Pressure Cooker Three Cheese Ziti Recipe 445

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PRESSURE COOKER BAKED ZITI



Pressure Cooker Baked Ziti image

Pressure Cooker Baked Ziti is a simple instant pot penne pasta recipe taken to the next level with creamy and flavorful cheese.

Provided by Aileen

Time 14m

Number Of Ingredients 8

1 pound ground beef
salt and pepper
1 pound penne pasta
3 cups water
32 oz. jar marinara sauce
1 cup cheddar cheese
1 cup mozzarella cheese
1/2 cup Parmesan cheese

Steps:

  • Set pressure cooker to saute and brown ground beef. Season with salt and pepper to taste.
  • Remove browned ground beef and drain fat.
  • Add in pasta, water, meat, and marinara sauce (in that order).
  • Close lid and cook on high pressure for 4 minutes.
  • Quick Pressure Release. (QPR).
  • Stir in the cheddar, mozzarella, and Parmesan cheeses.
  • Serve.

Nutrition Facts : Calories 472 calories

INSTANT POT THREE CHEESE ZITI



Instant Pot Three Cheese Ziti image

This Instant Pot Three Cheese Ziti does it all. You just load in the pasta, sauce, and cheese and cook it on high pressure. Then stir in more cheese!

Provided by Corey Valley

Categories     Main Course

Time 13m

Number Of Ingredients 9

16 oz penne ziti pasta
14.5 oz can fire-roasted diced tomatoes
4 oz whipped cream cheese
1 teaspoon Italian seasoning blend
Pinch red pepper flakes
24 oz tomato basil pasta sauce
3 cups water
1 cup shredded Italian cheese blend
1/4 grated parmesan cheese (optional)

Steps:

  • Add dried pasta to pressure cooker
  • Add canned tomatoes and whipped cream cheese along with seasonings
  • Top with pasta sauce and water. Stir to combine.
  • Cover and seal pressure cooker according to manufacturer instructions. Set to high pressure for 8 minutes. Allow 5 minute natural pressure release, then perform a quick release.
  • Add shredded cheese and stir to combine. Let pasta rest for about 5 minutes before serving and stir one more to allow remaining water to absorb. Top each serving with grated parmesan cheese.

Nutrition Facts : Calories 454 kcal, Carbohydrate 100 g, Protein 26 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 1332 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

PRESSURE COOKER THREE CHEESE ZITI RECIPE - (4.4/5)



Pressure Cooker Three Cheese Ziti Recipe - (4.4/5) image

Provided by Venzie

Number Of Ingredients 18

ITALIAN HERB BLEND:
1 cup water
1 cup onions, coarsely chopped
1/2 teaspoon salt
8 ounces ziti or other short pasta
1 (28-ounce) can peeled plum tomatoes (with liquid)
2 to 4 cloves garlic, peeled, or 1 teaspoon garlic powder
1 to 1 1/2 teaspoons Herb Blend
1 cup ricotta (whole milk or low-fat)
1/4 cup Parmesan or Romano, grated, plus more for garnish
1 cup (about 6 ounces) mozzarella cheese, shredded or finely chopped
Freshly ground pepper
1 tablespoon dried oregano
1 tablespoon basil leaves
2 teaspoons dried thyme
2 teaspoons rosemary leaves
1 1/2 teaspoon whole fennel seeds
1 teaspoon crushed red pepper flakes (optional)

Steps:

  • Combine the water, onions, and salt in a 4-quart pressure cooker. Bring to a boil. Stir in the ziti. Pour the tomatoes on top of the ziti, crushing the tomatoes in you hand as you empty the can. Do not stir after you add the tomatoes. Add the garlic. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure under cold water. Remove the lid, tilting it away from you to allow steam to escape. Stir in the Italian Herb Blend, ricotta, and parmesan. Separate any ziti that are stuck together and release any that are clinging to the bottom of the cooker. Distribute half of the mozzarella on top. Use a rubber spatula or large spoon to scoop ziti from the bottom and set it on top of the mozzarella. Repeat with remaining mozzarella. Season with salt and pepper to taste. Let the dish rest in the cooker for 3-5 minutes, giving the mixture time to thicken. If the pasta is not uniformly tender, cover the cooker during this period and cook over very low heat, stirring occasionally, until the pasta is done. Serve in pasta bowls with a generous dusting of parmesan on top of each portion. Italian Herb Blend: Mix all ingredients in small bottle. Shake well. Store in a cook, dark place and use within 4 months. Variations: Stir in ¼ cup chopped fesh basil or parsley along with the chesses. Transfromations (follow basic recipe except as noted) Ziti with meat or fresh sausage: before adding water and onions, brown ½ pound ground meat (beef, pork, veal, or lamb) or fresh Italian sausage (sweet or hot; casings removed) in 1 tablespoon olive oil. Pour off any excess fat. When you add water, be sure to scrape up any browned bits sticking to bottom of cooker.

THREE CHEESE BAKED ZITI



Three Cheese Baked Ziti image

Taken from the Anita's Recipes website, which notes that this recipe was adapted from Lipton, Inc. I haven't made it yet because it serves TWELVE, although obviously the ingredients could be cut to serve less. Sounds pretty tasty to me!!!

Provided by ckmclements

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

15 ounces fat-free cottage cheese (or low-fat, if you can't find fat free)
2 eggs, slightly beaten
1/4 cup parmesan cheese
16 ounces ziti pasta, cooked and drained
1 teaspoon salt
26 ounces reduced-fat spaghetti sauce
4 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 350.
  • Prepare a 13x9 pan with cooking spray; set aside.
  • In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside.
  • In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture into prepared pan; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese.
  • Bake for 30 miuntes, or until heated through.

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