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    You are in: Home / Recipes / Cheese Stuffed Shells in the Pressure Cooker Recipe
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    Cheese Stuffed Shells in the Pressure Cooker

    Cheese Stuffed Shells in the Pressure Cooker. Photo by DrGaellon

    1/1 Photo of Cheese Stuffed Shells in the Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    DrGaellon's Note:

    My own recipe.

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    Units: US | Metric


    1. 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. 2
      Pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. Add the water and stir.
    3. 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. 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.

    Ratings & Reviews:


    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

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