These Instant Pot Stuffed Shells are delicious pasta shells stuffed with three kinds of cheese, blanketed in marinara, and cooked hands-off in the Instant Pot. It give you all the cozy, cheesy satisfaction of a classic baked stuffed shells dinner in a fraction of the time.
The Instant Pot does all the heavy lifting here, turning what is usually a long baking project into a meal that is ready in about 20 minutes of actual cook time. It is an easy make-ahead option too, since you can stuff the shells earlier in the day and just pop them in the pot when you are ready for dinner. Best of all, it is a genuinely kid-friendly meal that the whole family will ask for again and again.
Helpful Tips
- Don’t overcook the pasta before stuffing: Boiling the shells just until al dente keeps them from getting mushy once they finish cooking in the Instant Pot with the sauce.
- Pour the water down the side of the pot: Adding it directly onto the shells can wash away the filling, so always pour along the edge of the pot instead.
- Skip stirring after adding the sauce: Resist the urge to mix everything together, since letting the sauce sit on top helps the shells hold their shape and keeps the filling from spilling out during cooking.
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Instant Pot Stuffed Shells
Ingredients
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese divided
- 1/2 cup parmesan cheese shredded
- 2 cloves garlic minced
- 1 egg
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 12 ounces jumbo pasta shells
- 24 ounces marinara sauce
- 2 cups water
- 1 tablespoon parsley chopped, for garnish
Instructions
- In a mixing bowl, combine ricotta, half the mozzarella, parmesan, garlic, egg, half of the salt and pepper. Transfer mixture to a pastry bag, or gallon size plastic bag and snip the corner.
- Boil the pasta shells until al dente, 8-10 minutes, then run under cold water to stop the cooking, and drain well.
- Spray the inside of the Instant Pot with cooking spray and place the trivet in the bottom of the Instant Pot.
- Fill each pasta shell with filling, about a tablespoon per shell then stack the shells on the trivet in the Instant Pot.
- Pour water down the side of the Instant Pot so it fills up under the shells (ie don’t pour the water directly onto the shells).
- Pour the marinara sauce over the top of the shells. Sprinkle it with remaining salt and pepper. Do not stir.
- Close the lid and turn the valve to sealing, if necessary. Press the Pressure Cook or manual button and set to cook for 10 minutes on high pressure. When done, do a quick pressure release.
- Top with remaining mozzarella cheese. Set the lid back on the pot for about 3 minutes, until the cheese has melted. Serve with a sprinkle of parsley and/or Parmesan cheese, as desired. Serve straight from the Instant Pot or remove the shells from the pot. There will be more sauce under the trivet.
- Note: We are cooking the shells on the trivet because the shells can burn being placed right into the bottom of the Instant Pot.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.