Oh so fattening, but oh so worth it. I suppose you could lighten this up, but this is creamy, fast, and delicious. Just 20 minutes from start to finish. I think this is a recipe I'll use for a Relief Society class I'm teaching which includes how to use an electric pressure cooker.
4 servings:
1 1/2 c. chicken broth
1 c. heavy cream (I'm going to try half and half next time)
1 tsp. minced garlic
salt and pepper to taste
8 oz. dry ziti pasta
1 c. red pasta sauce
1 c. parmesan cheese, shredded
1/2 c. mozzarella cheese, shredded
Add the broth, cream, garlic, salt, pepper, and noodles to the instapot in that order. DO NOT STIR,
but make sure all noodles are covered. If you need to move some noodles around, that's ok.
Set your Instapot to manual for 6 minutes. Let it naturally release it' pressure for an additional 6 minutes then quick release.
Add the red pasta sauce to the instapot and give it a stir.
SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
*This is a very saucy dish- If you like your's with less sauce, vut back on the red pasta sauce at the end.
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