Ninja Foodi Baked Ziti

If there was one dish that powered me through adolescence, it was baked ait I'd get it almost every night for my shift meal when I was working as a dishwasher in a little family-run italian joint. The tubular shape of the ziti pasta makes it perfect for holding pockets of sauce as well as for getting chewy when covered with cheese and baked. When those crispy pieces are paired with the soft pasta below and the gooey cheese within, you get what the Foodi was designed for: a satisfying meal with satisfying textures, ranging from creamy to molten to crispy. Curious about soy sauce in the dish? Here it's used as a quick source of umami, which develops in the long-cooked tomato sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the ziti, 2½ cups water, the onion, garlic, basil, soy sauce, sugar, oregano, red pepper flakes, and salt into the Foodi's inner pot and give it all a good stir. Lock on the Pressure Lid and set to Pressure on High for O minutes. When the timer reaches O, turn off the Foodi and allow the pressure to naturally release for 10 minutes, then quick-release the remaining pressure and carefully remove the lid.

Step 2

Add the tomato sauce, ½ cup water, 2 cups of the mozzarella, and the Parmesan. Stir one more time, then lock on the Pressure Lid again and set to Pressure on High for 0 minutes. When the timer reaches O (or shows "WATR"), quick-release the pressure and carefully remove the lid.

Step 3

Spread the remaining 2 cups mozzarella on top. Drop the Crisping Lid and set the Foodi to Broil for 6 minutes, or until the cheese is browned and bubbly. Serve hot with grated Parmesan and black pepper.