Instant Pot Stuffed Shells With Meat Sauce Food
STUFFED SHELLS WITH MEAT SAUCE
Even my "meat-and-potatoes" husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 481 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 1300mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
INSTANT POT STUFFED SHELLS WITH MEAT SAUCE RECIPE
Provided by babygirl36
Number Of Ingredients 10
Steps:
- To brown the meat: set the instant pot to saute. When the pot is hot, add the ground beef, salt and seasonings. Brown the meat breaking it apart, about 10 minutes. Stir occasionally. To make the cheese filling: while the meat is browning, in a medium bowl, combine ricotta cheese, egg, parmesan cheese and 3 cups of mozzarella cheese. Mix well and transfer the mixture in a piping bag with a round tip. Fill the pasta shells with the cheese mixture. Once the meat is browned, drain if needed, spread it evenly in the bottom of the pan. (NOTE: deglaze the pan with 1/4 cup of water if there is any bits and pieces are stuck to the pan) To Assemble: layer the filled pasta shells over the meat. Pour water and then pasta sauce over the pasta. Do NOT stir. Close the lid and make sure the valve is set to sealing. Set the instant pot to pressure cook/manual for 8 minutes. (NOTE: it took 20-24 minutes for my IP to come to pressure. Do quick release by carefully turning the valve to venting. Carefully open the lid. Sprinkle remaining 1 cup of mozzarella cheese and close the lid. Let it sit for 3 minutes and then open the lid. Stir gently and serve.
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