How to make stuffed Manicotti in the Instant Pot
I would have hopped on a Facebook live to share how to make stuffed Manicotti in the Instant Pot. I did not because for some odd reason I get very tongue-tied saying Manicotti. I don’t say it like an Italian would, and I really don’t want to insult the nationality hahaha, even though I am half Italian myself. I guess I say it as an Irishman would. I’m half Irish too.
Anyhow, this was an experiment as always for me. I have been wanting to try some stuffed shells in the Instant Pot. I thought the Manicotti would be easier to stuff the cheese inside opposed to shells. I did not pre-cook the pasta today. It all went in the pot uncooked. Let me get right to it.
How to make Stuffed Manicotti in the Instant Pot
I used two of my Insta-Pans to stack on one another. In one box of Barilla you get 14 shells. I made 7 shells in each pan. I used my 8 Qt. Pot so I could stack TWO pans.
This pan is truly so versatile. You can make bundt cakes one day, lasagna, meatloaf, and cheesecakes all the other days of the week. The pan does not come with a guaranteed weight loss certificate. Sorry, it may be the opposite if you don’t be careful. Proceed your purchase with caution: Find the Insta-Pan here.
Also, find all the recipes I have made using the 7′ Springform pan HERE
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The only thing I would do next time is add a little more ricotta cheese in the middle. I will share the recipe as if I did:)
Stuffed Manicotti in the Instant Pot
Stuffed spinach manicotti
Ingredients
- 14 Manicotti shells
- 1 1/2 cup Ricotta cheese
- 2 cups mozzarella cheese
- 1 egg slightly beaten
- salt, pepper, parsley to taste
- 1 favorite jarred sauce
- 15 oz. diced tomatoes
- 1 1/2 cup water
- 10 oz. Frozen spinach, partially defrosted and drained.
Instructions
- Prepare your filling first in a mixing bowl with the ricotta, Parmesan, half the mozzarella, egg, salt and pepper and parsley and spinach. Place the filling into a piping bag (or squeeze it into the corner of a zipper seal-able plastic bag with the corner cut off).
- Squeeze the filling into the Manicotti shells, using your fingers to push any extra filling into the ends. Mix your sauce and tomatoes together. Add sauce combination on the bottom of a Spring-form pan or whatever stackables you may have. You can set 7 shells at a time in one Spring-form pan. Top with sauce and remaining mozzarella cheese. Season on top with salt, pepper and parsley. You can use any seasoning of choice, like garlic salt as well. You may stack, and I recommend tin foiling both pans top and bottom.
- Add one cup and half of water to pot. Set pans on a trivet and lower in pot.
- Set pot on High Pressure Manual for 25 minutes. Let Naturally release. Be sure to test a shell by cutting into it gently. It should be soft and ready. If NOT, add an additional 2 minutes. May top with more cheese and let set for 10 minutes before serving. ENJOY
Notes
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