Source: number-2-pencil.com
Ingredients:
- 15 ounces ricotta
- 2 cups mozzarella cheese, divided
- 1/2 cup shredded parmesan cheese
- 2 cloves minced garlic
- 1 egg
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh parsley, chopped
- 12 ounce jumbo pasta shells
- 24 ounce marinara sauce
- 1 cup water
Directions:
In a mixing bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer mixture to a gallon sized bag
Add water to instant pot. Snip corner of the gallon bag to fill uncooked pasta shells with ricotta mixture, transferring them to instant pot as they are filled
Top the stuffed shells with marinara sauce. Do not stir. Set instant pot o cook on high pressure for 10 minutes via manual mode. After cooking, use quick pressure release. Top with remaining mozzarella cheese and cover with lid until cheese melts.