Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp dried basilIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 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
- 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)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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