Meat and Mushroom Manicotti
By :Bruce Weinstein & Mark Scarbrough
instant pot pasta recipes
Surprise! You can make stuffed manicotti in an Instant Pot without the PIP method! Problem is, you can’t stuff the tubes with a lot of cheese (or with only cheese, for that matter). The cheese leaks out under pressure and inevitably burns against the insert’s surface. But by using a meat mixture with a little cheese, the filling stays compact. Admittedly, the filling is a bit drier than the classic oven-casserole version of this dish; but we fixed that by adding finely ground mushrooms to give it more moisture and keep it exceptionally toothsome, even after it cooks under pressure.
instant pot pasta recipes
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Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 4 oz white or brown button mushrooms brushed clean
  • 1/2 lb lean ground beef preferably 90 percent lean or more
  • 1/4 cup Italian-style seasoned panko bread crumbs
  • 1 refrigerator-cold large egg lightly beaten in a small bowl
  • 1/2 oz parmigiano reggiano finely grated (1/4 cup), plus lots more for garnishing
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp table salt
  • 8 raw dried manicotti tubes (each about 5 inches long — do not use no-boil manicotti or cannelloni tubes)
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups plain marinara sauce do not use a chunky variety
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 4 oz white or brown button mushrooms brushed clean
  • 1/2 lb lean ground beef preferably 90 percent lean or more
  • 1/4 cup Italian-style seasoned panko bread crumbs
  • 1 refrigerator-cold large egg lightly beaten in a small bowl
  • 1/2 oz parmigiano reggiano finely grated (1/4 cup), plus lots more for garnishing
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp table salt
  • 8 raw dried manicotti tubes (each about 5 inches long — do not use no-boil manicotti or cannelloni tubes)
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups plain marinara sauce do not use a chunky variety
instant pot pasta recipes
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Rating: 0
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Instructions
  1. Put the mushrooms in a food processor fitted with the chopping blade, cover, and pulse until finely ground but not a paste.
  2. Scrape the mushroom mixture into a large bowl Stir in the ground beef, bread crumbs, egg, cheese, oregano, basil, and salt until uniform. Use your clean hands to stuff this mixture evenly into the manicotti tubes.
  3. Stir the broth and marinara sauce in a 6- or 8-quart Instant Pot. Place the filled tubes side by side in the sauce. Lock the lid on the pot.
  4. Set the Instant Pot for Pressure Cook/Manual and set to Low pressure for 12 minutes.
  5. When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Serve the stuffed manicotti garnished with lots of finely grated Parmigiano-Reggiano.
Recipe Notes

Beyond
• For a fancier preparation, melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet set over medium heat, then sauté up to
1/2 pound thinly sliced white or brown button mushrooms until softened, stirring often, about 5 minutes. Deglaze the skillet with 1/4 cup dry white wine, dry vermouth, or unsweetened apple juice — then bring the sauce to a bubble and let it simmer to a glaze, about 1 minute. Add stemmed and chopped fresh oregano leaves and/
or fresh parsley leaves to taste, as well as table salt. Spoon these mushrooms over the prepared manicotti, then garnish with lots of finely grated Parmigiano-Reggiano.

Other Pots
• Because of the size of the manicotti tubes, this recipe will not work in a 3- or 5-quart Instant Pot.
• For a 10-quart Instant Pot, you must double the broth and marinara sauce amounts. You can increase the ingredients for the meat stuffing by 50 percent and use 12 dried manicotti tubes.

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