Name: Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Cuisine: Italian
Ingredients: 15 oz ricotta cheese; 1 cup mozzarella cheese, divided; 1/2 cup parmesan cheese, shredded; 2 cloves garlic, minced; 1 egg; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper, divided; 1/4 cup fresh parsley, chopped; 12 oz jumbo pasta shells; 24 oz marinara sauce (Rao’s recommended); 1 1/2 cups water; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper, divided

If you love cozy Italian comfort food but want a quick, fuss-free dish, this Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe is an absolute game-changer! Creamy cheese filling nestled inside tender jumbo shells, all steamed to perfection with luscious marinara—what’s not to love?

Why You Should Make This Recipe

Speedy comfort food: Thanks to the Instant Pot, you get a rich, baked-just-right meal in under 40 minutes—way less time than traditional baking.
Perfectly cooked pasta every time: No boiling water or timing stress—just press start and relax.
Irresistibly cheesy filling: A luscious blend of ricotta, mozzarella, parmesan, egg, and herbs that melts in your mouth.
Family-friendly and crowd-pleasing: It’s a dish that convinces even picky eaters to ask for seconds and brings everyone back to the table.

The image shows a black Instant Pot with a shiny silver inner pot filled with a layered dish. The bottom layer is red tomato sauce, topped with large pasta shells stuffed with a white filling, mostly covered by a layer of melted white cheese. The cheese is sprinkled with green herbs and some black pepper flakes. Around the Instant Pot, there is a white plate with light yellow grated cheese and a piece of light brown bread, a small white dish with dried herbs, a wooden board with fresh green parsley, and a black spoon on top of a black and white patterned cloth. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara, easy stuffed pasta shells, cheesy pasta bake in Instant Pot, quick Italian comfort food, family-friendly pasta recipes

Ingredients & Substitutions

The beauty of this recipe lies in its straightforward, wholesome ingredients that each add a unique touch—from creamy cheese textures to herbaceous notes, balanced by bright marinara and perfectly al dente pasta shells. It’s simplicity at its best, with every element playing a star role.

Flat lay of creamy ricotta cheese dollops, shredded parmesan cheese piles, fresh chopped parsley sprigs, whole garlic cloves, a cracked egg with bright yolk, uncooked jumbo pasta shells arranged in neat rows, a generous swirl of rich red marinara sauce, and a handful of mozzarella cheese chunks scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara, easy stuffed pasta shells, cheesy pasta bake in Instant Pot, quick Italian comfort food, family-friendly pasta recipes

Ricotta cheese: The creamy base of the filling that gives softness and a gentle tang.
Mozzarella cheese: Divided between the filling and topping for ooey-gooey melty goodness.
Parmesan cheese: Adds a nutty, salty kick to brighten the cheese blend.
Garlic: Provides a fragrant depth that lifts the whole dish.
Egg: Helps bind the filling so it holds beautifully inside each shell.
Parsley: Fresh herbaceous notes keep the flavors light and vibrant.
Jumbo pasta shells: The perfect vessels—you want these to hold the ricotta filling snugly.
Marinara sauce: A top-quality sauce like Rao’s adds richness and a touch of sweetness.
Water: For steaming and creating the perfect cooking environment in the Instant Pot.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe

Step 1: Prepare the Cheesy Filling

Start by combining ricotta, half of your mozzarella, parmesan, minced garlic, an egg, half the salt and pepper, and the fresh parsley in a large mixing bowl. This mixture is the heart and soul of your stuffing—make sure it’s well blended for creamy, flavorful shells every time. Transfer it into a gallon-sized baggie, then snip a small corner to make piping the filling into the shells a breeze.

Step 2: Stuff the Pasta Shells

Lightly spray the Instant Pot insert with non-stick spray to prevent sticking. Then, one by one, fill each uncooked jumbo pasta shell using the baggie as a piping bag, and carefully place them standing upright inside the pot. This hands-on step is surprisingly satisfying, and you’ll see the shells snugly packed, ready for their luxurious sauce bath!

Step 3: Layer and Pressure Cook

Add water to the Instant Pot along with the remaining salt and pepper—this creates that essential steam for cooking. Pour the marinara sauce evenly over the stuffed shells, but don’t stir; we want to keep those beautiful shells in place. Seal the lid, and set your Instant Pot to cook on High Pressure for 8 minutes using the Manual mode. Once done, do a Quick Pressure Release carefully, following tips to avoid any steam issues.

Step 4: Melt the Cheese and Serve

Sprinkle the remaining mozzarella cheese over the top of your cooked shells, then close the lid (or cover loosely) for a few minutes to let the cheese melt into a golden, gooey topping. Now your Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe is ready to wow everyone at your table!

How to Serve Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe

The image shows a round black pot filled with a layered dish. At the bottom is a red sauce with a smooth texture, topped with a thick layer of melted white cheese that covers the entire surface. The cheese has small browned spots and is sprinkled with finely chopped green herbs and a little black pepper. The pot is placed on a white marbled surface with a folded blue and white cloth on the right side and some fresh green herbs visible at the bottom right. photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara, easy stuffed pasta shells, cheesy pasta bake in Instant Pot, quick Italian comfort food, family-friendly pasta recipes

Garnishes

Fresh herbs like extra chopped parsley or basil are classic, bright touches that bring freshness and color to the rich dish. A light drizzle of quality extra virgin olive oil or a sprinkle of red pepper flakes adds a flavorful pop that complements the cheesy filling beautifully.

Side Dishes

Pair these stuffed shells with a light mixed green salad tossed in a lemon vinaigrette to balance the richness, or serve alongside garlic bread for those who want a carb-loaded feast. Roasted vegetables like asparagus or broccoli also make perfect, simple sides that brighten the plate.

Creative Ways to Present

For a fun twist, bake the stuffed shells a bit longer in the oven with extra cheese for a crispy top after pressure cooking. Or, serve individual portions in ramekins, layering the marinara, shells, and cheese for an elegant presentation that feels special at any dinner party.

Make Ahead and Storage

Storing Leftovers

Store any leftover shells in an airtight container in the refrigerator for up to 3 days. They remain delicious and can be reheated easily for a quick lunch or dinner to enjoy all those cozy Italian flavors again.

Freezing

This recipe freezes beautifully! Arrange the stuffed shells in a single layer in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers in the microwave covered with a damp paper towel for even moisture, or warm gently in the oven at 350°F until heated through and bubbly. A few extra minutes under the broiler will revive the melty cheese topping perfectly.

FAQs

Can I use frozen pasta shells for this Instant Pot recipe?

It’s best to use uncooked jumbo pasta shells straight from the dry package. Pre-cooked or frozen shells might overcook and become mushy under pressure cooking. The Instant Pot cooks the shells perfectly on the spot when stuffed.
What can I substitute for ricotta cheese in this recipe?

If ricotta isn’t available, cottage cheese is a good substitute—just blend it a bit to smooth out the texture. You can also try mascarpone or cream cheese for an ultra-rich twist.
Is there a vegetarian or meat option?

This recipe is naturally vegetarian with its cheesy filling and marinara. If you like, add cooked spinach or mushrooms for extra nutrients, or serve alongside meatballs or Italian sausage for heartier meals.
How do I avoid a burn notice when cooking in the Instant Pot?

Make sure to spray the pot with non-stick spray, add enough water under the shells (not over them), and be gentle not to stir after layering sauce on top. Follow the quick release tips to keep steam controlled and prevent any burn warnings.

Final Thoughts

Once you try this Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe, you’ll wonder how you ever made stuffed shells any other way. It’s comforting, luscious, and incredibly easy—perfect for busy nights when you want a homemade meal without the fuss. Trust me, it’s going to become one of your go-to weeknight favorites!

Instant Pot Stuffed Pasta Shells with Ricotta, Mozzarella, and Marinara Recipe