Description
A cozy, hands-off comfort meal featuring jumbo pasta shells stuffed with a savory meat and cheese filling, cooked slowly in a crockpot for tender, flavorful results.
Ingredients
- 20–25 jumbo pasta shells
- 1 pound (450g) ground beef (80/20 preferred)
- 1 ½ cups (360g) full-fat ricotta cheese
- 1 ½ cups (150g) shredded mozzarella cheese
- ½ cup (50g) freshly grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Italian seasoning (or mix of dried oregano, basil, and thyme)
- Salt and black pepper to taste
- 4 cups (960ml) marinara sauce
- 1 tablespoon olive oil
- Optional: 2 cups chopped fresh spinach
- Optional: ¼ teaspoon red pepper flakes
- Optional: Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside on a tray to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Drain excess fat and let cool slightly.
- In a large mixing bowl, combine browned meat and garlic, ricotta, shredded mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Add spinach and red pepper flakes if using. Stir until well combined and creamy but thick enough to hold shape.
- Carefully stuff each cooked shell with the meat and cheese filling using a spoon or hands. Place stuffed shells seam side up in the slow cooker, arranging snugly but not overcrowded.
- Pour marinara sauce evenly over the shells, coating them all. Cover and cook on low for 4 to 5 hours. Avoid lifting the lid during cooking to maintain heat.
- Once cooked, carefully scoop out the shells and serve hot. Garnish with fresh basil or extra Parmesan if desired. Serve with garlic bread or a crisp green salad.
Notes
[‘Do not overcook pasta shells; cook to al dente to prevent mushiness after slow cooking.’, ‘Brown the meat well to add depth and avoid raw flavor.’, ‘Use fresh garlic for best flavor; jarred garlic dulls the taste.’, ‘Layer shells gently in the slow cooker to avoid breaking.’, ‘Cook on low heat for several hours to meld flavors without drying out.’, ‘Assemble a day ahead and refrigerate for meal prep convenience.’, ‘Add a splash of red wine to marinara sauce for extra richness.’, ‘Reheat leftovers gently with added sauce or water to prevent drying.’, ‘Do not freeze fully cooked shells; freeze assembled uncooked shells instead.’]
- Prep Time: 20 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: slow cooker, stuffed shells, meat, comfort food, easy dinner, crockpot, pasta, ricotta, mozzarella, marinara