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
- 1 tablespoon butter
- freshly ground black pepper
- 2 teaspoons sea salt
- 1 medium carrot finely chopped
- 1 medium celery stalk finely chopped
- 1 lb (500g) mezzemaniche rigatoni, ziti or penne pasta
- 14.5 oz can (2 cups or 450g) tomato puree
- 1 swig red wine (whatever you're having with dinner)
- 10-16 oz. (300-500g) of ground beef (i used 300g in the but you can add more meat if you prefer)
- 14 oz. (375g) mozzarella diced or shredded
- Carbohydrate 0.178638750003651 g
- Cholesterol 30.503125013081 mg
- Fat 11.5160387549349 g
- Fiber 0.0695625 g
- Protein 0.149337500051716 g
- Saturated Fat 7.29040750312533 g
- Serving Size 1 1 recipe (477g)
- Sodium 3570.05550003504 mg
- Sugar 0.10907625000365 g
- Trans Fat 0.805933750345461 g
- Calories 102 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, and remaining 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).
- Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5 minutes (or the recommended time) at LOW pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached LOW pressure, lower to the heat to maintain it and begin counting 5 minutes (or the recommended time) pressure cooking 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.
My Unexpectedly Delicious Pressure Cooker Pasta Adventure
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I used to dread this question, envisioning another night of takeout or a frantic search for something quick and, let's be honest, often unhealthy. Then, I discovered the magic of the pressure cooker. It's transformed my kitchen from a battleground into a haven of delicious, home-cooked meals, even on the busiest of days.
My latest pressure cooker triumph? This incredible pasta recipe with cheese and meat. I stumbled upon it while browsing through a food blog (I’ll admit, I spend a little too much time on food blogs!), and immediately knew I had to try it. The recipe promised a creamy, cheesy pasta dish ready in under 30 minutes – a feat previously unimaginable with my limited time. Skeptical, yet hopeful, I gathered my ingredients: ground beef (I prefer lean, but feel free to experiment!), a simple mix of onions, carrots, and celery, pasta (I used mezzemaniche, but any short pasta works), canned tomato puree, mozzarella cheese, and a splash of red wine (because why not?).
The beauty of this recipe lies in its simplicity. The pressure cooker does most of the work. I browned the meat, added the vegetables, and then tossed everything together with the pasta, tomato puree, and a little water. A few minutes under pressure, and the pasta was perfectly cooked, the sauce rich and flavorful. The final touch? A generous layer of melted mozzarella, creating that beautiful, bubbly, golden crust. The result? A dish that rivals anything I've ordered from a restaurant, but without the hefty price tag or the guilt of ordering in.
This pasta dish has become a staple in my family's weekly rotation. It's versatile, easily adaptable to different tastes and dietary needs. Add some spinach for extra greens, use different types of meat, or experiment with various cheeses. The possibilities are endless! But for me, the best part is the time it saves. Knowing I can whip up a delicious, satisfying meal in under half an hour on a busy weeknight is a feeling I can only describe as pure joy.
Beyond the practical benefits, this recipe has also rekindled my passion for cooking. It's a reminder that creating delicious and healthy meals doesn't have to be complicated or time-consuming. With a little help from my pressure cooker, I can finally enjoy the process of cooking again, and share the fruits of my labor with my family. So, if you're a busy mom, a working professional, or simply someone who appreciates a quick, easy, and delicious meal, I highly recommend giving this recipe a try. You won't regret it!
The best thing about this recipe is its adaptability. One week, I might add some spicy sausage to the mix. Another week, I could use leftover roasted vegetables to add more depth of flavor and texture. The most important ingredient is the quality time saved. I used to spend hours slaving over a hot stove, only to find that my kids were less enthusiastic about the result than the promise of pizza. Now, the pressure cooker allows me to spend more quality time with my family, without sacrificing a delicious and nutritious meal.
Another great thing is that this recipe is easily scaled up or down. Perfect for a family of four, or easily halved for a cozy meal for two. Leftovers make a fantastic lunch, too! Honestly, this recipe is a lifesaver. It's quick, easy, delicious, and has become a beloved meal in our house. I encourage you all to try it – you might just find yourself a new favorite go-to dinner as well!
So, there you have it – my pressure cooker pasta adventure. A simple recipe that has completely changed my weeknight routine, proving that delicious and convenient can coexist. This isn't just a meal; it's a testament to the power of simple cooking and the magic of the pressure cooker. Try it, and let me know what you think!
