Pressure Cooker Pasta with Cheese and Meat (Mezzemaniche Pasticciate)
Try this Pressure Cooker Pasta Recipe with Cheese and Meat (Mezzemaniche Pasticciate) recipe.
Try this Pressure Cooker Pasta Recipe with Cheese and Meat (Mezzemaniche Pasticciate) recipe.
- 1 medium onion finely chopped
- freshly ground black pepper
- butter to taste
- 1 medium carrot finely chopped
- 1 medium celery stalk finely chopped
- 1 lb (500g) mezzemaniche rigatoni, ziti or penne pasta
- 10-16 oz. (300-500g) of ground beef (i used 300g in the phot but you can add more meat if you prefer)
- 1 swig red wine (whatever you're having with dinner)
- 14.5 oz can (2 cups or 450g) tomato puree
- 14 oz. (375g) mozzarella diced or shredded
- 2.5 tsp. salt
- Carbohydrate 0.286662916666667 g
- Cholesterol 30.53 mg
- Fat 11.5316108333333 g
- Fiber 0.113729166666667 g
- Protein 0.16769375 g
- Saturated Fat 7.29846183333333 g
- Serving Size 1 1 recipe (468g)
- Sodium 81.9808333333333 mg
- Sugar 0.17293375 g
- Trans Fat 0.80687683333333 g
- Calories 103 calories
Step-by-step
- In the pre-heated pressure cooker, on medium heat without the lid, add a couple of tablespoons of butter and soften the chopped onion, carrot and celery (about 5 minutes).
- Turn up the heat to high and add the ground meat, ½ tsp of salt and ground pepper. Break it up carefully and brown it on all sides, the meat should be almost fully cooked (about 10 minutes).
- When all of the water has evaporated from the meat and it is sizzling and golden add a swig of red wine - just enough to wet and de-glaze the pan. Wait for the wine to evaporate fully (about 1 minute) before continuing with the recipe.
- Pour in the pasta, tomato puree, another 2 tsp. salt and enough water to cover the pasta. Give it a good stir and flatten it as much as possible (to use as little water as possible).
- Set the pan to cook on LOW pressure. Turn the heat up to high and when the pan has reached LOW pressure, lower the heat and count 5 minutes (or the recommended time).
- When time is up, open the cooker by releasing the pressure.
- Give the contents a stir and let the pasta sit for about a minute - if you serve it now you have pasta with meat sauce- or continue with the recipe...
- Pour out half the contents of the pressure cooker into the oiled casserole. Then, sprinkle half the cheese on top.
- Pour out the rest of the contents on top of that and sprinkle the rest of the cheese, dot with pats of butter to taste.
- Place casserole under the broiler for 3-5 minutes, until all the cheese has melted and is just starting to be tinged with gold.
- Let the casserole rest for about 5 minutes while the cheese cools a little and hardens into a crunchy top before serving.
A Busy Mom's Secret Weapon: Pressure Cooker Pasta Bake
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the family fed, finding time for elaborate meals feels like a luxury. But that doesn't mean we should sacrifice delicious, comforting food. That's where my trusty pressure cooker comes in. It's become my secret weapon for creating quick, easy, and flavorful meals that the whole family loves, and this pressure cooker pasta bake is a prime example.
This recipe is incredibly versatile. You can easily swap out the ground beef for Italian sausage, chicken, or even vegetables to cater to different tastes and dietary needs. I often adjust the ingredients based on what's in my fridge – a little extra spinach, some mushrooms, or even leftover roasted vegetables work wonderfully. The beauty of this dish lies in its adaptability. It's a blank canvas for your culinary creativity, ready to be personalized to fit your family's preferences and the contents of your pantry.
The pressure cooker does most of the work, significantly reducing the cooking time compared to traditional methods. While the pasta cooks, I can tackle other tasks – prepping lunches for the kids, sorting laundry, or even catching up on emails. The entire process, from start to finish, takes under 30 minutes, freeing up precious time in my already jam-packed day. And let's not forget the amazing aroma that fills the kitchen while it cooks – a delicious promise of a hearty and satisfying meal to come.
Why This Recipe Works
Speed and Efficiency: The pressure cooker drastically cuts down on cooking time. This is a lifesaver on busy weeknights.Flavor Explosion: The combination of rich tomato puree, savory ground meat, and melted mozzarella cheese creates a truly irresistible flavor profile.Simplicity: The recipe is straightforward and easy to follow, even for novice cooks.Versatility: Easily customize it to your liking with different meats, vegetables, or cheeses.
Ingredients You'll Need
The ingredient list is simple and likely already in your pantry! You'll need:
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 lb (500g) mezzemaniche rigatoni, ziti, or penne pasta
- 10-16 oz (300-500g) of ground beef
- A swig of red wine (optional, but adds depth of flavor)
- 14.5 oz can (2 cups or 450g) tomato puree
- 14 oz (375g) mozzarella, diced or shredded
- Salt and freshly ground black pepper to taste
- Butter
Tips for Success
- Don't overcook the pasta: The pressure cooker cooks pasta quickly, so keep a close eye on it to avoid mushy pasta.
- Use a good quality cheese: The cheese is a key component of this dish, so choose a mozzarella that you enjoy.
- Broil until golden: Broiling the casserole at the end helps to create a beautiful, bubbly, and slightly browned cheese topping.
This pressure cooker pasta bake is more than just a recipe; it's a testament to the power of efficient cooking and the joy of creating delicious meals amidst the chaos of daily life. It's a recipe that celebrates simplicity without sacrificing flavor, and it's become a firm favorite in our home. I hope it becomes one in yours too!
