Stuffed Shells
Jumbo pasta shells stuffed with a ricotta, cottage cheese and spinach filling, baked in a pressure-cooker tomato sauce and topped with mozzarella.
⏱️ Prep: 15 min🍳 Cook: 97 min
Ingredients
| 2.67 cup | 640 ml | diced yellow onion |
| 1.33 cup | 320 ml | diced carrots |
| 6.67 tbsp | 100 ml | minced garlic |
| 4.67 tbsp | 70 ml | olive oil, divided |
| 1.33 cans | crushed tomatoes (28 ounce cans) | |
| — | kosher salt | |
| 1.33 lb | 605 g | jumbo shell pasta |
| — | olive oil as needed | |
| 1.33 cartons | ricotta cheese (15 ounce carton) | |
| 1.33 cartons | low-fat cottage cheese (12 ounce carton) | |
| 1.33 packages | frozen chopped spinach - thawed, drained, and squeezed dry (10 ounce packages) | |
| 1.33 cup | 320 ml | shredded Asiago cheese |
| 1 cup | 240 ml | grated fresh Parmesan cheese |
| 2.67 tbsp | 40 ml | chopped fresh chives |
| 1 tbsp | 15 ml | chopped fresh parsley |
| — | salt | |
| — | ground black pepper | |
| 1.33 cup | 320 ml | shredded mozzarella cheese |
Instructions
6 Quart / 8 Quart. Servings: 2 / 4 / 6 / 8 / 10. Ready in: 1hr 52min. Prep time: 15min. Cook time: 1hr 37min.
This recipe has two components: a Pressure Cooker Tomato Sauce and the Stuffed Shells.
- Mince onion, carrot, and garlic in a food processor.
- Heat 2 tablespoons olive oil in inner steel pot of pressure cooker set to Sauté on Normal. Cook and stir minced vegetables until softened, about 5 minutes; add crushed tomatoes and kosher salt and stir.
- Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure. Allow pressure to release naturally.
- Stir remaining olive oil into the sauce.
- Bring 4 quarts salted water to a boil in a large pot. Cook pasta shells at a boil until pliable, 12 to 13 minutes; drain.
- Preheat oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish with olive oil.
- Pulse ricotta cheese and cottage cheese in a food processor until smooth; transfer to a large mixing bowl. Stir spinach, Asiago cheese, Parmesan cheese, chives, and parsley into the cheese mixture; season with salt and black pepper. Spoon 1 tablespoon of the mixture into each pasta shell.
- Pour tomato sauce into the bottom of the baking dish. Arrange the stuffed shells into the baking dish with seam-sides down. Sprinkle mozzarella cheese over the shells. Cover baking dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue cooking until sauce begins to bubble, about 5 minutes more.
- Plate stuffed shells and spoon tomato sauce over them.
Mealthy Tip: The Italian name for jumbo pasta shells is "conchiglioni" meaning "conch shells." You could also use tubes of manicotti as well.