Sausage & Spinach Stuffed Shells with Garlic Cream Sauce Pressure Cooker Recipe
This is a delicious recipe featuring sausage and spinach stuffed shells with a rich garlic cream sauce, perfect for pressure cooking.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 10 ounces Jumbo shells about 20-25 shells to fill and stuff
- 1.25 pounds Hot Italian sausage casing removed if possible
- 10 ounce Frozen chopped spinach thawed and squeezed dry
- 8 ounces Fresh mozzarella cheese shredded (2-3 cups)
- 1 ½ cups Heavy cream
- 4 cloves Garlic smashed but not finely minced
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg
- ⅓ cup Grated parmesan cheese
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the jumbo shells following the package directions till they’re al dente.
- Heat a skillet over medium and brown the hot Italian sausage. Toss in the thawed spinach and mix it up well.
- Mix the sausage and spinach with shredded mozzarella, salt, and nutmeg in a big bowl.
- Stuff each cooked shell with the filling and place them snug in a greased baking dish.
- Melt butter in a saucepan on medium heat. Sauté the smashed garlic, then pour in the heavy cream and bring to a simmer.
- Stir in grated parmesan and cook till the sauce thickens.
- Pour the garlic cream sauce all over the stuffed shells.
- Cover the dish tightly with foil and bake for 25 minutes.
- Uncover and bake 5 more minutes till bubbly and golden.
- Serve while hot and enjoy!
Notes
For best results, serve immediately while it's hot and fresh from the oven. Refrigerate leftovers and consume within 3 days.