Weeknight and Weekend Tomato Sauce

Weeknight Tomato Sauce

2 (16-oz.) cans crushed tomatoes—whatever you’ve got

2-12 cloves of garlic (When you’re adding garlic to something, you don’t follow a recipe—you follow your heart.)

3/4 stick of butter, salted or unsalted—just adjust your seasoning later

1-2 Tbsp. olive oil. I’ve never measured this amount. Just give it a good glug

1 medium onion, peeled and cut in half through the middle. Yes, you can leave that little stubby bit at the bottom.

In a large saucepan over medium heat, melt the butter with the olive oil. Smash the garlic cloves with the side of a knife or your favorite whacking stick, then throw them in the pot and cook until golden. Add the tomatoes and onion, give it a good stir, and reduce the heat to medium-low. Cook for half an hour, stirring occasionally. Give it a little taste, and add salt accordingly. Pull out the onion and whole garlic cloves, and put them aside on a small plate. The traditional Marcella recipe says to simply discard the onion, but I like bringing it (and the garlic) to the table to smear all over crusty bread.

Weekend Tomato Sauce

4 cans whole peeled tomatoes

At least 6 large cloves of garlic—more if you want; no one can stop you.

1 large or 2 small onions, very finely diced

1 small carrot, peeled and microplaned into the finest of fine shreds

A whole lot of olive oil—enough to coat the bottom of your pot

First, set a fine mesh strainer over a bowl. Put the tomatoes in the strainer, one at a time, and break them apart roughly with your hands. Remove the cores and as many seeds as you can, then dump whatever’s left into the bowl below. Once you’re done, rinse out each of the tomato cans with 1/2 cup of water, then add to the tomatoes. Hot tip: Keep one of the cans around to use as a spoon rest. You’re going to be doing a lot of stirring.

Get yourself a big sauce pot and cover the bottom with a thin coat of olive oil, then set it over medium heat. Add the onion, carrot, and a hefty pinch of salt. Cook until golden, about 5 minutes. If you like things with a bit of a kick, this would also be when you’d add a bit of crushed red pepper or Calabrian chili. It’s not essential, though, so don’t feel bad if you leave it out.

Mince your garlic as fine as you can—I find garlic presses worthless, but love a Microplane if you’re not yet great with a knife. Throw it in the pot and cook while stirring until it just begins to turn golden, then take the pan off the heat.

Put a heat diffuser on the burner, then put the pan back on. If you don’t have a heat diffuser, you should buy one. I’d even go as far as saying it’s the “secret ingredient” to most of the great sauces you’ve had in your life. The next few hours will be where the magic happens.

Add the tomatoes, turn the heat to high, and bring to a near boil, stirring every few minutes. Reduce the heat to medium low and simmer, gently stirring every 10 minutes, for at least an hour. Once that hour is up, then you can taste with the intent of making adjustments. If it’s a little acidic, add a pinch of baking soda or sugar, or a few pats of butter. If it’s bland, add salt. If you’re so inclined, add a bunch of fresh, torn up basil. And if it’s not as intense as you want it, just keep simmering and stirring.

Personally, I like my sauce cooked for a minimum of 90 minutes. When I make gravy—which is sauce with a bunch of different meats thrown in—I can let that pot go for two, three hours. What’s important here is that you stay on top of the sauce, tasting every so often, taking your own notes, and turning off the heat when you’ve reached your personal ideal. Then you can write it on the back of a piece of errant junk mail and pass it down for generations, just as every Italian grandma has done for centuries.

Italian Sauce with Ribs and Italian Sausage

My Aunt's mother-in-law,  first-generation from Italy, taught my Aunt,  who taught my mom, who taught me to make sauce with baby back ribs and Italian sausage. It was always made on holidays and most Sundays...  with homemade ravioli or spaghetti. I don't know anyone but my cousin, who uses ribs, but I'm sure that folks on this site, might. When people do eat this for the first time, they flip out... 

I'm afraid I don't measure ingredients much, but here it is. 

Season ribs with garlic salt, pepper, and oregano and cut in 3 bone sections. Cut sausage in thirds. Brown all the meat you can fit,  in large pan with olive oil and repeat, when making larger quantities. Put meat in large pot of sauce

Sauce made with chopped and browned in olive oil, fresh garlic, oregano,  fresh basil, and a few bay leaves... add a few tablespoons of sugar( a little wine if you like). Add several large cans of tomato sauce, 2 cans, tomato paste, and 1 large can of whole tomatoes squeezed in. Heat to bubble then lower heat and cook for at least 5 hours or until rib meat falls off the bone.... stirring ( and tasting😉) often. Serve Spaghetti and sauce on separate platters and bowls. Add your choice of Parmesan cheese. Best served with green salad and red vino and Mangia! It is a real wow

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

ALFREDO SAUCE

Found https://www.yummly.com/recipe/Alfredo-Sauce-747895#directions

ALFREDO SAUCE

yield: SERVES 4 

prep time: 5 MINUTES 

cook time: 15 MINUTES 

total time: 20 MINUTES

A basic cream based sauce that can be varied with any number of additions.

Print

INGREDIENTS

1 3/4 Cups Heavy Cream

6 Tablespoons Unsalted Butter

1 Cup Freshly Grated Parmesan Cheese

Salt & Black Pepper

INSTRUCTIONS

Heat together the cream and butter over medium heat until bubbling.

Season with salt and pepper.

Add the cream mixture to pasta cooked "al dente", with the cheese and toss well over medium heat until the sauce has thickened.

Serve immediately with additional grated parmesan if desired.

Nutrition Information: YIELD: 4 SERVING SIZE: 1/2 cup

Amount Per Serving: CALORIES: 613TOTAL FAT: 62gSATURATED FAT: 39gTRANS FAT: 2gUNSATURATED FAT: 19gCHOLESTEROL: 185mgSODIUM: 627mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 3gPROTEIN: 10g

Variations:

Seafood: Briefly cook four shrimps, or scallops per person in butter until cooked through. Divide evenly among the four plates and serve.

Gorgonzola Alfredo: Crumble 4 ounces Italian Gorgonzola cheese into the hot cream mixture before adding it to the pasta.

Mom's Italian Baked Stuffed Shells

 Mom's Italian Baked Stuffed Shells

Yield: 36

Author: Claudia Lamascolo

PREP TIME: 25 MIN

COOK TIME: 20 MIN

TOTAL TIME: 45 MIN

These are jumbo pasta shells with ricotta cheese filling in each one. Then baked topped with homemade Italian tomato sauce and lots of melted mozzarella cheese.

INGREDIENTS

2 boxes of Jumbo Shell Pasta (around 36) cooked al dente to package instructions

Filling:

3 extra-large eggs

2  - 15 ounce containers of Whole Milk Ricotta Cheese

1/2 cup shredded whole milk mozzarella and (2 cups for the top for baking)

1/4 cup Pecorino Romano grated cheese

2 tablespoons freshly chopped Italian basil

4 tablespoon freshly chopped Italian parsley

1 tablespoon finely minced garlic

salt and pepper to taste ( I usually add around 1 teaspoon each)

4 -  Cups Homemade Traditional Sunday Meat Sauce  (or use your favorite store-bought)

INSTRUCTIONS

Bring an 8 to an 11-quart pot of water to a boil adding  2 teaspoons of salt.

Add the shells, cook al dente to package instructions.

Drain do not rinse.

In the meantime mix all the ingredients for just the filling and set aside.

Cool shells long enough to handle them or very gently lift each one with a large spoon then open to fill.

Fill each shell with ricotta filling.

In a large deep baking casserole dish, add some tomato sauce to cover the bottom of the dish,

Place the filled shells on the sauce, add more sauce to the top of each shell.

Cover the tops of the shells generously with whole milk mozzarella (the 2 cups of more remaining in the ingredients section).

Bake in a 350 degree preheated oven until the cheese is just melted around 20 minutes.

Serve with garlic bread and antipasto if desired.

Italian Parmesan Style Meatloaf

 Italian Parmesan Style Meatloaf

Found https://www.whatscookinitalianstylecuisine.com/2011/01/italian-parmesan-style-meatloaf.html

 

Yield: 6

Author: Claudia Lamascolo

PREP TIME: 15 MIN

COOK TIME: 1 HOUR

TOTAL TIME: 1 H & 15 M

This Italian Parmesan meatloaf meal is smothered in delicious tomato sauce and melted provolone cheese, plus it's great in sandwiches!

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil 

4 teaspoons (about 6 cloves) chopped garlic 

2 green peppers, seeded diced in small pieces

1/2 cup chopped basil leaves 

2 tablespoons chopped parsley leaves

 4 eggs 

1 teaspoon salt 

1/2 teaspoon black pepper

 2 cups grated Parmesan 

1 1/2 cups breadcrumbs 

3 pounds ground beef 

2  tablespoons Worcestershire sauce

 2  tablespoons balsamic vinegar 

2  cups marinara sauce

Optional: 4 thick slices of provolone cheese or mozzarella

INSTRUCTIONS

Preheat oven to 350  degrees.

In a medium saucepan heat  1/4 cup of the olive oil and add the garlic. 

Saute 1 minute and then add the peppers and saute around 5 more minutes.

In a small bowl add basil parsley, eggs then salt and pepper. 

Stir the cheese and breadcrumbs in a large bowl and mix together then add the meat, herbs, eggs, Worcestershire sauce, vinegar, and remaining 2 tablespoons of oil.

Make sure this is well combined then shape it into a loaf casserole pan that greased or lined with foil or parchment paper.

Top with marinara and sprinkle parmesan cheese on top.

I also like to add basil on top after it's cooked.

Bake for at least 1 hour, we like it crispy on top.

Top the meatloaf with more sauce and optional provolone cheese or mozzarella just until melted.

Spaghetti & Meatball Bites

Spaghetti & Meatball Bites are the Party Appetizer Your friends have always wanted.

by Delish US

No fork twirling required.

YIELDS:12

COOK TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

12 oz. spaghetti

3 large eggs, divided

1 1/2 c. shredded mozzarella

3/4 c. grated Parmesan, divided, plus more for garnish

3 c. marinara, divided

Cooking spray, for pan

1 lb. ground beef

1/2 c. bread crumbs

2 cloves garlic, minced

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil 

DIRECTIONS

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with the shot glass.)

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

Intant Pot Spaghetti and Meatsauce

My Spaghetti:
I jar Ragu
3/4 Ragu jar of water
2 14 oz cans Stewed Tomatoes
1 lb pkg spaghetti
I lb ground beef
Garlic to taste
2 T Dried Basil
2 T Sugar
Half med onion chopped

Sauté meat and onion in your instapot. Turn off sauté and layer. Spaghetti broken and spiraled so it doesn’t stick. Ragu, water, tomatoes, garlic, basil sugar. DO NOT STIR. Lock lid and set for 6 minutes. Quick release, NOW STIR. Cheese can be added if you like, let set 5 minutes...ENJOY!

Creamy Parmesan Garlic Chicken

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
AUTHOR ALYSSA RIVERS
 SERVINGS 8 PEOPLE

Found https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/#wprm-recipe-container-66504

Ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Ingredients
4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:
1/4 cup butter
2 garlic cloves minced
1 tablespoon flour 1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach chopped

Instructions
In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper, and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta as desired.

Instant Pot Million Dollar Spaghetti

Instant Pot Million Dollar Spaghetti

 Ingredients
1 lb ground beef
1 tsp salt
1 tsp garlic powder
3 cups water
1 lb thin spaghetti, uncooked (I used whole wheat)
1 (24 oz) jar or can spaghetti sauce
8 oz cream cheese, cubed
1 cup grated cheddar

spaghetti but a whole lot better. A ground beef sauce is served with spaghetti noodles and then cream cheese is stirred in for an ultimate creamy dinner. Kids and adults love this spaghetti!  If you’re a fan of cream cheese you’ll love this recipe for Instant Pot cream cheese spaghetti. It’s all the goodness of spaghetti but better with the addition of cream cheese and a sprinkling of cheddar. If you aren’t looking to serve a crowd this recipe can easily be halved. Just cut all the ingredients in half but keep the cooking time the same.

This is a good recipe to make for a neighbor or friend. Just pile the spaghetti into a glass baking dish and sprinkle with the cheese and then stick it in the oven to melt the cheese. It looks like a fancy time-consuming casserole but really it only took you 15 minutes. Add a salad and some garlic bread and you’re all set.

INSTRUCTIONS
Turn your Instant Pot to the saute function. When the display says hot add in the ground beef. Break the meat up with a wooden spoon. Sprinkle in the salt and garlic powder. Brown the meat. Drain off any excess grease. Note: I saute outside the Instant Pot always.

Pour the water into the pot. Break the spaghetti noodles in half and add them into the pot in a criss-cross pattern. Push the noodles down a bit. Pour the spaghetti sauce evenly over the top.

Cover the Instant Pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the 3 minutes is up let the pot sit there for 5 minutes and then move the valve to “venting.”

Stir in the cream cheese until it is melted. Sprinkle the cheddar on top and serve.

EASIEST HOMEMADE MARINARA

EASIEST HOMEMADE MARINARA
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 15 MINUTES
AUTHOR ALYSSA RIVERS
SERVINGS 16 OUNCES

Homemade marinara is a thick, rich, and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes! 

Ingredients
2 Tablespoons Olive Oil
1 small Yellow Onion finely diced
2 15 ounce cans Stewed Tomatoes
1 6 ounce can Tomato Paste
1 Tablespoon Italian Seasoning
3 Garlic Cloves minced
1 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Sugar
1/2 cup Chicken Broth or Water

Instructions In a medium-sized saucepan over medium-high heat add the olive oil and onions. Sauté until tender. In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar. Pulse until smooth. Add to onions in the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.


Variations for Sauce:
Mix and add in ingredients to make this sauce more of your own or just fun each time you make it! Have fun and enjoy the sweet and savory sauce this marinara has to offer!
Tomatoes: When blending the tomatoes together, keep the tomatoes chunky or blended smooth depending on your preference.
Onions: Chop or mince them however you prefer. Make this sauce just the way you like it!
Spicy: Add in red pepper flakes or sriracha sauce while blending together.
Herbs: More flavoring with various herbs and seasonings are perfect for various flavors. Fresh rosemary, sage, thyme, and even oregano add in intense flavors you will love.
Cheese: Stir in 1 cup freshly grated parmesan cheese into the sauce right before serving. This will add cheese. Just make sure it is freshly grated or the powdered parmesan cheese will not melt as evenly and good.
Creamy: For a more creamy rose color sauce, add in 1 cup of heavy cream or half and half.


Ways to Serve Marinara Sauce:

Dunk it, spread it or sauce it over, under, and in it! This sauce is meant for so many recipes and will be a new hit in your family. We love to add this homemade marinara sauce to anything we create. 

Pasta: The classic and simple dishes like spaghetti noodles, ziti, or lasagna are always family favorites.
Meat: Add this sauce to Italian meatballs, chicken parmigiana, sausage tomato gnocchi, or any meal that asks for marinara sauce.
Soups: Pasta e Fagioli is also another classic and favorite! This sauce is perfect for adding it right into the pot.
Pizza: Spread it over homemade dough and add all your favorite toppings.
Dipping Sauce: Use this for dipping breadsticks, mozzarella cheese sticks, baked ravioli or stuffed pizza bites. Game night just got better with this dipping sauce.
Sandwiches: A meatball sandwich or sliders is the perfect kid-friendly lunch, main dish, or snack.

Storing Marinara Sauce: Storing is just as easy as making it! Let it cool completely and store, for multiple days. You can even freeze this sauce and have it on hand whenever needed! One of the best sauces!

Refrigerate: Keep the marinara sauce stored in the refrigerator sealed in a jar or airtight container for 5 to 7 days.

Can you freeze marinara sauce? Yes! This sauce is great for freezing. The original homemade marinara sauce can be stored in tightly-sealed jars and placed in freezers for up to 3 months.

Instant Pot Bacon Spaghetti

Bacon Spaghetti

12 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
15 ounce can plain tomato sauce
15 ounce can diced tomatoes (I used fire-roasted)
30 ounce can crushed tomatoes (again, I used fire-roasted)
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Pepper to taste

Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pot, scraping any stuck-on bits off with a wooden spoon. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.



Mom's version

Bacon Spaghetti

16 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
2 - 8 ounce cans plain tomato sauce
15 ounce can diced tomatoes (I used petite diced)
2 cans tomato soup
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Ground Pepper to taste

In a pan on the stove, Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pan, scraping any stuck-on bits off with a wooden spoon into the instant pot. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.

Spaghetti Pie

Found https://www.grandparentslink.com/recipes/spaghetti-pie/

Grease a 9-inch pie pan with a little olive oil
Preheat oven to 350 degrees

1 pound Spaghetti: cook according to package instructions in a large pasta pot.
RESERVE 1/2 CUP OF pasta water / drain the rest of the pasta.
Return drained pasta to large pot.

2 tablespoons olive oil
1 cup Yellow onions (more to taste)
1 pound Ground Turkey or Ground Sirloin
1 cup tomato paste, divided
3 large eggs, lightly beaten
1/4 teaspoon salt (more to taste)
1/2 teaspoon oregano
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese

In a large skillet, add the olive oil and heat. Sauté the onions until wilted. Add the ground meat and 3/4 cup of tomato paste. Add 1/4 cup of the reserved pasta water. Stir well. Add salt and oregano and stir to combine. It will be a thick sauce. (You can add a little more water if it is too thick, but don’t use much!) Adjust seasonings to taste.

In the large pasta pot, mix the cooked spaghetti, eggs, parmesan cheese, 1/4 cup of tomato paste and 1 cup of mozzarella cheese.

In the bottom of the lightly greased pie pan, spread 1/2 of the meat mixture and press down. Pour the spaghetti mixture over the meat and press down to cover the pie pan. Top with remaining meat mixture. Press down. Then sprinkle the remaining mozzarella cheese on top.

Bake the pie in the preheated 350-degree oven for 30-35 minutes. Watch to make sure the cheese doesn’t brown. It should just get melted. Remove from oven and let sit about 10 minutes. Use a pizza slicer or serrated knife to cut into wedges.

HINT:
Serve with a large green salad with hot garlic bread.

Instant Pot Spaghetti Too

Found https://tastesbetterfromscratch.com/instant-pot-spaghetti/
Instant pot Spaghetti

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
 
This Instant Pot Spaghetti recipe just may become your new favorite dinner to make in the pressure cooker!  Spaghetti is everyone's favorite comfort food and this instant pot version makes it even faster and easier!

Servings: 6
Calories: 380 k cal
Author: Lauren Allen

Ingredients
1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt , pepper,
1 small yellow onion , chopped
2 cloves garlic , minced
3 Tablespoons fresh basil leaves , chopped (2 teaspoons dried basil)
1/2 teaspoon garlic powder , sugar
1 teaspoon Italian seasoning
1 Tablespoon red wine vinegar
8 ounces spaghetti noodles
28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1 cup water
1/3 cup freshly grated parmesan cheese , for topping
fresh parsley leaves , chopped, for garnish
crushed red pepper flakes , optional, for garnish

Instructions
Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper.
Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.
(At this point I like to put the meat in my food processor and pulse it 2-3 times to break it up into very small pieces. I think it makes the sauce smoother and yummier. Then add it back to the IP. This step is completely optional).
Add onion to the pot and cook until tender, 2-3 minutes.
Add the garlic, garlic powder, sugar, Italian seasonings, red wine vinegar.
Turn the Instant Pot off.
Break the spaghetti noodles in half and place on top of meat mixture.
Stir together the crushed tomato and tomato paste and pour over the noodles.
Add water.
Push the spaghetti down with a spoon if necessary to make they are submerged.
Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
When the time is up, allow pressure to naturally release for 5 minutes, and then do a quick release. I place a towel over the quick release spout to catch the steam.
Open IP and gently toss everything together.
Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.

Instant Pot Skinny Fettuccine Alfredo

Found https://tastesbetterfromscratch.com/instant-pot-skinny-fettuccine-alfredo/
A white pasta bowl full of fettuccine alfredo with a piece of parsley on top for garnish, and a fork on the side.

Instant Pot Skinny Fettuccine Alfredo

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Skinny Instant Pot Fettuccine Alfredo is rich and creamy, with a fraction of the calories of traditional alfredo. It's an easy instant pot pasta recipe that everyone is sure to love!

Servings: 4
Calories: 405 k cal
Author: Lauren Allen

Ingredients
8 ounces fettuccine noodles , broken in half
1 teaspoon oil
3 cloves garlic minced
salt and pepper
2 1/2 cups low-sodium chicken broth
1 cup milk , skim or 1%
3 teaspoons cornstarch
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1 cup freshly grated parmesan cheese

Instructions
Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.

Add pasta and chicken broth, making sure the noodles are covered in the liquid.

Turn valve to sealed and cook on manual (high pressure) for 3 minutes.

When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.

Stir pasta, breaking up any pieces that have stuck together.

Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.

Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.

The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.

Instant Pot Chicken Marsala

Found https://tastesbetterfromscratch.com/instant-pot-chicken-marsala/
Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.


Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Servings: 4
Calories: 273 kcal
Author: Lauren Allen

Ingredients
4 large skinless chicken thighs (About 3 pounds), bone in or boneless
1/2 cup all-purpose flour , for dredging
salt and pepper
3 Tablespoons olive oil , separated
8 ounces fresh cremini mushrooms , thickly sliced
3 green onions , chopped
2 cloves garlic , minced
1/2 cup low-sodium chicken broth
1/3 cup sweet Marsala wine
1/3 cup heavy whipping cream

Instructions
Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.

Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.

Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".

Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.

Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.

Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.

 Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.

Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.

Recipe Notes
I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.

*Recipe adapted from Instant Pot Miracle Cookbook

Instant Pot Spaghetti

Instant Pot Spaghetti
Found https://temeculablogs.com/instant-pot-spaghetti/
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Here's an easy 10 minute Instant Pot spaghetti recipe that's one of our favorite one pot meals ever! A family favorite dinner that you just dump and go and only requires a few ingredients to make. A complete pasta dish that feeds all five of us for under ten dollars, that's a big win in my book!

Servings: 6
Calories: 404 kcal
Author: The Typical Mom

Ingredients
1 lb ground beef or leave out if you wish
1/4 c onion diced
1 tsp garlic minced
1 jar spaghetti sauce (24 oz)
2 c water
8 oz spaghetti noodles
2 tbsp olive oil
1 tsp salt optional, to taste

Instructions
Put Instant Pot on saute.

Add olive oil, onions, and garlic and cook until onions are softened a bit.

Add ground beef and cook until pink is gone. Drain grease or leave in, your choice.

Turn IP or pressure cooker to manual, high pressure.

Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered. (do not stir)

Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time).

Quick release when it beeps, stir and serve. Done!

** Do not recommend doubling this recipe as it will not turn out properly. Make two batches separately if you want more.

Note from me: This was my first attempt at Instant Pot Cooking and it was a huge success. I did find a need to pause between saute and pressure cooking to cool down the pan (with the lid off) which eliminates the "burn" symbol during cooking, so go have a glass of wine, set the table, make a salad, or chat with the family. Then start the pressure cooking for a delicious result.

Nutrition Facts
Instant Pot Spaghetti
Amount Per Serving (6 oz)
Calories 404 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1038mg 43%
Potassium 673mg 19%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 38%
Vitamin A 9.8%
Vitamin C 10.4%
Calcium 3.9%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

Million Dollar Spaghetti

Found http://myincrediblerecipes.com/million-dollar-spaghetti/

Ingredients

1 (16 ounce) package spaghetti
1 pound lean ground beef or sausage combination
1 tablespoon of black pepper
salt to taste
1 (16 ounce) jar spaghetti sauce (I used prego)
1/2 stick butter, cut into small chunks
1 cup whole milk cottage cheese
1 (8 ounce) package cream cheese, softened (not fat free or light)
1/2 cup sour cream
2 tablespoons olive oil
1/2 onion, diced
3 cloves of fresh garlic, minced
1/2 teaspoon fresh parsley
1 8oz Package of Mozzarella cheese
1/4 cup of freshly grated Parmesan cheese
1 8oz package shredded Cheddar cheese

Instructions

Preheat oven to 350F
Bring a large pot of lightly salted water to a boil & cook spaghetti until 'al dente'
Place the chunks of butter in the drained spaghetti and mix until coated, set aside.
In a large skillet, on medium-high heat, add the diced onions,, pepper, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned thoughout with the onions. Drain the beef.
Add in your jar of pasta sauce & parsley, then mix well until fully incorporated, put on very low to simmer.
In a large mixing bowl, combine the cream cheese, sour cream and cottage cheese until well blended.
Add in your spaghetti to the large bowl with the creamy mixture, toss until well coated.
In a 9x13-inch casserole dish, pour creamy spaghetti mixture in and top with 3/4 of the pasta sauce, TOSS WELL.
Add HALF cheddar & half mozzarella to the creamy spaghetti mixture, TOSS WELL again
Add the remaining pasta sauce evenly over the top the pasta
Top with remaining cheeses, evenly
Bake in the preheated oven for about 25 minutes or until cheese is completely well melted.
ENJOY!

Olive Garden Pasta Fagioli {Crock Pot Copycat}

Found https://www.recipesthatcrock.com/olive-garden-pasta-fagioli-crock-pot-copycat/
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins

Servings: 6 -8

Ingredients
1 lb sausage
2-14 1/2 oz cans of Italian style diced tomatoes
2-15 oz cans of cannellini beans drained and rinsed
2 cloves of garlic diced
1/2 c fresh basil chopped
2 T Italian seasoning
1 1/2 t salt
1 t pepper
2-32 oz containers of chicken or vegetable broth
16 oz pkg of ditalini pasta cooked
Garnish: thinly sliced mozzarella cheese


Instructions
Brown sausage and drain.
Add remaining ingredients except pasta, cover and cook on low for 6 hours
Place a serving of pasta in each bowl and pour soup over top.
Sprinkle mozzarella over soup and pasta.

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

The great thing about this meal is that it is ready in about 30 minutes.  It is quick and easy and full of incredible flavor!

Trust me on this one!  You have got to make it!  It is a meal that your family is going to rave about!

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta4

Prep time 15 mins
Cook time 15 mins
Total time 30 mins

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
Author: Alyssa
Serves: 4

INGREDIENTS
2 Chicken Breasts, sliced in half
6 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup grated parmesan
¼ cup flour
Creamy Lemon Garlic Pasta:
8 ounce pasta of choice, I used thin spaghetti
½ cup heavy whipping cream
½ cup grated parmesan cheese
Juice of one lemon
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
Chopped fresh parsley for garnish, if desired

INSTRUCTIONS

In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.