Inspiration Guide

ManualsBrandsNinja ManualsAppliancesFoodi® 14-in-1 8-qt. SMART XL Pressure Cooker Steam Fryer with SmartLid™ & Built-In Thermometer

PEPPERONI PIZZA PASTA BAKE

PREP: 10 MINUTES | TOTAL COOK TIME: 43 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 18 MINUTES

PRESSURE RELEASE: DELAYED 10 MINUTES | MAKES: 6–8 SERVINGS

INTERMEDIATE RECIPE

DIRECTIONS

1 Close lid and move slider to AIR FRY/STOVETOP.

Select SEAR/SAUTÉ and set to 4. Open lid and

select START/STOP to begin preheating. Allow

unit to preheat for 5 minutes.

2 After 5 minutes, place onion and olive oil in the pot.

Cook for 2 minutes, then add salt, oregano, basil,

black pepper, and crushed red pepper. Continue

cooking, stirring occasionally, until onions are lightly

browned and translucent, about 5 minutes.

3 Add remaining ingredients, except mozzarella

and pepperoni slices, to pot. Close lid and move

slider to PRESSURE. Make sure the pressure

release valve is in the SEAL position.

4 The temperature will default to HIGH, which is

the correct setting. Select DELAYED RELEASE.

Set time to 6 minutes. Select START/STOP to

begin cooking (the unit will build pressure for

approx. 15 minutes before cooking begins).

5 When pressure cooking is complete, the unit will

naturally release pressure for 10 minutes. After 10

minutes, quick release any remaining pressure by

moving the pressure release valve to the VENT

position. Move slider to AIR FRY/STOVETOP to

unlock the lid, then carefully open it.

6 Stir the sauce with a wooden spoon, crushing

tomatoes in the process.

7 Cover pasta mixture evenly with 3 cups

shredded mozzarella. Lay pepperoni slices

across mozzarella. Sprinkle remaining mozzarella

over pepperoni slices.

8 Close crisping lid. Select AIR FRY, set

temperature to 400°F, and set time to 5 minutes.

Select START/STOP to begin cooking.

9 When cooking is complete, serve immediately.

INGREDIENTS

1 large onion, peeled, cut in half,

sliced in half-moon shapes

2 tablespoons extra-virgin olive oil

Kosher salt, as desired

/2 teaspoon dried oregano

/2 teaspoon dried basil

Ground black pepper, as desired

/4 teaspoon crushed red pepper

6 large cloves garlic, peeled, minced

1 can (28 ounces) peeled San Marzano tomatoes

1 can (28 ounces) San Marzano tomato puree

1 cup red wine

2 cups chicken stock

1 pepperoni sausage (about 8 inches),

cut in small pieces

1 box (16 ounces) dry rigatoni pasta

4 cups shredded mozzarella cheese, divided

1 package (6 ounces) thin-sliced pepperoni

Questions? ninjakitchen.com

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