Instant Pot Stuffed Shells in Meat Sauce
This is an easy stuffed shells recipe that you can make in your Instant Pot with out having to pre-boil the shells! I’ve seen (and done) plenty of unstuffed versions where the pasta, sauce, and filling are all mingled together, but there’s something very satisfying about sneaking to the fridge and pulling out a single filled shell by hand as a quick snack. These also hold up very nicely for lunch leftovers. You can customize the filling, meat, and sauce to your own liking. Just make sure to follow the layering and timing to get the best results. You’ll notice I used exactly 24 shells, which is about two-thirds of a full 12 oz box of shells. It’s just the right amount that fits neatly into a single layer in my 6qt pot. They will expand during cooking and by the time they’re done, they will have been jostled around enough to become two layers in the pot. You can use the whole box if you prefer, but then you’ll have to make more filling and add an extra half cup of broth to the pot. NOTE: We find that 3-4 shells make a perfect portion for one meal. Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1 Today’s Ingredients: 1 lb ricotta cheese (whole milk/full fat) ¼ cup sour cream 1 large egg 2 cup shredded mozzarella cheese (1 cup for filling, 1 cup for topping at the end) 1 cup grated parmesan cheese 1 tsp Italian seasoning ½ tsp garlic powder ½ tsp salt ¼ tsp black pepper 24 uncooked jumbo shells (why 24? that’s how many fit in a single layer in the pot!) 1 lb hot Italian sausage (or other ground meat of your choice) ½ small onion, chopped 6 garlic cloves, minced 1½ cups chicken broth 1 bunch fresh basil, chopped (handful for sauce, and a couple tablespoons for garnish) 12 oz jarred pasta sauce of your choice (about ½ of a normal-size jar, red or white) Instructions: 1. Make the filling: In a large bowl, mix the first 9 ingredients until thoroughly combined and all ingredients are evenly distributed. You can use just a spoon to fill the shells, but it’s a lot easier (and less messy) to spoon the filling into either a piping bag or a plastic bag with a bottom corner snipped off. 2. Fill the shells and set them aside while you make the sauce in the pot. It’s okay if there’s a little extra filling left over; you can either fill a few more shells or save it for dotting over the sauce a little later. 3. Now on to making the sauce! Heat the pot on sauté mode. When the display reads “HOT,” add the hot Italian sausage. Stir and cook until the meat if fully browned, about 5 minutes. 4. Add the onion and cook for a few minutes, until just softened. 5. Add the garlic and cook for another minute. 6. Remove half to 2/3 of the meat from the pot. Reserve this meat in a bowl. 7. Add chicken broth and stir, scraping up any browned bits from the bottom of the pot. 8. Now the layering begins! Arrange the stuffed shells in a single layer (some overlap is okay) in the pot. 9. Layer the reserved meat over the shells. 10. Sprinkle the chopped basil over the meat. 11. Spread the pasta sauce evenly over the top. 12. Use any remaining filling to dot around the top of the pasta sauce. 13. Lock the lid and cook on manual/high for 6 minutes, followed by a 5 minute natural pressure release before quick-releasing any remaining pressure and reopening the lid. 14. Sprinkle 1 cup shredded mozzarella over the top and cover loosely with the lid for about 10 minutes. The sauce will continue to absorb into the pasta and thicken while the cheese melts. 15. Sprinkle with a little fresh basil, serve and enjoy! **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
