Select Sauté on the electric pressure cooker. Brown the ground beef, breaking it into small pieces. Drain excess fat if needed.

Add the diced tomatoes with their juices and 1/2 bottle of Rogliano's Rosso Red Italian Dressing to the beef. Sauté briefly so the tomatoes cook in the Rosso, then cancel Sauté.

Add the chicken stock and scrape the bottom thoroughly to loosen all browned bits. Stir in the taco seasoning. Add the dry medium shells and gently press them into the liquid. Spoon the salsa over the top without stirring it down to the bottom. Do not exceed your cooker’s fill limit for expanding foods.

Lock the lid and set the valve to sealing as directed for your model. Select Pressure Cook/Manual on High for 4 minutes. Use 5 minutes if the shell pasta package lists a stovetop cooking time of 12 minutes or longer. The countdown begins after the cooker reaches pressure.

Turn off Keep Warm when cooking ends. Follow your cooker’s release instructions for starchy pasta dishes: use natural release if its manual prohibits quick release. Only use a controlled quick release when the manufacturer permits it for this food. Keep clear of escaping steam and wait until pressure is fully released and the float valve drops before opening; never force the lid.

Stir in the cheddar until melted. Let the pasta stand briefly to absorb extra sauce, then serve with the optional toppings.

Brown the beef in a skillet. Add the tomatoes with their juices and Rosso and sauté briefly, then transfer to the slow cooker with the taco seasoning, salsa and chicken stock. Leave the pasta and cheese out for now.

Cover and cook on Low for 5–6 hours or High for 3–4 hours.

Set the slow cooker to High. Stir in the dry shells, cover and begin checking after 20 minutes; allow about 20–25 minutes or until tender. If needed, add a little extra hot stock so the pasta stays moistened. Stir in the cheese after the pasta is cooked and serve with toppings.