There is something mighty comforting about letting the slow cooker do the work, especially on a busy day when everybody is hungry and you still want supper to feel homemade. These stuffed shells are one of those practical little miracles Midwestern home cooks have always appreciated: a few store-bought shortcuts, a good layer of sauce, and plenty of cheese come together into a bubbling pan of comfort that tastes like far more effort than it takes. Making them for National Mac and Cheese Day feels especially fitting, since you get all that creamy, cheesy goodness tucked into tender pasta shells with hardly any fuss at all.
Serve these stuffed shells with warm garlic bread, a simple green salad with Italian dressing, or a side of green beans if you want to round things out. If you are feeding a crowd, a bowl of roasted broccoli or sautéed zucchini fits right in, and for a cozy family supper, a little extra grated Parmesan on the table never hurts a thing.
4-Ingredient Slow Cooker National Mac and Cheese Day Stuffed Shells
Servings: 6
Ingredients
1 bag frozen cheese stuffed shells, about 20 to 24 ounces
Directions
1. Spread a thin layer of marinara sauce over the bottom of your slow cooker to help keep the shells from sticking.
2. Arrange the frozen cheese stuffed shells in an even layer over the sauce.
3. Pour the remaining marinara sauce over the shells, making sure they are well covered, then sprinkle the mozzarella and Parmesan evenly over the top.
4. Cover and cook on low for 4 to 5 hours, or until the shells are heated through and the cheese is melted and bubbly. Serve hot.
Variations & Tips
Add a little protein: If you want a heartier supper, stir in some cooked crumbled Italian sausage or browned ground beef between the layers. It stretches the meal nicely and makes it feel fit for company.
Use an extra-cheesy finish: For a more macaroni-and-cheese kind of feel, add an extra handful of mozzarella during the last 20 minutes of cooking so the top gets especially gooey and rich.
Keep the shells from overcooking: Slow cookers can vary plenty from one kitchen to the next, so start checking at the 4-hour mark. Once the shells are hot and tender, switch to warm if needed so the edges do not get too soft.
Change up the sauce: A roasted garlic marinara or a tomato-basil sauce gives this simple dish a little personality without changing the easy spirit of the recipe. Use what your family already loves, and you will be in good shape.
