Description

Spasagna is a cross between spaghetti and lasagna! It is baked spaghetti with mozzarella, ricotta, sour cream and parmesan and then topped with Italian sausage and spaghetti sauce. It’s the best of both worlds! Use your Instant Pot to prepare this recipe faster!

Ingredients

Scale

1 (16 oz) package spaghetti
5 cups chicken broth
1 cup sour cream
1 cup ricotta
1/2 cup half and half
1/2 cup shredded parmesan cheese
2 1/2 cups shredded mozzarella cheese, divided
1 tsp garlic powder
1 tsp kosher salt
2 tsp Italian seasoning
1 tsp black pepper
16 oz ground Italian sausage, browned and drained of excess grease
1 (24 oz) jar spaghetti sauce

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Instructions

Break spaghetti in half and scatter it in Instant Pot in a criss cross pattern. Pour the broth into the pot.

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

Do not drain any excess liquid in the pot. Stir in the sour cream, ricotta, half and half, parmesan, 2 cups of mozzarella, garlic powder, kosher salt, Italian seasoning and pepper.

Baking instructions with air fryer lid: Once the mixture is well combined, pat it down in the pot in an even layer. Spread the sausage over the top of the pasta layer. Then pour the spaghetti sauce evenly over the top. Cover the Instant Pot with the air fryer lid. Use the bake button at 300° F for 20 minutes. After 20 minutes is up sprinkle the remaining ½ cup of cheese on top and bake for another 3 minutes. Serve and enjoy!

Baking instructions with oven: Once the mixture is well combined spread it in a 9×13 inch baking dish. Spread the sausage over the top of the pasta layer. Then pour the spaghetti sauce evenly over the top. Bake at 350° F for 30 minutes. Sprinkle the remaining ½ cup of cheese on top and bake for another 3 minutes. Serve and enjoy!

Category: Pasta
Method: Instant Pot/Air fryer lid/Oven