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Crockpot Honeycomb Lasagna

Published on May 24, 2021
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Cook Time: 15 minutes
Serving Size: 8 servings
1 1/2 lbs uncooked rigatoni
  • 8 oz string cheese cut into small enough pieces to fit into the tubes of rigatoni
  • 4 cups bolognese sauce
  • 3 cups chicken stock or choice of broth
  • 8 oz mozzarella cheese shredded
  • 1 cup ricotta cheese
In the bowl of your pressure cooker and half of the bolognese sauce.
  • Take the string cheese and fill into each rigatoni noodle.
  • Arrange over the pasta sauce, making sure to hug them together.
  • Top with remaining bolognese, ricotta cheese, and mozzarella cheese.
  • Pour the chicken broth.
  • Place the lid on lock, set the valve to the sealing position.
  • Press the "Pasta" setting.
  • When the timer goes off, do an immediate pressure release and stir well. Garnish with parsley.


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