Slow cooker stuffed shells with ground beef

These crowd-pleasing stuffed shells are easy to prepare and cook in the slow stove. The shells are filled with a delicious mixture of browned ground beef, mozzarella cheese and bread crumbs, then slowly cooked with your favorite spaghetti sauce and Parmesan cheese.

The ground meat filling makes it a hearty meal and a favorite of meat lovers. However, feel free to use ground turkey for a lighter filling. Italian sausage is another great option for the filling, just make sure you brown the sausage with the garlic and onion and then continue with the recipe as directed.

Nutritional per serving: 766 20g fat  93g Carbohydrates  51g Protein

Ingredients

  • 18 to 20 pasta shells (jumbo, about 6 to 8 ounces)
  • 1 tablespoon of extra virgin olive oil
  • 1 pound of lean ground meat
  • 1 onion (chopped)
  • 1 clove of garlic (minced)
  • 2 cups of grated mozzarella cheese
  • 1/2 cup of bread crumbs (Italian, Parmesan or garlic flavored)
  • 1 tablespoon of parsley flakes
  • 1 egg (beaten)
  • 32 ounces of spaghetti (or marinara) sauce
  • 1/2 cup grated Parmesan cheese (more to serve)

Cooking

  1. Cook pasta in boiling salted water according to package directions until tender and firm; drain and set aside
  2. While cooking the pasta, heat the olive oil in a large pan. When the pan is hot, add the ground meat making sure to divide it into smaller pieces with a spatula or a wooden spoon while cooking.
  3. Add the onion to the pan and continue cooking until the meat is no longer pink. Add garlic and cook for about 1 more minute; drain mixture well
  4. Remove the pan from the heat and add the mozzarella cheese, breadcrumbs, parsley and egg. Mix well
  5. Fill the meat and cheese mixture into the reserved drained pasta shells
    Pour about half of the spaghetti or marinara sauce into the slow cooker insert
  6. Organize stuffed shells in the sauce
  7. Place the remaining sauce over the stuffed shells and then sprinkle with Parmesan cheese
  8. Cover the pot and simmer for 5 to 6 hours