1/1 Photo of Cheese Stuffed Shells in the Pressure Cooker
My own recipe.
My Private Note
Units: US | Metric
- 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)
- 1Beat the egg in a bowl. Add parsley, basil, garlic, salt, pepper, nutmeg, romano (or parmigiano), mozzarella and ricotta, and stir to combine thoroughly.
- 2Pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. Add the water and stir.
- 3Fill 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.
- 4Cover 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.
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Nutritional Facts for Cheese Stuffed Shells in the Pressure Cooker
Serving Size: 1 (279 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 352.9
- Calories from Fat 149
- Total Fat 16.5 g
- Saturated Fat 9.8 g
- Cholesterol 88.5 mg
- Sodium 1022.4 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 2.8 g
- Sugars 6.3 g
- Protein 20.5 g