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.
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!
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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.
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.
5- Once cool, add the shredded cheese and mix them in.
6- Then add in corn kernels and give it one last stir.
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.
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.
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.
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.
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
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.
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.
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.
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.
More Pasta Recipes to try
More Instant Pot Recipes
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!
Instant Pot Stuffed Shells
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.
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