Spinach-Ricotta Stuffed Shells Pressure Cooker Recipe
A comforting and cheesy dish made in the pressure cooker, these stuffed shells are filled with creamy ricotta and spinach, topped with rich tomato sauce and gooey mozzarella for a delicious and cozy meal.
Equipment
- 1 Mixing bowl Large
- 1 9x13 inch baking dish
- 1 Oven Preheated to 375°F
Ingredients
Main Ingredients
- 12 jumbo pasta shells for stuffing
- 10 oz frozen spinach thawed and squeezed dry
- 15 oz ricotta cheese
- ½ cup Parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 26 oz tomato sauce
- 1 cup shredded whole milk mozzarella cheese
- fresh basil for topping
Instructions
Instructions
- Preheat oven to 375°F for the final bake step.
- Cook jumbo pasta shells until al dente. Drain and set aside.
- Thaw and squeeze spinach of excess water.
- In a large bowl, mix ricotta, spinach, Parmesan, egg, salt, and pepper until combined.
- Spread a thin layer of tomato sauce in bottom of 9x13 inch baking dish.
- Stuff shells with ricotta-spinach mixture.
- Arrange shells in baking dish in a single layer.
- Pour remaining tomato sauce over the shells.
- Top with shredded mozzarella cheese.
- Cover tightly with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and golden. Garnish with fresh basil and serve.
Notes
Let the shells rest for a few minutes after baking to let the flavors settle. Leftovers store well and taste even better the next day.