Instant Pot Stuffed Shells Recipe

Introduction

Stuffed shells are a comforting classic that can be made effortlessly in your Instant Pot. This recipe combines a creamy ricotta filling with gooey melted mozzarella and savory marinara for a delicious, hassle-free meal.

Ingredients

• 15 oz ricotta cheese
• 2 cups mozzarella cheese, divided
• 1/2 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup fresh parsley, chopped
• 12 oz jumbo pasta shells
• 24 oz marinara sauce (Rao’s recommended)
• 1 1/2 cups water

Instructions

1. Step 1: In a mixing bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer the mixture to a gallon-size plastic bag and snip a corner to use as a piping bag for filling the shells.
2. Step 2: Spray the Instant Pot insert with non-stick cooking spray. Using the prepared bag, fill each uncooked jumbo pasta shell with the ricotta mixture and place the filled shells directly into the Instant Pot.
3. Step 3: Pour 1 1/2 cups water into the Instant Pot, then add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Carefully spoon marinara sauce over the arranged stuffed shells without stirring.
4. Step 4: Close the lid and set the Instant Pot to cook on High Pressure (Manual Mode) for 8 minutes. Once cooking is complete, perform a Quick Pressure Release.
5. Step 5: Open the lid, sprinkle the remaining 1 cup of mozzarella cheese over the shells, then close the lid again without sealing. Let it sit for a few minutes to allow the cheese to melt before serving.

Tips & Variations

• For extra flavor, add chopped spinach or cooked sausage to the ricotta filling before stuffing the shells.
• Use no-boil jumbo shells as the Instant Pot cooking time softens them perfectly.
• Try swapping parsley with fresh basil for a different herbaceous note.
• If you like a little heat, add red pepper flakes to the marinara sauce before layering.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of water or sauce to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can stuff the shells and assemble them in the Instant Pot insert, then refrigerate for up to 24 hours before cooking. Just make sure to add the water and sauce right before pressure cooking.

Do I need to pre-cook the pasta shells?

No need to pre-cook jumbo shells. The Instant Pot pressure cooking softens them perfectly while cooking the filling and sauce together.

Instant Pot Stuffed Shells Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Instant Pot Stuffed Shells recipe offers a delicious, creamy, and cheesy Italian-inspired meal made easy using the pressure cooker. Jumbo pasta shells are stuffed with a savory mixture of ricotta, mozzarella, parmesan, garlic, egg, and parsley, then cooked perfectly in marinara sauce for a comforting dinner ready in under 30 minutes.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 15 oz ricotta cheese
• 2 cups mozzarella cheese, divided
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup fresh parsley, chopped

Pasta and Sauce

• 12 oz jumbo pasta shells
• 24 oz marinara sauce (recommended: Rao’s)
• 1 1/2 cups water

Instructions

1. Prepare Cheese Filling: In a mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Mix well until all ingredients are fully incorporated. Transfer the mixture to a gallon-size plastic bag and snip off a corner to create a piping bag for filling shells.
2. Fill Pasta Shells: Spray the Instant Pot insert with non-stick cooking spray to prevent sticking. Use the prepared plastic bag to carefully fill each uncooked jumbo pasta shell with the cheese mixture. As you fill each shell, place it directly into the Instant Pot insert, arranging them evenly.
3. Add Liquids and Sauce: Pour 1 1/2 cups of water into the Instant Pot. Sprinkle the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper evenly over the shells and water. Gently spoon the marinara sauce over the stuffed shells, covering evenly but without stirring the contents.
4. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual Mode and cook on High Pressure for 8 minutes. When cooking completes, perform a Quick Pressure Release to release the steam promptly.
5. Add Remaining Cheese and Melt: Open the lid carefully. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the cooked stuffed shells. Close the lid again and let it sit with the lid on (off the heat) for a few minutes until the cheese melts and becomes bubbly.
6. Serve: Once the cheese has melted, gently remove the stuffed shells from the Instant Pot using a spatula and serve warm. Garnish with extra parsley if desired.

Notes

• Do not stir the marinara sauce after adding it to the Instant Pot to avoid burning.
• Using jumbo pasta shells ensures they hold a good amount of filling and cook evenly under pressure.
• If your Instant Pot model differs, adjust pressure cooking times accordingly.
• For a vegetarian version, ensure the marinara sauce is free from meat ingredients.
• Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or oven.

Keywords: instant pot stuffed shells, stuffed pasta shells, ricotta stuffed shells, easy Italian dinner, pressure cooker stuffed shells, quick stuffed shells