Shell Casserole Crock Pot
Warm, hearty, and irresistibly cheesy, this Shell Casserole Crock Pot recipe is the ultimate comfort food perfect for busy weeknights or relaxed family dinners. Featuring tender pasta shells simmered in a rich tomato-based sauce, seasoned with aromatic Italian herbs, and balanced with the savory goodness of ground beef or turkey, this slow cooker dish delivers maximum flavor with minimal effort. The combination of creamy ricotta and gooey melted mozzarella cheese elevates every bite, while the set-it-and-forget-it crock pot method makes prep a breeze. Ready in just over four hours, this one-pot casserole is an easy crowd-pleaser that feels indulgent but comes together with pantry staples. Garnish with fresh parsley for a pop of color and serve it piping hot for a satisfying meal that will have everyone coming back for seconds! Perfect for lovers of pasta casseroles, slow cooker recipes, and cozy Italian-inspired dinners.
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Recipe Information
Ingredients
- 16 oz medium pasta shells
- 1 lb ground beef or ground turkey
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 2 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, breaking it apart with a wooden spoon. Drain any excess fat and transfer the meat to a plate.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Transfer the cooked meat, onion, and garlic mixture into your crock pot.
Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and black pepper to the crock pot. Stir everything together until well combined.
Pour the uncooked pasta shells into the mixture and stir to ensure the shells are coated in the sauce.
Cover and cook on low heat for 3-4 hours or until the pasta is tender. Stir halfway through cooking to prevent the pasta from sticking to the sides.
About 10 minutes before serving, stir in the ricotta cheese until fully incorporated. Sprinkle the shredded mozzarella cheese evenly over the top and cover to allow the cheese to melt.
Serve the shell casserole warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
4090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6859 mg | 298% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 53.0 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3078 mg | 237% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4070 mg | 87% | |
*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.
