Slow Cooker Stuffed Shells with Meat
Cheesy, meaty, and incredibly satisfying, these Slow Cooker Stuffed Shells are a dump-and-forget dinner dream. With rich ricotta filling, savory beef, and gooey mozzarella, this pasta classic is transformed into a slow-cooked, stress-free family favorite.
Equipment
- Large skillet
- Large bowl
- Slow cooker
- Spoon or piping bag for stuffing shells
Ingredients
- 12 oz box jumbo pasta shells
- 1 lb ground beef or Italian sausage
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 24 oz jar marinara sauce
- Fresh parsley, chopped (optional for garnish)
Instructions
- In a large skillet, brown the ground beef or Italian sausage over medium heat. Drain off any excess grease.
- In a large bowl, combine cooked meat, ricotta cheese, ½ cup mozzarella, Parmesan, egg, seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Using a spoon or piping bag, carefully stuff each uncooked jumbo pasta shell with the filling.
- Spread a thin layer of marinara on the bottom of the slow cooker. Arrange stuffed shells in a single layer. Cover completely with remaining sauce.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until pasta is tender and filling is heated through.
- In the final 30 minutes, sprinkle remaining mozzarella cheese on top. Cover and cook until melted.
- Sprinkle with chopped parsley if using. Serve hot and enjoy!
Notes
Don't overcook — check for doneness early. Use enough marinara to keep shells moist. Add veggies like spinach or mushrooms to boost nutrition. Assembled shells can be refrigerated up to 24 hours in advance. Leftovers freeze well for up to 2 months.