Crock Pot Spinach Stuffed Pasta Shells
Dive into comfort food bliss with these Crock Pot Spinach Stuffed Pasta Shells—a slow-cooker masterpiece that combines creamy ricotta, melted mozzarella, and Parmesan cheeses with nutrient-packed spinach, all delicately stuffed into tender jumbo pasta shells. Nestled in layers of rich marinara sauce and gently cooked to perfection, this vegetarian dish is a hands-off dinner hero, perfect for busy weeknights or lazy weekends. With minimal prep and a cozy blend of Italian seasoning, garlic, and cheese, each bite is a flavor-packed indulgence. Garnished with fresh basil and oozing with cheesy goodness, this easy crock pot recipe serves up to six and is sure to become a family favorite.
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Recipe Information
Ingredients
- 20 Jumbo pasta shells
- 2 cups Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 10 ounces Frozen chopped spinach, thawed and drained
- 1 Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Marinara sauce
- 2 tablespoons Fresh basil, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than the package instructions to ensure they are slightly undercooked. Drain and set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, thawed and drained spinach, egg, garlic, Italian seasoning, salt, and black pepper. Stir until evenly mixed and creamy.
Pour 2 cups of marinara sauce into the bottom of a 6-quart crock pot, spreading it evenly to create a base layer.
Using a spoon, fill each cooked pasta shell with the cheese and spinach mixture. Be generous but careful not to overfill to avoid breakage.
Arrange the stuffed pasta shells in the crock pot in a single layer, seam-side up. If necessary, create an additional layer by spooning another cup of marinara sauce over the first layer of shells before adding the second layer.
Pour the remaining marinara sauce evenly over the top of the shells, ensuring they are fully covered. This helps prevent them from drying out during cooking.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the top of the marinara sauce.
Cover the crock pot with the lid and cook on low heat for 4 hours, or until the shells are heated through and the cheese is melted and bubbly.
Turn off the crock pot and let the dish rest for about 5 minutes before serving. Garnish with chopped fresh basil, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 571 mg | 44% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
