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Instant Pot Tomato Mozzarella Pasta - Lunch

6 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Beef
  • 3/4 cups cook Ground Italian Sausage
  • 3 teaspoons mince Garlic, Cloves
  • 28 ounces Crushed Tomatoes, Canned
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Basil, Dried
  • 2 cups Chicken Broth/Stock
  • 3 cups Rotini
  • 2 ounces Mozzarella Cheese #1
  • 1 cup Heavy Whipping Cream
  • 6 ounces Mozzarella Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 726 Calories
  • 42g Total Fat
  • 20g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 1200mg Sodium
  • 49g Total Carb
  • 4g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit By Pink for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place the beef, sausage, garlic, tomatoes, salt, basil, rotini and broth into the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure.
  6. Add mozzarella #1 and heavy cream. Stir well.
  7. Top with mozzarella #2.
  8. Let cool.
  9. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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