Gluten Free

*Great to make with leftover pasta

9x13 glass baking dish

Instant Pot

Preheat oven to 350 degrees

Prep Time: 1 hour (If using leftover pasta and sauce it takes 20 minutes to prepare and

30 to bake.

 

Ingredients:

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• 1  bag 12-16 ozs. gluten free pasta (Jovial brown rice or TJ’s brown  rice and quinoa)

• 2 lbs grass fed ground beef or 1 lb each of ground beef and Italian sausage (whatever your preference)

• 1 yellow and 1 red pepper, chopped

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 2 tsp. sea salt

• 1/2 tsp. ground pepper

• 2 tsp. Italian seasoning

• 2 28 oz. jars marinara sauce, I prefer Muir Glen brand

• 1 scoop collagelatin 

• 1/2 cup raw cream

• 2 cups grated raw cheddar cheese

• 1  cup  grated pecorino cheese

 

Instructions:

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1. Boil pasta minimum time suggested, since it will be cooking twice.

2. In Instant Pot on Saute. Saute meat until mostly browned. A little pink is okay, approx. 8 minutes.

3. Add chopped peppers, onions and garlic. Stir for 5 minutes or until peppers and onions are starting to become translucent.

4. Turn IP off

5. Add salt, pepper and Italian Seasoning, and stir to combine.

6. With IP off, add marinara sauce, stir and seal lid.

7. Cook on high pressure for 10 minutes 

8. When sauce is finished release steam immediately and remove lid. 

9. Stir in cream and collagelatin (this will thicken the sauce and add nutrients)

10. Stir in pasta and  approx. 1/3 of the cheese.

11. Pour into 9x13 or other large casserole dish.

12. Sprinkle with remaining cheese and bake at 350 for 15 -20 minutes or until bubbly