• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Instant Pot

    Published: Jul 8, 2020 · Modified: Nov 20, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Instant Pot Stuffed Shells

    Jump to Recipe Print Recipe

    An easy take on traditional shell pasta; these Instant Pot Stuffed Shells are filled with a cheesy spinach corn mixture and served with a tomato based sauce.

    This instant pot version is a delicious one pot version that is super quick to make.

    A plate with stuffed shells with a slice of bread on the side and a fork.

    Pasta is one of our favorite meals. Whether we make it on the stovetop, bake it or use the instant pot; we love it all. From this one pot pumpkin pasta and this baked pasta casserole to creamy avocado pasta; we love them all.

    Lately, I have switched over to making majority of the pasta dishes using the Instant Pot. Not only is it easy and quick, it is uses just one pot meaning lesser clean up. This cream sauce based tortellini and pasta in creamy red sauce are definitely great for our dinner.

    When we talk about pasta, stuffed pastas are so popular. From large shells and manicotti to tortellini; these are amazing to make. They not only taste great from the sauce they are in; they are also amazing because of what they are filled with. That is what makes them super special!

    Jump to:
    • What are Stuffed Shells
    • Why this recipe works
    • Why use the Instant Pot
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Serving
    • Recipe FAQs
    • More Pasta Recipes to try
    • More Instant Pot Recipes
    • Instant Pot Stuffed Shells

    What are Stuffed Shells

    Stuffed Shells are a popular kind of pasta. Available in shelf stable boxes; these are easy to stuff with a variety of fillings and baking them in a sauce of your choice.

    The stuffing can be varied, the sauces are easy to change up and the resultant recipe is a perfect meal idea.

    The combination of these stuffed shells and cheese are a match made in heaven. They come together so perfectly for a great meal. And when made using the instant pot; the otherwise seemingly long recipe gets converted to a quick one.

    Why this recipe works

    • It is super easy to bring together.
    • The recipe is versatile in terms of the choice of filling and sauce.
    • We do not need to pre-cook the shells like the traditional recipe.
    • The recipe is great as a one pot meal.
    • We can make the recipe ahead of time.
    • It is a perfect dish for get togethers, parties or Holiday hosting.
    • The recipe is great for kids and adults alike.
    • The stuffed shells are great to make with store bought ingredients or made from scratch.
    • These shells also freeze wonderfully too.

    Why use the Instant Pot

    The traditional method to make them is to boil the pasta, stuff them and bake them in sauce and cheese. However, this recipe eliminates the boiling part and the shells can be filled uncooked.

    They are easy to cook directly from the uncooked version to the final product in the Instant Pot. This way the recipe uses just two pots; one for the filling and one is the Instant Pot. 

    Ingredients and Substitutions

    • Large Shells: We start with large shells to make this instant pot stuffed shells recipe. As we use the instant pot, we do not need to boil the shells. We use uncooked shells. However, other large pasta like manicotti work as well.
    • Marinara Sauce: Marinara sauce is essential for the recipe. I like the combination of pasta, spinach and tomato based sauce. However, any other sauce like alfredo or creamy pesto works in the recipe too. Plus, both homemade and store bought sauces are great in the recipe.
    • Spinach and Corn: I like to add some vegetables in the filling for the instant pot stuffed shells. Spinach is popular in so many recipes and corn is great for some crunch. If you like, add other chopped vegetables to the mix. Or simply stick to the classic spinach and cheese mix.
    • Mushrooms: Sliced mushrooms are a great addition to the recipe. They make a great topping for the cooked shells too. If you are not a mushroom fan, use some sliced cabbage, broccoli or even a mix of onions and peppers.
    • Aromatics: Some minced garlic is great for flavor. Add some pickled jalapeño if you like the pasta spicy.
    • Cheese: A mix of shredded mozzarella and cheddar cheese is great for the recipe. Use any shredded cheese blend of your choice. I often like to add some pepper jack cheese if making only for adults.
    • Seasonings: Oregano, Italian seasoning, salt, pepper and red chili flakes are great for the recipe. Together these make the perfect blend of seasonings. Add or remove based on how you like it.
    • Unsalted Butter: I like to sauté the mushrooms and the filling ingredients in unsalted butter. However, olive oil work too.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a pan melt unsalted butter. 

    2- Once it starts to melt, add garlic and mix; sauté till the raw flavor vanishes.

    Collage steps to make instant pot stuffed shells;  heating butter and adding garlic.

    3- Then add in chopped spinach, oregano, chili flakes, salt and pepper and mix well.

    4- Cook it down till the spinach wilts and almost dries up. Then turn down the flame and let it cool. 

    Collage steps to make instant pot stuffed shells;  adding spinach and spices and cooking it down.

    5- Once cool, add the shredded cheese and mix them in.

    6- Then add in corn kernels and give it one last stir.

    Collage steps to make instant pot stuffed shells;  adding cheese and corn and cooking it down.

    7- Then using a spoon or piping bag fill the uncooked shells with the spinach corn mixture. 

    8- Set the Instant Pot mode to Sauté. Add the remaining butter and let it heat up. Add the mushroom slices and sauté till they release all the moisture.

    Collage steps to make instant pot stuffed shells;  stuffing the shells and cooking mushrooms.

    9- Press cancel and add 1 cup water (for 3 quart instant pot) or 2 cups water (for 6 or 8 quart instant pot) and deglaze.

    10- Then arrange the stuffed shells on the mushroom layer such that they remain upright. If they need to be stacked, carefully place them on top of the bottom layer. 

    Collage steps to make instant pot stuffed shells; cooking mushrooms and adding stuffed shells to it.

    11- Then add the marinara sauce and top with Italian Seasoning and shredded cheese. Do not stir and close the lid of the Instant Pot. Set the mode to pressure cook on high pressure. Adjust time to 6 minutes and close the vent. 

    12- Once the cooking is done, let the pressure release naturally for 5 minutes and release the remaining pressure manually. Carefully open the instant pot and remove the shells. Serve them topped with the sauce and mushrooms. 

    Collage steps to make instant pot stuffed shells;  adding sauce and cheese and cooking the shells.

    Expert Tips and Notes

    • Picking the shells: Make sure the shells are intact and not broken from the edges or have cracks. However, the imperfections tend to magnify as these cook.
    • Marinara Sauce: The base for the recipe is the sauce. Either use store bought marinara, basil or garlic sauce or spicy marinara for the recipe. Alternatively, make your own tomato based sauce and use it. The sauce shouldn't be too thin or the pasta will be a hot mess after cooking. Switch to alfredo sauce if you like too; simply thin it out a little with milk or cream.
    • The filling: The filling for the recipe is perfect with spinach, cheese and a bunch of spices. I like to add some corn for texture but that can be skipped. Frozen chopped spinach works in the recipe too.
    • Cheese: And remember to shred your own cheese instead of using pre-shredded cheese. The pre-shedded ones have some anti-caking agent and so it does not melt very well.
    • Mushrooms: The mushrooms have two simple purposes in the recipe. They are great to replicate a meaty texture in the dish after being cooked. Besides, when sliced and placed between the base of the instant pot and the shells, they help create a layer and the shells do not stick to the base. Instead of mushrooms, broccoli, onions and peppers or cabbage works too.
    • Making a large batch: Contrary to the baking dish which is wide and shallow; the instant pot is deep and narrow. However, it is easy to make a big batch of the shells. Simply stack the shells in a way that they are not directly above each other and in angles between the lower layer. That way it is easy to make a big batch.
    A bowl of marinara sauce with stuffed shells topped with cheese and spinach.

    Serving

    These instant pot stuffed shells are great as a weeknight meal or for any kind of party. Given that these are perfect to serve as a main dish; pair it with some butternut squash soup or tomato soup.

    And when served with some sourdough focaccia, bruschetta or garlic knots, the combination is amazing. It makes a great meal.

    Also, do not forget to add some extra marinara and some of the cooked mushrooms with the cooked shells. Together they are great to keep the shells moist and full of flavor.

    Recipe FAQs

    Can I make stuffed shells without boiling the shells?

    Yes for sure. Simply use the instant pot to cook the shells, filling and sauce in one go. It helps convert the multiple steps into a quick and easy one.

    What filling and sauce combination works for instant pot stuffed shells?

    Fillings like spinach, ricotta cheese, corn, mushrooms, asparagus and shredded cheese are great for stuffing. The sauces like marinara, butternut squash, Alfredo or pesto works well.

    What are large pasta shells called?

    Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni.

    I do not have mushrooms. Can I still make the recipe?

    Yes for sure. Mushrooms help replicate the meaty texture in this vegetarian dish. However, these are easy to replace with sautéed onions, peppers, broccoli or cabbage. They are instrumental in separating the shells from the base of the instant pot.

    A plate with stuffed shells in a plate with marinara sauce and a fork on the side.

    More Pasta Recipes to try

    • Instant Pot Tortellini in Cream Sauce
    • Healthy Vegetable Pasta Casserole
    • Instant Pot Creamy Red Sauce Pasta
    • A blue plate filled with pumpkin sauce pasta and served with sliced bread on the side.
      One Pot Pasta in Creamy Pumpkin Sauce

    More Instant Pot Recipes

    • Pumpkin shaped rolls in a bowl with a small bowl with pepitas next to it.
      Vegan Pumpkin Dinner Rolls
    • A mix of spicy Hot Pot broth with broccoli, tofu, noodles in a bowl with chopsticks.
      Instant Pot Vegetarian Hot Pot
    • Top view of Instant pot Quinoa
      Instant Pot Quinoa
    • Close up of black-eyed peas curry
      Instant Pot Black-Eyed Peas Curry

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    A plate with stuffed shells in a plate with marinara sauce and a fork on the side.

    Instant Pot Stuffed Shells

    Smruti
    An easy take on traditional shell pasta; these Instant Pot Stuffed Shells are filled with a cheesy spinach corn mixture and served with a tomato based sauce.
    This instant pot version is a delicious one pot version that is super quick to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 5
    Calories 274 kcal

    Ingredients
      

    For the Filling

    • 2 tablespoon Unsalted butter
    • 4 cups Spinach packed
    • ½ cup Corn Kernels
    • 2-3 cloves Garlic grated
    • ½ cup Mozzarella Cheese shredded
    • ½ cup Sharp Cheddar Cheese shredded
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Chili Flakes
    • ¾ teaspoon Salt
    • ½ teaspoon Black Pepper powder

    For the Pasta

    • 8 oz Jumbo Shell Pasta uncooked
    • 8-10 Mushrooms sliced
    • 2 teaspoon Italian Seasoning
    • 1 tablespoon Unsalted Butter
    • 24 oz Marinara Sauce

    Instructions
     

    • In a pan melt unsalted butter.
      2 tablespoon Unsalted butter
    • Once it starts to melt, add garlic. Mix and let the raw flavor vanish.
      2-3 cloves Garlic
    • Add in the other filling ingredients and mix well.
      4 cups Spinach, 1 teaspoon Dried Oregano, 1 teaspoon Chili Flakes, ¾ teaspoon Salt, ½ teaspoon Black Pepper powder, 2 teaspoon Italian Seasoning
    • Cook it down till the spinach wilts and almost dries up. Turn down the flame and let it cool.
    • Once cool, add the shredded cheese and mix them in.
      ½ cup Mozzarella Cheese, ½ cup Sharp Cheddar Cheese
    • Then add in corn kernels and give it one last stir.
      ½ cup Corn Kernels
    • Using a spoon or piping bag fill the uncooked shells with the spinach corn mixture.
      8 oz Jumbo Shell Pasta
    • Set the Instant Pot mode to Sauté. Add the remaining butter and let it heat up. Add the mushroom slices and sauté till they release all the moisture.
      1 tablespoon Unsalted Butter, 8-10 Mushrooms
    • Press cancel and add 1 cup water (for 3 quart instant pot) or 2 cups water (for 6 or 8 quart instant pot) and deglaze.
    • Arrange the stuffed shells on the mushroom layer such that they remain upright. If they need to be stacked, carefully place them on top of the bottom layer.
    • Add the marinara sauce and top with Italian Seasoning and shredded cheese. Do not stir.
      24 oz Marinara Sauce, 2 teaspoon Italian Seasoning
    • Close the lid of the Instant Pot and set the mode to pressure cook on high pressure. Adjust time to 6 minutes and close the vent.
    • Once the cooking is done, let the pressure release naturally for 5 minutes and release the remaining pressure manually.
    • Carefully open the instant pot and remove the shells.
    • Serve them topped with the sauce and mushrooms.

    Notes

    • Picking the shells: Make sure the shells are intact and not broken from the edges or have cracks. The imperfections tend to magnify as these cook.
    • Marinara Sauce: The base for the recipe is the sauce. Either use store bought marinara, basil or garlic sauce or spicy marinara for the recipe. Alternatively, make your own tomato based sauce and use it. The sauce shouldn't be too thin or the pasta will be a hot mess after cooking. Switch to alfredo sauce if you like too; simply thin it out a little with milk or cream.
    • The filling: The filling for the recipe is perfect with spinach, cheese and a bunch of spices. I like to add some corn for texture but that can be skipped. Frozen chopped spinach works in the recipe too.
    • Cheese: And remember to shred your own cheese instead of using pre-shredded cheese. The pre-shedded ones have some anti-caking agent and so it does not melt very well.
    • Mushrooms: The mushrooms have two simple purposes in the recipe. They are great to replicate a meaty texture in the dish after being cooked. Besides, when sliced and placed between the base of the instant pot and the shells, they help create a layer and the shells do not stick to the base. Instead of mushrooms, broccoli, onions and peppers or cabbage works too.
    • Making a large batch: Contrary to the baking dish which is wide and shallow; the instant pot is deep and narrow. Yet, it is easy to make a big batch of the shells. Simply stack the shells in a way that they are not directly above each other and in angles between the lower layer. That way it is easy to make a big batch.
    Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 274kcalCarbohydrates: 28gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 1209mgPotassium: 736mgFiber: 5gSugar: 7gVitamin A: 3379IUVitamin C: 18mgCalcium: 231mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Instant Pot

    • How to make hot chocolate in instant pot
      Instant Pot Hot Chocolate
    • Bottles of vegetable broth
      Instant Pot Vegetable Stock
    • Carrot halwa in a bowl topped with shredded nuts and rose petals with nuts on the side.
      Instant Pot Gajar Halwa
    • Instant Pot Tom Yum Soup

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.