Meatless Friday: Sensational Slow Cooker Stuffed Shells


Meatless Fridays at
The “sensational” part is not self-congratulatory. Not too long ago there was a movement to “Blog Against Disablism,” and I participated with this post on my family’s experience with Sensory Processing Disorder.  Some kids have different sensory needs, and we can either write them off as “picky” or try to find foods that meet those needs. My kids have hyposensitivity, so they prefer strong flavors. This recipe was written to fit that bill.

StuffedShellsPicSensational Stuffed Shells

½ lb of jumbo pasta shells, cooked
24 oz jar of your favorite spaghetti sauce
1 pint ricotta cheese
2 c mozzarella cheese, divided
2 eggs, beaten
1 T garlic powder (feel free to reduce this and all seasonings to your liking)
2 t each of dried parsley, thyme, oregano, basil
½ t salt
generous pinch of black pepper

Let shells cool enough to handle. Pour half of sauce into the crock of your slow cooker. Combine ricotta, 1 c mozzarella, eggs, and seasonings and spoon into cooled shells. Place shells seam side up into sauce. Pour remaining sauce over all and cook on low 4 hours. About ten minutes before serving, sprinkle remaining mozzarella on top. 

Copyright 2014 Erin McCole-Cupp


About Author

Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. She's working with Our Sunday Visitor on a book about parenting spirituality for survivors of family abuse and dysfunction. Find out more about her novels and other projects at


  1. Stuffed Shells are our traditional Christmas Eve dinner. At least that’s what I’ve been trying to make our tradition for the last several years. However, we attend Christmas Eve Mass, so depending on the Mass, we either have to eat late or early. I’ve struggled with making the shells ahead, freezing, and reheating while we’re going to be out of the house. You may have just solved my problem!

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