Instant Pot Creamy "Baked" Ziti

 

AMAZING INSTANT POT CREAMY "BAKED" ZITI

yield: 8 SERVINGS

 

prep time: 35MINUTES MINS

cook time: 5MINUTES MINS

total time: 40MINUTES MINS

INGREDIENTS

• 2 cups broth, I use low-sodium chicken broth
• 2 cups cream (see note)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 16 ounces uncooked ziti pasta or other tube-shaped pasta
• 15- ounce can crushed tomatoes
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried basil
• ½ to 1 cup freshly grated Parmesan cheese
• Fresh basil, for serving (optional)

INSTRUCTIONS 

• Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
• Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
• Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
• Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. 
• Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.

NOTES

Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).

Lighten it Up: If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!

For an Extra Saucy Pasta: add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.

©Mel's Kitchen Cafe —

Instant Pot Pasta Alfredo

 

INSTANT POT PASTA ALFREDO

yield: 6 SERVINGS

 

prep time: 25MINUTES MINS

cook time: 6MINUTES MINS

INGREDIENTS

• 3 cups chicken broth (I use low-sodium)
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or whipping cream
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 16 ounces (454 g) pasta (see note)
• ½ to 1 cup (57 g) freshly grated Parmesan cheese

INSTRUCTIONS 

• Lightly spray the bottom and sides of a 6-quart electric pressure cooker with nonstick cooking spray. Pour in the broth.
• Whisk or blend the milk and flour together until smooth. Add to the pressure cooker along with the cream, garlic powder, salt, pepper, and pasta. Stir to combine. 
• Secure the lid and set the valve to seal. Calculate the cooking time by taking the cooking time on the pasta package, cutting it in half and subtracting two more minutes. (So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes.) Cook on high pressure for the calculated time.
• Let the pressure naturally release for 10 minutes. Quick release the remaining pressure. If liquid spurts through the valve, close the valve and try again in a few minutes. Remove the lid and give the pasta a good stir.
• Add the Parmesan cheese and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately with more Parmesan and/or grilled chicken, if desired. 

NOTES

Pasta: I've made this with everything from shells to penne. It's very adaptable to different types of pasta, although I haven't tried it with strand pasta, like spaghetti or fettuccine. Follow the instructions in step #3 to calculate exact cooking time. 

Cooking Time: if you plan to let the pressure naturally release fully, you may want to subtract a minute or two off the cooking time so the pasta doesn't overcook. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/instant-pot-pasta-alfredo/

https://www.melskitchencafe.com/instant-pot-pasta-alfredo/

Golden Barrel Thick and Chewy Oatmeal Cookies

Thick and Chewy Oatmeal Cookies

A great way to start your week, these thick and chewy oatmeal cookies are great as-is or you can customize them with your choice of add-ins.

• CourseCookies

Servings about 20cookies

Ingredients

• 3/4cup (1 1/2 sticks) salted butter, softened
• 1/2cup Golden Barrel organic cane sugar
• 1cup Golden Barrel (light or dark) brown sugarpacked
• 2 large eggs
• 1tsp vanilla extract
• 1 1/2cups all-purpose flour
• 1/2tsp baking soda
• 1/4tsp baking powder
• 1/2tsp salt
• 3cups old-fashioned rolled oats

Instructions

1. In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugars until 

   light and fluffy. Add in eggs, one at a time and vanilla and beat until well combined. 
2. In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. 

   With mixer on low speed, gradually add dry ingredients to butter mixture until just combined. 

   Add in oats (either by hand or with mixer on low) until just combined. 
3. Cover mixing bowl with plastic wrap and chill in refrigerator for at least 30 minutes. 
4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a cookie scoop

    (or roll with hands), scoop out 2 Tbsp of dough on cookie sheet. Press dough down slightly with t

   he back of the scoop or your hands. Be sure to spread the cookie balls out about 2 1/2″ on sheet

    (you’ll have about 8 or 9 on each sheet). 
5. Bake one sheet at a time on middle rack of oven. Bake for 10-15 minutes or until golden brown and set 

   on edges but still a little moist-looking in middle (they’ll continue to bake on pan as they cool).

    Remove from oven and let set on baking sheet for 2-3 minutes then place on wire rack to cool 

   completely. Store in airtight container. 

   https://www.goldenbarrel.com/recipe/thick-and-chewy-oatmeal-cookies/

I loved this cookie with a great tasting combination of oats and brown sugar