Italian Mac and Cheese

• 1 lb. Elbow macaroni
• 1 tbsp. Olive oil
• 1 lb. Ricotta cheese
• 1 sprig Parsley or basil, finely chopped
• ½ cup Romano cheese, grated
• 2 tsp. Salt
• Pepper, to taste

1. Add olive oil, pasta, salt, and just enough water to cover the pasta to the cooking vessel. Use a spoon to flatten the pasta as much as possible to use as little water as possible.
2. 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.
3. Use quick pressure release when cooking has completed. If pasta is too done, reduce cooking time by 1 - 2 minutes.
4. Pour about half the remaining water from the pasta, then stir in ricotta and parsley or basil.
5. Sprinkle romano cheese over finished dish prior to serving.