No-Bake Slow Cooker Stuffed Shells

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I realize that for the past two years or so, Instant Pot has been all the rage.   People tell me that they don’t even use their slow cookers anymore.   Can I tell you something that an Instant Pot can’t do?    There is still something about having the slow cooker on while reading and enjoying a warm drink on a cold and rainy day.  And we have had plenty of those lately.

Even though I share recipes for a living, I still like to be no-fuss about dinner.  When I make something in my slow cooker, I want the meal to be a one-pot meal. ( I did cook and drain my meat beforehand though)   So I made sure NOT to cook my shells before putting them in my slow cooker.  If you’re going to make stuffed shells with this no-bake option, you should make sure to use enough sauce for the shells to cook in.

Here is what you need to make No-Bake Slow Cooker Stuffed Shells. 

  1. A slow cooker, I prefer the casserole slow cooker, but any kind will work.
  2. Jumbo Shells– any brand will work
  3. Two jars of marinara sauce.  I love the ALDI organic marinara sauce because it has no sugar.
  4. Ricotta Cheese
  5. Ground meat, beef, pork Italian sausage.  OR spinach and vegetables if you want to go meatless!
  6. One egg, and that’s it!

No-Bake Slow Cooker Stuffed Shells

Course dinner
Cuisine Italian
Keyword dinner, Italian Food, Slow Cooker, Supper

Ingredients

  • 1 12 ounce Container of jumbo shells
  • 2 26 ounce jars of your favorite marinara sauce
  • 1 pound ground Italian sausage or ground beef
  • 1 15 ounce container of Ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook meat and drain. Set aside.

  2. Set your slow cooker to low.

  3. Add one jar of marinara sauce to the bottom of your slow cooker.

  4. Arrange all the shells, opening faxing up at the bottom of your slow cooker.

  5. In a mixing bowl, mix together ricotta cheese, meat, the egg, and any other preferred fillings

  6. Using a small cookie scoop, or spoon, fill each shell with the ricotta-meat mixture.

  7. Pour the second jar of marinara sauce over the stuffed shells.

  8. Cook on low for 4-6 hours.

  9. Sprinkle mozzarella cheese over the stuffed shells a few minutes before serving.


These stuffed shells were a huge hit with my family and a real treat!  ( as I haven’t been making much pasta since being on the whole 30 over the summer)

You can also obviously switch up the flavors.  Pesto, sun-dried tomatoes, pizza toppings, vegetables, or chicken would also make an excellent filling for stuffed shells.   You can also try it with alfredo sauce instead of red sauce as well!

 

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