Description
A delicious and easy spaghetti noodle casserole with pepperoni and cheese.
Ingredients
Scale
- 1 lb noodles (we use ziti or rigatoni)
- 2 2/3 c water (or broth)
- 1 1/2 c mozzarella cheese (shredded)
- 24 oz spaghetti sauce
- 10 pepperoni (cut in half)
- 6 mushrooms (quartered, optional)
- 1/2 c olives (sliced, black)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp basil
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1 tsp olive oil
Instructions
- Pour 3/4 of your spaghetti sauce into your pot. Add olive oil and seasonings, stir.
- Dump in your uncooked noodles, DO NOT stir or submerge. Pour remaining spaghetti sauce on top.
- Pour water or broth into your spaghetti sauce bottle, put top on and shake. Pour all of this on top of your uncooked noodles.
- GENTLY submerge noodles just so they are under liquid but not pushed to bottom of pot. (can add pepperoni on very top now if you want them hot and steamed, or add at end)
- Close lid and steam valve and set to high pressure for 4 minutes followed by a 1 minute natural release, then a quick release.
- Lift lid, stir contents. Add any and all pizza toppings including cheese into the pot and stir so everything melts and warms inside the cooked sauce and noodles.
- Serve with parmesan cheese or additional mozzarella cheese on top.
Notes
- For extra flavor, you can add other pizza toppings.
- This dish can be adapted for different pasta shapes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg