Inspiration Guide

PEPPERONI PIZZA PASTA BAKE
PREP: 10 MINUTES | COOK: 28–30 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, place onion and olive oil into
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. Assemble pressure
lid, making sure the pressure release valve is in
the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
6 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
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 CRISP, set
temperature to 400°F, and set time to 5 minutes.
Select START/STOP to begin
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
1 teaspoon kosher salt
1
/2 teaspoon dried oregano
1
/2 teaspoon dried basil
1
/4 teaspoon ground black pepper
1
/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
54 TenderCrisp™ One-Pot Wonders