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
6 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
6 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

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
  2. Spoon the mixture into the shells and place them on a parchment lined baking sheet.
  3. Flash freeze stuffed shells.
  4. Divide frozen shells among indicated number of round freezer containers.
  5. Divide sauce among indicated number of quart bags.
  6. Seal, label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the sauce and water to the Instant Pot. Saute for a few minutes to help thaw.
  4. Add stuffed shells to the Instant Pot. Spoon a bit of the sauce on top of the shells.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 12 minutes.
  7. Quick release pressure.
  8. Sprinkle with mozzarella cheese and let melt.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Spread half of the marinara sauce in the bottom of the Instant Pot. Add water.
  3. In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
  4. Spoon the mixture into the shells and place them on top of the sauce.
  5. Cover the shells with the rest of the sauce.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 12 minutes.
  8. Quick release pressure.
  9. Sprinkle with mozzarella cheese and let melt.

6 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.

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