Crock Pot Spinach Stuffed Pasta Shells

Name: Crock Pot Spinach Stuffed Pasta Shells
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 (12 ounce) package jumbo pasta shells; 1 (32 ounce) jar spaghetti sauce; 2 cups cottage cheese; 2 cups shredded mozzarella cheese; 1/2 cup parmesan cheese, grated or shredded; 1/2 cup diced onion; 2 tablespoons italian seasoning; 1 (10 ounce) package frozen spinach, thawed, and squeezed dry

Editors' Pick

Submitted by Miss Annie

"I love the spinach in these shells. It makes a good hearty meal."

Download

photo by DianaEatingRichly

Ready In:: 4hrs 15mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 (12 ounce) package jumbo pasta shells
1 (32 ounce) jar spaghetti sauce
2 cups cottage cheese
2 cups shredded mozzarella cheese
¹⁄₂ cup parmesan cheese, grated or shredded
¹⁄₂ cup diced onion
2 tablespoons italian seasoning
1 (10 ounce) package frozen spinach, thawed, and squeezed dry

directions

Cook jumbo shells according to package directions.
Drain and set aside.
Pour 1/2 of spaghetti sauce into crock pot.
In a medium bowl, combine spinach and remaining ingredients, mixing well.
Stuff each pasta shell with spinach mixture and layer in crock pot.
Pour remaining spaghetti sauce over shells.
Cook on LOW for 4 hours.

Questions & Replies

If I use half cheese and half ricotta do I still need to add one egg?

Coral D.

Reviews

Very tasty and easy to put together! I made a minor substitution...used ricotta mixed with egg in place of the cottage cheese. I didn't miss the meat in this one at all! Thanks Miss Annie, this will be made often!

yooper
This was really yummy! I needed more sauce, though. My spaghetti sauce can was only 26 oz. (ever notice how "they" start w/ large sizes, then gradually get smaller, but keep the price the same??!!) SO - some of my shells burned to the sides of the crockpot. (I was gone all day, or would've checked on it & caught this) Also - when reheating the leftovers, they were kinda dry - so I'd recommended using at least the stated amount of spaghetti sauce. As another note here- my husband hates spinach, and ate these w/o hesitation, as did my ds's (ages 5 & 3) - so this is a "keeper!" Thanks for sharing, Miss Annie! I never tried pasta in the crockpot before. My cousin unexpectedly popped in for lunch, so I heated her a plate, and she is taking home the recipe, too! She LOVED it, as did her 5 yr old DS. So - again, my thanks!

WJKing
Ok. In order for this to work, you need to initially under cook your shells. I cooked mine al-dente, and they totally mushed out after a few hours in the crock pot. ALSO USE a heavy hand with your cheese and seasonings for the filling,so the flavor of the filling doesn't get lost under all the sauce, and definitely substitute whole milk ricotta for the cottage cheese. I also skipped the onions totally and just flavored the filling with onion powder instead. I will say this is the first time my kids ate spinach, so it is a thumbs up for that. Thanks for a nice recipe!

choppedliver
I had no idea these stuffed shells would turn out so well cooked in a crock pot. Tasted so yummy and with very little time spent in the kitchen. Thanks so much Miss Annie. Very filling and loved that rich cheesy taste.

Sunflower
Made as per recipe but with the Ricotta not the Cottage cheese. Absolutely delicious. I cooked the pasta for 6 mins then stuffed it with filling. Added to slow cooker and set it for 4 hrs on low as directed. I have a Hamilton Beach model 33265 slow cooker. I decided to check for doneness after 3.5 hrs and it was ever so slghtly overdone at that point. Next time I will check it after 2.5 or 3 hrs and it should be perfect. Of course this is due to variances in temps of different slow cookers and nothing to do with this recipe. An absolute 5 star!

baldbobby

see 11 more reviews

Tweaks

Would be better cooked in the oven. 350 degrees for about half hour or when sauce starts to bubble

Joan B.
This is similar to an old Weight Watchers recipe I have made a lot. I usually add ground beef to the sauce. But I can't find the huge shells anymore. The ones they call "jumbo" aren't nearly as big as they used to be. Does anyone know where I can get the really big ones, if anybody is still making them? Thanks.

rlandre
Why on Earth would someone make an Italian dish with cottage cheese when ricotta is so much better?

carioli
Ok. In order for this to work, you need to initially under cook your shells. I cooked mine al-dente, and they totally mushed out after a few hours in the crock pot. ALSO USE a heavy hand with your cheese and seasonings for the filling,so the flavor of the filling doesn't get lost under all the sauce, and definitely substitute whole milk ricotta for the cottage cheese. I also skipped the onions totally and just flavored the filling with onion powder instead. I will say this is the first time my kids ate spinach, so it is a thumbs up for that. Thanks for a nice recipe!

choppedliver
GREAT recipe! I made as directed with just a few changes - substituted ricotta for the cottage cheese, lightly sauteed the onion before adding to stuffing mixture, used cheddar for the mozzerella (what I had on hand), and omitted the italian seasoning and just seasoned with salt & pepper instead. I also used two 25oz jars of our favorite spaghetti sauce just 'cause we like our dishes "saucy". Undercooked the shells just slightly to avoid them turning mushy in the crock. Super Yummy! Received thumbs up rating from young and old in our home! Thanks Miss Annie!

Girle