How do I keep the stuffed shells from becoming soggy in the slow cooker?

To avoid soggy shells, be sure to parboil the pasta only until slightly softened. Overcooking them before adding to the slow cooker will cause them to break down during the long cook time. Also, use a thick, high-quality marinara sauce to prevent excess liquid in the finished dish.

Can I make these stuffed shells ahead of time?

Absolutely. You can prepare the stuffed shells up to 24 hours in advance and store them in the refrigerator. Simply assemble everything in the slow cooker insert, cover, and refrigerate until you're ready to cook. For longer storage, the shells can be frozen (cooked or uncooked) for up to 3 months.

What’s the best way to reheat leftover slow cooker stuffed shells?

To reheat, place the desired number of shells in a microwave-safe dish and cover loosely. Microwave in 60-second intervals until hot. For oven reheating, cover with foil and warm at 350°F for 20–25 minutes , or until heated through. You can also use your slow cooker on low to reheat larger portions.

Slow Cooker Stuffed Shells – Easy Comfort Dinner

Name: Slow Cooker Stuffed Shells
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian-American
Ingredients: 12 ounces jumbo pasta shells; 3 cups ricotta cheese; 1 ½ cups frozen spinach, cooked and drained; 3 cups shredded mozzarella cheese, divided; 1 large egg; Salt and pepper, to taste; 1 pound ground sausage, browned and drained; 24 ounces marinara sauce, divided; Parmesan cheese, for topping; Fresh parsley, chopped (optional, for garnish)

Description

Slow Cooker Stuffed Shells with Sausage and Spinach is a hearty, family-friendly pasta dish featuring jumbo shells filled with a creamy ricotta and spinach mixture, topped with savory sausage and marinara sauce, all cooked to perfection in a slow cooker.

Ingredients

Scale

12 ounces jumbo pasta shells
3 cups ricotta cheese
1 ½ cups frozen spinach, cooked and drained
3 cups shredded mozzarella cheese, divided
1 large egg
Salt and pepper, to taste
1 pound ground sausage, browned and drained
24 ounces marinara sauce, divided
Parmesan cheese, for topping
Fresh parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the pasta shells until just softened. Drain and set aside.
In a large skillet, brown the sausage over medium heat. Drain excess fat and set aside.
In a mixing bowl, combine ricotta cheese, drained spinach, 1½ cups shredded mozzarella, and the egg. Season with salt and pepper and mix well.
Spoon the ricotta mixture into each of the parboiled shells.
Spread a thin layer of marinara sauce on the bottom of a 6-quart slow cooker.
Place stuffed shells on top of the sauce in a single layer. Stacking is okay if needed.
Sprinkle the cooked sausage over the stuffed shells evenly.
Pour the remaining marinara sauce over the shells and meat, fully covering them.
Cover and cook on LOW for 3–4 hours, until the dish is bubbly and heated through.
In the final 30 minutes, sprinkle the remaining 1½ cups of mozzarella over the top and cover again to let it melt.
Serve warm with a sprinkle of Parmesan cheese and chopped parsley if desired.

Notes

Parboil the pasta just until slightly soft to avoid overcooking in the slow cooker.
Use high-quality ricotta cheese to avoid watery filling. Drain excess moisture if necessary.
Cottage cheese can be used in place of ricotta if preferred.
Use spicy sausage or red pepper flakes for a spicy variation.
This dish can be made vegetarian by omitting the sausage.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 873 kcal
Sugar: 8 g
Sodium: 1574 mg
Fat: 51 g
Saturated Fat: 25 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 49 g
Cholesterol: 192 mg