Dinner

Pepperoni Pizza Pasta Bake

Cooking method:

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™
  • Prep time: 15 mins
  • Total time: 53 mins
  • Skill medium
  • Serves 7 people

Pepperoni Pizza Pasta Bake

TIP: If you don’t have a crusty French baguette, use lightly toasted sliced bread instead.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Dairy

Ingredients

  • 1 large onion, peeled, cut in half, sliced in half-moon shapes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, as desired
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Ground black pepper, as desired
  • 1/4 teaspoon crushed red pepper
  • 6 large cloves garlic, peeled, minced
  • 1 can (28 ounces) peeled tomatoes
  • 1 can (28 ounces) tomato puree
  • 1 cup red wine
  • 2 cups chicken stock
  • 1 pepperoni sausage (about 8 inches), cut in small pieces
  • 1 box (16 ounces) dry rigatoni pasta
  • 4 cups shredded mozzarella cheese, divided
  • 1 package (6 ounces) thin-sliced pepperoni

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions while you cook!

Method

  • Step 1

    Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.

  • Step 2

    After 5 minutes, place onion and olive oil in the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.

  • Step 3

    Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.

  • Step 4

    The temperature will default to HIGH, which is the correct setting. Set time to 6 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 15 minutes before cooking begins).

  • Step 5

    When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.

  • Step 6

    Stir the sauce with a wooden spoon, crushing tomatoes in the process.

  • Step 7

    Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.

  • Step 8

    Close crisping lid. Select AIR FRY, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin cooking.

  • Step 9

    When cooking is complete, serve immediately.