This year for me always seems to involve me trying to find balance. Balance between spending time with family and getting the year end wrapped up. Balance between blog cooking and holiday cooking. Balance between saving for the new year and spending on gifts. Balance between eating all the holiday treats and still eating somewhat healthy. Here’s where these Instant Pot Italian Shells come in. I needed to find some balance between craving and wanting allllll the carbs and finding a lower point option. I feel like I reached that balance with this meal. It also helps that it’s all made in the Instant Pot, so that means it’s a one pot meal, less dishes, and super easy.
INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
- avocado oil
- 99% lean ground turkey
- ground black pepper
- onion powder
- dried oregano
- dried basil
- italian seasoning
- garlic powder
- tomato bouillon
- mini pasta shells
- marinara sauce
- beef stock
- nonfat 0% greek yogurt
- Trader Joe’s shredded Lite Mozzarella
HOW TO MAKE INSTANT POT ITALIAN SHELLS:
This recipe is all made within the same pot. No dirtying extra dishes!
You’ll brown your turkey with the oil and onion and add your seasonings.
You’ll layer in your remaining ingredients and set your Instant Pot to HIGH PRESSURE for just a few minutes.
Voila! Easy peasy!
TIPS AND NOTES FOR INSTANT POT ITALIAN SHELLS:
- I chose to use Trader Joe’s mozzarella specifically because it is lower in points.
- You could replace the nonfat Greek yogurt + cornstarch mix with heavy cream, but I opted for the nonfat Greek yogurt because of the lower point value.
- I chose to use mini shells because it made me feel like I was getting more bang for my buck! You can use any type of pasta you’d like.
- This dish is also great with ground beef and ground elk.
IS THE INSTANT POT ITALIAN SHELLS RECIPE FREEZER FRIENDLY?
I wouldn’t do it. If we’re all being honest here, I feel like you’re really not saving a ton of time going the freezer meal route with this guy. It’s already a very quick and easy meal and I’m not huge on freezing a lot of pasta anyway, but that’s just me!
INTERESTED IN SIMILAR MEALS? TRY ONE OF THESE:
1 tsp avocado oil
1 small onion, chopped
1lb 99% lean ground turkey
1 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1/2 tsp paprika
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp of italian seasoning
2 tsp garlic powder
1 cube tomato bouillon
16oz dry mini pasta shells
24oz marinara sauce
1/2 cup beef stock
3 cups water
1 cup non fat 0% greek yogurt
1 tbsp cornstarch
1/2 Trader Joe’s Lite Mozzarella, shredded
Turn on your Instant Pot to the saute setting.
Add the avocado oil, onions, and ground turkey.
While turkey is cooking, add in salt, pepper, garlic powder, Italian seasoning, onion powder, paprika, oregano, and basil.
Continue to cook until onions are soft & turkey is cooked through.
Press cancel on the Instant Pot.
Throw in tomato bouillon cube.
Mix & spread turkey & onion mixture evenly across the bottom of the Instant Pot.
Put shells on top of the turkey mixture.
Pour the marinara sauce over the top of the shells making sure that all the shells are covered.
Carefully pour in the water and beef stock making sure the shells remain covered. DO NOT STIR.
Put the lid on the Instant Pot, and set the vent to the sealing position.
Set your Instant Pot to high pressure for 5 minutes.
When it is done cooking, quick release the pot and remove the lid. Press cancel.
In a separate small bowl, mix yogurt and cornstarch. You’ll need to temper the yogurt to keep it from separating. Add a small amount of the pasta mixture to your yogurt to bring it up to temperature slowly. Once the yogurt is warmed, add it all to the Instant Pot and mix to combine.
Add in the shredded mozzarella and serve hot.
WW Freestyle Points: 9
- Serving Size: 1.5 cup
- Calories: 422
- Sugar: 5
- Sodium: 371
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 59
- Fiber: 4
- Protein: 32
- Cholesterol: 43