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Instant Pot Stuffed Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/instant-pot-stuffed-shells-recipe/