INSTANT POT "BAKED" ZITI

This "baked" ziti recipe was a big hit in my house. I have been a bit of an Instant Pot skeptic but this one worked out really well. To avoid burning anything make sure you spray the inside of your cooker with spray oil and don't stir the ingredients together; just layer them. Recipe from Mel's Kitchen Cafe.

2 cups low-sodium chicken broth

2 cups heavy cream 

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

16 ounces uncooked ziti pasta (I like rigatoni better)

15-ounce can crushed tomatoes

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1/2 to 1 cup freshly grated Parmesan cheese

Fresh basil, for serving (optional)

Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.

Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.

Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed (take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the Instant Pot cooking time would be 4 minutes).

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly. Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.

Optional: You can add a pound of ground beef or Italian sausage to this recipe. Cook the meat on the sauté function with a little salt and pepper, drain the grease, and proceed with the recipe, leaving the meat in the pot to cook with the rest of the dish (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).