It doesn't matter whether it's summer or winter, this slow cooking meat stew with rigatoni is perfectly delicious anytime. I like it sprinkled with a little cheese and a little chopped flat-leaf parsley.
Ingrédients
- 450 g of rigatoni cooked in a bain-marie
- 16 oz ricotta cheese
- 16 oz of mozzarella
- 2 eggs
- 1 tablespoon of garlic powder
- 1 tablespoon of parsley
- 1/2 pound of ground beef
- 1/2 pound hot sausage
- 32 oz of your favorite sauce
- if the sauce is a little acidic you can add a teaspoon of sugar
Instructions
- In a large bowl, combine the ricotta, mozzarella, garlic powder, parsley and 2 eggs. Leave besides. Brown minced sausage and sausage pour into your sauce. In your springform pan, coat the bottom of the pan with the sauce mixture. Place the pasta on the foot in your springform pan. Put the cheese mixture in a plastic bag. Drill a hole in the corner. Squeeze the cheese mixture into each rigatoni. Top with the sauce mixture and add additional mozzarella on top. Place your trivet in your instant pot with a cup of water. Put your saucepan on the trivet. Cook at high manual pressure for 20 minutes. Quickly release and remove the mold. Let stand for about 10 minutes or until it stabilizes. Enjoy. This dish is also ideal for leftovers.