By Becky Hardin
Updated Jan 28, 2026
It doesn’t get much better than cheesy pasta, and these crockpot stuffed shells are so effortless to make. I’ve taken jumbo shells, filled them with cheese and spinach, and slow-cooked them to absolute cheesy perfection.
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5-Star Review
“I made this recipe and it was so good! I added a pound of sausage and was luckily able to find the shells. I found it to make more shells than what it called for. I added more sauce and would add more next time, but I like things really saucy. Definitely will make again, it was perfect for the snow day!” – Margaret
Easy Slow Cooker Stuffed Shells Recipe
I’ve always loved stuffed shells, but they haven’t made it onto my menu as often as I’d like because they can be pretty time-consuming to prepare. That all changed once I started making them in the crockpot. These stuffed shells are rich, cheesy, and surprisingly easy to prep—there’s no need to boil the pasta ahead of time. I simply fill the jumbo shells with a cheesy spinach mixture, let the crockpot do the work, and come home to a warm, comforting meal that’s ready to eat.
When I’m in the mood for a comforting, cheesy meal and have a little extra time to cook, I turn to this recipe for Italian stuffed shells . They’re hearty, flavorful, and perfect for feeding a crowd—or just for enjoying a big, satisfying meal at home.
Ingredients1x2x3x
- ▢ 3 cups ricotta cheese
- ▢ 6 oz. baby spinach steamed, drained, and squeezed dry
- ▢ 2 cups mozzarella cheese shredded & divided
- ▢ ½ cup Parmesan cheese grated, divided
- ▢ 2 eggs lightly beaten
- ▢ 1 tsp Italian seasoning
- ▢ 1 tsp kosher salt
- ▢ ½ tsp onion powder
- ▢ ½ tsp garlic powder
- ▢ ½ tsp black pepper
- ▢ 28 jumbo pasta shells
- ▢ 26 oz. pasta sauce marinara , herb and garlic, or even rose all work
Video
Instructions
- Combine ricotta cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasonings in a small bowl. Spoon or pipe mixture into raw pasta shells.* 3 cups ricotta cheese, 6 oz. baby spinach, 2 cups mozzarella cheese, ½ cup Parmesan cheese, 2 eggs, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, 28 jumbo pasta shells
- Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup pasta sauce. Layer on the rest of the shells, then top with the rest of the sauce. 26 oz. pasta sauce
- Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low 5-6 hours. Remove lid, sprinkle with remaining Parmesan, serve garnished with parsley, if desired.
Equipment
- Crockpot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Stuffed Shells Step by Step
Prepare the cheese mixture: Combine 3 cups ricotta cheese, 6 oz. spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, 2 eggs, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, and ½ tsp black pepper in a bowl.
Spoon or pipe mixture into raw pasta shells.
Layer the crockpot: Place ½ cup sauce in the bottom of a 6-quart slow cooker. Place a layer of stuffed shells over the sauce and then top with 1 cup pasta sauce. Layer the balance of the shells, then top with the rest of the sauce.
Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low for 5-6 hours.
Garnish and serve : Remove lid, sprinkle with remaining Parmesan, and serve garnished with parsley, if desired.
How to Store
Once your pasta shells are cooked, they can be kept warm in the crockpot safely for up to 2 hours. Leftover pasta should be cooled before storing in an airtight container in the fridge for up to 4 days.
The shells can be reheated in the slow cooker or in the oven at 350F, covered with foil for 15 minutes to heat through.
Serving Suggestions
For a complete meal, I’ll serve crockpot pasta shells with a side of lemon roasted broccoli or savory sauteed mushrooms . And, I always love having homemade garlic bread to soak up the leftover sauce on my plate.
more pasta recipes
Chicken Mushroom Pasta
Lemon Asparagus Pasta
Lasagna Roll Ups
Million Dollar Spaghetti
Crockpot Stuffed Shells Recipe
Equipment
- Crockpot
Ingredients
- 3 cups ricotta cheese
- 6 oz. baby spinach steamed, drained, and squeezed dry
- 2 cups mozzarella cheese shredded & divided
- ½ cup Parmesan cheese grated, divided
- 2 eggs lightly beaten
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 28 jumbo pasta shells
- 26 oz. pasta sauce marinara , herb and garlic, or even rose all work
Instructions
- Combine ricotta cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasonings in a small bowl. Spoon or pipe mixture into raw pasta shells.* 3 cups ricotta cheese, 6 oz. baby spinach, 2 cups mozzarella cheese, ½ cup Parmesan cheese, 2 eggs, 1 tsp Italian seasoning, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, 28 jumbo pasta shells
- Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup pasta sauce. Layer on the rest of the shells, then top with the rest of the sauce. 26 oz. pasta sauce
- Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low 5-6 hours. Remove lid, sprinkle with remaining Parmesan, serve garnished with parsley, if desired.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
