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.
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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, just like a good Manicotti Recipe, 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) or make it at home in your Instant Pot with this Homemade Ricotta Cheese recipe! 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
Easy Stuffed Shells in the Instant Pot
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.
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Servings: 4 servings
Calories: 831kcal
Equipment
- Pressure Cooker
- Wooden Spoon
- Strainer/Colander
- Nonstick Spray
- Box Grater
- Mixing Bowl(s)
- Trivet
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
- Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
- 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
Recipe copyright The Foreign Fork. For educational or personal use only.
Recipe was made using an 8 qt pot.
- 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.
Nutrition
Serving: 1serving | Calories: 831kcal | Carbohydrates: 79g | Protein: 46g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1768mg | Potassium: 1303mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8285IU | Vitamin C: 36mg | Calcium: 784mg | Iron: 6mg
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Carol says
When you say a 9 minute natural release, do you leave the pot on and let it go to keep warm for 9 minutes? Then release any remaining pressure.
Thanks.
The Foreign Fork says
Hi Carol, Yes that is what it means! Enjoy 🙂
Denise says
Can I use the liners for this
The Foreign Fork says
Sorry Denise, I have never used them, so I am not sure!
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!
SuzyQ says
Do you add raw ground sausage to the ricotta mix?
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 🙂
Meaghan Donohue says
Made this tonight and it turned into stuffed shell soup. Why? Any idea what I could have done wrong? I followed directions to a t and when I opened it, all the shells were drowned and all the filling had leaked out. The taste was great but the presentation was horrible 🙁
Meaghan Donohue says
Replying to add that I made this in a 10qt and all the shells were in a single layer
The Foreign Fork says
Hi Meaghan! I’m glad the taste was great on your shells 🙂 Unfortunately just because of the nature of how pasta needs to be cooked in the Instant Pot, the shells may get some water in them, etc. However, it shouldn’t turn into soup! For the 10 qt, I would suggest maybe putting the shells on a trivet and adding enough broth to just coat the bottom half of the layer in liquid. Then top with the rest of the marinara sauce. They will still be liquidy, but that should help the soup issue you mentioned 🙂
Jennifer says
What size instant is this recipe for? Would you recommend adding more liquid for an 8qt. pot. I know some recipes do that.
The Foreign Fork says
I tested this in an 8 quart, you should be fine with the amount of liquid listed. I would just make sure to add enough that the noodles are covered, like the instructions mention!
Sara says
I made this tonight. I was able to cover the bottom of the IP with 16 large stuffed shells. I used frozen spinach. The broth covered them pretty well and sauce did the rest. I did 9 mins with pressure and 1 on slow release. They were still pretty aldente, but we could eat them. I would make again for sure and cook a bit longer. Thanks!
The Foreign Fork says
I’m so glad you liked them Sara! Thanks for leaving a comment 🙂 I’m glad you’re also figuring out the perfect way to cook the pasta so that it is perfect next time!
Malinda Sands says
how long would you cook in a slow cooker?
The Foreign Fork says
Hi Malinda, Unfortunately I have never made this recipe in a slow cooker, so I can’t give you qualified advice, and I would hate to steer you wrong! If you figure out the right time, I would love to know what you come up with 🙂
Gail says
Do I put this on the trivet?
The Foreign Fork says
It would be a great idea to ward off any potential burn notices! Just make sure that all of the noodles are covered in liquid completely. You may need to add more than the recipe calls for, as the food will now be raised higher.
Stephanie Gornik says
It smells great but also got the burn notice with 4 minutes to go. I released the pressure and tried to get shells unstuck from the bottom and reset for 5 minutes… Fingers crossed!
The Foreign Fork says
I hope it ended up delicious Stephanie! Thank you for the comment
Laura Pierce says
What kind of Mariana sauce do you use?
The Foreign Fork says
I use a local, jarred brand from my grocery store. You can use any brand you’d like, or even a homemade kind!
Ginger Boswell says
My family loved, loved, loved your recipe! Using suggestion of using the best ricotta & mozzarella makes a big difference! My disappointment was the burn notice at 6 min of 9. I shook the pot gently & it continued, but OMG the cleanup! I’ll make this again, but pasta precook w/water & broth- using my oven & casserole dish w/sause covering all (even adding cooked Italian sausage & ground beef to rich organic marinara for a change). Thanks for the yummy recipe!
The Foreign Fork says
Thanks so much for the kind comment Ginger! I’m so happy that you loved the recipe, and I’m sorry you got the dreaded burn notice. I’m glad you listened to the tip about real cheese though. It truly does make such a huge (delicious) difference!
Becky Berna says
Which way did you do it? While reading this recipe in one place it states to cook for 9 minutes and immediately quick release. A little lower when talking about cooking pasta, it says to cook 9 minutes with a full natural release? Which is it?
The Foreign Fork says
Thanks so much for pointing that out Becky. A 9 Minute Natural Release. I just updated the typo 🙂
Leslie says
I am assuming 12 oz of jumbo shells is one box. Approximately how many shells are in a box?
The Foreign Fork says
Hi Leslie! I had about 35 usable shells (some were broken) but depending on your box I’d say anywhere between 30-40.
Katie Jo says
Even my VERY picker eater brother in law loved these – they were delicious! Agree with the piping note – only try it if you DON’T add the spinach.
The Foreign Fork says
Thanks for the review Katie!! I’m glad that your brother in law loved them 🙂