Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 3 Tbsp dry ranch dressing mix, divided
  • 2 cups beef broth
  • 8 oz spaghetti (whole wheat is okay)
  • 2 cups cottage cheese or ricotta cheese
  • 2 eggs
  • 1 cup shredded cheddar
  • ½ cup shredded parmesan cheese

Instruction

  • Turn Instant Pot to sauté setting. When the display says HOT add in the ground beef and break up*. Brown for about 5 minutes. Drain off any excess grease.
  • Stir 1 ½ Tbsp of the ranch dressing mix into the meat. Pour broth into pot and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot. 
  • Break the spaghetti in half and add it into the pot in a crisscross pattern. Push pasta down as much as possible so most of it’s covered in broth. 
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove lid. Stir contents of pot, some of the spaghetti might be a little crunchy and that’s okay.
  • Preheat oven to 350° F.
  • Stir ricotta, remaining 1 ½ Tbsp of ranch dressing mix and 2 eggs together in a bowl. Stir the mixture into the spaghetti. Pour the mixture into an 8×8 baking dish. Sprinkle the cheeses on top. 
  • Cover the pan with foil. Bake in the oven for 15 minutes and then remove the foil and bake for 10 more minutes. 
  • Scoop onto plates and serve.