“Baked” Pasta Casserole

“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


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.

Add pasta, tomato puree, remaining salt and stir to combine. Add enough water to cover pasta completely.

Note: do not use quick cooking pastas.

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.

Use quick pressure release when cooking has completed. If pasta is too done, reduce cooking time by 1 - 2 minutes.

Sprinkle cheese over finished dish prior to serving.

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