You catch the smell through the steam vent and suddenly you are starving. That rich tomato aroma mixed with garlic and herbs hits you hard and makes your stomach grumble. Pressure cookers do that sorta thing real good.
Maybe you forgot you had started this meal because you were pulled away by holiday chaos, but now the scent pulls you right back into the kitchen. It’s like a warm hug that you can eat. You feel your mouth water as you watch the little bubbles rise in the pot.
You recall how quickly this meal came together and you marvel at how those jumbo shells got so tender and packed full of cheesy, spinachy goodness in no time. It’s the kinda comfort food that makes you wanna sit down and savor every bite, holiday or not.
The Truth About Fast Tender Results
- You don’t gotta wait hours for pasta shells to soften up with a pressure cooker.
- Using the hot marinara sauce inside helps keep everything moist and flavorful.
- The sealing ring on your cooker keeps all that steam trapped for perfect cooking.
- Quick release lets you stop the cooking exactly when you want without overdoing it.
- The float valve shows you when it’s ready for you to safely open your pot.
- Natural release helps your shells finish cooking gently and keeps cheese from drying out.
- Slow release is good if you need a few extra minutes for perfect texture.
Everything You Need Lined Up
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt and ¼ teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
This lineup is real simple but packs a punch of flavor and creaminess that’ll have you coming back for seconds. The spinach gives it a nice fresh twist so it’s not just plain cheesy. The egg binds everything up so your filling stays inside those shells and doesn’t spill all over when you’re serving.
Your Complete Cooking Timeline
First, you gotta preheat your oven to 375 degrees Fahrenheit. That’s just for finishing in the oven to get the cheese all melty and golden. But cooking starts way before that.
Next, boil your jumbo shells according to the package instructions. You wanna cook them just till tender but not falling apart. Once done, drain and set them aside to cool a bit.
While shells are doing their thing, heat olive oil in a skillet on medium. Toss in your chopped spinach and cook till it’s wilted and bright green. Let it cool down some before mixing into the cheese.
Now grab a big bowl and stir together ricotta, half the mozzarella, a quarter cup of Parmesan, the egg, cooked spinach, garlic powder, Italian seasoning, salt, and pepper. This filling you wanna be creamy and well seasoned.
Spread one cup of marinara sauce in the bottom of a baking dish so your shells have a saucy bed.
Stuff each shell with that ricotta-spinach mix and line them up in your baking dish. Don’t be shy with the filling, make it dang good.
Pour the rest of the marinara sauce over those stuffed shells and sprinkle the remaining mozzarella and Parmesan on top.
Cover your dish with foil and bake it for 20 minutes. Then pull off foil and bake 10 more minutes till cheese is bubbly and getting golden. Wait a solid 5 minutes before serving so it sets up nicely.
Valve Hacks You Need to Know
- When you finish cooking your shells, use quick release to get that steam out fast instead of waiting forever. But be careful of the hot steam jetting out.
- If you're in no rush, natural release is a chill way to let the pressure drop slowly. It keeps your food tender and cheese melty.
- Never forget to check the sealing ring inside your pressure cooker before you start. If it’s snug and clean, you won’t get those annoying leaks or slow escapes of steam that mess with cooking times.
These tips help you get control over your cooker and prevent any surprises mid-cook. You’re gonna feel like a pro handling that pot with no fuss.
What It Tastes Like Fresh From the Pot
The first bite is a creamy explosion with warm ricotta and melty mozzarella making every shell feel like a cheesy cloud. The Parmesan adds a buttery, salty edge that keeps your taste buds begging for more.
Spinach sneaks in some earthiness and freshness that balances out the richness. The marinara sauce is just tangy enough to cut through all that cheese and tie everything together beautifully.
And that texture oh man the shells cook tender but keep their shape so each bite gives you just the right amount of pasta and sauce. It’s kinda like a holiday hug you eat which is exactly what you need around this time.
Making It Last All Week Long
Got leftovers? You’re in luck because stuffed shells reheat real nice.
- Store any extras in an airtight container in the fridge for up to 4 days. You wanna cover it well so no dryness sneaks in.
- For reheating, microwave times vary but start with 1-2 minutes covered and check if heated through. Add more time if needed but don’t overcook.
- You can also freeze stuffed shells before baking. Wrap the assembled dish tightly with foil and plastic wrap then freeze up to 3 months. When ready, thaw overnight in the fridge and bake as usual but add a little extra time.
This way you can enjoy that cozy holiday meal anytime you want without starting from scratch again.
The FAQ Section You Actually Need
- Can I skip boiling shells first? Not really because they need to be soft enough to stuff and cook through. The pressure cooker helps later but pre-cooking is key.
- What if I don’t have fresh spinach? Frozen works too but make sure to thaw and drain it well so your filling isn’t watery.
- Can I use different cheeses? Sure thing! Feel free to swap or add things like feta or goat cheese for a twist.
- Is natural release better than quick release? For stuffed shells, natural release helps keep everything tender but quick release works fine if you’re short on time.
- Do I have to bake after the pressure cooker step? Baking gives you that beautiful melted and golden cheese finish, so I wouldn’t skip it unless you’re really pressed.
- How do I stop shells from sticking together? Make sure shells are well-drained and cooled before stuffing. Also spreading sauce on your baking dish helps them slide around a bit.
Ultimate Stuffed Shells to Ring in the Holidays
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Large egg
- 2 cups Fresh spinach chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Instructions
- Preheat oven to 375°F for baking the shells later.
- Boil jumbo pasta shells according to package instructions until tender but still firm. Drain and set aside to cool.
- Heat olive oil in a skillet over medium heat. Sauté spinach until wilted and bright green, then let cool slightly.
- In a large bowl, combine ricotta, half the mozzarella, ¼ cup Parmesan, egg, cooked spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Spread 1 cup of marinara sauce over the bottom of a baking dish.
- Stuff each shell with the ricotta-spinach filling and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with leftover mozzarella and Parmesan.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving so it sets.
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