Sure to be a hit with hungry families, this pasta bake is a super-easy way to enjoy meatballs.
Meatball Pasta Bake
- 680g beef mince
- 2 large eggs
- 50g Parmesan cheese, grated
- 60ml whole milk
- 45g seasoned bread crumbs
- 15g fresh parsley, chopped
- 2 tsp granulated garlic
- 2 tsp salt
- 3 tbsp olive oil
- 1360g marinara sauce
- 250ml water
- 250ml dry red wine
- 450g dry cavatappi pasta
- 250g ricotta cheese
- 100g mozzarella, grated
In a large mixing bowl, stir together beef mince, eggs, Parmesan cheese, milk, bread crumbs, parsley, garlic, and salt. Mix until fully incorporated.
Form mixture into 20 meatballs; set aside.
Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add oil to pot, then add half the meatballs in one layer. Brown meatballs on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.
Add marinara sauce, water, wine, and pasta to the pot; stirring to incorporate.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTE and set to MD. Select START/STOP to begin. Stir ingredients, then add meatballs and simmer for 10 minutes. Turn down heat if sauce comes to a boil.
After 10 minutes, stir in ricotta. Cover pasta mixture with mozzarella.
Select BAKE/ROAST, set temperature to 160°C, and set time to 5 minutes, or until cheese is melted, bubbly, and slightly browned.
When cooking is complete, serve immediately.