Stuffed Shells are a family favorite in our house, and it’s no secret why! Creamy ricotta, sauteed spinach, gooey mozzarella… all stuffed into pasta. Plus, it’s made in the Instant Pot! This recipe for Easy Stuffed Shells will make your next dinner so much easier.
Why Make this Recipe
- Under 20 Minute Cook Time: I don’t know about you, but sometimes I just want dinner… NOW. I wait too long and then the time it takes to cook a meal feels like it stretches on for days. On the days I just can’t wait for an hour long cook time, I break out my Instant Pot! These Easy Stuffed Shells have just an 18-minute cook time… So much better than waiting for your shells to bake in the oven!
- Family Favorite: It’s a known fact that stuffed shells are universally loved… Even by picky eaters! Pasta and cheese… There’s no way that this recipe doesn’t have everyone in the family, moms, dads and kids alike, asking for seconds.
- Great for Meal Prep: I love making big batches of dinner because I know that I will always have some leftover food for meal prep. If you want to turn this recipe into a freezer meal, you definitely can! Prepare the shells by mixing the cheese and filling the pasta. Put them in a plastic bag and freeze until you’d like to eat! Then, simply follow the cooking instructions on a later day to cook! Because you’re cooking in the Instant Pot, your shells can be cooked from frozen without needing to change anything else in the recipe.
What Ingredients are in this Recipe?
- Ricotta: Ricotta cheese is one of my very favorite cheeses to cook with! It is soft, creamy, and oh so tasty. If I could give you one recommendation for this Easy Stuffed Shells recipe, it would be to invest in high quality ricotta. Instead of buying the prepackaged kind, try to buy the fresh ricotta behind the cheese counter (if you can afford it). It will make such a huge difference in your meal!
- Mozzarella: Mozzarella cheese is another one of my favorites (geez, no wonder I love stuffed shells). It’s creamy and so versatile! Again, for this recipe, I asked the deli counter for some fresh mozzarella, which I then grated myself. It makes such a big difference in the taste of your stuffed shells! Prepackaged mozzarella will also work if need be.
- Shells: I love buying a big box of jumbo shell pasta. I use Barilla, but you can use any brand that you’d like! Make sure to stuff your shells when the pasta is still uncooked.
How to Make this Recipe
Step 1: Cook the Spinach
Turn the pot to SAUTE. Add olive oil to the pot, then add the spinach. Saute until it wilts all the way down. Season with salt and pepper to taste.
Pour the spinach into a strainer to remove any extra liquid. Set aside.
Turn the pot off of SAUTE. Add a splash of broth to the pot and use a spoon to scrape up any bits of cooked spinach stuck to the bottom of the pot.
Step 2: Make the Filling
In a bowl, make the filling by mixing ricotta, 1 cup mozzarella, parmesan, garlic, egg, salt, pepper, and spinach.
Step 3: Fill the Shells and Cook
Use a spoon to scoop into the uncooked shells.
Once all shells are filled, spray the liner of the Instant Pot with nonstick spray. Add the stuffed shells, stacking on top of one another if necessary.
Pour the broth over the shells.
PLEASE NOTE: Some newer brands of the Instant Pot have a more sensitive burn notice and it doesn’t always like cooking the noodles on the bottom of the pot. You can also place the shells on the trivet and fill the pot with enough water or broth to cover the bottom layer of shells halfway. Still top with sauce. With this method, you may need a bit more sauce at the end to spoon over the hot shells.
Add marinara sauce. If you need more marinara sauce to cover the shells completely, you can use more. Any shells not covered by liquid will not cook correctly and will come out hard.
Put the lid on the Instant Pot and set the pressure to HIGH for 9 minutes. After the timer goes off, allow for a 9 minute pressure release, then perform a Quick Release immediately after.
Step 4: Add Some Extra Cheesiness
Open the lid and sprinkle the remaining 1 cup of mozzarella cheese on top of the shells. Put the lid back on (don’t turn the pot on) and allow the residual heat to melt the cheese for about 3 minutes.
Open the lid and serve. Enjoy!
Expert Tips
- If you’d like to use frozen spinach in this recipe instead of fresh, you can certainly do so! Make sure to thaw your spinach and drain it so that no extra liquid is going into the filling. If you are measuring the spinach after it has been cooked, you can use about ½ cup.
- In most cases a best practice for cooking pasta in the Instant Pot is to cook it for half of the time recommended on the box. Jumbo shells typically have a stovetop cook time of 12 minutes, but I found that I was not satisfied with a 6 or even an 8 minute cook time. Each time, the shells came out undercooked, and I didn’t even want to eat them! I found that a 9 minute cook time with a 9 minute natural pressure release suited my taste buds best!
- Many recipes for Stuffed Shells recommend filling a plastic bag with the filling, cutting the corner off, and using the tip to pipe filling into the shells. This is a great idea, but does not work well with this particular recipe, as the spinach clogs the tip. I preferred to use a spoon to fill the shells.
- If you’d like to omit the spinach, you can! The shells will be easier to pipe this way.
Did you like this recipe? If so, don’t forget to check out these other Instant Pot Recipes I picked out just for you:
- Instant Pot Vodka Sauce
- Instant Pot Pasta with Palomino Sauce
- Instant Pot Creamy Beef and Shells
- Instant Pot Creamy Pesto Pasta
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Easy Stuffed Shells in the Instant Pot
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp Olive oil
- 10 oz spinach
- 1 lb Ricotta
- 2 cups ½ lb Mozzarella, shredded, divided
- ½ cup Parmesan
- 1 tsp Garlic
- 1 egg
- Salt to taste
- Pepper to taste
- 12 oz Jumbo Shells
- 1 ½ cups Chicken broth
- 2 ¼ cup Marinara sauce, more if necessary
Instructions
- Turn the pot to SAUTE. Add olive oil to the pot, then add the spinach. Saute until it wilts all the way down. Season with salt and pepper to taste. Then pour the spinach into a strainer to remove any extra liquid. Set aside.
- Turn the pot off of SAUTE. Add a splash of broth to the pot and use a wooden spoon to scrape up any bits of cooked spinach stuck to the bottom of the pot.
- In a bowl, make the filling by mixing ricotta, 1 cup mozzarella, parmesan, garlic, egg, salt, pepper, and spinach. Use a spoon to scoop into the uncooked shells.
- Once all shells are filled, spray the liner of the Instant Pot with nonstick spray. Add the broth into the pot. Then add the stuffed shells, stacking on top of one another if necessary.PLEASE NOTE: Some newer brands of the Instant Pot have a more sensitive burn notice and it doesn't always like cooking the noodles on the bottom of the pot. You can also place the shells on the trivet and fill the pot with enough water or broth to cover the bottom layer of shells halfway. Still top with marinara sauce. With this method, you may need a bit more sauce at the end to spoon over the hot shells.
- Pour the marinara marinara sauce over all of the shells. If you need more marinara sauce to cover the shells completely, you can use more. Any shells not covered by liquid will not cook correctly and will come out hard.
- Put the lid on the Instant Pot and set the pressure to HIGH for 9 minutes. After the timer goes off, allow for a 9 minute natural pressure release.
- Open the lid and sprinkle the remaining 1 cup of mozzarella cheese on top of the shells. Put the lid back on (don’t turn the pot on) and allow the residual heat to melt the cheese for about 3 minutes. Open the lid and serve. Enjoy!
Notes
- Ricotta: Ricotta cheese is one of my very favorite cheeses to cook with! It is soft, creamy, and oh so tasty. If I could give you one recommendation for this Easy Stuffed Shells recipe, it would be to invest in high quality ricotta. Instead of buying the prepackaged kind, try to buy the fresh ricotta behind the cheese counter (if you can afford it). It will make such a huge difference in your meal!
- Mozzarella: Mozzarella cheese is another one of my favorites (geez, no wonder I love stuffed shells). It’s creamy and so versatile! Again, for this recipe, I asked the deli counter for some fresh mozzarella, which I then grated myself. It makes such a big difference in the taste of your stuffed shells! Prepackaged mozzarella will also work if need be.
- Shells: I love buying a big box of jumbo shell pasta. I use Barilla, but you can use any brand that you’d like! Make sure to stuff your shells when the pasta is still uncooked.
- If you’d like to use frozen spinach in this recipe instead of fresh, you can certainly do so! Make sure to thaw your spinach and drain it so that no extra liquid is going into the filling. If you are measuring the spinach after it has been cooked, you can use about ½ cup.
- In most cases a best practice for cooking pasta in the Instant Pot is to cook it for half of the time recommended on the box. Jumbo shells typically have a stovetop cook time of 12 minutes, but I found that I was not satisfied with a 6 or even a 12 minute cook time. Each time, the shells came out undercooked, and I didnt even want to eat them! I found that a 9 minute cook time with a 9 minute natural release suits my taste buds best!
- Many recipes for Stuffed Shells recommend filling a plastic bag with the filling, cutting the corner off, and using the tip to pipe filling into the shells. This is a great idea, but does not work well with this particular recipe, as the spinach clogs the tip. I preferred to use a spoon to fill the shells.
- If you’d like to omit the spinach, you can! The shells will be easier to pipe this way.
Emily says
I’ve used this recipe twice now adding ground sausage to the ricotta mix and using the trivet method described in the note. Both times this dish has turned out perfectly cooked and absolutely delicious. It’s a new family fave. Thank you!
The Foreign Fork says
I’m so glad you love the recipe Emily! I’m glad the trivet trick has worked for you, too. Thanks so much for the review!
Melody says
I want to try this but my stomach does not handle even the sensitive tomato sauces currently. Like I can handle vodka or alfredo but straight tomato is a no. Could I use one of these instead?
The Foreign Fork says
Hi Melody, yes absolutely! I’d recommend vodka sauce. If you try alfredo I’d love to hear how they turn out!
Tabitha Morgan says
This was good but a cup and half of broth plus the sauce was way too much. My shells turned into soup.
The Foreign Fork says
Hi Tabitha,
What size Instant Pot did you use? As noted in the recipe card, this recipe uses an 8 quart, so the cup and a half is normally just enough to cover the bottom layer of shells, but not enough to cover the tops of them. If you used a different sized pot perhaps this could be the issue!
C. Mahoney says
Followed the recipe but did not use the trivet. Bottom was burnt the rest undercooked.
Going back to using my oven for this recipe.
I love my insta pot just not for this recipe.
The Foreign Fork says
So sorry to hear that! If you ever do try again, I’d suggest the trivet as it helps immensely. Thanks for trying it out! 🙂
Brat says
Stuffed shells is a family favorite. I was so excited to see a recipe using the Instant Pot. Thank you so much for this fail proof recipe. Works every time for us, never any problems. Doesn’t get much easier than this! ❤️
The Foreign Fork says
I’m so glad you like it! Thanks for the comment 🙂