Pressure Cooker Spinach and Ricotta Stuffed Shells
These pressure cooker stuffed shells are filled with creamy ricotta, flavorful spinach, and melty mozzarella, all baked to perfection with marinara sauce for a comforting, easy dinner.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 16 jumbo pasta shells
- 2 teaspoons minced garlic fresh
- 1 tablespoon olive oil
- 4 cups fresh spinach leaves chopped, packed
- 12 ounces ricotta cheese skim-milk
- 1 cup mozzarella cheese shredded, skim-milk
- 0.5 cup Parmesan cheese grated, plus extra for topping
- 1 egg large
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly-ground
- 1.25 cups marinara sauce
Instructions
Instructions
- Preheat oven to 375°F and lightly grease a 9x13 inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté minced garlic for 1 minute until fragrant.
- Add chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large bowl, mix ricotta, most of the mozzarella and Parmesan cheese, egg, basil, salt, pepper, and cooled spinach mixture until well combined.
- Spread a thin layer of marinara on the bottom of the baking dish.
- Spoon the ricotta-spinach mixture into each shell and line them up in the dish.
- Top with remaining marinara and sprinkle remaining mozzarella on top.
- Cover with foil and bake for 25 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.
- Let rest 5 minutes before serving. Garnish with extra Parmesan if desired.
Notes
Use frozen, thawed, and squeezed-dry spinach to save time. Store leftovers in the fridge for up to 4 days or freeze up to 3 months. Reheat in oven at 350°F covered with foil until heated through.