Ziti with Sausage and Peppers

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Ziti with Sausage and Peppers
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Notes
["Beyond
• Use any frozen vegetables you like. But since pepper strips are classic, don’t ditch them entirely, even if you want to add other frozen vegetables.
Consider 8 ounces frozen bell pepper strips plus 8 ounces of another vegetable, even frozen chopped onion.
• Skip the purchased Italian seasoning and make your own blend: Combine 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon fennel seeds.
• Garnish the servings with stemmed and minced fresh herbs, particularly parsley and oregano.
• And/or drizzle a little balsamic vinegar over each serving."]
cuisine icon Keywords
30-60 min, 4-6 servings, chicken broth, contributed, cook 28 min, dinner, dried italian seasoning blend, dried ziti, easy, frozen bell pepper strips, frozen hot or mild italian sausage, main course, max pressure cook, modern, plain marinara or spaghetti sauce, prep 3 min, pressure cook, sauté, shredded mozzarella cheese

prep icon Prep Time
3 min
cook icon Cook Time
28 min

serving icon Servings
4-6 servings
Ingredients
  • 1 lb frozen hot or mild Italian sausage
  • 3 cups plain marinara or spaghetti sauce
  • 2 cups chicken broth
  • 1 tbsp dried Italian seasoning blend
  • 1 lb frozen bell pepper strips
  • 12 ounce dried ziti
  • 6 ounce shredded mozzarella cheese
Instructions
  • Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  • Mix the sausage, marinara, broth, and seasoning blend in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the liquid. Turn off the SAUTÉ function; stir in the bell pepper strips and ziti. Lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the shredded cheese. Set the lid askew over the pot and set aside for 5 minutes to melt the cheese and let the pasta continue to absorb excess liquid. Serve by the big spoonful.
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