Instant Pot Stuffed Shells
User Reviews
5
-
Prep Time
22 mins
-
Cook Time
8 mins
-
Additional Time
15 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
658 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Stuffed Shells
Description
This recipe starts with a cheese filling of ricotta, shredded mozzarella, parmesan, egg, minced garlic, spinach, basil, and parsley, seasoned with salt and pepper. The uncooked jumbo pasta shells are filled with this mixture and layered inside the Instant Pot. Water and marinara sauce are added on top without disturbing the layers.
The shells cook under high pressure for 8 minutes, allowing the pasta to soften and absorb flavors from the sauce and cheese filling. After pressure cooking, the remaining mozzarella is sprinkled on top and melted briefly with the lid closed, adding a golden cheesy finish.
The result is a creamy, herb-scented filled pasta with the convenience of using an Instant Pot. It is suitable as a main course for a family meal that combines fresh herbs and cheese in a tomato sauce without stovetop boiling.
Ingredients
- 15 oz ricotta cheese
- 2 cups mozzarella cheese shredded and divided
- 1/2 cup Parmesan Cheese shredded
- 4 cloves garlic minced
- 1 egg
- 1/4 cup parsley chopped, fresh
- 1/2 cup basil chopped, fresh
- 1 cup spinach chopped, fresh
- 12 oz jumbo pasta shells
- 24 oz marinara sauce or homemade
- 1 1/2 cups water
- salt to taste
- black pepper to taste
Instructions
Filling:
- 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.
- Transfer the mixture to a gallon size pastry bag or Ziplock-Bag and snip the corner to fill the shells.
Fill the Shells:
- Do NOT cook the shells, fill the UNCOOKED shells with the cheese mixture and arrange on a plate or cutting board.
Pressure Cook:
- Spray the Instant Pot insert with non stick cooking spray.
- Transfer the filled shells into the IP and arrange them, it is ok to layer them.
- Add the water to the Instant Pot and season with salt and pepper.
- Add thee marinara sauce on top and do NOT stir.
- Lock the lid, point the valve to sealing and Pressure Cook on High Pressure for 8 minutes.
- After cooking, do a Quick Pressure Release.
- 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.
- Serve garnished with fresh chopped basil and more marinara sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 79g | 26% |
| Protein | 49g | 98% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 1634mg | 68% |
| Potassium | 1022mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 2816IU | 56% |
| Vitamin C | 20mg | 22% |
| Calcium | 978mg | 98% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
