Just mix cottage cheese with a little cream cheese until you get that smooth, creamy texture.
- Spinach: You can swap it for finely chopped kale or shredded zucchini—just make sure to squeeze out all the excess moisture.
- Marinara sauce: If you don’t have any (though you really should!), use tomato sauce seasoned with basil, oregano, and garlic.
Prep Tips
- Don’t overcook the pasta: Seriously, don’t. The shells should be al dente since they’ll keep cooking in the slow cooker.
- Stuff without breaking: Use a piping bag or even a zip-top bag with one corner cut off—it makes filling the shells a breeze.
- Keep it from sticking: Always grease the bottom of your slow cooker lightly before adding the sauce.
- Extra saucy: If you’re like me and love it a bit juicier, add about ¼ cup (60 ml) of water or broth along with the marinara.
- Let it rest before serving: Give it a few minutes to rest so the flavors settle and the cheese stays creamy and smooth.
Common Mistakes (What NOT to Do)
- Don’t use uncooked pasta: The shells need to be partially cooked or they’ll stay tough after slow cooking.
- Don’t use cold ricotta: Take it out of the fridge ahead of time so it blends better with the other ingredients.
- Don’t overfill the slow cooker: If you pack it to the top, the heat won’t circulate properly and it’ll cook unevenly.
- Don’t lift the lid: Only when absolutely necessary—every time you open it, you lose heat and extend the cooking time.
- Don’t leave extra moisture: Make sure to drain the meat and veggies well to keep the sauce from turning watery.
Frequently Asked Questions (FAQ)
- Can I make this recipe ahead of time? Absolutely! You can stuff the shells a day in advance, refrigerate them, and cook the next day.
- Can I freeze them before or after cooking? Both ways work, but freezing them after cooking helps preserve their texture.
- What kind of marinara sauce do you recommend? Go for one that’s low in sugar and has a good balance of acidity—bonus points if it’s got garlic and Italian herbs.
- Can I make it meatless? Of course! Just add more spinach or toss in some chopped mushrooms for a flavorful vegetarian twist.
- Does gluten-free pasta work? Yes, just keep an eye on it since it softens a lot faster than regular pasta.
- What if I have leftover filling? Great question—use it to stuff bell peppers, cannelloni, or bake it with breadcrumbs on top. So good!
- Can I bake this instead of using a slow cooker? Definitely. Bake it at 375°F (190°C) for about 30 minutes, covered with foil.
- What if my sauce turns out too thick? Easy fix—just add a splash of broth or water until it’s just right.
- Can I use other cheeses? Oh yes! Provolone or fontina are both great choices for a creamier, richer flavor.
- How long will it last in the fridge? Up to 4 days in a tightly sealed container—if it even lasts that long!
Storing & Reheating
- Refrigeration: You can store the stuffed shells in an airtight container for up to 4 days—no problem at all.
- Microwave reheating: Just add a little extra sauce or a splash of water on top and cover with a lid or paper towel to keep the moisture in.
- Oven reheating: Honestly, they taste even better this way! Heat at 350°F (175°C) for about 15–20 minutes, covered with foil, until they’re hot and bubbly again.
Serving Suggestions
- Garlic bread: Perfect for soaking up that rich sauce and adding a crunchy, buttery bite to your meal.
- Caesar salad: The fresh and creamy flavor helps balance the richness of the stuffed shells beautifully.
- Steamed broccoli: A colorful and lighter side that complements the dish without overpowering it.
- Drink: A glass of smooth red wine, like Merlot or Chianti, pairs wonderfully with the cheesy, meaty flavors.
- Dessert: To finish off, how about a classic tiramisu or a scoop of vanilla ice cream with caramel sauce? Pure comfort!
Recipe Variations
- Vegetarian version: Skip the meat and add sautéed mushrooms, zucchini, and eggplant for a flavorful and hearty filling.
- With chicken: Use ground or shredded chicken instead of beef. It pairs perfectly with the spinach and ricotta combo.
- With white sauce: Oh, this one’s so good! Swap the marinara for a creamy Alfredo sauce for a rich, indulgent twist.
- Spicy version: If you like a little heat, toss in some red pepper flakes or a pinch of cayenne—it gives the filling a bold kick.
- Mexican-style: Go south of the border by replacing the marinara with homemade red sauce and adding chili powder, cumin, and Oaxaca cheese. So good!
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 32 g
- Healthy Fats: 20 g
- Carbohydrates: 38 g
- Natural Sugars: 10 g
- Fiber: 4 g
- Sodium: 890 mg
Tastes of La Paz.
Slow Cooker Stuffed Shells with Meat
Servings:6 servings
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Ingredients
- 24 jumbo pasta shells
- 1 lb (450 g) ground beef or a mix of beef and pork
- 2 cups (60 g) chopped fresh spinach, or 1 cup (150 g) if using frozen and drained
- 1 ½ cups (375 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese, divided
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 48 oz (1.4 L) marinara sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
What You’ll Need
- Slow cooker
- Large skillet
- Mixing bowl
- Spoon or spatula
- Spoon or piping bag for stuffing shells
Instructions
- Let’s get started! Fill a large pot with water and add a tablespoon of salt. Once it starts boiling, add the pasta shells and cook them for 8 to 10 minutes, until al dente (tender but still firm when you bite). Drain them carefully, rinse lightly with cold water to stop the cooking, and place them on a tray or wax paper so they don’t stick together while you prepare the filling.
- Next up, the meat. In a large skillet, heat a teaspoon of oil over medium heat. Add the ground beef and break it up with a spatula as it cooks. Sauté for 6 to 8 minutes or until it’s nicely browned. Drain the excess grease using a colander or by spooning it out. Let the meat rest for a few minutes so it doesn’t melt the cheese when you mix it later.
- Time to mix the filling. In a large bowl, combine the cooked meat with the chopped spinach (make sure to drain it well if using frozen). Add the ricotta cheese, egg, Parmesan cheese, half of the mozzarella, garlic powder, oregano, salt, and pepper. Mix everything with a spoon or spatula until you get a smooth, creamy, slightly thick filling. Give it a quick taste and adjust the seasoning if you need to.
- Sauce layer time! Pour about 2 cups of marinara sauce into the bottom of your slow cooker and spread it evenly with a spoon. This layer helps keep the shells from sticking or drying out while cooking.
- Stuff those shells. Using a small spoon or a piping bag (a plastic bag with one corner cut off works great), fill each shell with the meat, spinach, and cheese mixture. Arrange them gently in the slow cooker, forming an even layer over the sauce. If you have extra filling, no worries—make a second layer and add a bit more sauce between layers. Trust me, it’ll be amazing!
- Finish it off. Once all your shells are in place, pour the rest of the marinara sauce on top, making sure they’re well covered. Sprinkle the remaining mozzarella over everything so it melts into a golden, cheesy layer during cooking.
- Cook low and slow. Cover the slow cooker and cook on LOW for about 4 hours, or until the shells are tender and the cheese is fully melted. Try not to lift the lid while cooking—it lets steam escape and can extend the cooking time. You’ll know it’s ready when it’s bubbling around the edges and your kitchen smells absolutely incredible (trust me, you’ll know!).
- Serve and enjoy! Carefully scoop out the shells using a large spoon or wide spatula so they stay intact. For a fresh finishing touch, sprinkle a little grated Parmesan and a few basil leaves on top before serving. They’ll look and taste perfect!
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 32 g
- Healthy Fats: 20 g
- Carbohydrates: 38 g
- Natural Sugars: 10 g
- Fiber: 4 g
- Sodium: 890 mg
Tastes of La Paz.