Cheesy Rigatoni In The Instant Pot Food

CHEESY SAUSAGE RIGATONI

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

RIGATONI WITH MEAT SAUCE - INSTANT POT RECIPE - (4.1/5)

Steps:

• Heat the oil in your pressure cooker's pot (with the Instant Pot, hit saute) and saute the onions, mushrooms, garlic and a pinch of kosher salt and a few grinds of black pepper until softened, at least five minutes. Stir in the oregano, basil and tomato paste and cook another minute, stirring constantly with a wooden spoon. Add in the sausage meat that you have removed from the casings and brown, breaking it up with your spoon, until no pink remains. Pour in the water, the tomato puree and, using your hand, squish the San Marzano tomatoes in to break them up and then pour in all of the liquid from the can. Give the pot a good stir to make sure you get up all of the bits on the bottom of the pot and then add in the dry pasta. Give it one more good stir, lock on the lid and and program it for 6 minutes using the manual setting (at high pressure). When the time is up, open the lid after you release the steam (quick release) and let it sit for another minute or two , giving it a couple of stirs, to thicken up a bit. If the sauce seems too thin, you can turn the saute feature back on and simmer it for a couple of minutes as well. Serve in big bowls with freshly grated Parmesan.

CHEESY RIGATONI IN THE INSTANT POT®

Steps:

• Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, 1/2 cup at a time.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
• Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

INSTANT POT CHEESY PENNE PASTA

Steps:

• Pour chicken broth, garlic, salt, pepper, and penne pasta into Instant Pot. Secure the lid, switch the knob to "sealing" and cook on "manual" for 5 minutes.
• When it is done cooking, let the pot do a natural release for 5 minutes.
• Remove the lid and pour in evaporated milk and marinara sauce. Stir the sauce into the pasta so that all the pasta is covered evenly.
• Add in Parmesan cheese and mozzarella cheese and stir until cheese is melted.
• Serve immediately and top with fresh basil and Parmesan cheese if desired.