Risotto with Lemon and Shrimp
Pizza Pasta Casserole
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 tbsp butter
- 1 lb italian sausage casings removed
- 1 onion finely diced
- 8 oz sliced mushrooms optional
- 4 cups chicken or beef broth
- 1 cup pasta sauce
- 14-16 oz cavatappi rotini, penne or other short pasta
- 14 oz pizza sauce
- 3 oz sliced pepperoni divided
- 8 oz shredded mozzarella divided
- Fresh basil for garnish optional
Ingredients
|
Instructions
- Cut
2 oz of the pepperoni in quarters. Leave the other1 oz in whole slices. Set aside. - Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter gets hot, add sausage and onion. Cook and stir until no pink remains.
- Add mushrooms (optional) and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Onto the meat mixture, evenly layer pasta sauce, then pasta, then pizza sauce. Do not stir.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure.
- Add the
2 oz of quartered pepperoni and4 oz of cheese and stir to combine. - Top with remaining cheese and whole pepperoni and close the lid until the cheese is melted and pepperoni heated through. Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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