Dinner · Part 3 of 3: Tips & recipe card

Unstuffed Crockpot Ricotta Jumbo Shells Tips, FAQ & printable recipe

Name: Unstuffed Crockpot Ricotta Jumbo Shells
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage, casings removed; 32 oz marinara sauce; 2 1/2 cups beef broth; 16 oz uncooked jumbo pasta shells; 2 tsp dried Italian herbs; 15 oz whole-milk ricotta cheese; 2 cups shredded mozzarella cheese; Fresh basil leaves, for garnish, to taste; Grated parmesan cheese, for serving

By Clara Weller · Oct 16, 2026

Close up of creamy, unstuffed jumbo shells in a Crockpot, topped with melted mozzarella and ricotta cheese.

Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Serves: 8

Tips for success

For the most flavorful result, use a good-quality marinara sauce—look for one with a short ingredient list and no added sugar. You can also use homemade if you have it.

If you like a bit of heat, use hot Italian sausage or add a pinch of red pepper flakes. For extra richness, stir a tablespoon of tomato paste into the sauce before cooking.

When dolloping the ricotta, use a spoon to make small wells in the pasta so the cheese settles in and doesn't just sit on top.

If you prefer a browned, bubbly top, transfer the finished dish to a broiler-safe baking dish and broil for 2-3 minutes until the cheese is golden. This adds a nice contrast and a slightly crispy texture to the creamy cheese.

Variations

Vegetarian Version: Omit the sausage and add 1 cup of sliced mushrooms and 1 cup of baby spinach along with the marinara. Use vegetable broth instead of beef broth. The mushrooms add umami, and the spinach wilts into the sauce during cooking.
Spicy Calabrian: Use hot Italian sausage and add 1 tablespoon of Calabrian chili paste or 1/2 teaspoon of crushed red pepper flakes to the sauce. Top with extra chili flakes and a drizzle of hot honey for a sweet-heat finish.
Cheesy Herb Swirl: Mix 1/4 cup of chopped fresh parsley and 1 teaspoon of lemon zest into the ricotta before dolloping. The lemon brightens the creamy cheese, and the parsley adds a fresh herbal note that complements the tomato sauce.
Meatless Monday: Replace the sausage with 1 1/2 cups of cooked lentils or a plant-based ground meat substitute. Use vegetable broth and add a pinch of smoked paprika to mimic the savory depth of the sausage.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to restore the saucy consistency.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave in 1-minute intervals, stirring in between, or in a skillet over medium-low heat with a splash of broth until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce as it sits, so you may want to add a splash of broth or water when reheating to loosen it.

Reheat in the microwave or in a skillet over medium-low heat until warmed through. The flavors meld even more overnight, making leftovers even better the next day.

You can brown the sausage and combine all the ingredients in the slow cooker insert the night before. Cover and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start. The ricotta and mozzarella should be added only after the shells are tender, just before serving.

Serving ideas

Serve this unstuffed shells dish straight from the slow cooker or transfer to a large platter for a family-style presentation. The saucy, cheesy pasta pairs well with a simple green salad and crusty bread for sopping up the sauce. Garnish generously with fresh basil and grated parmesan to brighten the rich flavors.

For individual servings, spoon the shells into shallow bowls, making sure each serving gets a good amount of sauce and melted cheese. A sprinkle of extra parmesan on top is always welcome. This dish is satisfying enough to be a main course on its own, but it also works as a hearty side alongside grilled chicken or roasted vegetables.

Frequently asked questions

Can this recipe be made in a pressure cooker?

Yes, but the cooking time and liquid amounts will differ. For an Instant Pot, brown the sausage using the sauté function, then add the marinara, broth, and shells. Cook on high pressure for 6 minutes, then quick-release. Stir in the ricotta and mozzarella and let sit with the lid on for 5 minutes to melt.

Why are the shells still hard after cooking?

If the shells are hard, they likely did not get enough liquid or cooking time. Make sure the shells are submerged in the sauce as much as possible. If the slow cooker runs cool, you may need to add 30 minutes to the cooking time. Always check at the 2-hour mark and adjust.

Can this recipe be doubled?

Yes, but you will need a larger slow cooker (at least 8 quarts) to accommodate the extra volume. Keep the same proportions, but increase the cooking time by about 30 minutes. Be careful not to overfill the slow cooker, as the shells need room to expand and cook evenly.

What can be used instead of jumbo shells?

You can use other sturdy pasta shapes like rigatoni, ziti, or penne. Adjust the cooking time accordingly—smaller shapes may cook faster, so check at the 2-hour mark. Avoid delicate shapes like spaghetti or angel hair, which will turn mushy.

How can the sauce be thickened if it is too thin?

If the sauce is too thin at the end of cooking, remove the lid and let the slow cooker cook on high for 15-20 minutes to allow excess liquid to evaporate. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook for 5 minutes until thickened.

Recipe card

Unstuffed Crockpot Ricotta Jumbo Shells

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

1 lb Italian sausage, casings removed
32 oz marinara sauce
2 1/2 cups beef broth
16 oz uncooked jumbo pasta shells
2 tsp dried Italian herbs
15 oz whole-milk ricotta cheese
2 cups shredded mozzarella cheese
Fresh basil leaves, for garnish, to taste
Grated parmesan cheese, for serving

Instructions

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.
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.
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.
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.
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.
Spoon the saucy, ricotta-swirled shells onto a platter. Garnish with fresh basil leaves and sprinkle with grated parmesan cheese. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 520
Protein: 28 g
Carbohydrates: 45 g
Fat: 25 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.