Posted on

Instant Pot Stuffed Shells-Nicole Price (Morgenegg)

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.

Posted on

Jumbo Stuffed Shells

  • 1 package (12 oz) jumbo shells, uncooked
  • 4 cups ricotta or cottage cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 2 eggs
  • 1 Tablespoon parsley
  • 3/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups spaghetti sauce

Cook pasta according to directions on package.

In a large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.

In 9X13 baking dish, spread 1/2 cup of spaghetti sauce.

Fill each cooked shell with about 2 Tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells.

Cover with foil. Bake 35 minutes or until hot and bubbly.

Makes 8-10 servings.