Crockpot Pesto Stuffed Shells

An easy and foolproof way to make stuffed shells: use the crockpot! The pesto gives these stuffed shells delicious flavor and the three cheeses don’t hurt either 🙂

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Time to crack out those fat pants! I know it’s bikini season and people are trying to eat healthily{blah blah blah}, but sometimes in 100 degree weather you’ve just gotta stuff pesto and three cheeses into some shells and cover it all with some incredibly delicious bolognese sauce.

Yes, it was literally 100 degrees when I made these.

No, we still don’t have air conditioning. {I cry myself to sleep.}

So, to beat the heat, I made these Pesto Stuffed Shells in my crockpot. I forgot how much I love that thing. But then I took a bite of this dinner and those memories came flooding back.

I posted a picture of this recipe on Instagram and all ya’ll went crazy.

I did have a different pasta recipe to post today {can’t stop, won’t stop}, but alas, I changed my plans because of all you stuffed shell lovers.

I’ve never posted a stuffed shell recipe to my blog before, so you lucky souls get to behold the glory today.

I used my Crock-Pot Bolognese recipe for the sauce for obvious reasons {see 100 degree comment above} and then got these stuffed shells cooking in my other crockpot once the sauce was done. It’s a bit of slow cooker overkill, but worth it to keep my house cool semi sauna like.

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And so the story goes: spread some bolognese into the bottom of your crockpot. Stuff your cooked shells and place them on top.

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Add more sauce.

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Add more cheese.

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Cover and cook in your crockpot for 1 1/2 hours on high; 3 hours on low. Since everything is basically cooked, you’re just heating everything up to meld the flavors and melt the cheeses.

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Voila! Dinner is served!

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There isn’t anything much better than this….maybe seconds?

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Hope you get a chance to make these soon. They do not disappoint. Husband + 2 kids even approved. Score!

Printable recipe below. Enjoy! xoxo

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Crockpot Pesto Stuffed Shells

An easy and foolproof way to make stuffed shells: use the crockpot! The pesto gives these stuffed shells delicious flavor and the three cheeses used also don't hurt to use either 🙂

Yield: 12 shells, 4 adult servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • About 1/2 Crock-Pot Bolognese recipe
  • 12 pasta shells, cooked
  • For the Filling:
  • 2 cups low fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1/3 cup prepared pesto
  • Salt and pepper, to taste
  • Extra cheeses for the top, if desired
  • parsley flakes, for garnish {optional}

Directions:

  1. Make Crockpot Bolognese Sauce according to directions.
  2. Spread about 1 1/2 cups of sauce into the bottom of your crockpot to serve as a base and a no-crunchy-or-burned-noodle-barrier. Set aside.
  3. For the filling, stir all ingredients together until combined. Spoon filling into cooked shells, stuffing evenly. Place into bottom of crockpot, onto that sauce.
  4. Spoon more sauce over the top of each shell and sprinkle with extra cheese if you feel so inclined. Cover and cook 1 1/2 hours on high or 3 hours on low OR until hot all the way through. Sprinkle with parsley flakes and serve.
  5. **Non-crockpot directions: Place shells into 9x13 baking dish, cover with foil and bake at 350 for 30 minutes or until hot.

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  1. 3 cheese really never does hurt does it. 🙂 I’ve never made anything pasta in my crock! Looks amazing! Bring on the pasta, I don’t care what the weather is doing!

    Reply
  2. Wherever did you get that cute crockpot?

    I will be trying this delicious recipe!

    Reply
    • It’s a casserole crockpot…9×13! Got it online 🙂 Works so well!!

      Reply
  3. Curious about your crockpot, what size is it? And it looks rectangular! Also can’t wait to make this dish!!! And love the name Brennan! It’s my youngest son’s name.

    Reply
    • It’s a casserole crockpot…9×13! Got it online 🙂 Works so well!!

      Reply
  4. Would these freeze well? I’m doing some cooking and freezing for the arrival of our new baby and this would be so satisfying on those days when a freshly homemade dinner just will not happen. Would you suggest freezing before crockpot cooking or following the steps all the way through and then freezing?
    Thank you!!

    Reply
    • I’d put them all together and freeze before baking.

      Reply
  5. Do you think you are able to CAN this sauce to just open up and use when you need it to save you time? I’d love to make a big batch up and CAN it.

    Reply
  6. These look delicious! Definitely making them!

    Reply

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