Pressure Cooker Stuffed Shells
- Pressure Cooker Tomato Sauce:
- 2 cups diced yellow onion
- 1 cup diced carrot
- 5 tablespoons minced garlic
- kosher salt to taste
- 3½ tablespoons olive oil, divided
- 1 (28 ounce) can crushed tomatoes
- Stuffed Shells:
- 1 pound jumbo shell pasta
- 1 tablespoon olive oil, or as needed
- 1 (15 ounce) carton ricotta cheese
- 1 (12 ounce) carton low-fat cottage cheese
- 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
- 1 cup shredded Asiago cheese
- ¾ cup grated fresh Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
- 1 cup shredded mozzarella cheese
For best results, we recommend using:
- Mince onion, carrot, and garlic in a food processor.
- Heat 2 tablespoons olive oil in a pressure cooker set to Sauté. Cook and stir minced vegetables until softened, about 5 minutes; add crushed tomatoes and stir.
- Press Cancel on pressure cooker.
- Seal lid on pressure cooker and cook on High Pressure for 45 minutes. Relieve pressure naturally.
- Stir remaining olive oil into the sauce.
- Bring 4 quarts salted water to a boil in a large pot. Cook pasta shells at a boil until pliable, 12 to 13 minutes; drain.
- Preheat oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish with olive oil.
- Pulse ricotta cheese and cottage cheese in a food processor until smooth; transfer to a large mixing bowl. Stir spinach, Asiago cheese, Parmesan cheese, chives, and parsley into the cheese mixture; season with salt and pepper. Spoon 1 tablespoon of the mixture into each shell.
- Pour 4 cups tomato sauce into the bottom of the baking dish. Arrange the stuffed shells into the baking dish with seam-sides down. Sprinkle mozzarella cheese over the shells. Cover baking dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue cooking until sauce begins to bubble, about 5 minutes more.
- Plate stuffed shells and spoon tomato sauce over them.
What others are saying
Sam Dalton says:
These were pretty good. I've never had stuffed shells like this before, I'm usually a ravioli kind of guy. I liked these though and will make them again.
Laura Griffin says:
These were superb! Slightly labor intensive but worth all of the work! It really reminds me of a dish I would eat at a nice Italian restaurant. Perfect for date nights or weeknights!