PCOS Friendly Instant Pot Baked Ziti

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
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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