Slow Cooker Stuffed Shells
Creamy ricotta and mozzarella stuffed shells recipe layered with flavorful Italian sausage and cooked in a slow cooker.
Ingredients
- 1 pound Italian Sausage or Ground Beef, cooked
- 15 oz ricotta
- 2 cups mozzarella cheese divided
- 1/2 cup parmesan cheese grated
- 2 cloves garlic minced
- 1 egg
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/4 cup fresh parsley chopped
- 12 oz jumbo pasta shells
- 24 oz marinara sauce, Rao's recommended
- 1 1/2 cups water
- 1/2 teaspoon Italian Seasoning
- Fresh Basil topping
Instructions
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Start by browning Italian Sausage. If using ground beef, season with salt and pepper.
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In a mixing bowl, combine ricotta, 1 cup of mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and chopped parsley. Transfer mixture to gallon size baggie and snip corner to fill shells.
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Spray slow cooker insert with non stick cooking spray. Use gallon baggie to fill uncooked pasta shells with ricotta mixture, transferring them to slow cooker as you fill. Layer slow cooker with 1/2 cup marinara sauce, half of the stuffed shells, two-thirds of meat, half of remaining sauce, remaining stuffed shells, then top with remaining meat and sauce.
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Add water to Slow Cooker and sprinkle with Italian Seasoning and remaining salt and pepper. Do not stir. Cook for 3-4 hours on high, or 5-6 on low. Cooking times will vary depending on slow cooker. When shells are tender, top with remaining mozzarella cheese and recover with lid until cheese melts. Add fresh parsley and basil.