Filling:

Cup of Yum
1. In a large mixing bowl, combine ricotta, 1 cup of shredded mozzarella cheese, shredded parmesan, egg, minced garlic, basil, spinach and chopped parsley. Add salt and pepper to taste and stir the mixture until combined.
2. Transfer the mixture to a gallon size pastry bag or Ziplock-Bag and snip the corner to fill the shells.

Fill the Shells:

1. Do NOT cook the shells, fill the UNCOOKED shells with the cheese mixture and arrange on a plate or cutting board.

Pressure Cook:

1. Spray the Instant Pot insert with non stick cooking spray.
2. Transfer the filled shells into the IP and arrange them, it is ok to layer them.
3. Add the water to the Instant Pot and season with salt and pepper.
4. Add thee marinara sauce on top and do NOT stir.
5. Lock the lid, point the valve to sealing and Pressure Cook on High Pressure for 8 minutes.
6. After cooking, do a Quick Pressure Release.
7. Remove the lid, add the remaining mozzarella cheese, place the lid on top for 1-2 minutes, for the cheese to melt from the residual heat.
8. Serve garnished with fresh chopped basil and more marinara sauce.