Go Back
Donna R. Luis

Crockpot Ricotta Stuffed Shells

A hearty slow-cooker pasta dish featuring jumbo shells filled with seasoned ricotta, mozzarella, Parmesan, eggs, and garlic. Layered with pasta sauce and additional mozzarella, the shells cook until tender and richly cheesy, making a satisfying main course for six servings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Crockpot, Main Course, Slow Cooker
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shells and Sauce
  • 18 –28 jumbo pasta shells
  • 2 24-ounce jars 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

Equipment

  • Slow cooker or crockpot
  • Crockpot liner or cooking spray
  • Large mixing bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • Piping bag, if preferred for filling the shells
  • Serving spoon

Method
 

  1. Prepare the Crockpot: Spray the crockpot with cooking spray or fit it with a crockpot liner.
  2. Add the First Layer of Sauce: Pour about half of the pasta sauce into the bottom of the prepared crockpot, spreading it across the base.
  3. Make the Cheese Filling: In a large bowl, combine the ricotta, 1 cup of the grated mozzarella, Parmesan, lightly beaten eggs, minced garlic, Italian seasoning, salt, and ground black pepper, mixing until the ingredients are evenly combined.
  4. Fill the Shells: Spoon or pipe the cheese mixture into the jumbo pasta shells, filling them with the prepared ricotta mixture.
  5. Arrange the First Layer: Place a layer of the filled shells into the crockpot over the sauce.
  6. Add Sauce and Cheese: Spoon some of the remaining pasta sauce over the filled shells, then sprinkle some of the remaining mozzarella cheese over the top.
  7. Repeat the Layers: Continue layering the filled shells, pasta sauce, and remaining mozzarella until the ingredients have been arranged in the crockpot.
  8. Slow Cook the Shells: Cover and cook the stuffed shells in the crockpot for 4 hours, following the original slow-cooking method.
  9. Garnish and Serve: Finish the cooked stuffed shells with fresh parsley for garnish before serving.

Notes

  • Use jumbo pasta shells so there is enough space to hold the ricotta filling.
  • The mozzarella is divided between the filling and the layers, so reserve the second portion for layering.
  • Lightly beating the eggs before adding them helps them distribute evenly throughout the cheese mixture.
  • Freshly minced garlic adds savory flavor to the ricotta filling.
  • The shells can be filled using either a spoon or a piping bag, depending on which method is easier for you.
  • Layer the ingredients evenly so the pasta shells remain surrounded by sauce as they cook.
  • Fresh parsley provides a simple finishing garnish just before serving.