Instant Pot Stuffed Shells
Creamy ricotta and mozzarella stuffed shells recipe made easily in an Instant Pot.
Ingredients
- 15 oz ricotta
- 2 cups mozzarella cheese divided
- 1/2 cup parmesan cheese shredded
- 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
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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 mixture to gallon size baggie and snip corner to fill shells.
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Spray Instant Pot insert with non stick cooking spray. Use gallon baggie to fill uncooked pasta shells with ricotta mixture, transferring them to Instant Pot as they are filled.
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Add water to Instant Pot and remaining salt and pepper. Then top stuffed shells with marinara sauce. Do not stir. Set Instant Pot to cook on High Pressure for 8 minutes via Manual Mode. After cooking, use Quick Pressure Release. Top with remaining mozzarella cheese and recover with lid until cheese melts.
Recipe Notes
Instant Pot Tip: If any liquid starts to spray out of pressure release valve during Quick Pressure Release, immediately close valve and wait a few minutes before trying again.
Note: Some people have reported a burn notice while cooking. See my tips above for avoiding a burn notice.