Instant Pot Cheese and Spinach Stuffed Shells

Instant pot cheese and spinach stuffed shells. Jumbo shells with cheese, spinach, and marinara sauce cooked in an electric pressure cooker. #pressurecooker #instantpot #dinner #homemade #lowcarb #recipes
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8m
  • Ready In: 18m

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Nutritional Info

This information is per serving.

  • Calories

    381
  • Fat

    16 g
  • Saturated Fat

    9 g
  • Polyunsaturated Fat

    6 g
  • Cholesterol

    53 mg
  • Sodium

    1063 mg
  • Potassium

    470 mg
  • Carbohydrate

    39 g
  • Fiber

    3 g
  • Sugars

    5 g
  • Protein

    21 g

Instant pot cheese and spinach stuffed shells. Jumbo shells with cheese, spinach, and marinara sauce cooked in an electric pressure cooker. Easy and yummy Italian recipe. You may also like Instant Pot Red Beans and Rice Casserole

Instant Pot Cheese and Spinach Stuffed Shells

Ingredients

  • 15 oz (450 g) crumbled ricotta cheese
  • 2 cups Mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup chopped fresh spinach
  • 2 cloves garlic, peeled and minced
  • 1 large egg, beaten
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup chopped fresh parsley
  • 12 oz (360 g) jumbo pasta shells
  • 24 oz (720 ml) marinara sauce
  • 1½ cups water

Method

Step 1

In a large mixing bowl, combine crumbled ricotta cheese, 1 cup Mozzarella cheese, Parmesan, beaten egg, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped spinach, and parsley. Mix well, then transfer the mixture to gallon size baggie. Snip corner to fill shells.

Step 2

Grease inside of instant pot with nonstick cooking spray. Fill jumbo shells with cheese mixture and transfer to the greased pot. Pour in water, then add remaining salt and pepper. Top stuffed shells with marinara sauce. (do not stir!)

Step 3

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Top with remining Mozzarella cheese, then close the lid and allow cheese melting.

Step 5

Transfer suffed shells to serving plates. Pour sauce over. Serve hot.

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