Best 2 Cheesy Rigatoni In The Instant Pot Recipes
Indulge in the delectable flavors of Cheesy Rigatoni, a quick and easy pasta dish prepared in the Instant Pot. This recipe features al dente rigatoni coated in a creamy, cheesy sauce made with a blend of sharp cheddar, Parmesan, and mozzarella cheeses. With the help of the Instant Pot, you can have a comforting and satisfying meal ready in a fraction of the time it would take on the stovetop. Discover a world of culinary delight as we explore variations of this classic dish, including a luscious Creamy Pesto Rigatoni, a zesty Sun-Dried Tomato Rigatoni, and a hearty Sausage and Kale Rigatoni. Each recipe offers a unique twist on the beloved pasta dish, catering to diverse taste preferences and dietary needs.
Let's cook with our recipes!
ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO
There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
- Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
INSTANT POT PASTA
What's the saying about a watched pot? If you don't feel like waiting for water to boil, here is your solution for perfectly cooked al dente pasta, ready in no time.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1 pound penne, 4 cups water and 2 teaspoons kosher salt in an Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. There is no need to drain the pasta, but you can stir in 1 tablespoon butter or olive oil to keep it from sticking.
Tips:
- Use high-quality ingredients for the best flavor.
- Don't overcrowd the Instant Pot. If you're making a large batch, cook it in batches.
- Be careful not to overcook the pasta. It should be al dente, or slightly firm to the bite.
- If you don't have an Instant Pot, you can make this recipe on the stovetop. Just follow the directions in the recipe, but increase the cooking time for the pasta.
- Garnish the finished dish with fresh parsley or basil for a pop of color and flavor.
Conclusion:
Cheesy rigatoni is a quick and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover pasta. The Instant Pot makes it easy to cook the pasta and sauce together in one pot, so you can have a delicious meal on the table in no time. Serve it with a side of garlic bread or a salad for a complete meal.
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