Indulge in the ultimate comfort food experience with our Instant Pot Stuffed Shells recipe. These jumbo pasta shells are transformed into delectable pockets of delight, generously stuffed with a savory mixture of cheeses, aromatic herbs, and flavorful seasonings. Bathed in a luscious marinara sauce, each bite is a symphony of textures and tastes that will leave your taste buds singing. Whether you’re hosting a dinner party or craving a cozy family meal, this recipe is sure to impress.

Ingredients Needed:

Cheeses: Dive into a blend of rich and creamy cheeses including mozzarella, parmesan, and ricotta.

Seasonings: Elevate the flavor profile with a dash of salt, freshly ground black pepper, and a medley of freshly chopped parsley and basil.

Pasta: Embrace the hearty goodness of jumbo shells, perfect for encapsulating the decadent filling and absorbing the savory sauce.

Veggies: Add a nutritious twist with freshly chopped spinach and minced garlic.

Egg: Bind the ingredients together for a harmonious filling.

Marinara Sauce: Envelop the stuffed shells in a robust marinara sauce, enhancing the dish with its tangy and robust flavors.

How To Make:

Prepare the stuffing: In a spacious bowl, amalgamate all the ingredients except the marinara sauce and pasta shells, ensuring a harmonious blend of flavors.

Fill the shells: Utilize a spoon to generously fill each jumbo shell with the delectable cheese mixture. Alternatively, for precision and ease, employ a pastry bag or Ziplock bag.

Cook to perfection: Add a splash of water to the Instant Pot, then carefully arrange the stuffed shells within. Crown them with a generous pour of marinara sauce, but resist the urge to stir. Seal the lid and pressure cook on HIGH for 8 minutes, followed by a Quick Pressure Release.

Garnish and serve: Revel in the tantalizing aroma as you unveil the perfectly cooked stuffed shells. Sprinkle with freshly chopped basil and an additional flourish of shredded cheese for a visually stunning presentation. Serve piping hot and savor every mouthful of this gourmet delight.

Recipe Substitutes and Adaptations:

Gluten-free Pasta: For those with dietary restrictions, seamlessly swap traditional pasta for a gluten-free alternative without compromising on taste or texture.

Veggie Overload: Amp up the nutritional content by incorporating an array of your favorite vegetables into the filling, from vibrant bell peppers to earthy mushrooms.

Alfredo Sauce Twist: For a creamy and indulgent variation, swap out the marinara sauce for a velvety alfredo sauce, adding a luxurious touch to the dish.

Spicy Sensation: Kick up the heat by incorporating freshly chopped jalapeno peppers into the filling, tantalizing your taste buds with a fiery kick.

Meat Lover’s Paradise: Cater to carnivorous cravings by incorporating savory additions such as ground beef, pork, or turkey into the filling, elevating the dish to new heights of culinary bliss.

FAQs:

Q: Can you store and freeze stuffed shells?

A: Absolutely! Store any leftovers in an airtight container and refrigerate for up to 4 days. For longer-term storage, assemble the dish and tightly cover with foil before freezing for up to 3 months. When ready to enjoy, simply bake at 375°F for approximately 50 minutes, adjusting the cooking time accordingly for frozen shells.

Instant Pot Stuffed Shells

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Instant Pot Recipes

Servings

4

servings

Prep time

22

minutes

Cooking time

8

minutes

Calories

658

kcal

Total time

30

minutes

Indulge in a culinary masterpiece with our hassle-free Instant Pot Stuffed Shells recipe. Bursting with a harmonious blend of mozzarella, parmesan, and ricotta cheeses, enveloped in a sumptuous marinara sauce, each bite is a symphony of flavors and textures. Perfect for busy weeknights or impromptu gatherings, this recipe delivers gourmet taste with minimal effort, ensuring satisfaction with every mouthful.

Ingredients

• 15 oz ricotta cheese

• 2 cups mozzarella cheese, shredded and divided

• 1/2 cup parmesan cheese, shredded

• 4 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1 egg

• 1/2 cup fresh basil, chopped

• 1 cup fresh spinach, chopped

• 12 oz jumbo pasta shells

• 24 oz marinara sauce (store-bought or homemade)

• 1 1/2 cups water

• Salt and pepper to taste

Directions

• Filling: In a large mixing bowl, combine ricotta, 1 cup of shredded mozzarella cheese, parmesan cheese, egg, minced garlic, basil, spinach, and parsley. Season with salt and pepper to taste, stirring until thoroughly combined.
• Fill the shells: Do not precook the shells. Fill each uncooked shell with the cheese mixture, arranging them neatly on a plate or cutting board.
• Pressure cook: Grease the Instant Pot insert with non-stick cooking spray. Carefully transfer the filled shells into the Instant Pot, arranging them in layers if necessary. Pour water into the pot and season with salt and pepper. Pour the marinara sauce over the shells without stirring.
• Lock the lid, set the valve to sealing, and pressure cook on High Pressure for 8 minutes.
• Quick Pressure Release: Once the cooking cycle is complete, perform a Quick Pressure Release to safely release the steam.
• Garnish and serve: Remove the lid and sprinkle the remaining mozzarella cheese over the shells. Place the lid back on for 1-2 minutes to allow the cheese to melt from the residual heat. Serve garnished with fresh chopped basil and additional marinara sauce if desired.

Nutrition Facts

• Calories: 658kcal
• Carbohydrates: 79g
• Protein: 49g
• Cholesterol: 114mg
• Fiber: 7g
• Sugar: 11g
• Calcium: 978mg
• Iron: 4mg