Pressure Cooker Three Cheese Ziti Recipe 445 Food

INSTANT POT THREE CHEESE ZITI

Steps:

• Add dried pasta to pressure cooker
• Add canned tomatoes and whipped cream cheese along with seasonings
• Top with pasta sauce and water. Stir to combine.
• Cover and seal pressure cooker according to manufacturer instructions. Set to high pressure for 8 minutes. Allow 5 minute natural pressure release, then perform a quick release.
• Add shredded cheese and stir to combine. Let pasta rest for about 5 minutes before serving and stir one more to allow remaining water to absorb. Top each serving with grated parmesan cheese.

PRESSURE COOKER THREE CHEESE ZITI RECIPE - (4.4/5)

Steps:

• Combine the water, onions, and salt in a 4-quart pressure cooker. Bring to a boil. Stir in the ziti. Pour the tomatoes on top of the ziti, crushing the tomatoes in you hand as you empty the can. Do not stir after you add the tomatoes. Add the garlic. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure under cold water. Remove the lid, tilting it away from you to allow steam to escape. Stir in the Italian Herb Blend, ricotta, and parmesan. Separate any ziti that are stuck together and release any that are clinging to the bottom of the cooker. Distribute half of the mozzarella on top. Use a rubber spatula or large spoon to scoop ziti from the bottom and set it on top of the mozzarella. Repeat with remaining mozzarella. Season with salt and pepper to taste. Let the dish rest in the cooker for 3-5 minutes, giving the mixture time to thicken. If the pasta is not uniformly tender, cover the cooker during this period and cook over very low heat, stirring occasionally, until the pasta is done. Serve in pasta bowls with a generous dusting of parmesan on top of each portion. Italian Herb Blend: Mix all ingredients in small bottle. Shake well. Store in a cook, dark place and use within 4 months. Variations: Stir in ¼ cup chopped fesh basil or parsley along with the chesses. Transfromations (follow basic recipe except as noted) Ziti with meat or fresh sausage: before adding water and onions, brown ½ pound ground meat (beef, pork, veal, or lamb) or fresh Italian sausage (sweet or hot; casings removed) in 1 tablespoon olive oil. Pour off any excess fat. When you add water, be sure to scrape up any browned bits sticking to bottom of cooker.

SLOW-COOKER BAKED ZITI

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

THREE CHEESE BAKED ZITI

Steps:

• Preheat oven to 350.
• Prepare a 13x9 pan with cooking spray; set aside.
• In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside.
• In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture into prepared pan; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese.
• Bake for 30 miuntes, or until heated through.

BAKED ZITI WITH FOUR CHEESES

Steps:

• Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
• Remove from heat and whisk in hot milk.
• Return pan to heat, bring to a boil, whisking, for 10 minutes.
• Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
• In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
• Season to taste.
• Preheat oven to 390 degrees F.
• Boil ziti until al dente.
• Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
• Season with remaining ¼ tsp salt and ¼ tsp pepper.
• Pour sauce over and combine.
• Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
• Bake for 20 minutes, or until pale golden-brown.