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Instant Pot Unstuffed Shells
Ingredients
  • subheading: THE SHELLS:
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves (1 tablespoon) garlic, minced or pressed
  • 1 ½ pounds ground beef
  • 3 cups garlic or chicken broth (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
  • 4 cups marinara sauce
  • 1 to 2 tablespoons hot sauce (optional, it won’t be spicy - just adds extra flavor)
  • 1 bunch basil, leaves only and rinsed well
  • 1 box (12 ounces) jumbo pasta shells, uncooked
  • subheading: THE CHEESE:
  • 2 cups ricotta cheese
  • 2 large eggs
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon kosher salt
  • 10 ounces frozen chopped spinach, microwaved for 3 minutes and then drained through a fine-mesh colander (optional, and make sure to squeeze as much liquid out of the spinach as possible)
  • 5.2 ounce package of Boursin (any flavor) or any spreadable herb cheese OR 4 ounces (half) of a brick of cream cheese (optional, but suggested!)
  • 2 cups shredded mozzarella cheese (plus up to 2 cups more if you want the optional topping. See the yellow “Jeffrey Sez” section)
  • ½ cup grated Parmesan cheese
Steps
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