Comments on: Instant Pot Stuffed Shells with Sausage and Cheese

By: Brenda Melendez

Brenda Melendez — Wed, 09 Jun 2021 22:21:01 +0000

In reply to Bob. I use a 6 quart instant pot.

By: Bob

Bob — Thu, 11 Feb 2021 14:45:51 +0000

Not sure what type of IP you’re using, but it took 28 minutes and a 10 minute NR before the pasta was cooked. Everything else came out OK.

By: Zach

Zach — Wed, 30 Jan 2019 00:12:28 +0000

After 25 minutes (and yes the shells were completely covered with sauce and then some) the noodles are still not close to fully cooked.

By: Antonia

Antonia — Sun, 16 Dec 2018 22:01:32 +0000

Looks like a wonderful weeknight meal! I love classics like this! Thank you for sharing at Fiesta Friday!

By: Helen at the Lazy Gastronome

Helen at the Lazy Gastronome — Sun, 16 Dec 2018 13:01:19 +0000

I’m so far behind, but I wanted to make sure I stopped by and thanked you for sharing at the What’s for Dinner party. Hope to see you again this week – Your recipe is featured!

By: Corinne Schmitt

Corinne Schmitt — Thu, 13 Dec 2018 14:02:24 +0000

In reply to Teresa. Did you add water to make sure they were all covered before cooking? That should have been plenty of time for the noodles to cook.

By: Teresa

Teresa — Wed, 12 Dec 2018 22:19:33 +0000

My not justnunderdone, but still hard after 25 minutes. They are in for 15 more.

By: Corinne Schmitt

Corinne Schmitt — Mon, 10 Dec 2018 15:40:16 +0000

In reply to Jean COLEMAN. Mostly from Amazon. This one is one of the stackable pans and I use the springform pan for cheesecake. You can find them both on this Instant Pot Accessories page on Amazon -- https://amzn.to/2Eavors

By: Of Goats and Greens

Of Goats and Greens — Mon, 10 Dec 2018 11:22:36 +0000

This looks to be a really lovely recipe! Looking forward to my future Instant Pot.

By: Jean COLEMAN

Jean COLEMAN — Sun, 09 Dec 2018 21:29:04 +0000

Where do you get these unusual containers like this casserole dish and the one for the cheesecake?

By: Corinne Schmitt

Corinne Schmitt — Fri, 07 Dec 2018 02:47:36 +0000

In reply to Charlie Shonebarger. Absolutely. And you probably won't need to add much water then to ensure the shells are covered (the mixture in the recipe tends to be thicker than most marinara/spaghetti sauces).

By: Charlie Shonebarger

Charlie Shonebarger — Fri, 07 Dec 2018 02:32:01 +0000

Could you substitute your favorite marinara or spaghetti sauce for the tomatoes, tomato sauce, and paste?

By: Corinne Schmitt

Corinne Schmitt — Thu, 06 Dec 2018 20:58:35 +0000

In reply to Annette. Yes! Follow the instructions up to the point that you have poured the sauce over the shells. Make sure the container you have the shells and sauce in is freezer-safe. Cover with plastic wrap, wrapping it all the way around to eliminate gaps where air can get in. Freeze for up to 3 months. When you're ready to cook the shells, remove from the freezer the night before and let thaw in the refrigerator. Then, pressure cook as normal (as called for in the regular recipe).

By: Corinne Schmitt

Corinne Schmitt — Thu, 06 Dec 2018 20:34:14 +0000

In reply to Laurie.

Absolutely! As a pressure cooker, one might argue that canning is its primary function, though I’ve never canned in mine. Here’s a great video on YouTube with tips to get you started – https://youtu.be/G09BhYnJglY

By: Laurie

Laurie — Thu, 06 Dec 2018 19:36:46 +0000

Can the instant pot be used to can small amounts of food ?

Thank you!