Although making hard-boiled eggs in a pressure cooker takes longer than other methods, this method is still fantastic because it makes fresh eggs easier to peel. The best technique to produce hard-cooked eggs is in a pressure cooker if you have access to exceptionally fresh eggs or have hens.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 1 medium-sized casserole |
Ingredients
- 2 ½ cups farfalle (bow-tie) pasta
- 1 pound ground turkey
- ¾ cup ketchup, or to taste
- ¼ cup brown sugar
- 2 teaspoons Italian seasoning blend
- 1 pinch garlic salt
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded Cheddar cheese
- 1 teaspoon poppy seeds
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Reduce heat to low and add ketchup, brown sugar, Italian seasoning, and garlic salt. Let simmer for 1 to 2 minutes; remove from heat and cover.
- Drain cooked pasta and pour into a medium casserole dish. Stir in mozzarella cheese, Cheddar cheese, and poppy seeds. Spread turkey mixture on top and serve.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 610 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I accidentally left out half the ketchup and it was dry, but everyone really liked the taste. Leftovers went quickly, which is a testament.