READY IN: 50 mins | MAKES: 8 Servings
Our favourite Stuffed Shells with Meat Sauce, Instant Pot version. No need to pre-cook the pasta, just pipe the filling into the pasta shells, and dump everything into the Instant Pot. Same goodness, less the work.
INGREDIENTS
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1 pound lean ground beef
1 tsp salt
1 tsp garlic powder
1 tbsp Italian seasoning
15 ounces ricotta cheese
1 Egg
4 c. mozzarella cheese, shredded, divided, (about 1 pound)
1/2 c. Parmesan cheese
8 ounces Conchiglioni pasta/ jumbo pasta shells
2 c. water
24 ounces pasta sauce
HOW TO MAKE INSTANT POT STUFFED SHELLS WITH MEAT SAUCE
Brown the meat:
Step 1: Ready the Instant Pot. Set it to Saute.
Step 2: Add the ground beef, salt, and seasonings to the IP once the display reads “HOT”. Cook for about 10 minutes, stirring occasionally to break the meat apart.
Cheese Filling:
Step 1: Combine the ricotta cheese, egg, parmesan cheese, and 3 cups of mozzarella cheese in a medium bowl. In a piping bag with a round tip, transfer the mixture. Or place in a ziplock bag, cutting one corner.
Step 2: With the cheese mixture, fill the pasta shells.
Step 3: If needed, drain the browned meat. In the bottom of the pan, evenly spread the meat.
Assemble:
Step 1: Over the meat, layer the filled pasta shells.
Step 2: Pour over the water, then the pasta sauce but do not stir.
Step 3: Cover with the lid and seal. Set the IP to “Cook/Manual”. Cook for about 8 minutes on high.
Step 4: When done, turn the valve to venting carefully to do a quick release, then open the lid.
Step 5: Sprinkle the rest of the 1 cup mozzarella cheese. Close the lid again to allow the cheese to melt. This takes about 3 minutes.
Step 6: Now, open the lid and gently stir.
Step 7: Serve and enjoy!
NUTRITION FACTS:
Serving: 1serving, Calories: 499kcal | Carbohydrates: 30g | Protein: 38g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 1283mg | Potassium: 665mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 6mg | Calcium: 504mg | Iron: 3mg
Ingredients
- 1 pound lean ground beef
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 15 ounces ricotta cheese
- 1 Egg
- 4 c. mozzarella cheese, shredded, divided, (about 1 pound)
- 1/2 c. Parmesan cheese
- 8 ounces Conchiglioni pasta/ jumbo pasta shells
- 2 c. water
- 24 ounces pasta sauce
Instructions
Brown the meat:
Step 1: Ready the Instant Pot. Set it to Saute.
Step 2: Add the ground beef, salt, and seasonings to the IP once the display reads “HOT”. Cook for about 10 minutes, stirring occasionally to break the meat apart.
Cheese Filling:
Step 1: Combine the ricotta cheese, egg, parmesan cheese, and 3 cups of mozzarella cheese in a medium bowl. In a piping bag with a round tip, transfer the mixture. Or place in a ziplock bag, cutting one corner.
Step 2: With the cheese mixture, fill the pasta shells.
Step 3: If needed, drain the browned meat. In the bottom of the pan, evenly spread the meat.
Assemble:
Step 1: Over the meat, layer the filled pasta shells.
Step 2: Pour over the water, then the pasta sauce but do not stir.
Step 3: Cover with the lid and seal. Set the IP to “Cook/Manual”. Cook for about 8 minutes on high.
Step 4: When done, turn the valve to venting carefully to do a quick release, then open the lid.
Step 5: Sprinkle the rest of the 1 cup mozzarella cheese. Close the lid again to allow the cheese to melt. This takes about 3 minutes.
Step 6: Now, open the lid and gently stir.
Step 7: Serve and enjoy!
