Prep Time: 20 mins | Cook Time: 8 mins | Total Time: 50 mins | Yield: 8 Servings
This recipe was made easy with the help of an Instant Pot! It is ready in less than an hour! You can expect only the good things about these Stuffed Shells! Meaty and cheesy, what’s not to love?
Ingredients:
15 ounces of ricotta cheese
1 Egg
1-pound lean ground beef
4 c mozzarella cheese, shredded, divided (about 1 pound)
1 tbsp Italian seasoning
2 c water
8 ounces jumbo pasta shells (conchiglie pasta)
24 ounces pasta sauce
1/2 c Parmesan cheese
1 tsp garlic powder
1 tsp salt
Directions:
Press the “Sauté” button on your Instant Pot. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle the seasonings and salt to taste. Stir to combine.
In a mixing bowl, add 3 cups of mozzarella cheese, ricotta cheese, Parmesan cheese, and egg. Beat everything until well incorporated. Move the mixture inside a piping bag. Fill each of the pasta shells with it.
Remove any accumulated fat from the Instant Pot, then add 1/4 cup of water. Scrape the bottom to get the browned bits.
Place the stuffed pasta shells on top of the ground beef and arrange them in a single layer.
Add the pasta sauce and water. Make sure not to stir.
Cover and seal the pot, then press the “Manual” button and cook for about 8 minutes on a high setting. Let the pressure release quickly.
Add the rest of the cheese, then cover the pot again and allow it to melt for a few minutes. Give a nice stir just to combine.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1serving,Calories: 499 kcal | 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
- 15 ounces of ricotta cheese
- 1 Egg
- 1-pound lean ground beef
- 4 c mozzarella cheese, shredded, divided (about 1 pound)
- 1 tbsp Italian seasoning
- 2 c water
- 8 ounces jumbo pasta shells (conchiglie pasta)
- 24 ounces pasta sauce
- 1/2 c Parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
Instructions
Press the "Sauté" button on your Instant Pot. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle the seasonings and salt to taste. Stir to combine.
In a mixing bowl, add 3 cups of mozzarella cheese, ricotta cheese, Parmesan cheese, and egg. Beat everything until well incorporated. Move the mixture inside a piping bag. Fill each of the pasta shells with it.
Remove any accumulated fat from the Instant Pot, then add 1/4 cup of water. Scrape the bottom to get the browned bits.
Place the stuffed pasta shells on top of the ground beef and arrange them in a single layer.
Add the pasta sauce and water. Make sure not to stir.
Cover and seal the pot, then press the "Manual" button and cook for about 8 minutes on a high setting. Let the pressure release quickly.
Add the rest of the cheese, then cover the pot again and allow it to melt for a few minutes. Give a nice stir just to combine.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.
