Stuffed Shells with Ground Beef Pressure Cooker Recipe
This hearty and easy stuffed shells with ground beef recipe comes together quickly in the pressure cooker and is finished in the oven for a cheesy, comforting dinner the whole family will love.
Equipment
- 1 Skillet
- 1 Baking Dish 9x13 inch
Ingredients
Main Ingredients
- 27 jumbo pasta shells
- 1 teaspoon olive oil
- 1 onion chopped
- ¾ teaspoon kosher salt divided
- 2 cloves garlic chopped
- 1 pound lean ground beef
- 28 ounces marinara sauce
- 1 15-oz container part skim ricotta cheese
- 1 egg
- 1 16-oz package frozen spinach thawed and squeezed well
- 2 cups part skim shredded Italian cheese blend or shredded mozzarella, divided
- ½ cup parmesan cheese divided
- chopped fresh parsley optional topping
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Cook shells in a large pot of salted water for 2-3 minutes shy of package directions. Drain and rinse with cold water. Set aside.
- Heat a large skillet over medium heat. Add olive oil. Sauté onion with ¼ teaspoon salt until translucent, 3-5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef and ¼ teaspoon salt. Brown the meat, breaking it into small pieces, 5-7 minutes. Drain excess oil if needed.
- Add marinara sauce to skillet and stir to combine. Remove from heat.
- In a bowl, mix ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup parmesan, and ¼ teaspoon salt.
- Fill each shell with 2 heaping tablespoons ricotta-spinach mixture.
- Spread half of the beef marinara sauce in bottom of 9x13 baking dish.
- Arrange filled shells in dish. Cover with remaining beef marinara sauce and top with remaining 1 cup cheese and ¼ cup parmesan.
- Cover with foil. Bake 40 minutes. Uncover and bake 5 minutes more.
- Sprinkle with chopped parsley and let rest 5 minutes before serving.
Notes
Use a good quality marinara sauce for the best flavor. Shells and sauce freeze well. Reheat covered to retain moisture.