Instant Pot Voodoo Pasta

Name: Instant Pot Voodoo Pasta
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: American
Ingredients: 1/4 cup of extra virgin olive oil; 1 lb ground beef (or ground veal, pork or turkey); 1 lb andouille sausage, sliced in 1″ pieces and quartered; 1 red onion, diced; 1 green bell pepper, diced; 2 stalks of celery, diced; 1 tbsp of crushed garlic; 1 cup of a basic beer such as Pabst Blue Ribbon or Budweiser (try not to use an IPA as it can make it bitter); 2 cups of ham or chicken broth (I used 2 tsp of Ham Better Than Bouillon + 2 cups of water. Use 3 cups if you don’t wish to use beer); 28 oz can of crushed tomatoes; 1.5 tbsp of Tony Chachere’s Creole seasoning (or you can use any Cajun/Louisiana-style seasoning); 1 tsp of black pepper; 1 tsp of seasoned salt; 1 tsp of sugar; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp of Italian seasoning; 1 tsp of oregano; 10 oz package (about 2 cups) of frozen Okra (optional); 1 lb (1 box) of Cavatappi or Cellentani (the kind that looks like if macaroni and a pig tail had a baby); 6 oz can of tomato paste; 2 eggs, beaten; 2 cups (15 oz container) of ricotta cheese (I used part-skim); 1 cup of grated parmesan cheese; 2 cups of a Cheddar/Monterey Jack cheese combo; 1/4 tsp of crushed red pepper flakes (optional for a spice kick); 1 tsp of Tabasco sauce (optional for a spice kick)

Instructions

Prep:5minCook:23min

Here's a pasta to put a spell on you. The flavors of the Big Easy come together in this rich, spicy and VERY cheesy pasta dish inspired by Creole and Cajun flavors alike. It's almost like a Nola Lasagna but without all the hard work.

Updated at: Thu, 21 Nov 2024 07:29:36 GMT