Instant Pot Pizza Casserole
make-ahead casserole
Servings 8 people
Ingredients
- 56 ounces marinara sauce see notes
- 1/2 pound ground beef cooked and drained
- 1/2 pound mild Italian sausage cooked and drained
- 1 pound corkscrew pasta cooked and drained
- 8 ounces shredded mozzarella cheese (2 cups)
- 1 cup Parmesan cheese shredded
- 1 medium zucchini chopped
- 6 ounces sliced pepperoni
- 1/2 cup yellow onion finely chopped
- 1/2 cup green bell pepper finely chopped
- 1 clove garlic minced
Instructions
- On the "Saute" setting, cook the ground beef and sausage until no longer pink. Remove from pot and drain, if necessary.
- Meanwhile, boil the pasta just before it is al dente. Do not over cook the pasta, or it will turn to mush later.
- Combine all ingredients in the Instant Pot. Change the setting to "Slow Cook" and set the timer for 2 to 4 hours.
- Serve hot with a fresh, green salad.
Notes
I often have homemade marinara sauce, "Mom's Sugo" stowed away in the freezer for recipes like this one. If that sounds appealing to you, replace both the marinara sauce and ground beef with about 7 1/2 cups of Mom's Sugo. If I don't have that on hand, my favorite canned marinara sauce is Hunt's Garlic and Herb Tomato Sauce.
To add more fiber to this dish, substitute half or all of the corkscrew pasta with whole wheat penne pasta.