Ingredients
Equipment
Method
Cook the Pasta Shells
- Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to the package directions until just tender but still firm. Do not overcook them because they will continue cooking in the slow cooker.
- Drain the shells carefully and arrange them in a single layer or gently separate them so they do not stick together while you prepare the filling.
Brown the Ground Beef
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
- Add the chopped onion and cook until softened. Stir in the minced garlic, Italian seasoning, dried oregano, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
- Drain any excess grease from the skillet and allow the meat mixture to cool slightly.
Make the Filling
- In a large mixing bowl, combine the ricotta cheese, about 1 cup of the shredded mozzarella, Parmesan cheese, and the seasoned ground beef mixture.
- Stir until everything is evenly combined. Taste the filling and adjust the seasoning if needed.
Prepare the Slow Cooker
- Lightly coat the bottom of the slow cooker with a thin layer of marinara sauce. Spread it evenly across the base.
Stuff the Shells
- Carefully open each cooked jumbo shell and fill it generously with the meat-and-cheese mixture. Avoid overfilling the shells, as they may split.
- Arrange the stuffed shells in the slow cooker with the open side facing upward. Keep them close together so they remain stable during cooking.
Add the Sauce
- Spoon the remaining marinara sauce over and around the stuffed shells. Make sure the exposed pasta has enough sauce to keep it moist while cooking.
Add the Cheese
- Sprinkle the remaining 1/2 cup of mozzarella evenly over the top of the shells.
Slow Cook
- Cover the slow cooker and cook on LOW for approximately 3–4 hours, or until the shells are tender, the filling is hot, the sauce is bubbling, and the cheese has melted.
- Cooking times can vary between slow cookers, so begin checking toward the earlier end of the cooking range.
Rest and Garnish
- Turn off the slow cooker and allow the stuffed shells to rest for about 5–10 minutes before serving. Garnish with fresh chopped basil or parsley and additional Parmesan if desired.
- Serve warm with extra marinara sauce, garlic bread, or a crisp green salad.
Notes
Cook the shells only until just tender so they do not become mushy during slow cooking.
Cook and drain the ground beef before adding it to the cheese mixture for better flavor and texture.
If your ricotta is watery, drain it briefly before preparing the filling.
Use a flavorful marinara sauce because its taste will strongly influence the finished dish.
Do not repeatedly remove the slow cooker lid while the shells are cooking, as this releases heat and moisture.
If some shells crack while boiling, having a few extra shells available makes assembly much easier.
For a vegetable variation, add well-drained cooked spinach to the ricotta and meat filling.
Ground turkey or Italian sausage can be substituted for some or all of the ground beef.
For extra heat, add crushed red pepper flakes to the meat mixture or use a spicy marinara sauce.
Refrigerate leftovers promptly in an airtight container and reheat with a little extra marinara sauce to keep the pasta moist.
Cook and drain the ground beef before adding it to the cheese mixture for better flavor and texture.
If your ricotta is watery, drain it briefly before preparing the filling.
Use a flavorful marinara sauce because its taste will strongly influence the finished dish.
Do not repeatedly remove the slow cooker lid while the shells are cooking, as this releases heat and moisture.
If some shells crack while boiling, having a few extra shells available makes assembly much easier.
For a vegetable variation, add well-drained cooked spinach to the ricotta and meat filling.
Ground turkey or Italian sausage can be substituted for some or all of the ground beef.
For extra heat, add crushed red pepper flakes to the meat mixture or use a spicy marinara sauce.
Refrigerate leftovers promptly in an airtight container and reheat with a little extra marinara sauce to keep the pasta moist.