Can I use a different type of sausage for this recipe?

Yes, you can easily substitute the sausage with ground beef, ground turkey, or ground chicken if you prefer. For a vegetarian option, simply omit the meat and enjoy the cheesy spinach filling.

How long should I cook the Slow Cooker Stuffed Shells with Sausage and Spinach?

Cook the stuffed shells on LOW for 3-4 hours. The shells should be tender, and the cheese should melt perfectly by the end of the cooking time. If you find that your slow cooker cooks faster or slower, adjust the time accordingly.

Can I prepare this dish ahead of time?

Yes! You can prepare the stuffed shells ahead of time, either by assembling the dish and refrigerating it until you’re ready to cook or by freezing the shells for later. To cook from frozen, simply add an additional hour of cooking time in the slow cooker.

What should I serve with Slow Cooker Stuffed Shells with Sausage and Spinach?

This dish pairs wonderfully with a simple salad, roasted vegetables like green beans or zucchini, or some garlic bread. For a complete meal, try serving it with a side of garlic knots or dinner rolls for an extra touch of comfort.

Slow Cooker Stuffed Shells with Sausage and Spinach – Comforting Meal

Description

Slow Cooker Stuffed Shells with Sausage and Spinach is an easy, hearty dish that combines savory sausage, creamy ricotta, and nutrient-packed spinach inside jumbo pasta shells, all cooked in a slow cooker for a delicious and convenient meal.

Ingredients

Scale

12 ounces jumbo pasta shells
3 cups ricotta cheese
1 ½ cups frozen spinach (cooked and drained)
3 cups shredded mozzarella cheese, divided
1 large egg
Salt and pepper to taste
1 pound ground sausage (or ground beef, turkey, or chicken)
24 ounces marinara sauce
Parmesan cheese for topping
Fresh parsley for garnish

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Instructions

Cook the pasta shells in salted boiling water until just soft. Drain and set aside.
In a large skillet, brown the sausage, draining any excess fat. Set aside.
In a large bowl, mix ricotta cheese, spinach, 1 ½ cups shredded mozzarella cheese, and the egg. Season with salt and pepper to taste.
Stuff the cooked pasta shells with the ricotta mixture.
Spread a small amount of marinara sauce at the bottom of the slow cooker. Layer the stuffed shells on top. Pour the browned sausage over the shells and top with the remaining marinara sauce.
Cover and cook on LOW for 3-4 hours, until bubbly and hot.
In the last 30 minutes of cooking, add the remaining mozzarella cheese on top of the shells and cover until melted.
Top with parmesan cheese and parsley before serving.

Notes

If you prefer a meatless option, omit the sausage and enjoy the cheesy spinach filling alone.
For a spicier version, add red pepper flakes to the marinara sauce or use spicy sausage.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
To avoid watery filling, ensure the ricotta is properly drained before mixing it with spinach.

Nutrition

Serving Size: 1 stuffed shell
Calories: 873
Sugar: 8g
Sodium: 1574mg
Fat: 51g
Saturated Fat: 25g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 5g
Protein: 49g
Cholesterol: 192mg