The National Soyfoods Month celebration continues and today we’re sharing a fun recipe using the “pot in pot” method in the Instant Pot. (Don’t’ forget: You can still enter to win an Instant Pot “mini” (3-qt) through April. Enter here.)
Check out Linda’s video and then try the recipe (below) yourself!
Don’t miss our giveaways this month on Facebook, Instagram, and Twitter! And be sure to download The Definitive Guide to Cooking Soyfoods in the Instant Pot!
Easy Stuffed Shells for the Instant Pot
2018-04-05 15:24:22
This recipe comes from Barb Overlie, of Lake Crystal, Minnesota. Barb is a VSP or volunteer soy promoter, and has been doing cooking demonstrations with soy since 1982. She finds that Midwesterners are most receptive to soy when it’s combined with familiar foods. Here, tofu replaces ricotta cheese for the filling in the shells.
With the Instant Pot technique, we save 20 minutes!
Ingredients
- 18 large pasta shells
- 1 26-ounce jar of your favorite pasta sauce
- 1 egg (or egg replacer such as ground flaxseed and warm water or VeganEgg)
- 1 (12.3-ounce) package silken soft tofu (mashed)
- 2 cups shredded mozzarella cheese, divided (or grated Follow Your Heart vegan gourmet mozzarella)
- 3/4 cups grated Parmesan cheese, divided (or vegan Parmesan-style shreds)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook pasta shells according to package directions; drain.
- In large bowl, beat egg or egg replacement. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley.
- Spray or lightly coat a 7-inch spring form pan or round oven-safe dish* with oil.
- Pour 1 cup of water in the Instant Pot. Place a trivet in the pot. Uncovered, select “sauté” and then use the “adjust” button to toggle to low.
- To assemble the shells, spread 1 cup of the sauce in the pan or dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the pan or dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. Cover with foil and place on the trivet in the pot.
- Cover the Instant Pot, set the valve to “sealing” and select manual (default of high pressure) for 20 minutes. Allow for a natural release (release after 10 minutes).
- Carefully remove the pan or dish from the Instant Pot, remove the foil (away from you to avoid the steam).
- Serve immediately or place under a broiler for just a few minutes until brown.
Notes
- You need enough room between the side of the pan and the Instant Pot liner to retrieve the hot pan once done cooking. You can use a nonstick casserole dish with a handle or use stretch cooking bands around the pot.
- If making the entire recipe, you need a large Instant Pot and/or should do so in batches - but this recipe is ideal halved or quartered, serving one or two quickly with the Instant Pot.
- Add crumbled and sautéed (drained) turkey, beef, pork or soy crumbles to the tofu mixture if you want to add more protein (about 1 cup).
The Soyfoods Council http://thesoyfoodscouncil.com/
