Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Utensils
Deluxe Reversible Rack (Both Layers)
Ninja® Multi-Purpose Pan or 8-inch round baking pan
Aluminum Foil
Step 1
Place all Level 1 ingredients in the pot except the sun-dried tomato pesto, and stir until combined.
Step 2
In a large bowl, add all Level 2 ingredients and toss until evenly coated. Place vegetables in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
Step 3
Slide the Deluxe Layer through the lower layer’s handles and cover with aluminum foil. Coat the plant-based meatballs with oil, then place on the Deluxe Layer.
Step 4
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 32 minutes. Press START/STOP to begin cooking (PrE will display for approx. 18 minutes as the unit steams, then timer will start counting down).
Step 5
When cooking is complete, remove the rack with meatballs and pan. Add the sun-dried tomato pesto into the pot with the rigatoni and stir until well-combined.
Step 6
Add the zucchini mixture to the pasta and stir the mixture a few times to disperse the vegetables. Pour the pasta mixture into a large bowl and top with meatballs. Garnish with chopped parsley, basil, and Parmesan cheese, if desired.
Place all Level 1 ingredients in the pot except the sun-dried tomato pesto, and stir until combined.
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Step 2 of 6
In a large bowl, add all Level 2 ingredients and toss until evenly coated. Place vegetables in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Step 3 of 6
Slide the Deluxe Layer through the lower layer’s handles and cover with aluminum foil. Coat the plant-based meatballs with oil, then place on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Step 4 of 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 32 minutes. Press START/STOP to begin cooking (PrE will display for approx. 18 minutes as the unit steams, then timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Step 5 of 6
When cooking is complete, remove the rack with meatballs and pan. Add the sun-dried tomato pesto into the pot with the rigatoni and stir until well-combined.
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
Step 6 of 6
Add the zucchini mixture to the pasta and stir the mixture a few times to disperse the vegetables. Pour the pasta mixture into a large bowl and top with meatballs. Garnish with chopped parsley, basil, and Parmesan cheese, if desired.
LEVEL 1 (BOTTOM OF POT)
1 box (454g)
rigatoni
960ml
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (180g)
sun-dried tomato pesto, reserved
LEVEL 2 (BOTTOM LAYER OF RACK)
339g
zucchini, cut in 1-inch pieces
1
red bell pepper, cut in 1-inch pieces
2 tablespoons
coconut oil
2 teaspoons
chopped garlic
1 1/2 teaspoons
Kosher salt
1/2 teaspoon
ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
16 frozen
plant-based meatballs
2 tablespoons
coconut oil
TOPPINGS (optional)
Chopped fresh parsley
Chopped fresh basil
Shredded Parmesan cheese
LEVEL 1 (BOTTOM OF POT)
1 box (16 ounces)
rigatoni
4 cups
4 cups unsalted vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
1 jar (6 1/2 ounces)
sun-dried tomato pesto, reserved
