PEPPERONI PIZZA PASTA BAKE
PREP:
10 MINUTES |
TOTAL COOK TIME:
43 MINUTES |
PRESSURE BUILD:
APPROX. 15 MINUTES |
COOK:
18 MINUTES
PRESSURE RELEASE:
NATURAL |
MAKES:
6–8 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1
Close lid and move slider to AIR FRY/STOVETOP.
Select SEAR/SAUTÉ and set to 4. Open lid and
select START/STOP to begin preheating. Allow
unit to preheat for 5 minutes.
2
After 5 minutes, place onion and olive oil in the pot.
Cook for 2 minutes, then add salt, oregano, basil,
black pepper, and crushed red pepper. Continue
cooking, stirring occasionally, until onions are lightly
browned and translucent, about 5 minutes.
3
Add remaining ingredients, except mozzarella
and pepperoni slices, to pot. Close lid and move
slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
4
The temperature will default to HIGH, which is the
correct setting. Set time to 6 minutes. Select START/
STOP to begin cooking (the unit will build pressure
for approx. 15 minutes before cooking begins).
5
When cooking is complete, naturally release
the pressure for 10 minutes. Then quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to AIR FRY/
STOVETOP to unlock the lid, then carefully open it.
6
Stir the sauce with a wooden spoon, crushing
tomatoes in the process.
7
Cover pasta mixture evenly with 3 cups
shredded mozzarella. Lay pepperoni slices
across mozzarella. Sprinkle remaining mozzarella
over pepperoni slices.
8
Close crisping lid. Select AIR FRY, set
temperature to 400°F, and set time to 5 minutes.
Select START/STOP to begin cooking.
9
When cooking is complete, serve immediately.
INGREDIENTS
1 large onion, peeled, cut in half,
sliced in half-moon shapes
2 tablespoons extra-virgin olive oil
Kosher salt, as desired
1
/
2
teaspoon dried oregano
1
/
2
teaspoon dried basil
Ground black pepper, as desired
1
/
4
teaspoon crushed red pepper
6 large cloves garlic, peeled, minced
1 can (28 ounces) peeled San Marzano tomatoes
1 can (28 ounces) San Marzano tomato puree
1 cup red wine
2 cups chicken stock
1 pepperoni sausage (about 8 inches),
cut in small pieces
1 box (16 ounces) dry rigatoni pasta
4 cups shredded mozzarella cheese, divided
1 package (6 ounces) thin-sliced pepperoni
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