“Baked” Pasta Casserole

  • 1 lb. Rigatoni, ziti, or penne pasta
  • ¾ -1 lb. Ground beef
  • 1 med. Carrot, chopped finely
  • 1 med. Onion, chopped finely
  • 1 med. rib Celery, chopped finely
  • 1 - 14.5 oz. can Tomato purée
  • 2 cups Shredded mozzarella
  • 2½ tsp. Salt
  • Pepper, to taste
  1. Preheat pressure cooker to brown setting. Add 1 - 2 tbsp. butter to the cooking vessel, then cook the onions, carrots, and celery for about 5 minutes. Add the meat, ½ tsp. salt, and pepper to taste. Cook meat until browned.
  2. Add pasta, tomato puree, remaining salt and stir to combine. Add enough water to cover pasta completely.
    Note: do not use quick cooking pastas.
  3. Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at low pressure for 5 minutes.
  4. Use quick pressure release when cooking has completed. If pasta is too done, reduce cooking time by 1 - 2 minutes.
  5. Sprinkle cheese over finished dish prior to serving.