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–+ servings

Instapot Unstuffed Italian Shells

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 435 kcal

Equipment

  • pressure cooker

Ingredients
  

  • 1 lb ground meat sausage, beef, turkey…your choice
  • 1 small purple onion diced
  • 3 large garlic cloves minced
  • 1½ cups ricotta cheese or cottage cheese
  • 1 tbsp tomato paste
  • 2 cups marinara sauce
  • 1½ cup water
  • 1 cup mozzarella cheese shredded
  • ¾ cup Parmesan cheese shredded
  • salt and pepper
  • fresh basil

Instructions
 

  • On the sauté setting, brown the ground meat in the bottom of the pressure cooker. Add in the diced onion and minced garlic. Stir for a couple of minutes to slightly cook the onion and garlic. Salt and pepper to taste.
  • Cancel the sauté setting. Add in the tomato paste and the ricotta cheese. Stir to combine
  • Add in the marinara sauce, water, and shells. Press the shells into the liquid until they are nearly immersed. Place the lid on and set the pressure cooker to medium for 4 minutes. Let the steam release naturally.
  • Once the steam is released, pour in all but a small handful of each of the mozzarella and Parmesan cheeses into the pasta, stir to combine. Sprinkle, the rest of the cheese over the top and then place the pressure cooker’s lid over top again for 5-10 minutes to allow the cheese to melt. Don’t turn the pressure cooker back on, just let the cheese melt with the left over radiating heat.
  • Serve immediately, and top with fresh basil. Store in an airtight container in the refrigerator for up to a week.

Nutrition

Serving: 1servingCalories: 435kcalCarbohydrates: 10gProtein: 30gFat: 31gSaturated Fat: 15gTrans Fat: 1gCholesterol: 108mgSodium: 873mgPotassium: 625mgFiber: 2gSugar: 5gVitamin A: 892IUVitamin C: 8mgCalcium: 403mgIron: 3mg
Keyword 20 minute meal, Italian, pasta
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