I am really getting into this whole pressure cooker thing. It is just so convenient. What I love so much is you can throw things in the pressure cooker and kind of just forget about it. That is something, especially when you have a busy lifestyle and need every free minute you can get in the evenings. This time of year is particularly busy!
Now, you can make things even easier by buying store bought spaghetti sauce, or make your own. It’s entirely up to you and your time constraints.
Now, let’s get started. You will need to start the filling for the shells. This comes together with a few simple ingredients!
It’s a mix of parmesan, grated mozzarella, sliced spinach, egg and ricotta.
I love to use store bought brands when possible. Great value, Walmart’s brand is generally so good.
Mix well. You will want to make sure all ingredients are well incorporated!
Next, get your shells out. There is no need to cook them first, like you would in a normal stuffed shell recipe.
I prefer to put my filling in a piping bag or ziplock bag. It’s so much easier to fill the shells with it.
Fill, but not over fill.
I didn’t have enough filling for all the shells, but enough for our family plus leftovers.
Now, add sauce and water to pressure cooker.
Start adding shells.
You will need to add another layer on top of the first, simply add a little sauce on the first layer, then start with the second.
Top with the remaining sauce.
Turn on pressure cooker. I love my Cuisinart Pressure Cooker!
While it’s cooking, start the delicata squash.
Cut ends off the squash, remove seeds and cut into 1/2 inch sections.
The smaller you cut them, the quicker they cook. I needed to cook them quickly, so I cut them fairly small.
Drizzle with olive oil and sprinkle with salt and pepper.
Spread in a single layer. Bake at 425 until golden brown and soft.
Once the pressure cooker is finished, use the quick release and open lid once it is released. Sprinkle with more cheese, and close the lid to melt the cheese.
Now, remove the pasta from the pressure cooker. I am sure you can imagine the smell and taste here!
Here’s the squash finished.
Our finished plate looks like this. It was a great mix of pasta and plenty of veggies.
Stuffed Shells- Pressure Cooker
- 12 ounces pasta shells
- 15 ounces lowfat ricotta
- 1/4 cup parmesan
- 1 egg
- 1 cup shredded mozzarella, divided 1/2 cup for filling, 1/2 cup topping
- 1 cup thinly sliced spinach
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 24 ounces spaghetti sauce You can also use your own. I use a 24 can crushed tomatoes, 2 teaspoon basil, 2 teaspoons oregano, 1/2 teaspoon thyme. Mix well, that's it.
- 1 cup water
- Combine ricotta, egg, 1/2 cup mozzarella, parmesan, minced garlic and spinach. Mix well. I like to put my filling into a piping bag or ziplock bag with the corner cut out, it makes it so much easier to fill the shells. Fill as many shells as you can with the filling. I wasn't able to fill all the shells from the package, but filled plenty.Add 1/3 sauce to bottom of the pan with the water. Layer shells on top. I had to do 2 layers, you probably will as well. Just spread a layer of sauce in between each layer. Once you have all the shells in, top with the remaining sauce. Cook on high for 4 minutes. Pressure release immediately. Remove lid and add remaining cheese on top. Return lid for a minute or 2 until the cheese melts. Serve right away!Now, sit back and enjoy. You deserve it.