No. 1 Elbow Pasta in Marinara Sauce with Cheese Medley
Today, we did something simple by jumbling:
1 lb. of ground beef
1 box of elbow pasta
26 oz of marinara sauce
26 oz of water
...into the Instant Pot for 10 minutes (total cooking time of 20 minutes).
Start with the sauté setting to brown the beef before adding the uncooked pasta, sauce, water. Start the Instant Pot with sealed ventilation. After the 10 minutes heating and 10 minutes cooking time, switch ventilation to open and allow silver tab sink before opening the lid.
See video for the silver tab portion and ventilation process.
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
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Ein sehr leckeres Gericht, das einfach zuzubereiten ist! ???? Köstliches italienisches Abendessen. Spaghetti mit Garnelen in einer cremigen Sauce. Herzhaft und lecker! Rezept in 5 Minuten! ????????
Eine großartige Möglichkeit, Mittag- oder Abendessen für die ganze Familie zu kochen. Schnell, einfach und lecker! Die Zubereitung des Gerichts ist überraschend einfach, auch ein Anfänger kommt damit zurecht. ????????????
Zutaten:
● Bavette 300 g
● Zwiebel 1 Stk
● 4-5 Knoblauchzehen
● Garnelen 500 g
● Salz, Schwarzer Pfeffer, ½ Esslöffel Oregano
● Petersilie
● Sahne 300 ml
● Parmesan 50 g
● Ghee butter
Guten Appetit! ????
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Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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The Ultimate Baked Spaghetti
Baked Spaghetti is one of those dishes that everyone loves and my recipe is extremely easy and so delicious. Baked spaghetti is also freezer friendly and can be doubled, so you can make a pan to keep in your freezer for a meal to have on hand. The secret to the Ultimate Baked Spaghetti is having enough sauce to ensure it isn't dry but nice and saucy! It doesn't get much better than creamy cheese layered between spaghetti!
Baked Spaghetti
Ingredients
1 pound of spaghetti pasta
1 to 1 1/2 pound of ground beef
2 (24 oz.) jars of your favorite marinara sauce
1/2 cup chopped onion
4 garlic cloves minced
1 (8 oz.) package of cream cheese
1 cup ricotta cheese
3 cups shredded Italian blend of cheese (you can also use shredded mozzerella)
Instructions
Cook pasta until done and add one jar of marinara, making sure all pasta is coated. In a large skillet cook ground beef with onion and garlic until browned. Add the other jar of marinara to beef mixture. In a large bowl combine ricotta cheese, cream cheese, and 1 1/2 cups of shredded cheese, and stir until completely mixed together. Place half of the sauced spaghetti in the bottom of a 9 x 13 baking dish. Spread the cheese mixture over the spaghetti and then top with the other half. Evenly spread the meat sauce over the top and then sprinkle with remaining shredded cheese. Bake uncovered in a 350 degree oven for 30 to 40 minutes until cheese is melted and everything is hot and bubbly.
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