Instant Pot Stuffed Shells
Recipe type: Main Course
Prep time:
Cook time:
Total time:
Serves: 6
- 10 oz frozen spinach, thawed and squeezed until dry
- 15 oz container part-skim ricotta cheese
- 2 cups mozzarella cheese, separated
- ½ cup grated parmesan cheese
- 1 egg
- 1 tbsp basil
- ½ tsp salt
- ½ tsp pepper
- 1 12 oz boxjumbo pasta shells, uncooked
- For the sauce:
- 1 24 oz jar marinara sauce
- 1 cup water
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 2 tbsp butter
- In a medium bowl, mix together spinach, ricotta, 1 cup mozzarella, parmesan cheese, egg, basil, salt, and pepper.
- Transfer spinach/cheese mixture to a large plastic zippered bag, zip close, and cut the tip off of one corner for easy squeezing into the shells.
- Squeeze the mixture into each shell making sure there are no air pockets in the shells, set aside stuffed shells.
- To make the sauce:
- Press the SAUTE button on your Instant Pot and add in 2 tbsp butter, onion and garlic. Saute until onion is translucent, about 5 minutes
- Pour the jar of marinara sauce into the IP and stir together.
- Remove ½ of the sauce mixture and set aside.
- Press CANCEL to stop the saute function.
- To make the stuffed shells:
- Add 1 cup of water to the sauce mixture remaining in the Instant Pot and mix well.
- Place one layer of stuffed shells onto the sauce mixture using half the shells.
- Add another layer of the remaining stuffed shells on top, making sure to keep stuffed shells upright.
- Pour the remaining sauce mixture over top, making sure to cover all shells.
- Lock the lid on the Instant Pot.
- Press MANUAL and adjust the time to 7 minutes and close the steam valve.
- Once IP is done cooking, release the steam valve carefully for a quick steam release.
- Sprinkle the remaining one cup of mozzarella cheese over top and place the lid back on for 1-2 minutes or until cheese has melted.
- Enjoy!
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/instant-pot-stuffed-shells/
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