Instant Pot Taco Stuffed Pasta Shells - Vegetarian - Dump and Go Dinner
4
Servings
12
Ingredients
2
Comments
These vegetarian Taco Stuffed Pasta Shells for your instant Pot combine classic Mexican flavors with the fun of Italian stuffed pasta in a delicious meal that is sure to please all members of your family.
4
Servings
12
Ingredients
2
Comments
Ingredients
- ⅔ cups Meat Substitute Crumbles
- 1 ounce Taco Seasoning
- 10 ounces Refried Beans
- 10 ounces drain and rinse Black Beans, Canned
- 1 ½ ounces Black Olives, Sliced, Canned
- 2 ⅔ ounces soften Cream Cheese
- 35 individual cook Jumbo/Large Shells
- ⅓ cups Cheddar Cheese, Shredded
- ⅛ cups dice Green Onion (Scallion)
- ⅔ cups Salsa
- ½ cups Sour Cream
- 1 cup peel, pit, and slice Avocado
Containers
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?
- In a bowl combine meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
- 6767353 Upgrade to a paid membership 85845 to unlock all instructions 97136
- 1640558 Upgrade to a paid membership 21157 to unlock all instructions 74809
- 4762223 Upgrade to a paid membership 40152 to unlock all instructions 56346
- 2253595 Upgrade to a paid membership 13916 to unlock all instructions 77038
Upgrade to a paid membership to unlock all recipe instructions
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.
- Prep from frozen
- 3695183 Upgrade to a paid membership 95767 to unlock all instructions 23544
- 3224576 Upgrade to a paid membership 73643 to unlock all instructions 64613
- 3085884 Upgrade to a paid membership 47300 to unlock all instructions 8174
- 8364487 Upgrade to a paid membership 73228 to unlock all instructions 77102
- 8017283 Upgrade to a paid membership 24876 to unlock all instructions 17678
- 797311 Upgrade to a paid membership 74186 to unlock all instructions 30771
- 3407334 Upgrade to a paid membership 51439 to unlock all instructions 44459
- 7185648 Upgrade to a paid membership 4356 to unlock all instructions 81290
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Add 1 cup of water and trivet inside Instant Pot.
- Divide half of indicated amount of salsa among the bottom of pans that will fit inside Instant Pot.
- In a bowl combine meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
- Fill pasta shells with mixture and divide among pans then place in pot.
- Top with remaining salsa, cheddar cheese, and green onions. Cover with foil.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 12 minutes.
- Quick release pressure.
- Serve with sour cream and avocado.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 stuffed shells Amount Per Serving
- Calories
- 671
- Total Fat
- 21g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 49mg
- Sodium
- 1672mg
- Total Carbohydrates
- 95g
- Fiber
- 7g
- Sugar
- 9g
- Protein
- 25g
- WW Freestyle
- 20
2 Comments
Join the discussionDo you cook the shells before freezing? And if so do you cook them completely? I thought pasta did not freeze well.
Hi Tangela, you don’t cook the shells ahead of time. You can freeze pasta – it changes the consistency a small bit – but it isn’t typically a huge deal. Sometimes it can be depending on your taste preference. To freeze pasta it is best to cook it until just al dente.