Instant Pot Unstuffed Shells

pressureluckcooking.com

Ann Calcagno

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

Directions at pressureluckcooking.com

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