Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Source:
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
Ingredients
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
Directions
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Notes
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.


As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.

 

Jumbo Stuffed Shells with Meat Sauce

 

Jumbo Stuffed Shells with Meat Sauce
Very easy to make & very yummy
Ingredients
  • 1 Box large Shells
  • 1 lb. ground round
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • Salt and Pepper, to taste
  • 1 Ragu Chunky Tomato Garlic and Onion Sauce (or make your own)
  • 15 oz. (1 cup or 454 gm) whole milk Ricotta cheese
  • 1 egg, slightly beaten
  • 5 oz. frozen chopped spinach, thawed and drained by squeezing on paper towels
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups shredded mozzarella cheese
  • ½ cup parmesan cheese, freshly grated
Directions
  1. Boil Pasta Shells as per directions on box and cook to al dente. Drain and let it cool until easy to handle.
  2. Sauté onion and garlic until tender. Add beef and sauté until brown. Add salt and pepper and oregano. Pour in Ragu sauce then cover and simmer for 15 minutes or until heated through.
  3. In a big bowl, mix the Ricotta cheese with the egg, mozzarella, parmesan, salt and pepper. Squeeze out all moisture from thawed spinach by wrapping in a paper towel or clean dish towel. Add to ricotta mixture and stir until blended. Stuff cooked shells with ricotta combination and lay flat with open side facing up.
  4. Preheat oven to 350 degrees. Pour about 2 cups of the meat sauce on the bottom of a 9 x 13 casserole dish. Add stuffed shells on top of sauce, still with open side facing upwards. set Spoon the rest of the meat sauce on top.
  5. Completely cover top with mozzarella cheese and parmesan. Cover with aluminum foil and bake at 350 degrees for 45 minutes, remove cover and bake for another 10 minutes.
Notes
Use a little Ziploc baggy with the corner cut out to pipe the filling into the shells.
Can prepare early in the day and refrigerate and then baked for dinner.

Can add Italian sausage crumbled to meat filling for additional flavor

--If using oven-Ready Pasta add 1 cup of water to meat sauce mixture.

--Can use Catelli Express Cannelloni if large shells hard to find. The Catelli Express cannelloni (Red Box) is perfect and you will have exactly the right amount of cheese mixture to stuff all the cannelloni without any leftovers. The Cannelloni was delicious.

--The 340 gm bag of Mozzarella cheese will give you the 3 cups this recipe calls for exactly.

 

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