Fructose Free Instant Pot Baked Ziti
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 cups low-sodium chicken broth
- 12 oz ziti pasta, dry and uncooked
For the topping
- 1 cup whole-milk ricotta cheese
- 1 large egg
- ¼ cup grated parmesan cheese
- ¼ tsp salt
- 1 ½ cups shredded mozzarella cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
- 2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, oregano, dried basil, red pepper flakes, salt, and black pepper and cook, stirring, until fragrant, about 1 minute.
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