Unstuffed Crockpot Ricotta Jumbo Shells Step-by-step instructions

Before you start

Before starting, remove the Italian sausage from its casings if using links. Have all the ingredients measured and ready: the marinara, broth, shells, and herbs. You will also need a large skillet for browning the sausage and a slow cooker.

No need to pre-cook the pasta—it goes in dry and cooks in the sauce. Set out the ricotta and mozzarella so they are at room temperature by the time you need them, which helps them melt more smoothly.

Instructions

Brown and Combine

1. 1Brown the Sausage
   Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Drain off any excess fat if desired.
   Look for The sausage is browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a spoon to break the sausage into small, even pieces as it cooks.
2. 2Combine in the Slow Cooker
   Transfer the browned sausage to the slow cooker. Add the marinara sauce, beef broth, uncooked jumbo pasta shells, and dried Italian herbs. Stir gently to combine, making sure the shells are mostly submerged in the liquid.
   Look for The sauce mixture is reddish-brown and the shells are coated.
   Tip Do not over-stir; the shells can break easily.

The sausage should be browned and crumbly, with no pink remaining. When you stir it into the slow cooker with the marinara, broth, and shells, the mixture should look saucy and well combined. The shells may be slightly crowded, but they will cook down. The aroma of Italian herbs and tomatoes should be fragrant and inviting.

Slow-Cook on Low

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 2.5 hours, or until the shells are tender and have absorbed much of the liquid. The sauce should be thick and saucy, not watery.
   Look for The shells are tender when pierced with a fork, and the sauce has thickened.
   Tip Check at 2 hours; slow cookers vary. If the sauce is too thin, leave the lid off for the last 30 minutes.

After 2.5 hours on low, the shells should be tender and have absorbed much of the liquid. The sauce will have thickened and reduced slightly. The kitchen will smell richly of tomato and sausage. Check that the shells are al dente but not crunchy; they should be soft enough to cut with a spoon but not mushy.

Melt and Serve

4. 4Add Ricotta and Mozzarella
   Once the shells are tender, dollop spoonfuls of the whole-milk ricotta over the top of the pasta. Sprinkle the shredded mozzarella evenly over the ricotta and pasta.
   Look for The top is covered with white ricotta dollops and a layer of mozzarella.
   Tip Use a spoon to make small wells in the pasta for the ricotta to settle into.
5. 5Melt the Cheese
   Cover the slow cooker and cook on LOW for another 15 to 20 minutes, until the mozzarella is melted and bubbly and the ricotta is warmed through. The cheese should be gooey, not browned.
   Look for The mozzarella is melted and the ricotta is hot and creamy.
   Tip If you prefer a golden top, transfer to a broiler-safe dish and broil for 2-3 minutes.
6. 6Garnish and Serve
   Spoon the saucy, ricotta-swirled shells onto a platter. Garnish with fresh basil leaves and sprinkle with grated parmesan cheese. Serve hot.
   Look for The shells are coated in sauce with melted cheese and fresh basil.
   Tip Let the dish sit for 5 minutes before serving to allow the sauce to settle.

After adding the ricotta and mozzarella, the top should be covered with white and golden patches. The cheese melts into a glossy, gooey layer. The ricotta should be hot and creamy, not cold in the center.

When you scoop into the dish, you should see swirls of ricotta and strings of melted mozzarella. The basil and parmesan add a fresh, salty finish.

Common mistakes

One common mistake is adding too much liquid, which can make the dish soupy. Stick to the measured broth and marinara, and resist the urge to stir too often, as that can break the shells.

Overcooking is another pitfall—check the shells at the 2-hour mark, as slow cookers vary. If the sauce is too thin, cook uncovered for the last 20 minutes. Also, avoid adding the ricotta too early; it should go on just before serving to keep its creamy texture.

How to tell it’s done

The dish is done when the jumbo shells are tender and have absorbed most of the liquid, and the sauce has thickened to a hearty consistency. The mozzarella should be fully melted and the ricotta warmed through.

If you have a meat thermometer, the sausage should have reached 160°F (71°C) during the browning step. The final texture should be saucy, not soupy, with the shells holding their shape but yielding easily to a fork.

• Ground meat: 160°F (71°C) in the thickest part