Menu

Instant Pot Taco Stuffed Pasta Shells - Vegetarian - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2/3 cups Meat Substitute Crumbles
  • 1 ounce Taco Seasoning
  • 10 ounces Refried Beans
  • 10 ounces drain and rinse Black Beans, Canned
  • 1 1/2 ounces Black Olives, Sliced, Canned
  • 2 2/3 ounces soften Cream Cheese
  • 35 individual cook Jumbo/Large Shells
  • 1/3 cups Cheddar Cheese, Shredded
  • 1/8 cups dice Green Onion (Scallion)

Serving Day Ingredients

  • 2/3 cups Salsa
  • 1/2 cups Sour Cream
  • 1 cup peel, pit, and slice Avocado

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 stuffed shells
  • 671 Calories
  • 21g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 1672mg Sodium
  • 95g Total Carb
  • 7g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 20 WW Freestyle

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. Add 1 cup of water and trivet inside Instant Pot.
  3. Divide half of indicated amount of salsa among the bottom of pans that will fit inside Instant Pot.
  4. In a bowl combine meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
  5. Fill pasta shells with mixture and divide among pans then place in pot.
  6. Top with remaining salsa, cheddar cheese, and green onions. Cover with foil.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 12 minutes.
  9. Quick release pressure.
  10. Serve with sour cream and avocado.

Freeze For Later Cooking Directions

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 meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
  2. Divide filling among pasta shells.
  3. Flash freeze on a parchment lined baking sheet.
  4. Divide cheddar cheese and green onions among indicated number of quart bags.
  5. Divide frozen shells among indicated number of gallon bags. Seal, label, and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: 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 trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Divide half of indicated amount of salsa among the bottom of pans that will fit inside Instant Pot.
  5. Add frozen shells, then pour remaining salsa on top. Top with cheese and green onions. Cover with foil.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 12 minutes.
  8. Quick release pressure.
  9. Serve with sour cream and avocado.

© 2024