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Instant Pot Spinach Ricotta Stuffed Shells - Dump and Go Dinner

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Instant Pot Spinach Ricotta Stuffed Shells - Dump and Go Dinner

Tricia
The Cook
4 Servings
10 Ingredients
12 Comments
Filled with a delightfully creamy blend of flavorful cheeses and fresh spinach these Instant Pot Spinach Ricotta Stuffed Shells make a comforting pasta dish you can toss into your Instant Pot frozen and still have a hot meal on the table fast.
4 Servings
10 Ingredients
12 Comments

Ingredients

  • 15 ounces Ricotta Cheese
  • 1 cup chop Spinach
  • ½ teaspoons Garlic Powder
  • ¼ cups Parmesan Cheese, Grated
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 12 individual cook Jumbo/Large Shells
Serving Day Ingredients
  • 12 fluid ounces Marinara Sauce
  • ¼ cups Mozzarella Cheese, Shredded
  • ½ cups Water

Containers

Supplies

  • Labels
  • Baking Sheets
  • Parchment Papers

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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12 Comments

Join the discussion
  1. I tried this and only used 8oz marinara sauce, but my shells came un-stuffed and they were swimming in the sauce. What did I do wrong? I’m new to pressure cooking, so trying to learn from my mistakes!

    1. Hi Erica, I’m so sorry your shells came unstuffed. I think pasta is tricky with your Instant Pot. A couple things to keep in mind 1) try not to over stuff the shells and make sure they are closed and tight and 2) try flash freezing them first to firm them up before putting them in your Instant Pot. Hope this helps! Happy Cooking.

  2. I had the same unstuffed issue as above, but I don’t mind!

    My issue is that the bottom of the pot (and consequently the bottom of the pasta) gets burned. I initially thought it was because I left the pot on keep warm, but on the second batch of pasta, the same thing happened even when serving immediately. Any tips?

    1. Angela, have you tried using a trivet to place the pasta on to keep it off the bottom of your Instant Pot? Might be worth a try.

  3. So far, I have only done this recipe in the “make it now” version. I just cooked it for 2 min in the instant pot. It didn’t seem right to me that it should have the same cook time as the frozen method. I also added some oregano and parsley to the ricotta stuffing. Next time, I’d add basil too. The 12 shells fit perfectly in the bottom of my instant pot and did not unstuff. Soaked up a lot of sauce, so we added more afterwards.

    1. Great additions, Lindsey! And to your comment about frozen versus fresh — you will set your pot to the same amount of time, but it will take your pot longer to come to pressure for frozen ingredients than fresh. Thus taking longer overall to cook. Does that make sense? You may find this post helpful as you continue to cook and attempt frozen items specifically in your Instant Pot >> https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/

  4. I followed this recipe to the T. Got the burn notice, twice, I tried to add more water. Had to throw out the whole thing.

    1. Amber, we’re so sorry to hear that. We have test cooks who test all of our recipes, and none of them reported having an issue getting a burn error with this recipe. You included, the marinara and water listed under “serving day ingredients,” correct? If so, it’s possible that either some of the cheese got on the bottom of your pot and burnt (dairy burns quite easily). This recipe has plenty of liquid, so you definitely shouldn’t be getting a burn notice. If you’d like additional help troubleshooting what may have gone wrong, feel free to hit that little orange chat icon in the bottom corner to chat live with our Customer Engagement team!

      1. Some of the shells stuck (and burned) to the bottom, I had the 1/2 cup water and 1/2 jar of sauce with the other 1/2 poured over the top in the pot. I’ll probably use my trivet next time. Yes I used the proper recipe and I am not a new user of the IP. No cheese leaked also.

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