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SPAGHETTI PIE
PREP:
10 MINUTES |
COOK:
15 MINUTES |
MAKES:
8 SERVINGS
APPROX. PRESSURE BUILD:
10 MINUTES |
PRESSURE RELEASE:
NATURAL 10 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1
Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 2 minutes.
2
Add canola oil, onion, garlic, salt, and pepper and
cook, stirring occasionally, for 2 to 3 minutes.
3
Add ground beef and stir to incorporate. Cook
for 3 minutes, then add water, marinara sauce,
and pasta. Stir again to combine.
4
Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time
to 2 minutes. Select START/STOP to begin.
5
When pressure cooking is complete, allow
pressure to naturally release for 10 minutes.
After 10 minutes, quick release remaining
pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6
In a mixing bowl, combine eggs, ricotta cheese,
1 cup mozzarella cheese, and 1/2 cup Parmesan
cheese. Stir cheese mixture into the pasta.
Then top pasta with remaining mozzarella and
Parmesan cheeses.
7
Close crisping lid. Select AIR CRISP, set
temperature to 375°F, and set time to
8 minutes. Select START/STOP to begin.
8
When cooking is complete, let pie cool for
10 minutes. Garnish with basil before serving.
INGREDIENTS
1 tablespoon canola oil
1 medium yellow onion, peeled, diced
3 cloves garlic, peeled, minced
Kosher salt and pepper, to taste
1 pound uncooked ground beef
2 cups water
1 jar (24 ounces) marinara sauce
1/2 box (8 ounces) angel hair pasta, broken in half
2 eggs
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 bunch fresh basil, torn, for garnish
