Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 lb farfalle pasta
  • 28 ounces crushed tomatoes
  • 3 cups water
  • 1/4 cup onions (diced)
  • 3 garlic cloves (finely minced)
  • 1 tsp granulated garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp sugar
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese
  • 2 tbsp fresh parsley (or basil )
  • salt and pepper to taste
  • 2 tbsp oil

Instruction

  • Add the oil to the instant pot and press the "saute" function. Add the onions and cook for 2-3 minutes. Stir in the garlic and red crushed pepper and cook for 20 seconds.
  • Add the ground beef and break it up using a wooden spoon. Let the beef cook for 5 minutes or until browned completely. Stir frequently.
  • Stir in the Italian seasoning, granulated garlic, onion powder, sugar, salt, and pepper.
  • Add the crushed tomatoes and mix well. Place the farfalle pasta on top of the meat sauce and then add the 3 cups of water. Do not mix.
  • Press the "cancel" function. Cover the instant pot with the lid, seal the valve, and press the "pressure cook" function. Cook for 3 minutes.
  • Do a quick release. Pasta should be al dente. Stir in 1 cup of mozzarella cheese, parsley, and ricotta cheese. Season generously with salt and pepper.
  • Add the remaining mozzarella cheese on top of the pasta and cover the instant pot with the lid for 2-3 minutes or until the cheese melts.
  • Serve warm and enjoy!