|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 123g||45%|
|Dietary Fiber 10g||34%|
|Total Sugars 12g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These crowd-pleasing stuffed shells are easy to prepare and cook in the slow cooker. The shells are filled with a delicious mixture of browned ground beef, mozzarella cheese, and breadcrumbs, then they're slow-cooked with your favorite spaghetti sauce and Parmesan cheese.
The ground beef filling makes this a hearty meal and a favorite of meat lovers. Feel free to use ground turkey for a lighter filling, however. Italian sausage is another great option for the filling—just make sure to brown the sausage with the garlic and onion and then continue with the recipe as listed.
18 to 20 jumbo pasta shells (about 6 to 8 ounces)
1 tablespoon extra-virgin olive oil
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
2 cups shredded mozzarella cheese
1/2 cup Italian, Parmesan, or garlic-seasoned breadcrumbs
1 tablespoon parsley flakes
1 large egg, beaten
32 ounces spaghetti sauce, or marinara
1/2 cup grated Parmesan cheese, plus more for serving
Steps to Make It
Cook the pasta in boiling salted water following the package directions, just until tender and still firm; drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet. When the skillet is hot, add the ground beef making sure to break it up into smaller chunks with a spatula or wooden spoon as it cooks. Add the onion to the skillet and continue to cook until the beef is no longer pink. Add the garlic and cook for about 1 minute longer; drain mixture well.
Remove the skillet from the heat and add the mozzarella cheese, breadcrumbs, parsley, and egg. Mix together thoroughly.
Stuff the meat and cheese mixture into the drained pasta shells set aside.
Pour about half of the spaghetti sauce or marinara into the slow cooker insert.
Arrange stuffed shells in the sauce.
Spoon the remaining sauce over the stuffed shells and then sprinkle with Parmesan cheese.
Cover the pot and cook on low for 5 to 6 hours.
- Make sure you cook the pasta just until it's al dente. The shells will be much easier to fill and arrange in the slow cooker that way, plus they'll soften even more when they're cooked with the filling and could be mushy if they're overcooked initially.
- Drain the fat from the beef into a container and discard it in the trash. Fats can cause clogged drains and damaged pipes—never pour fats down the drain.