Capon Springs Casserole

Capon Springs Casserole–an Instant Pot pasta with beef, mushrooms, and zucchini in a cheesy tomato sauce.

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Capon Springs Casserole

With seasoned beef, tender pasta, melty cheese, and the bonus of hidden veggies that nobody noticed this recipe was a hit! This is a one pot meal which is great for when you don’t have a lot of time to prepare dinner and when you don’t want to spend much time with clean up. Stirring the zucchini in at the end keeps it fresh and light. Enjoy! (This recipe is adapted from Capon Casserole on Caponsprings.net).

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onions
• Mushrooms
• Kosher salt
• Black pepper
• Italian seasoning
• Garlic powder
• Beef broth–or water and Better than Bouillon
• Penne pasta–or another short cut pasta
• Crushed tomatoes
• Butter
• Zucchini
• Whole milk mozzarella cheese–I like whole milk mozzarella but you can also use low fat

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions and mushrooms. Brown for 5 minutes. Drain off excess grease.

Stir in the salt, pepper, Italian seasoning and garlic powder. 

Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the penne. Pour crushed tomatoes evenly over the top. Add in the butter.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Stir in the zucchini and mozzarella. Serve and enjoy!

Notes/Tips

• Serve with roasted vegetables like broccoli or green beans or a green salad and breadsticks.
• If you don’t like mushrooms you can leave them out. You can try adding in red bell pepper.
• Zucchini works great shredded since it melts into the pasta, but you could also use spinach or finely chopped kale.
• Wondering if frozen zucchini works? Yes! Just squeeze out extra liquid first so the pasta doesn’t get watery.
• This recipe can be gluten free if you use gluten free Banza pasta.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with whole milk mozzarella cheese are Therapy Casserole and Company Beef Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.