Whole-Grain Penne Ragu and Mozzarella One Pot Pressure Cooker Recipe

Whole-Grain Penne Ragu And Mozzarella One Pot Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1 pound frozen ground dark meat turkey (do not thaw)
• 1¾ cups water or chicken broth
• ¼ cup dry red or white wine
• 2 cups penne rigate (you can make this with regular pasta or whole wheat, spelt, low-carb, brown rice, or quinoa pasta)
• 1 (24- to 26-ounce) jar marinara sauce
• 6 to 8 ounces whole-milk mozzarella cheese, to taste, cut into ½ -inch dice
• 1 (2.25-ounce) can sliced California black olives, drained, for garnish (optional)
• ½ cup shredded or grated Parmesan cheese, for sprinkling (optional)

LEMON RICOTTA (OPTIONAL):

• 1¼ cups whole-milk ricotta cheese
• 2 tablespoons olive oil
• grated zest of 1 lemon
• 1 tablespoon minced fresh flatleaf parsley or basil
• few grinds black pepper

Method

1. Place the frozen turkey meat in a 5- to 7-quart pressure cooker
2. Pour in the broth and wine
3. Layer the dry pasta over and around the meat and flatten into a layer with the back of a large spoon
4. Pour in the marinara sauce
5. You want the pasta completely submerged in the sauce
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 20 minutes
10. Make the Lemon Ricotta, if using
11. In a small bowl, whisk the ricotta, oil, lemon zest, parsley, and pepper together
12. Cover and refrigerate until serving
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. The pasta should be tender
17. Using a large spoon, break up the ground meat and gently stir to evenly distribute
18. The meat should be fully cooked
19. With a heat-resistant spatula, fold the mozzarella cubes into the mixture
20. Set the lid askew on top of the cooker (do not lock it) for 5 minutes to let the cheese melt into scrumptious pockets in the pasta
21. Serve immediately topped with some black olives and Parmesan or with a dollop of Lemon Ricotta

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