Air Fry
Dinner
Intermediate
Italian
Nut-Free
Sear/Saute

Pepperoni Pizza Pasta Bake

This is a fun take on your favorite pizza, in pasta form. Your kids will love this Pepperoni Pizza Pasta Bake.
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Item No. REC4663
undefined out of 5 Customer Rating
  • Contains Wheat
  • Contains Dairy
Medium
7
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Ingredients

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

Utensils needed

  • Wooden Spoon

Instructions

Step 1
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
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
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
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
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
6. Stir the sauce with a wooden spoon, crushing tomatoes in the process.

Step 7
7. Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.

Step 8
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
9. When cooking is complete, serve immediately.

Step 10
10. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.

Step 11
11. After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.

Step 12
12. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.

Step 13
13. Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.

Step 14
14. Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.

Step 15
15. When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Step 16
16. Stir the sauce with a wooden spoon, crushing tomatoes in the process.

Step 17
17. Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.

Step 18
18. Close crisping lid. Select AIR CRISP, set temperature to 400 °F, and set time to 5 minutes. Select START/STOP to begin.

Step 19
19. When cooking is complete, serve immediately.