This recipe includes all the flavors of lasagna without the oven or fuss.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 cups cooked pasta
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.

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  • Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.

  • Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.

Cook's Notes:

Substitute sausage for the ground beef, if desired.

Substitute fresh spinach for the frozen, if desired.

Nutrition Facts

468 calories; protein 29.3g 59% DV; carbohydrates 53g 17% DV; fat 15.5g 24% DV; cholesterol 59.8mg 20% DV; sodium 566.7mg 23% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2016
Ohmigosh, my family LOVED this! I doubled the recipe and used sausage and ground beef. I like to brown the meat in a separate pan on the stove so that I can drain the meat in a colander before I put it in the pressure cooker (I want my family to eat less grease.) I have one of those 10 qt Power Pressure Cookers from the infomercials. I put all the incredients except the cheeses into the pressure cooker and I used chicken broth (it's what I had in the pantry) to make sure the dry pasta was covered with liquid and stirred it all together. Then I set the cooker for 8 minutes on the "Risotto Setting" and made sure to release the valve and not let it sit on "keep warm" to long so that the pasta didn't get soggy. I stirred in the cheeses, which melted right away, and served. This will be a family favorite for sure. Update 10/24/2016: Ok, I noticed all the reviews that said this recipe was bland and my family actually laughed out loud when I told them that, so I set out to find out what I was doing differently here other than the sausage. I realized that instead of using boring old "Stewed Tomatoes" I use a can of Rotel brand diced tomatoes in this recipe. I think it really punches up the flavor, especially against the ricotta cheese. Hopefully that helps some of y'all that are looking for something more interesting, because this is a super easy meal and I love making it on weekdays. It's also great for leftovers. Read More
(34)

Most helpful critical review

Rating: 1 stars
01/10/2018
Bland and I used broth instead of water added sautéed bell peppers and extra garlic. Also soupy and the noodles were mush. Read More
(1)
61 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
10/25/2016
Ohmigosh, my family LOVED this! I doubled the recipe and used sausage and ground beef. I like to brown the meat in a separate pan on the stove so that I can drain the meat in a colander before I put it in the pressure cooker (I want my family to eat less grease.) I have one of those 10 qt Power Pressure Cookers from the infomercials. I put all the incredients except the cheeses into the pressure cooker and I used chicken broth (it's what I had in the pantry) to make sure the dry pasta was covered with liquid and stirred it all together. Then I set the cooker for 8 minutes on the "Risotto Setting" and made sure to release the valve and not let it sit on "keep warm" to long so that the pasta didn't get soggy. I stirred in the cheeses, which melted right away, and served. This will be a family favorite for sure. Update 10/24/2016: Ok, I noticed all the reviews that said this recipe was bland and my family actually laughed out loud when I told them that, so I set out to find out what I was doing differently here other than the sausage. I realized that instead of using boring old "Stewed Tomatoes" I use a can of Rotel brand diced tomatoes in this recipe. I think it really punches up the flavor, especially against the ricotta cheese. Hopefully that helps some of y'all that are looking for something more interesting, because this is a super easy meal and I love making it on weekdays. It's also great for leftovers. Read More
(34)
Rating: 5 stars
03/22/2016
This was my first "whole meal" in my new pressure cooker (cooked rice the day before but that was it) and it turned out fantastically! I was thrilled! We found it very tasty. I used ground moose meat because that's what we have in the freezer and I actually used 2lbs of meat as I had to feed 7 for dinner. The onion I used was also very large. I had a larger can of tomato sauce than what was called for but since you had to cover with water anyway I just threw the whole thing in there as part of the liquid. Also I very often put more garlic in a recipe than what is stated and this was no exception - I think I used 4 or 5 cloves (it was a bit older so it needed some help.;) It cooked up to perfection in my 6 qt Instant Pot set manually to high pressure and 7 minutes (since the meat was doubled). I wish I could say that 7 minutes is the magic number but my pot didn't seal the first time and I threw it on again for another 5 minutes. I basically stirred in the ricotta cheese and served - we all put our own bit of grated mozza cheese on top. So delicious! We are all looking forward to having this again sometime soon! Read More
(15)
Rating: 5 stars
03/11/2017
This was my "teach myself how to use my pressure cooker" recipe so I played around a bit. I didn't find it bland but then I also added all my seasoning to the meat as I browned it and I used more than called for. I saw one reviewer used Italian sausage instead of ground beef. Since the meat cooked down so much the first time the second time I used double the amount equal part beef and sausage. I also used tomato paste instead of stewed tomatos just because I never liked chunks of tomato in my sauce this is probably why I didn't find it thin as some others said. I have since made it several times sometimes with the spinach and sometimes without. (Some in my family don't like spinach) When leaving out the spinach I had to cut back on salt it seems the spinach needs it more than the rest of the dish. Once I even used frozen broccoli florets instead of the spinach worked great and tasted really good. Now that I have mastered my pressure cooker time to find more recipes! Read More
(5)
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Rating: 5 stars
09/07/2016
It was pretty easy to throw together. I'm still adjusting to my pressure cooker so it took a little longer to cook. It was a bit bland so I added more garlic salt and seasonings but in the end it was tasty! I'll definitely be making this again! Read More
(5)
Rating: 4 stars
03/29/2016
I simmered sauce on the stove first and then mixed remaining ingredients. Needs some more spices / seasonings. I would also add some broth to make it juicier if I bake it again. Not bad start tho. Read More
(3)
Rating: 5 stars
09/18/2016
Easy recipe. It came out a little watery for my taste so I added a jar of pasta sauce to thicken it up. I put the pressure cooker lid on for 5 minutes without turning the pressure cooker back on to heat the sauce. It came out perfect and is just as good leftover. Read More
(3)
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Rating: 5 stars
03/13/2017
This was a great way to provide a hearty meal quickly. I used a whole onion and cooked it with my meat. For sauce I used some homemade spaghetti sauce (30 ounces) that I added a can of tomato paste to. I upped the seasonings - probably tripled and added some crushed red pepper. Instead of frozen spinach I used about four or five ounces of fresh. I used a box of whole grain pasta which took longer to cook. As others suggested I used broth instead of water. It was probably about 3 1/2 cups of water. After pressure cooking I added cottage cheese as that is what I had on hand. I was concerned about the amount of water remaining but realized that the pasta would soak it up as it finished cooking. I stirred in probably two cups of mozzarella just before serving. Read More
(3)
Rating: 5 stars
12/14/2016
The only thing I did different in the recipe was added more of the stewed tomatoes and more cottage cheese than listed. It was so yummy will be making a lot of this in the future. Thank you. Read More
(2)
Rating: 4 stars
05/23/2016
Added more garlic and will add more spice next time. Still very good and will definitely make often. Thank you for the recipe! Read More
(2)
Rating: 1 stars
01/10/2018
Bland and I used broth instead of water added sautéed bell peppers and extra garlic. Also soupy and the noodles were mush. Read More
(1)
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