Instant Pot Cheese and Spinach Stuffed Shells2021-08-15
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(3.5 / 5)
6 People rated this recipe
This information is per serving.
Saturated Fat9 g
Trans Fat9.1 g
Unsaturated Fat6 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
- 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
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 a gallon size baggie. Snip corner to fill shells.
Grease inside 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!)
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Top with remaining Mozzarella cheese, then close the lid and allow cheese melting.
Transfer stuffed shells to serving plates. Pour sauce over. Serve hot.