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This is easy to make guys and a great way to surprise your significant other with dinner.

8 cups whole milk
1/3 cup lemon juice
¼ tsp. salt (optional)
1 lb. pork sausage
10.5 oz. can condensed chicken broth
2 ½ cups water
4 cups ziti
24 oz. marinara sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
½ tsp. salt
½ tsp. pepper
2 cups mozzarella, shredded
Cheesecloth


Pour the milk into the Instant Pot and cover. Select the “Yogurt” function. Adjust digital display to “boil” and cook for the full recommended time. When the cooking time is up quickly remove the lid being careful not to let any condensation drip back into the pot. Remove the pot and place on a trivet. Add the lemon juice and stir gently a few times until you begin to see the milk coagulate – there will be a separation between the bright white chunks of curds and the thin yellowish liquid whey – about 30 seconds (do not get over zealous in your stirring as this will create grainy cheese). Stop stirring and let the mixture stand for 5 minutes. Line a fine-mesh sieve or colander with cheesecloth (you can use a clean, thin cotton-sack towel) and set it over a large bowl. Carefully pour the cheese and whey into the sieve/colander. Let the cheese drain into the bowl (moist ricotta = 5 minutes / firmer ricotta can be drained for up to 4 hours at room temperature). When the cheese is done draining stir in ¼ tsp. of salt (if using). If you are not using it immediately you can transfer the ricotta to an air tight container and keep it in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also just buy a carton of ricotta from the grocery store if you want to skip this step but this tastes much better and will earn you bonus points.

Clean out the pot. Set back in the Instant Pot and set to Sauté. Add the pork sausage to the pot along with a pat of butter. Cook the meat until it is cooked thru and crumbled. Drain the grease from the pot. Add the chicken broth, water and Ziti with the sausage. Gently push the noodles down until they are covered. Place the lid on the Instant Pot, make sure the value is set to seal and set the pot to High Pressure for 4 minutes. Once the time is done immediately do a quick release. Add the marinara sauce, garlic powder, onion powder, salt, pepper and at least 1 1/3 cups of ricotta (you might want more so add to your taste). Set the pot to Sauté Less, stir everything until well combined and allow to cook for about 5 minutes, stirring occasionally to keep anything from sticking to the bottom. Turn of the pot and add the shredded mozzarella. Stir well and enjoy with a bottle or two of Chianti.
 
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