Cheese Stuffed Shells In The Pressure Cooker Recipe

Name: Cheese Stuffed Shells In The Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/4 cup fresh flat-leaf parsley, minced; 1/4 cup fresh basil, minced; 2 garlic cloves, grated; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 pinch grated nutmeg; 1 ounce locatelli romano cheese or 1 ounce parmigiano-reggiano cheese, grated fine; 1/4 lb mozzarella cheese, shredded; 1 (15 ounce) container ricotta cheese; 1 (25 ounce) jar tomato sauce (marinara preferred); 1/2 cup water; 6 ounces jumbo pasta shells (20-24 pieces)

Servings: persons

1 egg
1/4 cup fresh flat-leaf parsley, minced
1/4 cup fresh basil, minced
2 garlic cloves, grated
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pinch grated nutmeg
1 ounce locatelli romano cheese or 1 ounce parmigiano-reggiano cheese, grated fine
1/4 lb mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 (25 ounce) jar tomato sauce (marinara preferred)
1/2 cup water
6 ounces jumbo pasta shells (20-24 pieces)

1
Beat the egg in a bowl. Add parsley, basil, garlic, salt, pepper, nutmeg, romano (or parmigiano), mozzarella and ricotta, and stir to combine thoroughly.
2
Pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. Add the water and stir.
3
Fill the (uncooked) pasta shells with the cheese filling with a spatula or piping bag. Be sure not to leave air pockets. Place in one layer in the bottom of the pressure cooker.
4
Cover the filled shells with the rest of the tomato sauce, spreading it out to make sure all the pasta is covered. Bring up to pressure over medium-low heat (do not be tempted to turn up the heat, or the sauce may burn). Cook 12 minutes at pressure. Release the pressure (with the quick release valve if you have one, or by running cold water over the pot if you don't) and serve. Serve with more grated romano or parmigiano if desired.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 1/4 cup fresh flat-leaf parsley, minced, 1/4 cup fresh basil, minced, 2 garlic cloves, grated, and more.

Yes, Cheese Stuffed Shells In The Pressure Cooker falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Stuffed Shells In The Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions