Instant Pot Creamy Shells and Cheese
Confession 1: I haven’t used my Instant Pot all summer. I’m trying to get back in the cooking swing of things and a find that a meal that includes pasta usually provides us with two dinners. I made this last Wednesday evening knowing our Thursday evening would be crazy, and it was a hit.
Confession 2: I do like the Instant Pot although it took some time for us to become friends. I received one for Christmas last year and when I’m in the normal swing of things, I’d say I use it once a week. Once I got over the fact that it isn’t really “instant,” I decided I do find it useful enough to incorporate into my meal planning. Once everything is in the pot, I do like that I have that time free to pack lunches, get a quick workout in, or my favorite past time: taking a quick power nap.
All of my IP recipes come from Pinterest, but I hadn’t tried this one yet.
1 tablespoon olive oil
1 medium yellow or sweet onion, diced
1 pound lean ground beef
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 (16 oz) box medium pasta shells, uncooked
1 (24 ounce) jar pasta sauce
3 cups water
1 cup freshly grated Parmesan cheese
1 cup heavy cream
2 ounces cream cheese, cut into chunks and softened
When I get two nights out a meal, I usually make a vegetable one night (my kids love fresh green beans–I blanch them, drizzle with extra virgin olive oil, salt and pepper, and they eat their weight in them) and then a bagged salad another night. I try to keep it simple.
Here’s the link to the Pinterest recipe:
This is definitely a recipe I will make again…and hopefully remember the tomato paste next time!