Ziti | Iris | Copy Me That

Ziti

note: 1lb box ziti or penne

note: 32oz jar of marinara (or red sauce of your choosing)

note: 1 to 2lbs spicy sausage

note: 15oz container part skim ricotta cheese

note: Red wine optional to deglaze. I used about ⅓ cup

note: 1 to 2 cups shredded 2% mozzarella

note: 1lb fresh, uncooked baby spinach

note: 1 large egg

note: Italian seasoning

note: Olive oil

note: Onion powder

note: 1tablespoon minced garlic

1. Remove sausage from casing and brown with a little olive oil

2. When it’s almost done add onion powder and garlic

3. Deglaze with wine

4. Add sauce and 3 cups of water and stir

5. Add pasta and press down to have it mostly submerged. DO NOT STIR!!!

6. Cover with spinach. Mine went up to the brim of my 6qt

7. Set on high pressure for 6min

8. While it’s cooking mix the ricotta with 1 egg and some Italian seasoning

9. Quick release when done and stir to break up the spinach

10. Add ricotta mixture and mozzarella and stir until combined

11. Serve immediately!

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