4-Ingredient Slow Cooker Jumbo Shells
These 4-Ingredient Slow Cooker Jumbo Shells are a cozy, cheesy dinner made with dry pasta shells, tomato sauce, water, and mozzarella. The shells cook right in the slow cooker for an easy, hands-off meal with minimal cleanup.
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Ingredients
- 1 12-ounce box raw dry jumbo pasta shells
- 1 24-ounce jar pasta sauce Use any red sauce, such as marinara or tomato-basil sauce.
- 2 cups shredded mozzarella cheese Pre-shredded cheese is fine.
- 2 cups water Plain tap water is fine.
Instructions
- Spread the raw dry jumbo shells in an even layer across the bottom of the slow cooker, avoiding a tall pile so they cook evenly.
- Pour the entire jar of pasta sauce over the shells.
- Pour the 2 cups of water into the slow cooker and make sure the shells are covered as evenly as possible.
- Cover the slow cooker and cook on low for 3 to 4 hours.
- Start checking around the 3-hour mark, and add a small splash of water if the shells look dry before they are tender.
- Sprinkle the mozzarella evenly over the cooked shells, cover again, and cook for 10 to 15 minutes more, until the cheese is melted.
- Spoon the warm shells onto plates and serve right away.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Add a spoonful or two of water before reheating if the shells seem dry, then reheat loosely covered in the microwave or in a covered skillet over low heat. Freezing is not recommended because the pasta texture may become too soft.
Nutrition
Calories: 370kcal