We tried this recipe: https://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/ Our modifications: first, based on our pantry we used 1 large carrot, 2 stalks celery, 1 large onion, and 3 large garlic cloves – all minced in a handheld blender. We increased the beef to 1 1/3 lb and used 15 oz tomato sauce plus 2 heaping Tbsp tomato paste (we did not have tomato puree, which is thicker than sauce). We reduced the mozzarella to 8 oz, and we diced it. For the red wine, we used about 2 Tbsp. For the pasta, we used 1 lb campanelle (which resemble the wavy edges of lasagna sheets). Second, after pressure cooking, we made three layers of sauced pasta and diced mozzarella in a deep, clear glass 2 quart round casserole (lightly sprayed with oil). To help the mozzarella melt, we baked at 350 for about 5 mins (until the lower layers of cheese melted) before broiling the top. Then we garnished with minced parsley and served. (Nov. 2018)
Cooking Adventures 