Pressure Cooker Stuffed Shells

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
Pressure Cooker Stuffed Shells
Pressure Cooker Stuffed Shells

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  1. Mince onion, carrot, and garlic in a food processor.
  2. 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.
  3. Press Cancel on pressure cooker.
  4. Seal lid on pressure cooker and cook on High Pressure for 45 minutes. Relieve pressure naturally.
  5. Stir remaining olive oil into the sauce.
  6. 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.
  7. Preheat oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish with olive oil.
  8. 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.
  9. 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.
  10. Bake in preheated oven for 30 minutes. Remove foil and continue cooking until sauce begins to bubble, about 5 minutes more.
  11. Plate stuffed shells and spoon tomato sauce over them.
Mealthy tip:

The Italian name for jumbo pasta shells is "conchiglioni" meaning “conch shells.” You could also use tubes of manicotti as well.

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Erin Hudson

Erin Hudson says:

I have a serious obsession with pasta so this dish is at the top of my favorites list. To change it up a little bit I added some pulled pan seared chicken into the cheese stuffing before adding to shells. I ended up having to make a second batch because there we no leftovers.

Image of Garcia B

Garcia B says:

These stuffed shells were pretty good. The kids weren’t huge fans of the ricotta but I remedies that by adding some extra mozzarella and sauce on top for them.

Image of Sam Dalton

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.

Image of Laura Griffin

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!