Casseroles, Pasta, Rice.. M-R
Scroll down! The recipes follow the last listing! Scroll down!
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
********
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Mac & Cheese*, By: Chad Stewart Marsh, June 2, 2020
Mac & Cheese*, Cindy Lynn Huggins, November 22, 2015
Mac & Cheese, By: Cathy Schultz, May 14, 2015
Mac & Cheese*, By: Tina Nordhavn-Allman, December 21, 2014
Mac & Cheese*, By: Cindy Appel, January 8, 2015
Mac & Cheese*, By: Eric GeauxBears Durr, December 14, 2014
Mac & Cheese, By: Brent Stapley
Mac & Cheese, By: Tammy McCollom
Mac & Cheese*, By: Cheryl Koehler, September 10, 2014
Mac & Cheese - Anne's 30 Minute*, By: John Fleming, August 17, 2014
Mac & Cheese, Baked*, By: Andrea Jones Rhoads, January 8, 2015
Mac & Cheese - Easy Bacon*, By: Keith Sansevere, - Photo By: Kelli Austin, August 18, 2015
Mac & Cheese - Heart Attack *, By: Allana Alla Robinson, November 30, 2015
Mac & Cheese*, - My Mom's Recipe, By: Toni Coltrin Barth
Mac & Cheese, Smoked *, By: Dennis Clark, August 3, 2014
Mac & Cheese - Tara's Traditional Baked Macaroni & Cheese*, By: Theresa McDonald, October 16, 2015
Mac & Cheese, Upside-Down, – Ninja Recipe Book
Mac’n’Cheese*, By: Sibyl Sheffey Lilly, June 18, 2018
Macaroni & Frankfurter Speedy Supper*, By: Hazel Dacombe, November 15, 2014
Macaroni & Meatballs, By: Dennis Becraft, October 11, 2017
Macaroni Salad (Easy), By: Allana Alla Robinson, May 31, 2016
Mary’s Chicken Pasta Bake - Ninja 3-in-1, By: Mary Director
Meatball Sandwich Casserole, By: Aurelia Dougan McCollom
Meatball Sub Casserole*, By: Wendy Kieron-Sanchez, March 23, 2016
Meatball Sub Casserole*, By: Kelli Austin, January 17, 2016
Meatball Sub Casserole*, By: Sharla Broussard, April 26, 2015
Meaty Mac & Cheese Dinner, Easy*, By: Mitch Cox & Submitted By: Joni M Reed
Mexican Burrito Bowls, By: Susan Davis, August 5, 2015
Mexican Chicken Alfredo, By: Melina-Céline Wathen
Mexican Cornbread Supper*, By: Trisha Schoonover, October 6, 2014
Mexican Goulash*, By: Cathy Millisor McBride
Mexican Lasagna*, By: Penny Watts, March 11, 2016
Mexican Lasagna Recipe (My Favorite), By: Aurelia Dougan McCollom
Mexican Lasagna, By: Krista Johnson Stacklie, April 22, 2014
Mexican Pasta, By: Carol Adrian H
Mexican Shells & Pork Chops
Ninjaghetti*, By: Jim Basile, March 10, 2015
Ninja Mash–Up*, By: Alice Blakeslee, September 18, 2014
Noodle Emergency Dinner, By: Laura Selman Romine, January 5, 2015
Olson's King Ranch Casserole With Hamburger*, By: Kathy Olson, October 26, 2015
One-Pan Enchilada Pasta*, By: Amanda Harris
One-Pot Cheesy Taco Pasta
One Pot Chili Mac & Cheese*, By: Angela Strickland Branch, August 9, 2015
One Pot Kielbasa Pasta*, By: Myra Paris Wright, May 22, 2016
One Pot Pasta Dish*, By: Bonnie Smith, June 3, 2016
One Pot Sausage & Mushroom Pasta*, By: Amanda Harris, October 12, 2014
One Pot Wonder Chicken Lo Mein, By: Madeline DiDonato
Organic Basmati Brown Rice*, By: Kathy Scott, December 13, 2014
Orzo Enchilada's*, By: Barbara Kowalski Morrison, March 6, 2017
Paella, By: Patti Schippani, December 22, 2014
Pamela’s Stuffed Taco Shells - Jumbo Pasta Shells , By: Pamela Schwaner, March 10, 2019
Pancit Noodles, By: Jessica Conol
Pasta Bake*, By: Shara Chilcoat, November 20, 2019
Pasta Carbonara*, By: Cherrie Koeppler Christel, November 30, 2016
Pasta Roni Alfredo & Chicken Breast- (Cutlet), By: Kathleen S Cicchirillo, November 5, 2015
Pasta with Sausage & Peppers*, By: Vicki Snyder Catlin, March 15, 2015
Pastichios - Greek Lasagna*, By: Linda Jackson, January 25, 2018
Paula's Goulash*, By: Paula Bodden, October 8, 2014
Penne & Sausage*, By: Cheryl Clark, February 2, 2015
Penne Chicken
Penne Pasta*, By: Cyn Cyn SoReal, September 12, 2014
Penne Pasta Casserole*, By: Aurelia Dougan McCollom
Penne Pasta with Broccoli, Chicken, & Parmesan*, By: Bob Mason, July 31, 2017
Penne Pasta with Sweet Italian Sausage*, By: Cathy Giovanine
Penne Sausage Bake*, By: Gina Groznik Steiner, March 12, 2015
Penne with Kale, Chickpeas & Goat cheese*, By: Arlene Babiskin Gordon, May 6, 2014
Pizza Casserole, Slow Cook, By: Trinnette Washington, April 27, 2014
Pizza Pasta Bake*, By: Libby Scarborough Cates, March 1, 2016
Pizza Pasta with Pepperoni, By: Julie Rhodes Buehler
Pizza Stuffed Shells, By: Jackie Kimball, July 12, 2015
Poor Man's Spaghetti*, By: Margie Beasley Warmath White, October 12, 2015
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Pot Luck Favorite*, By: Crystal Utecht, September 7, 2016
Potato Casserole*, By: Holly Bean Quinlan, June 22, 2016
Potato Omelet Casserole*, By Justin & Allana Robinson, December 17, 2015
Potatoes & Hamburger Casserole*, By: Beverly Huffman Allen, November 15, 2015
Puerto Rican Yellow Rice & Pigeon Beans*, By: Juliane Vega, November 28, 2014
Quick & Easy Dump Meal*, By: Dena Marie Tehel, October 28, 2015
Quick Sausage & Potato Skillet*, By: MsCarmen Burton, August 26, 2014
Quinoa – Cooking Directions, By: Andrea Schwob, March 10, 2017
Ragin' Cajun Jambalaya*, By: Marilyn Giggles-Rainey, March 15, 2015
Rattlesnake Pasta*, By: Michelle Williams, January 23, 2016 - Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
Ravioli*, By: Janis Rightmyer, November 24, 2014
Ravioli Lasagna*, By: Suzanne Donohue, January 14, 2015
Ravioli Lasagna*, By: Mitch Cox, January 5, 2015
Ravioli Lasagna Bolognese*, By: Penny Watts, August 13, 2015
Refrigerated Tortellini in Sauce – Comments On How To Fix, By: Paula Castelli Tomlinson
Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Rice-A-Roni
Rice-A-Roni with Beef (Quick & Easy Meal)*, By: Shelley Spicer
Rice (Slow Cooked)*, By: Trudy Roth Potts, February 27, 2015
Rice & Black Beans, By: Cynthia Valdez, May 15, 2015
Rigatoni al Forno*, By: Melanie Bradley, April 9, 2015
Rigatoni & Meatballs*, By: Keith Hockman , February 21, 2018
Rigatoni Bake*, By: Steve Sachs, December 31, 2015
Rotini Garlic Alfredo with Chicken, Mushrooms, and Bacon*, By: Brent Stapley, October 1, 2014
Rotini, Tomatoes & Zucchini*, By: Michelle Vedder Yalch, October 27, 2014
Mac & Cheese*, By: Chad Stewart Marsh, June 2, 2020
Ingredients:
1- 16 oz. box elbow macaroni
3 cups freshly shredded cheddar cheese
1 (8 oz) package cream cheese
3 cups milk
1- 12 oz. (375ml) can evaporated milk
Salt and pepper - to taste
garlic powder - to taste (optional)
Directions:
Combine all ingredients in you Ninja multi-cooker and mix.
Select Slow Cook Low for 2 hours. Stir. Continue cooking for 1 more hour.
****
Mac & Cheese*, Cindy Lynn Huggins, November 22, 2015
Ingredients:
1 (8 oz) package cream cheese, softened
1 can evaporated milk
2½ cups milk
3 cups cheddar cheese, shredded
16 ounces elbow macaroni
Directions:
Add all of the ingredients except the macaroni to the Ninja pot. Turn to Slow Cook Low for one hour. Add the macaroni and cook for another hour.
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Mac & Cheese, By: Cathy Schultz, May 14, 2015
Macaroni & cheese made in the Ninja is the bomb, actually just cooking pasta is the bomb in the Ninja. Tonight I cooked ½ a bag of elbow macaroni in 2 cups of water for 15 minutes the macaroni was done perfectly. I took out ½ of the pasta out to cool for pasta salad then added 2 Tbs. butter about ¼ cup garden vegetable cream cheese & ½ cup Velveeta let them melt on Stove Top Low with the lid on stirring occasionally. While this was cooking I grilled hot dogs out on the bbq, they were all done at the same time. I have leftover macaroni & cheese for another meal or two, & pasta for pasta salad for a couple of meals all done in about 20 minutes total.
****
Mac & Cheese*, By: Tina Nordhavn-Allman, December 21, 2014
Ingredients:
16 oz elbow macaroni
8 oz cream cheese cubed
4 cups milk
12 oz evaporated milk
3 cups shredded cheese
Salt and pepper to taste
Directions:
Mix all together and cook on Slow Cook Low for 3½ to 4 hours a stirring occasionally. (Next time I'd add a bit more salt and maybe a little more cheese but it was delish!!)
****
Mac & Cheese*, By: Cindy Appel, January 8, 2015
Ingredients:
1- 10 oz box of pasta
2 jars of Ragu or Ragu cheese sauce
2 cheese jars filled with water
3 oz of cheddar cheese
¼ cup of parmesan cheese
1-2 cans 12 oz chicken breast, optional
Bacon, to taste
red pepper, to taste
salt, to taste
Add pasta, sauce & water to your Ninja. Season as desired. Turn to Oven setting 350°. Cook for 20 minutes. Lift lid and add parmesan cheese, chicken and bacon. Cook for 7-10 more minutes and serve.
****
Mac & Cheese*, By: Eric GeauxBears Durr, December 14, 2014
Ingredients:
16 oz macaroni
12 oz can of evaporated milk
4 cups milk
3 cups cheese
8 oz cream cheese (cubed)
Directions:
Add all ingredients to your Ninja pot. Stir, and cook on Slow Cook Low for 3 hours. Stir and check after each hour.
**Added comment by: Aurelia Dougan McCollom – Because this is a non-Ninja recipe, I would suggest that you check it for doneness just past an hour when you stir and adjust your time from that point.
****
Mac & Cheese, By: Brent Stapley
Ingredients:
2 cups water
8 oz. macaroni
1 jar Ragu Double Cheddar pasta sauce
Half bag frozen meatballs
Directions:
Put them in your Ninja, set Oven for 300° for 30 minutes. Stir once or twice.
****
Mac & Cheese, By: Tammy McCollom
Ingredients:
8 oz. elbow macaroni
8 oz. Velveeta
1 (10.75 ounce) can condensed cheddar cheese soup
1 cup sour cream
¼ cup parmesan cheese
½ cup milk
Salt and pepper to taste
½ cup crushed saltine crackers
2 tablespoons butter melted
Directions:
Add the pasta to the Ninja using the pasta cooking chart. Leave the pasta in the pot. In a microwave safe mixing bowl, I melted the Velveeta, and soup until creamy. Add the milk and parmesan and mix until creamy; then add in the sour cream. (It called for saltine crackers and butter, but I didn’t use for the recipe.) With everything already hot, and the Ninja being hot, I turned the Ninja to Buffet setting until we were ready to eat. Cook time all together was about 20-25 minutes.
****
Mac & Cheese*, By: Cheryl Koehler, September 10, 2014
Ingredients:
1 package noodles
8 oz. Velveeta cheese (block)
¼ cup Milk
2 cups water, approximately
Enough to cover noodles
Directions:
On Stove Top High, boil water then add noodles, stir occasionally till noodles done. Turn your Ninja to Stove Top Medium. Cut up cheese in cubes. Stir in add milk and cook till cheese is melted.
****
Mac & Cheese - Anne's 30 Minute*, By: John Fleming, August 17, 2014
Ingredients:
2 cups elbow Mac boiled and drained
2 cups cheddar
1/2 cup sour cream
1 cup milk
1 can cheddar cheese soup
3 eggs, beaten
4 tablespoons butter
1 tsp dry mustard
Salt & pepper to taste
Directions;
Stir ingredients into precooked pasta. Turn your Ninja to slow Cook Low and cook 30 minutes.
Scoop into oven proof dish and place under the broiler to brown for about 5 minutes.
**Added comments by: Aurelia Dougan McCollom – You can also fix your pasta in the Ninja without draining, then add the remaining ingredients.
Pasta cooking chart:
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Mac & Cheese, Baked*, By: Andrea Jones Rhoads, January 8, 2015
Ingredients:
8 oz package medium shells, cooked & drained
1 cup cottage cheese
2 cups sharp cheddar
1 cup milk
Directions:
Mix shells and cottage cheese in baking dish. Mix in 1¾ cup cheddar, then top with remaining cheddar. Pour milk over mixture. Place our rack and baking dish in the Ninja. Turn to Oven setting of 350° for 50-60 minutes.
****
Mac & Cheese - Easy Bacon*, By: Keith Sansevere, - Photo By: Kelli Austin, August 18, 2015
Ingredients:
1- 16 oz box of elbow macaroni
2- 16 oz jars of Cheesy Ragu Double Cheddar
2 cups of water
4½ oz package of Oscar Mayer Real Bacon Bits
Directions:
Put all of the ingredients except the bacon bits into the Ninja. Place the lid. Turn to the Oven setting of 300°F and cook for 25 minutes, stirring occasionally. Add the bacon bits towards the end; they are precooked.
The best mac & cheese I've ever eaten. I devoured it again before taking a picture. I really have to stop doing that. Lol.
****
Mac & Cheese - Heart Attack *, By: Allana Alla Robinson, November 30, 2015
Ingredients:
16 oz package of macaroni
1 package low sodium bacon (about 10 slices)
½ cup unsalted butter
4 cups cheddar cheese
5 oz (2% less fat) evaporated milk
2 eggs
2 cups whole milk
1-10.75 oz can condensed cheddar soup
Garlic powder (to taste)
Ground black pepper (to taste)
Salt (to taste)
Prep:
In a bowl, whisk together 2 eggs and evaporated milk. Once well blended, set to the side.
In a bowl, whisk together 2 cups whole milk and condensed cheddar soup - whisk until cheddar soup dissolves into the milk. Set to the side.
Cook 1 package of bacon, (about 10 slices) in the Ninja. Drain the grease. Wipe out the pot. Set to the side.
Recipe:
1) Make 1 pot pasta aka macaroni (no drain method) - **reference files.
2) Once macaroni is ready, blend in ½ a cup of unsalted butter then 2 cups cheddar cheese then seasoning to taste (garlic powder, ground black pepper & salt).
3) Once well blended, add in the evaporated milk mixture and blend it in well.
4) Once the evaporated milk mixture is blended in, blend in the whole milk mixture - again, blend well.
5) Top off with 2 cups of cheddar cheese - spread it evenly.
6) Finish off with crushed bacon.
7) Turn your Ninja to Slow Cook Low for 3.5 hours.
****
Mac & Cheese* - My Mom's Recipe, By: Toni Coltrin Barth
Ingredients:
1 lb macaroni
3 cups water
2 Tablespoons butter
1 tsp salt
Directions:
Add the ingredients to the Ninja pot. Set Ninja to Oven setting of 250°, cover and set timer for 12 minutes. Stir the noodles a couple of times during cooking. When the noodles are done, remove them from the cooking pot.
For the sauce:
½ cup butter
8 Tablespoons all-purpose flour
6 cups milk
1 lb shredded cheese
Directions:
(I used mild cheddar; you can use whatever you have on hand. I have used Mexican cheese mixed with cheddar before.)
Place the ½ cup butter into Ninja pot. Set to Stove Top Medium, heat until butter is melted. Stir flour into melted butter; cook for about 3 minutes stirring constantly. Add 6 cups milk; cook until thickened and smooth stirring constantly to avoid lumps. Add shredded cheese to sauce and stir until combined and cheese is melted.
Add the cooked macaroni back to the pot with the sauce and stir until noodles are covered with sauce.
Sprinkle top of mac & cheese with shredded cheese.
Set the Ninja to Oven 350° for about 10 minutes. It started bubbling through the top layer of cheese really quickly.
****I think next time I will leave it on Stove Top Medium setting, just to melt the cheese on top.****
****
Mac & Cheese, Smoked*, By: Dennis Clark, August 3, 2014
Ingredients:
4 cups water
1 lb elbow macaroni
¾ cup butter
6 tablespoons all purpose flower
4 cups 2% milk
1- 8 oz cream cheese cut into large chunks
2 cups sharp cheddar shredded
2 cups smoked guda cheese shredded
1 cup parmesan cheese shredded
1 tsp salt
½ teaspoon black pepper
Topping: (bottom)
1½ cups panko bread crumbs
¾ cup Colby/Jack cheese shredded.
¼ cup butter melted
¼ cup shredded parmesan
Directions:
Set to Stove Top High, boil, add noodles and cook nine minutes till tender.
Remove macaroni from pot, drain and reserve ½ cup cooking water.
Add ½ cup butter to pot, heat till butter melted then stir in flour cook uncovered 3 minutes stirring constantly, add milk and heat to a boil stirring constantly. Cook 3 minutes uncovered until mixture is thickened and smooth, stirring occasionally. Stir in all cheeses, salt and pepper until all melted and turn off pot. Pour cheese mixture over macaroni and reserved cooking water, carefully remove pot, wipe out clean.
For the upside down topping, melt ¼ cup butter, stir melted butter, bread crumbs, colby jack cheese and parmesan and then press bread crumb mixture onto bottom and up 1 inch on sides. Pour in macaroni cheese mixture, set Oven to 350° for 15 minutes until golden brown on bottom and side. You can invert onto a plate, but we didn't we just dug in.
I guess the Ninja is here to stay. We had this and I smoked some ribs on the smoker, umm umm good!
****
Mac & Cheese - Tara's Traditional Baked Macaroni & Cheese*, By: Theresa McDonald, October 16, 2015
Ingredients:
2 tablespoons margarine or butter
2 teaspoons cornstarch
2 cups shredded sharp cheddar cheese
1½ cups uncooked elbow macaroni
2½ cups milk
½ teaspoons dry mustard
½ teaspoon salt
Directions:
1. Turn your Ninja to the Oven setting of 375°. Allow to heat for 8-10 minutes with the lid on. Place butter in a 1½ quart baking dish and microwave for 15 to 20 seconds; just until melted. Move dish from side to side to coat the bottom & sides.
2. Place the cornstarch and ¾ of the cheddar cheese into a large mixing bowl and toss until cheese is coated.
3. Add remaining ingredients to the mixing bowl and stir well. Pour mixture into the greased baking dish. Cover with aluminum foil and bake for 45 minutes.
4. Reduce the Oven temperature to 350°. Remove the lid and foil. Stir well. Top with remaining cheddar cheese and return the Ninja lid only. Bake an additional 20-30 minutes, until macaroni is tender. Let the dish rest 10 minutes before serving.
****
Mac & Cheese, Upside-Down– Ninja Cook Book
A macaroni and cheese version of spaghetti pie, this recipe features cheese-sauced pasta baked in a Cheddar bread crumb crust. Everything is cooked in the same pot for easy cleanup.
Prep: 15 minutes • Cook: 20 minutes • Servings: 8
Ingredients:
4 cups water
1 pound uncooked elbow macaroni
¾ cup butter
6 tablespoons all-purpose flour
5 cups whole milk
6¾ cups shredded extra-sharp
Cheddar cheese
½ cup grated Pecorino Romano or
Parmesan cheese
Salt and ground black pepper
Cooking spray
1½ cups bread crumbs
Directions:
Pour water into pot. Set to Stove Top High. Heat covered to a boil. Stir in macaroni. Cook uncovered 9 minutes or until macaroni is just tender, stirring occasionally. Remove macaroni from pot and drain well in colander, reserving 1 cup cooking water.
Add ½ cup butter to pot. Set to Stove Top Medium and heat until butter is melted. Stir in flour. Cook uncovered 3 minutes, stirring constantly. Add milk and heat to a boil, stirring constantly. Cook uncovered 3 minutes, or until mixture is thickened and smooth, stirring occasionally. Stir in 6 cups Cheddar cheese, ¼ cup Pecorino Romano cheese, salt, and pepper until cheeses are melted, stirring occasionally. Turn off pot.
Stir cheese mixture, macaroni, and reserved cooking water in large bowl. Wipe pot clean.
Melt remaining ¼ cup butter. Stir melted butter, bread crumbs, ¾ cup Cheddar cheese, and ¼ cup Pecorino Romano in bowl.
Spray pot with cooking spray. Press bread crumb mixture onto bottom and 1 inch up sides of pot. Pour in macaroni mixture. Set Oven to 350°F for 20 minutes, checking after 15 minutes. Cook until golden brown on bottom and sides and invert onto plate.
**Added comment by: Aaron McDermott - use a couple of different cheeses otherwise it's bland also, for the crust, use more parmesan and less bread crumbs... Just my experience and suggestions.
****
Mac’n’Cheese*, By: Sibyl Sheffey Lilly, June 18, 2018
My kids love a good southern, baked Mac’n’Cheese that their grandmother makes. Well I finally found an easy, and tasty recipe that doesn’t even involve boiling the noodles!
Ingredients:
16 oz. of elbow macaroni
1 can evaporated milk
1½ cups of milk
2 eggs
4 cups of cheddar
Seasonings (according to your taste)
Directions:
Spray the Ninja insert with PAM or other non-stick spray. Add the milks and eggs. Mix gently to incorporate evenly. Add in remaining ingredients with 3 cups of the cheese. Stir gently to mix well. Sprinkle the last cup of cheese across the top. Place the lid. Turn the Ninja to Slow Cook High for 2 hours. There you have homemade Mac’n’Cheese. Enjoy!
****
Macaroni & Frankfurter Speedy Supper*, By: Hazel Dacombe, November 15, 2014
Ingredients:
I (one) 470g jar of pasta sauce (I used Aldi brand)
4 large frankfurters (thickly sliced)
1 packet of dried macaroni cheese in sauce mix (also Aldi)
1 large onion (chopped)
2 cups of water, plus a little extra to rinse out pasta jar
Directions:
This was cooked on Stove Top Medium.
I softened the onions in a tiny bit of oil first, then just added everything else to the pan, gave it a stir, put on the lid and cooked for 15 minutes, stirred again, and cooked for another 10 minutes.
Because the macaroni sauce was designed to be a creamy one, it mixed lovely with the pasta one, my friend was so impressed she asked for the recipe!
****
Macaroni & Meatballs, By: Dennis Becraft, October 11, 2017
Ingredients:
1 pound small elbow macaroni, uncooked
2- 24 oz. jars spaghetti sauce – your preference of brand
6 cups water
1- 26 oz. bag frozen meatballs
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 350°F for 25-30 minutes, stirring occasionally.
****
Macaroni Salad (Easy), By: Allana Alla Robinson, May 31, 2016
Ingredients:
16 oz elbow macaroni
1½ cups mayonnaise
1 medium onion - diced
4 stalks celery - cut into medium size pieces
4 carrots - skinned then diced
salt (to taste)
ground black pepper (to taste)
garlic power (to taste)
Prep:
Dice onion then set to side.
Cut celery then set to side.
Skin and dice carrots then set to side.
Recipe:
1) Use 1 pot no drain method to cook the macaroni (refer to files for 1 pot no drain pasta cooking method). Once cooked, allow for it to cool down.
2) Once cooled down, transfer macaroni to a big mixing bowl and fold in carrots, onion, celery, mayonnaise, salt, garlic powder, and ground black pepper. Mix until well combined.
****
Mary’s Chicken Pasta Bake - Ninja 3-in-1, By: Mary Director
Step 1:
1 lb box of Rotini Pasta – Box directions state 7 minutes cooking time.
Cooking Pasta: (done in the large cooking base)
1 lb box or Rotini Pasta
3 Cups Water
1 or 2 Tbs. Butter
With spoon press down pasta into water.
Cover and set Ninja oven to 250°. Timer set at 18 minutes.
Be sure to stir this at the 10 minute mark.
When finished, no draining needed.
Step 2:
Chicken Pasta Bake: (done in the large cooking base)
Leave cooked pasta in the base.
Add in:
2 or more cups of pre-cooked Chicken cut into smaller pieces
28 oz can of petite diced tomatoes
Stir well.
**Added comments** (The only thing I added was some Italian Seasoning, but just a couple of turns (it's a grinder one). I think it would be fine with or without. The chicken I used was the Lemon Rosemary Chicken I made last night - removed all the skin. I think the cheeses and tomatoes are what give the real flavor to this.)
Add to top of the mixture, 1 cup shredded Colby Jack Cheese. Cover and set Ninja oven to 350 degrees. Timer Set at 20 minutes.
At the 15 minute mark, I stirred everything together and heated for 5 more minutes.
Hubby loved it. This makes 6+ servings. Great to freeze for later too.
**Recent comments!** I had made the Lemon Rosemary Chicken the night before so had leftovers. You could even use the Tyson pre-cooked in the bags if you were in a rush. Shrimp would be good too. So many options.
**Added Comment By: Connie Hamilton - I chopped ½ green pepper; small can mushrooms; ¼ tsp. Italian seasoning; ¼ tsp. garlic powder; 1/8 tsp. red pepper flakes. Also, I used 1 cup of the cheese...I think next time I will use 2 cups. But this was really good. My husband loved it (after picking out the mushrooms). Quick and easy!!!
****
Meatball Sandwich Casserole, By: Aurelia Dougan McCollom
Ingredients:
1 bag of frozen meatballs
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
½ cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced
(I was thinking of using the “frozen Texas Toast”
Directions:
Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over Stove top Medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. Set to Oven setting 350° and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
****
Meatball Sub Casserole*, By: Wendy Kieron-Sanchez, March 23, 2016
Ingredients:
1 tube biscuits
1 bag of frozen meatballs
1- 24 oz jar pasta sauce
1 bag mozzarella shredded cheese
Directions:
Cut each biscuit into 6 pieces; toss with sauce. Add mixture to the pot. Add the meatballs on top of mixture, and top with cheese. Turn the Ninja to the Oven setting of 375°F, and bake for 30 minutes.
****
Meatball Sub Casserole*, By: Kelli Austin, January 17, 2016
Ingredients:
1- 16 oz can of Pillsbury biscuits
1- 28 oz jar of your favorite spaghetti sauce (I used Prego mini meatballs)
16 oz bag frozen meatballs (I used 12 fresh meatballs)
2 cups shredded Italian blend cheese
Directions:
1. Take one roll of biscuits. Cut each piece of dough into about 6-8 pieces. (I used 4 rolls). Layer them on bottom of main Ninja pot.
2. Pour sauce on top of biscuit pieces. Add the meatballs.
3. Stir to coat all the pieces.
4. Sprinkle with the shredded cheese.
Turn the Ninja to the Oven setting of 325°F, for 45 minutes.
****
Meatball Sub Casserole*, By: Sharla Broussard, April 26, 2015
Ingredients:
½ loaf of French bread
6 oz. light cream cheese, softened
¾ tsp. Italian seasoning
½ lb. frozen meatballs (approximately ½ of a small bag)
1¾ cups spaghetti sauce
1 cup shredded mozzarella cheese
Zucchini Spaghetti and Pepperoni – optional
Directions:
Slice French bread into 1-inch slices and place directly in the Ninja pot.
Mix together cream cheese and Italian seasoning. Spread over the French bread.
Chop meatballs and sprinkle over the cream cheese mixture.
Pour spaghetti sauce evenly over meatballs. Top the entire mixture with mozzarella cheese. Turn your Ninja to the Oven setting of 375° and bake for 20-25 minutes, or until bubbly and cheese is melted.
****
Meaty Mac & Cheese Dinner, Easy*, By: Mitch Cox & By: Joni M Reed
Ingredients:
8 oz pasta of your choice
jar of cheesy double cheddar Ragu
half bag of meatballs, (optional)
2 cups of water
Garlic, (optional)
Parmesan cheese, (optional)
Mushrooms, (optional)
1 can diced tomatoes, (Rotel), (optional)
Directions:
Turn your Ninja to Oven, at 300° degrees. Add all ingredients into the Ninja and set timer for 30 minutes. Put the lid on.
**Added comment by: Joni M Reed** - I added garlic, Parmesan, mushrooms and 1 can of diced tomatoes as Mitch suggested. Again YUMMY! The glass lid performed very well, some steam bubbling at edges at about 20 mins, removed Ove glove blocking vent, stirred at 25 mins & noodles still a bit al dente, at 30 mins was done. Will put away other lid, for now, and continue using glass one. 5 stars.
****
Mexican Burrito Bowls, By: Susan Davis, August 5, 2015
Ingredients:
1 can cuban style black beans - drained
1 can diced tomatoes with green chiles
1 cup frozen roasted corn
1 small can green chiles diced
1 cup rice - uncooked
2 cup chicken broth
2 cup frozen precooked diced chicken
1 pack trader Joe's taco seasoning
Directions:
Add all ingredients to your Ninja pot and stir. Turn to the Oven setting of 350°F for 35 minutes. Top with shredded cheese. Yummy!!
**There will be some crunchy bits of rice on the bottom, like fried rice.
****
Mexican Chicken Alfredo, By: Melina-Céline Wathen
Ingredients:
1 package spiral pasta
2 pounds boneless chicken breasts (cubed)
1 medium onion
salt
pepper
olive oil
2 jars Alfredo Sauce
cheddar cheese (grated)
1-2 cups medium salsa
¼ cup milk
2 teaspoons taco seasoning
Directions:
Cook pasta separately. Heat olive oil in the Ninja on Stove Top High and cook chicken with onion, salt and pepper until chicken is no longer pink. Stir in the Alfredo Sauce and bring mixture to a boil. Then add cheese, salsa, milk and taco seasoning. Drain pasta and toss with the chicken mixture. Cover everything with cheese and turn your Ninja to Oven setting to 350° for 30 minutes! It's delicious and a great meal for gatherings and parties.
****
Mexican Cornbread Supper*, By: Trisha Schoonover, October 6, 2014
Made Mexican Cornbread Supper tonight in the Ninja. Both the hubby and I liked it, but it is better with corn chips!!
Ingredients:
1 lb ground beef
1 can Ro-Tel
1 can ranch-style beans
1 can cream corn
1 cup shredded Mexican cheese
1 box Jiffy Cornbread mix
1 egg
1 cup water
Turn your Ninja to Stove Top High and brown beef and drain grease. Top with Ro-Tel, corn, beans and cheese. Combine cornbread mix, egg and water. Spoon over meat mixture. Turn to the Oven setting of 400°F. Bake until cornbread is brown, about 20 minutes.
****
Mexican Goulash*, By: Cathy Millisor McBride
Ingredients:
1 can of Ro Tel
16 oz can of diced tomatoes with green chilis
1½ cup of enchilada sauce
1 pound of 10% fat ground beef
1 tsp cumin
1 chopped pepper
1 chopped onion
Nature's Seasoning
beef broth
12 oz pasta pieces
1 taco seasoning packet
Directions:
Feeling creative tonight! I made Aurelia's version of Mexican Pasta Dinner, originally posted by Carol Adrian H, but made modified it to my style. No offense intended... I haven't tasted their original recipes and I am sure they are delicious. My hubby liked it very much. Aurelia had already made a little addition and change: 1 can of Ro Tel and 1 less cup of water. I kept the 16 oz can of diced tomatoes with green chilis, 1 & 1/2 cup of enchilada sauce, 1 pound of 10% fat ground beef, and 1 tsp cumin. I added 1 chopped pepper, 1 chopped onion, Nature's Seasoning, replaced two of the 4 cups of water to beef broth. 1 replaced egg noodles with 12 oz pasta pieces, and 1 reduced the 2 taco season packets to 1. I cooked it just like the original recipe: Oven setting @ 350° for 25 minutes. I let it stand on buffet mode for 10-15 minutes and we loved it. Just adapted what already looked real good to our tastes. Thanks Aurelia and Carol for your great recipes.
****
Mexican Lasagna*, By: Penny Watts, March 11, 2016
Ingredients:
4 cups pork green chili
1 16 oz salsa verde Marcela Vallodolid
16 oz sour cream
1 can refried beans
8 large flour tortillas
1 cup Pace picante sauce
8 oz Monterey Jack cheese, shredded
12 oz sharp cheddar cheese, shredded
Meat from one roasted chicken
Directions:
Pour picante sauce in the bottom of the Ninja pot. Next layer with 2 tortillas tear them to fit. Next spread on a layer of refried beans. Next layer with half the chicken. Spread salsa verde as evenly as possible over chicken. Next spread 1 cup of sour cream evenly over salsa layer. Next layer shredded cheeses; 1 cup of each kind. Repeat tortillas, beans, chicken, salsa, sour cream and cheeses. End with a layer of tortillas covering the top. Pour over pork green chili making sure all tortillas are covered. Reserve 1 cup of sharp cheddar and 1 cup Monterey Jack cheese to be put on top of the casserole during the last 15 minutes of cooking.
Place the lid. Turn the Ninja to Slow Cook High for one hour and 30 minutes. Add cheeses over the top after the first hour.
Let cool for 15 to 20 minutes before serving.
Note: Adjust amounts of ingredients to your liking, such as refried beans and salsa verde.
****
Mexican Lasagna Recipe (My Favorite), By: Aurelia Dougan McCollom
Ingredients:
1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
¼ teaspoon pepper
6 flour tortillas (8 inches) (they fit perfectly, with just a little overlap in the center)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
Directions:
Preheat Ninja for 5-10 minutes on Stove top High; (or you can just use Oven setting 325°). Add ground beef and onion and cook until meat is no longer pink. Add garlic; cook 1 minute longer. Drain, if necessary. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper. Turn to Oven setting, 325° and cook for about 30 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.
****
Mexican Lasagna, By: Krista Johnson Stacklie, April 22, 2014
Ingredients:
1 lb ground beef
2 cans cream of chicken soup
1 can taco sauce or salsa
1 packet taco seasoning
2 cups shredded cheese
2-3 jalapeños, minced (optional)
Tortillas
Directions:
Cook meat and when browned add ¾ cup water and taco seasoning and let simmer 5 minutes. Remove from heat.
In a large bowl mix together the soup, (I only used one can of soup in mine hoping it would keep it a bit more solid and yes it worked it was great), taco sauce/salsa, jalapeños, 1 cup cheese, and meat. Layer the bottom of the crock pot with tortillas and add some mixture. Continue the layers of tortillas and mixture until you run of room or mixture. The last layer should be tortilla and topped with the remaining cheese.
Cook on high for 3-4 hours or on low for 6-7 hours.
You can get salsa/sauce that is mild or hot and the jalapeños are optional. I sometimes seasoning the meat myself instead of using taco seasoning but that's up to you.
****
Mexican Pasta, By: Carol Adrian H
1- 6 oz can of petite diced tomatoes with green chili’s
1½ cup of enchilada sauce
1-2 lbs ground beef (depending on how meaty you like it)
1 lb bag of egg noodles
1 tsp cumin
1 cup shredded Mexican cheese
2 packs taco seasoning
5 cups water
Directions:
Brown ground beef on Stove top High, drain excess grease, return to pot
Set Oven setting to 350°.
Mix together cooked ground beef, can of tomatoes, taco seasoning, enchilada sauce, cumin, egg noodles and water.
Cook for 25 minutes and stir occasionally
Turn off, stir in cheese, let sit for 5 minutes and serve.
****
Mexican Shells & Pork Chops
Ingredients:
1 Tbs. oil
4 bone-in pork chops (2 lb), 1/2 inch thick, or boneless
1 cup TACO BELL Thick & Chunky Salsa
2 cups water
1 package (12 oz) VELVEETA Shells & Cheese Dinner
1 green pepper, chopped
Directions:
Preheat Ninja on Stove Top High. Add oil, and brown pork chops on each side. Now, I would leave the pork chops in and then add the rest of the ingredients.
Add all ingredients, into the Ninja and set to Oven 325° for 25 minutes. Place lid. Stir occasionally. Stir the pasta about every 10 minutes.
****
Ninjaghetti*, By: Jim Basile, March 10, 2015
This recipe is a Ninja adaption from a recipe I came across. The ingredients are generally the same with a few personal touches. The amount of meat can be adjusted according to personal preference.
Ingredients:
1 lb ground turkey
1 lb Italian sausage
1 lb spaghetti
2 green bell peppers, coarse chop
1 red bell pepper, coarse chop
2 - 14 oz cans fire roasted diced tomatoes with garlic
1 Tbs. minced garlic, (or to taste)
1 medium onion, diced ¼”
1½ Tbs. Italian seasoning
4 cups water
Directions:
With Ninja on Stove Top High, brown sausage whole until just firm enough to slice. Remove and slice into ¼” slices. Return to Ninja. Add ground turkey and cook until turkey is browned and sausage is just cooked. Remove and set aside. Add onion and cook until softened, add bell peppers and garlic. Cook until bell peppers are slightly soft, about 7-8 minutes. Add meat back to Ninja along with Italian seasoning, canned tomatoes, and water. Stir to combine. Break spaghetti in half and add to Ninja.
Set Ninja to Oven/Bake @ 300°F and set timer to 35 minutes. Stir about half way through to keep spaghetti from sticking together.
Enjoy!
**Added comment by: Mich'l Nicholson - I made this tonight. I changed it by using 2 cans of Italian seasoned diced tomatoes, omitting the red pepper and substituting venison for the turkey. It was so very good and tasty. My husband even went back for seconds.
****
Ninja Mash–Up*, By: Alice Blakeslee, September 18, 2014
Ingredients:
1 lb Tyson grilled chicken breasts, chunked
3 Cups Alexia Frozen Potatoes, Tri Cut
1 cup corn
1 cup carrots, julienned
½ cup chicken gravy
5 slices of bacon, cooked & broken into pieces
2 Tablespoons of bacon grease
1 Lemon Pepper Sauté Express Cube, (found in the dairy case)
Directions:
Turn your Ninja to Stove Top High and melt bacon grease. Add chicken & carrots. Cook 10 minutes, stirring often. Add lemon pepper cube & melt. Add potatoes & corn. Cook 5 minutes. Add gravy & bacon. Cover & cook 7 minutes.
****
Noodle Emergency Dinner, By: Laura Selman Romine, January 5, 2015
Ingredients:
1 package of link sausage, cut up - (fully cooked I used smoked beef brisket sausage it had a nice bite to it)
1 garlic and herb sauté express
Can of cream of mushroom soup
Half and half
8 oz of macaroni noodles
4–6 oz Velveeta, cut up
Seasonings of your choice
A little water if needed
Directions:
Put the sausage and sauté express in the Ninja on Stove Top High for a few minutes. Meanwhile, mix the soup with the half and half. Pour into the pot. Add cubed Velveeta and noodles. Stir. Add a little water to cover noodles. Cover and bring to a boil, stirring frequently so it doesn’t stick. Stir, cover and reduce heat to Stove Top Low. Cook about 15 minutes until noodles are done. Stir, and add milk or water if needed. Turn off let sit about 5 minutes. You should have a thick creamy sauce.
This is a great base recipe you could build on and add your own twist. You could do this with just about any meat and it would be good. Also using chopped onion rather than powder would be good.
****
Olson's King Ranch Casserole With Hamburger*, By: Kathy Olson, October 26, 2015
Last week I asked how to tweak my oven recipe to a Ninja recipe. I made the changes and it was Great!
Ingredients:
3 pounds burger with
1 large onion, chopped
2 cloves garlic, minced
1- (26 oz) large can Cream Of Mushroom Soup
1- (26 oz) large Can Cream of Chicken Soup and
1- (28 oz) large can Rotel
1- (7 oz) large can diced green chilies
3 inch stack of corn tortillas and cut them into bite size pieces.
2 cups shredded cheese
Directions:
Turn your Ninja to Stove Top High. Brown the beef with the onion and garlic. Drain excess grease. Stir in soups, Ro-Tel, and chilies.
The corn tortillas and cut them into bite size pieces. Remove half of the soup mixture from the Ninja. Add half of the tortilla pieces in and push down into the soup that was left in the pot. Layer half of shredded cheese then the rest of the tortilla pieces and the balance of the soup. Top with the remaining cheese. Turn to Slow Cook High and cook until hot and bubbly.
****
One-Pan Enchilada Pasta*, By: Amanda Harris
Ingredients:
2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
½ of a small onion, diced
1¼ pounds of taco seasoned ground turkey meat or 1¼ pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1- 19 oz can of red enchilada sauce
8 oz (about 2½ cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives
Directions:
This recipe is perfect for the one pot method in the Ninja. I browned the meat, onion, and garlic on Stove Top High. After I added the noodles, sauce and broth, I switched to oven 300° for 20 minutes.
I almost licked my plate!! If you like enchiladas, you will love this recipe!
****
One-Pot Cheesy Taco Pasta
Ingredients:
Servings: 10-12
1 lb ground beef
1 package taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can whole kernel corn
2 cups uncooked elbow macaroni
Pepper
Salt
Directions:
1. Turn the Ninja to Stove Top High. Brown the ground beef. Drain fat and return beef to pot.
2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover. Turn to Auto Warm/Buffet.
5. Serve once cheese is melted!
****
One Pot Chili Mac & Cheese*, By: Angela Strickland Branch, August 9, 2015
Prep Time: 10-15 minutes - Cook Time: 30 minutes
Ingredients:
1 Tbs. olive oil
2 cloves garlic, minced
1 onion, diced
1½-2 lbs ground beef
1 box (4 cups) chicken broth
1 can beef broth
1 can Italian diced tomatoes
1 can red kidney beans, rinsed & drained
1 can white kidney (cannellini) beans, rinsed & drained
3 tsp chili powder
2 tsp cumin
salt & pepper to taste
1 box (10 oz) uncooked elbow macaroni pasta
2 cups shredded cheddar cheese
2 Tbs. chopped fresh parsley leaves (optional)
Directions:
1. Turn Ninja on Stove Top High. Heat olive oil.
2. Add garlic, onion, and ground beef. Cook until browned, making sure to crumble meat as it cooks. Drain excess grease.
3. Add chicken broth, beef broth, tomatoes, kidney beans, chili powder, cumin, salt & pepper. Bring to a simmer.
4. Add pasta and stir well. Cover and simmer until pasta is cooked through (approximately 15-17 minutes).
5. Reduce heat to Slow Cook Low or the Buffet setting. Add 1½ cups shredded cheese and mix well. Let rest 2-3 minutes. Restir.
6. Add remaining ½ cup of shredded cheese to top and cover for 2-3 more minutes to melt cheese.
7. Sprinkle with fresh chopped parsley if desired and serve.
Feeds approximately 6-8.
****
One Pot Kielbasa Pasta*, By: Myra Paris Wright, May 22, 2016
Ingredients:
1 lb Turkey Kielbasa – or your favorite flavor, (slice ¼ inches thick)
1 Tbs. olive oil
1½ cup onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 (10 oz) can diced tomatoes
8 oz dry small pasta
½ cup milk or heavy cream
½ tsp salt and pepper
1 cup shredded Cheddar cheese
1/3 cup scallions, thinly sliced
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. Sauté the kielbasa with the onions. Add the garlic, sauté. Add chicken broth, tomatoes, milk, pasta, seasonings, and ½ cup of cheese. Boil on Stove Top High, about 10 minutes or until pasta is done to your liking. Turn off the Ninja and sprinkle with the remaining cheese. Place the lid. Turn to Buffet/Warm until ready to eat.
****
One Pot Pasta Dish*, By: Bonnie Smith, June 3, 2016
Ingredients:
Package of frozen cheese filled pasta
Cut up broccoli
Cut slices of carrots
Fresh diced onion - if desired
Zesty Italian Dressing – bottled
lettuce or spinach
Parmesan cheese – optional
Directions:
Add water to the Ninja pot and bring to a boil. Add the pasta, broccoli and carrots. Cook about 10 minutes. (I like it so my carrots still have crunch to them. I would suggest if you like your carrots soft to put them in first for a few minutes before adding other ingredients).
Drain. (If using the large cheese filled circles or squares cut in half). Put everything back into the pot.
Add the fresh diced onion if desired.
Stir in Zesty Italian Dressing (I prefer the light as it stays on the food better)
Serve on a bed of lettuce or spinach and sprinkle with Parmesan cheese if desired. (We had a side salad instead of serving on lettuce).
This can be served hot or chilled.
****
One Pot Sausage & Mushroom Pasta*, By: Amanda Harris, October 12, 2014
Ingredients:
2 Tbs. olive oil
2-3 links Italian sausage
2 cloves garlic, slice or mince
1 small onion 8 oz. button mushrooms, sliced
1 (28oz.) can crushed tomatoes
1 tsp dried basil
1 tsp dried oregano 4 cups vegetable broth
1 lb. rigatoni
¼ cup parmesan handful fresh parsley (optional)
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown the meat. Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushrooms, basil, and oregano to the pot. Stir to combine and to dissolve any browned bits off the bottom of the pot.
4. Add the vegetable broth and pasta, stir to combine. Turn to Oven setting of 300°F and cook for 25 minutes, stirring occasionally to keep from sticking. When done, stir in the parmesan and top with fresh chopped parsley, if desired. Serves: 8
** I doubled the meat and the mushrooms.**
****
One Pot Wonder Chicken Lo Mein, By: Madeline DiDonato, Recipe By: Amanda Finks
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Ingredients:
½ lb boneless skinless chicken breast, cut into small chunks
12 oz whole wheat linguine or fettuccine, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil
Directions:
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
**Added comments**
The only thing I would do differently is brown the chicken. I think I would brown the chicken, too, and maybe precook the veggies, since I don't like them crunchy. Sounds yummy! yup, I agree Nicole. Brown chicken, throw in veggies and cook them a bit, then add the rest. I think I will try this tomorrow.
Serves:6
****
Organic Basmati Brown Rice*, By: Kathy Scott, December 13, 2014
Ingredients:
1 cup Organic Basmati Brown Rice
2½ cups water
1 Tbs. oil, (I used Coconut)
dash of salt
Directions:
Put rice, water, oil and salt in the Ninja pot. Bring to a boil on Stove Top High. Cover and turn down to Stove Top Low and simmer for 30 to 35 minutes until water is absorbed. It worked great! (This is just standard package directions.)
****
Orzo Enchilada's*, By: Barbara Kowalski Morrison, March 6, 2017
Ingredients:
1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
½ cup vegetable broth, or more, as needed
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves
Directions:
To your Ninja pot, add: diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black. Season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover. Turn the Ninja to Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours. (Slow Cook Low was used).
Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and continue cooking on Slow Cook Low for 15 minutes, or until tender. Add more vegetable broth as needed until the desired consistency is reached.
Serve immediately, garnished with cilantro, sour cream, salsa or your choice of garnish.
****
Paella, By: Patti Schippani, December 22, 2014
I tried a modified Paella dish in the Ninja. It cooked very quickly and was delicious. It was all done using the Stove Top setting.
Ingredients:
2 Tbs. olive oil
chicken pieces (I used cut up breast)
Chorizzo, sliced
¾ lb shrimp (cleaned and deveined)
2 cloves garlic minced
1 medium onion, chopped
1 package Vigo Yellow Saffron Rice
2 cans (14.5 oz) chicken broth
1 can diced tomatoes (I sometimes hold off on this and add fresh halved grape tomatoes at the end)
salt and pepper, to taste
10 oz bag of peas
Directions:
Add 1Tbs olive oil to Ninja. Using Stove Top Medium or High, brown chicken pieces and Chorizzo. Remove to a plate.
Add shrimp (cleaned and deveined) and cook until just pink on both sides. Do not overcook. Transfer to a plate.
Place garlic and onion into pan with 1Tbs oil. Cook until onion is translucent - about 4-5 minutes.
Add Saffron Rice and cook for one minute. Add chicken broth and tomatoes. Stir together and season with salt and pepper. Cover. Bring to a boil. Then change setting to Stove Top Low and simmer for approximately 20 minutes until rice is tender.
Add chicken, Chorizzo, peas and shrimp to pot. Stir well and heat. Serve.
(You can also add other shellfish if you wish)
****
Pamela’s Stuffed Taco Shells - Jumbo Pasta Shells , By: Pamela Schwaner, March 10, 2019
Ingredients:
25 Barilla jumbo pasta shells
1¼ lb. ground chuck, 80/20
1½ packet Original Ortega Taco Seasoning Mix – or your favorite brand
4 oz. Neufchâtel cheese - 1/3 Less Fat
1 cup Ortega Taco Sauce – Medium
1 cup Ortega Restaurant Style Salsa - Medium
1½ cup Happy Farms Mexican Style shredded cheese
Directions:
Cook shells for 8 minutes. Run under cold water. Set aside.
Add ground beef to the pot and cook on Stove Top High.
Drain excess grease.
Turn the Ninja to Stove Top Low. Add taco seasoning mix, cream cheese, ¼ cup shredded cheese and a little of the salsa mixture; stirring until melted.
Put filling mixture into a bowl and set aside to cool for a few minutes.
Add a little salsa mixture to bottom of pot, spread.
Stuff the shells with the mix and place in pot. Cover with sauce.
Bake for 30 minutes at 350°F.
Top with shredded cheese.
****
Pancit Noodles, By: Jessica Conol
Ingredients:
1 package dried pancit noodles
1 lb boneless chicken thighs (I bought marinated teriyaki chicken thighs from my deli, 1 lb came out to equal three thighs)
1 can chicken broth
2 cups Chinese cabbage (chopped)
2-3 cloves garlic (chopped)
1 package chop suey vegetables (bean sprouts, cabbage, carrots)
oyster sauce
Directions:
Set Ninja Oven to 350° degrees. Coat the bottom of Ninja lightly with oil. Cook Chicken till almost cooked. I took a kitchen shears and cut the chicken into bite size pieces. Add garlic. Let chicken and garlic cook for 5 more minutes. Added Chinese cabbage. Cooked till Chinese cabbage comes a little soft, add chop suey vegetables and chicken broth. Cook another 5 minutes or so. Add the package of the dried noodles. Mix in with the chicken and vegetables until noodle are soft. Add a couple of tablespoons of oyster sauce for seasoning. Transfer it to a platter after cooking so the noodles do not overcook.
****
Pasta Bake*, By: Shara Chilcoat, November 20, 2019
Ingredients:
2 cups shredded Mozzarella cheese
¼ cup Parmesan cheese
1 bell pepper, chopped
1 onion, chopped
1 lb. lean ground beef
1 lb. ricotta cheese
12 ounces of dry Farfalle pasta (I precooked this for about 5 minutes.)
6 oz. package fresh spinach
1 egg
24 ounce jar pasta sauce
salt and pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the beef, peppers and onions. Drain any excess grease. Add salt and pepper. Stir in the pasta sauce. Stir in pasta. (Note - I opted to precook this for 5 minutes because I was later starting it than I had planned.) Cover with lid while prepping the rest of the dish.
In a bowl combine ¼ cup Parmesan, egg, ricotta, spinach, and half of the mozzarella. Stir this into the pasta and sauce. Top with the remaining mozzarella.
Turn the Ninja to Slow Cook Low for 3-4 hours checking after 3 hours for tenderness. (My pasta only took 3 hours.)
Serve it with garlic bread. Enjoy!
****
Pasta Carbonara*, By: Cherrie Koeppler Christel, November 30, 2016
Ingredients:
15 oz can chicken broth
2 cups water
1 box of pasta
**the following amount ingredients, are estimated; use more or less to your taste**
½ cup cooked chicken breast, diced
½ cup ham, diced
½ cup mushrooms
½ cup peas
¼ cup olive oil
½ cup bacon bits
¼ cup milk
garlic salt, to taste
parmesan cheese, amount determined by you
Directions:
Turn the Ninja to Stove Top High. Bring the broth and water to a boil. Break the pasta in half and add to the water. Turn the Ninja to the Oven setting of 250° for 20 minutes, or desired tenderness. There is no need to drain any liquid. When done, add the chicken breast, ham, mushrooms, peas, olive oil bacon bits, garlic salt, and milk. Stir. Turn to the Buffet/Warm setting to hold. Top with shredded parmesan cheese.
****
Pasta Roni Alfredo & Chicken Breast- (Cutlet), By: Kathleen S Cicchirillo, November 5, 2015 - Cross Posted in Fast & Easy
Ingredients:
1 box boxed Pasta Roni Alfredo
2 frozen chicken cutlets
Directions:
Add the pasta to the pot of your Ninja following the instructions on the box. Place your rack. Add the frozen chicken cutlet. Turn to the Oven setting of 350° for 25 minutes. I thought it was going to be a disaster; it turned out perfect!
****
Pasta with Sausage & Peppers*, By: Vicki Snyder Catlin, March 15, 2015
Brown Italian sausage in the Ninja on Stove Top High. Add chopped red onion, red bell pepper, green pepper and sauté a few minutes. Add garlic and Italian seasoning, a jar of spaghetti sauce, 2 cups sodium free beef broth and a box of whole grain penne pasta. Turn to Oven setting of 325°, until the pasta was done!
****
Pastichios - Greek Lasagna*, By: Linda Jackson, January 25, 2018
Adapted for the Ninja.
This Greek-Style Lasagna is one of those meals that is great to have on hand in your freezer! It’s meaty, hearty and absolutely delicious with its layers of pasta, ground meat, and béchamel cheese sauce on top. It’s not the easiest meal you’ll ever make, but do it on a Saturday afternoon.
Ingredients:
1 lb. ziti noodles
For the Meat Sauce:
3 tablespoons olive oil
1 large chopped yellow onions
3 stalks finely chopped celery
3 finely chopped carrots
3 minced garlic cloves
1 lbs. lean ground beef
½ cup chicken stock
1½ tablespoons ground cinnamon
1 tablespoon oregano
1 tablespoons thyme
pinch of cumin
pinch of sugar
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
For the Béchamel:
1½ cups whole milk
½ cup heavy cream
4 Tbs. unsalted butter
1 cup all-purpose flour
½ teaspoon nutmeg
Salt and freshly ground black pepper
¾ cup grated Parmesan
2 extra-large eggs (beaten)
Directions:
Finely chop the carrots, celery, onion and garlic (I use my Ninja blender on pulse for this).
Turn the Ninja to Stove Top High. Add 2 tablespoons of olive oil and sweat your veggies (season with salt). Once everything softens, add your ground beef and work it into small crumbles (season with salt and pepper). Once the meat is cooked (8-10 minutes) add your chicken broth and continue to cook for another 5 minutes. Now add your cinnamon, cumin, salt, pepper, oregano, and thyme. Mix together and cook for a few more minutes. Stir in your tomatoes and pinch of sugar. Turn your Ninja down to Stove Top Low and let it cook for 30-45 minutes. Taste to see if it needs more salt and pepper. Remove mixture from the Ninja pot. Set aside in separate dish.
Cook your ziti as directions state until it’s “under cooked” about 7 minutes. (This can be done in a Ninja or a large pot on a conventional stovetop). You want it to have a bite to it. It will continue to cook in the Ninja on the Oven setting. Drain and set aside.
Now for the cheesy cream sauce:
For the béchamel, heat the milk and cream together in a microwave safe measuring cup for about 1½ minutes until it’s warm. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Turn off the heat, and carefully stir in your beaten eggs (temper them first so they won’t scramble). Add the nutmeg, salt and pepper and stir in ¾ cup of the Parmesan cheese.
Now it’s time to assemble our pastichios:
Add a big spoonful of meat sauce to your ziti and mix together in the Ninja, spreading the mixture evenly as the bottom layer of the casserole. Spread the meat sauce over the noodles. Pour béchamel in a thick layer until everything is covered. Sprinkle the remaining parmesan cheese on top. Bake at 350°F in the Ninja for about an hour until everything is bubbly and golden brown.
*Making pastichio is truly a labor of love, but make it once and you’ll totally be hooked! It’s delicious, pretty cheap to make, and you’ll feel like you’re traveling the Mediterranean in your own kitchen.
****
Paula's Goulash*, By: Paula Bodden, October 8, 2014
Ingredients:
¾ lb of Elbow Macaroni
2 Tbs. Olive oil
1 lb ground beef
½ onion, diced
1 clove garlic, minced
28 oz can crushed tomatoes
1 Tbs. tomato paste
¾ cup shredded cheddar
Directions:
Boil water on Stove Top High setting.
Cook pasta for 8 minutes.
Drain and set pasta aside.
Then put olive oil in Ninja and sauté onions and garlic just until onions start to soften. Add the ground meat and stir while cooking until no longer pink. Add in the crushed tomatoes and tomato paste. Stir. Add the drained pasta back to the pot and heat on the Stove Top setting for 10 minutes or so then put in the shredded cheddar and stir just until it melts. Delicious served with a salad and really good the next day.
****
Penne & Sausage*, By: Cheryl Clark, February 2, 2015
A friend of mine sent me this recipe. My husband cooked it for me and even ate some. That was a surprise.
Ingredients:
1 tablespoon olive oil
14-16 oz fully cooked smoked sausage
½ cup diced onion
1-12oz package Green Giant frozen garden vegetable medley
2½ cups chicken broth
½ cup milk
8 oz dry penne
Salt and Pepper, to taste
½ cup grated parmesan cheese
Directions:
Heat the olive oil on Stove Top Medium-High heat. Add the sausage and onion and cook until browned and softened, about 3-5 minutes. Add in the vegetables, chicken broth and milk, then stir in the penne. Cover and cook until the pasta is al dente, about 15 minutes. Stir and season to taste with salt and pepper. Sprinkle the top with parmesan cheese.
Enjoy!
****
Penne Chicken
Ingredients:
3 chicken breast - cut into pieces
1 red, green & yellow pepper, sliced
1 onion sliced
1 tsp salt
1 tsp pepper
1 Tbs. chili powder
1 Tbs. cumin
1 Tbs. Garlic powder
5 cups milk
4 cups penne
1 cup pepper jack shredded cheese
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Sauté. Cook until juices run clear. Remove. Add peppers and onions. Sauté. Return chicken. Sprinkle seasonings over all and stir. Add milk and penne. Turn to the Oven setting of 325°. Stir. Place lid. Let cook about 15 minutes and stir. Total cooking time about 25 minutes. Add the cheese. Stir. Let cheese melt.
****
Penne Pasta*, By: Cyn Cyn SoReal, September 12, 2014
Ingredients:
4 cups water
1 lb of Penne pasta noodles
1 jar of spaghetti (24 ounces)
I added 2 ounces ricotta cheese
Some fresh parsley from my balcony garden (didn't measure)
Sprinkles some Italian seasoning and pepper
Directions:
Add everything in the Ninja.
Cook on Oven setting of 300° for 25 minutes. Garlic toast was served on the side. Enjoy!
****
Penne Pasta Casserole*, By: Aurelia Dougan McCollom
This was a similar dinner that we had at Applebee’s, that I made my own.
Ingredients:
1- 1 lb box Penne noodles (they’re little tubes)
2 Tbs. oil
2 lbs chicken breasts, cut in 1” pieces
1½ lb smoked sausage
1 onion, cut in 1” pieces
1 green pepper, cut in 1” pieces
4 stalks of celery cut in 1” pieces
1- 8 oz can sliced mushrooms, undrained
1 Tbs. minced garlic
1 can Ro-Tel
1 can diced tomatoes, undrained
48 oz jar Ragu pasta sauce, any flavor
Water..just enough to rinse out jars and cans…
Cajun seasonings, your preference on amounts for degree of heat
Directions:
Heat the oil and sauté chicken & sausage in the Ninja, using Stove Top High. When almost finished browning add, the vegetables to soften. Add the rest of the ingredients, except pasta. Turn to Slow Cook High for 2 hours. After the 2 hours is up….
Add your pasta and turn it to the oven setting of 300° and set the timer for 25 minutes. Cover for the first 10 minutes. I didn’t realize how much it would bubble in the cooker so I stirred it twice during that time. Uncover and stir a couple of more times until your desired tenderness. (You can add more water if you would like a thinner sauce during cooking). I didn’t realize how much it would bubble in the cooker so I stirred it twice during that time. Dinner came out wonderfully good!! You could probably cut out the slow cook option, and go directly to the oven setting.
****
Penne Pasta with Broccoli, Chicken, & Parmesan*, By: Bob Mason, July 31, 2017
Ingredients:
1 package penne pasta
1 large onion, roughly chopped
2 cloves of minced garlic
salt and pepper, to taste
2 packages of frozen broccoli florets, 10 ounces each
3 cups chicken – cooked & cut up
1 can of cream of chicken soup
2 cups milk
5 ounce container Parmesan cheese
Directions:
Cook the pasta according to the Ninja directions – (see below). Remove to a bowl. Turn the Ninja to Stove Top High and sauté the onions for about 10 minutes. Add the garlic and cook for about 3 minutes longer. Add the frozen broccoli. Place the lid and cook for about 10 minutes, stirring occasionally. Add the chicken, soup, and milk. Stir to incorporate. Add the pasta and cheese. Stir. Let it cook on Stove Top High for about 5 minutes.
It turned out great!
**Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Penne Pasta with Sweet Italian Sausage*, By: Cathy Giovanine
Ingredients:
3 cups of water
Box of penne pasta
2 and a half jars of your favorite pasta sauce
5 sweet Italian sausages
Directions:
I started by cooking the sausages on Stove Top High....in a little bit of butter
Cook until they are nicely browned on all sides
Remove from pot and set aside
Drain and clean out pot.
And water, sauce, and pasta. Cook on Oven 300° for 25-30 minutes.
In the meantime cut sausage to bite size pieces
Return sausage to pot. Cook another 3-5 minutes.
****
Penne Sausage Bake*, By: Gina Groznik Steiner, March 12, 2015
My kids LOVED this for dinner tonight!
Ingredients:
2 teaspoons olive oil
1 pound mild or hot Italian sausage
½ cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
12 ounces penne pasta
3½ cups water
2 cups shredded mozzarella cheese
Directions:
Heat oil on stove top high. Place sausage and onion in the skillet and cook on high heat until brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Switch to oven 300° and add pasta & water, baking for 20 minutes stirring occasionally. Sprinkle top with mozzarella and bake until melted. Enjoy!!!
****
Penne with Kale, Chickpeas & Goat cheese*, By: Arlene Babiskin Gordon, May 6, 2014
Ingredients:
1- 10 oz bag of Trader’s Joe’s washed & trimmed Kale, or any brand of fresh Kale
1- 12 oz box of Penne - I used Ronzoni Smart Taste
Olive oil
2 tsp minced garlic already minced or 2 cloves minced
1 can low sodium Chick peas I use Goya drained & rinsed
4-6 ounces crumbled Goat cheese
1 cup water for the Kale
2-3 cups water for the pasta
Directions:
Add 1 cup water to the Ninja pot set to Stove Top Medium. Add Kale with tongs continually turning until Kale is wilted. Remove to a plate temporarily.
Add 2 cups water to pot. (I had to add more as the pasta was cooking.) Add pasta, set oven to 300° for 15-20 minutes.
I ended up plugging the vent in the cover because the water was spraying out. When the pasta was done I placed it in a bowl temporarily. Switch to Stove Top Medium & High as needed. I added EVOO to the pot and sautéed the garlic, then added the Kale constantly turning. I added the chick peas when it was done I returned the penne to the pot & stirred until everything was mixed. Add the Goat cheese.
We both liked it a lot. I needed to add a little more garlic & my husband added a drop of salt. He even asked for more. A variation of this recipe appeared in our local newspaper by Marge Perry. Her version included red onion, Fusilli
& 1 lb of Kale. Also salt & pepper.
****
Pizza Casserole, Slow Cook, By: Trinnette Washington, April 27, 2014
This casserole will become a family favorite so keep the ingredients on hand:
Ingredients:
1- 16 oz box Rigatoni or large tube paste
1½ lb. Ground beef
1 onion, chopped
4 cups (16oz) Shredded part-skim mozzarella cheese
2 cans (15oz, each) pizza sauce
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
8 oz sliced pepperoni
Directions:
Cook pasta according to directions.
Turn your Ninja to Stove Top High and cook beef and onion until meat is no longer pink. Drain.
Drain pasta and add to Ninja. Add cheese, pizza sauce, soup and pepperoni. Turn to Slow cook Low for 2-3 hours or until heated through and cheese is melted.
Serves 12-14.
**Added comment by: Lauretta Jo Bakerink Clemons** - I made this last night and thought it a little bland.....I would make it again but, using Italian sausage instead of the hamburger and try to find a little spicier pizza sauce.....I used Ragu....and it definitely needed salt.
**Also… you could also fix this using just your Ninja. Turn your Ninja to Stove Top High and cook beef and onion until meat is no longer pink. Drain.
Add uncooked pasta, pizza sauce, soup and pepperoni. Turn to Oven setting 325°. (Add water or more sauce as needed during cooking to keep from sticking.) Stir frequently, testing pasta for doneness. Then add cheese at the end. Melt. This would take about 25 minutes. Aurelia Dougan McCollom
****
Pizza Pasta Bake*, By: Libby Scarborough Cates, March 1, 2016
Ingredients:
1 tablespoon olive oil
8 ounces spicy Italian sausage, casing removed
½ cup mini pepperoni, divided
1 (15-ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Heat olive oil in Ninja using the Stove Top. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in ¼ cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil garlic powder, pasta and 1½ cups water; season with salt and pepper, to taste. Bring to a boil; cover, cook for 5 minutes while keeping pasta stirred. Reduce heat to Stove Top Medium/Low and cook for 12 minutes, or until pasta is cooked to desired firmness.
Switch to the Oven setting of 300°F; top with mozzarella and remaining ¼ cup of pepperoni. Cook until melted and golden brown, about 2 minutes.
Serve immediately, garnish with parsley, if desired.
*I substituted ¾ lb ground sirloin for the sausage, and added extra spices.
**At the time, I didn’t have oregano and basil so I substituted 1 tsp Italian seasoning.
****
Pizza Pasta with Pepperoni, By: Julie Rhodes Buehler
Prep: 5 mins - Cook: 25 mins - Servings 4
Ingredients:
1 pound ground beef
1 small onion chopped
½ of a 1 pound package uncooked rotini pasta
1 jar (24 oz) pasta sauce
2 cups water
1/8 of a 6-oz package sliced pepperoni (we use a lot more)
2 cups shredded mozzarella cheese (we use more)
Directions:
1. Set pot to Stove Top High. Add beef and onion to pot. Cook uncovered 10 min or until beef is browned, stirring often.
2. Stir in pasta, sauce, and water. Set to Stove Top Medium. Cook uncovered 15-20 minutes or until pasta is tender, stirring occasionally.
3. Stir in pepperoni and 1 cup cheese. Sprinkle with remaining cheese. Turn off pot. Cover and let stand 3 minutes.
****
Pizza Stuffed Shells, By: Jackie Kimball, July 12, 2015
We ate them & they turned out great!
Ingredients:
½ lb Italian sausage
½ cup chopped pepperoni
½ teaspoon garlic powder
1 teaspoon Italian seasoning
16 ounces ricotta
2 cups mozzarella cheese, divided
28 jumbo shells, cooked, drained & cooled
1 jar spaghetti sauce
Grated Parmesan for top
Additional pizza toppings as desired
Directions:
Cook pasta shells according to Past cooking instructions in the Ninje pasta files. Remove. Set aside and cool.
Turn your Ninja to Stove top High and brown sausage. Drain. Wipe out Ninja. Mix the sausage in large bowl with ricotta, spices, pepperoni & one cup of mozzarella. Stuff 12 cooled pasta shells with cheese mixture & place in the Ninja multipurpose pan with ½-¾ cup spaghetti sauce. Top with more sauce and remaining mozzarella.
Place the rack in your Ninja. Place the multipurpose pan. Turn your unit to the Oven setting of 350°F for 45 minutes, or until bubbly. Sprinkle Parmesan on top.
We ate 3 shells for each serving.
** I put 12 filled shells and placed into the pan. I placed remaining on a baking sheet and froze for another meal.
****
Poor Man's Spaghetti*, By: Margie Beasley Warmath White, October 12, 2015
Making my grandmother's Poor Man's spaghetti for lunch.
Ingredients:
½ cup chopped onions and
2 garlic cloves, minced
2 Tbs. butter
3 Tbs. bacon grease – for the flavor
2-28 oz cans or 3- 15 oz cans diced tomatoes
1 lb spaghetti
cheddar cheese, to sprinkle on top
Directions:
Turn your Ninja to Stove Top High. Sauté onions and garlic in butter and bacon grease, until onions start to turn brown. Add the diced tomatoes. Reduce heat to Stove Top Low and cook for about 45 minutes. Start the spaghetti boiling. When done to your liking, drain. Add to the sauce. Stir. Sprinkle with cheddar cheese on top and heat until the cheese melts.
****
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Ingredients:
2¾ lbs pork loin boneless back ribs
onion powder, to taste
1 can cream of mushroom soup
1 dry package pork gravy mix
1 soup can water
15 oz jar light Alfredo sauce
1 jar water
3 cups frozen broccoli
1 lb Farfalle pasta (not cooked)
Directions:
Turn your Ninja to Stove Top High to preheat for about 5-10 minutes while preparing ingredients. Cook the ribs for about 5 minutes, turning to cook all sides.
Sprinkle onion powder to taste on the meat.
In bowl mix mushroom soup, pork gravy mix, and soup can water. Pour over the ribs. Turn to Slow Cook High for about 90 minutes. After cooking time, add the Alfredo sauce, 1 jar water, frozen broccoli and Farfalle pasta. Change to the Oven setting of 350°F, for 30 minutes! Stir well to incorporate. Stir occasionally to keep from sticking. Check to see if a little more liquid may be needed. Use your judgment.
****
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Ingredients:
pork loin, left over from a previous dinner
1 can cream of mushroom soup
1 package of Lipton onion soup mix
1 can cream of chicken soup
1 can of chicken broth
1 bag of frozen stir fry vegetables
2 packages of a Grandmas egg noodles
Directions:
Turn your Ninja to Stove top Medium to cook. Last night I made a pork loin with cream of mushroom soup and Lipton onion soup mix. I had so much leftover that I broke up the meat today, added a can of cream of chicken soup, a can of chicken broth, a bag of frozen stir fry veggies and 2 pack of a Grandmas egg noodles. When you add the noodle, turn to Stove Top Low to finish cooking. Stir occasionally so the noodles don’t stick. I just snuck a taster and it rocks! However..... There is still enough food for an army.
****
Pot Luck Favorite*, By: Crystal Utecht, September 7, 2016
This recipe is very different and you have to try it- it will become a favorite. It has been in my pot luck cookbook for over 40 years. (When I made this dish, I doubled the ingredients). It would serve at least 6 people as a main dish and more as a side dish.
Ingredients:
1 lb hamburger
1 medium onion, chopped
1 green pepper, chopped
28 oz (lg) can baked beans
2 Tbs. soy sauce
1-2 garlic cloves, minced
8 oz can pineapple tidbits
Directions:
Turn the Ninja to Stove Top High. Brown hamburger, onions and green pepper. Mix with remaining ingredients. Turn to the Oven setting of 350°F for 30 to 40 minutes.
It is a sweet and sour hamburger dish. Soooo good.
****
Potato Casserole*, By: Holly Bean Quinlan, June 22, 2016
Ingredients:
1 regular bag diced hash brown
16 oz sour cream
1 can cream of chicken soup
2 cups shredded cheddar
1 stick butter
Onion, chopped
Ruffled potato chips – enough to cover the top
Directions:
Turn the Ninja to Stove Top High. Melt the butter and sauté the onion until soft. Turn off the Ninja. Add the remaining ingredients, except for the chips. Mix well. Crush the chips. Sprinkle and cover the top. Place the lid and turn to the Oven setting of 350°F. Bake for 40 minutes, or until heated completely through and potatoes are tender.
****
Potato Omelet Casserole*, By Justin & Allana Robinson, December 17, 2015
Ingredients:
12 large eggs
1 cup milk (we used skim)
2 bell peppers (we used yellow and orange, but you can use whichever colors you desire) - finely diced
4 jalapenos - deseeded & finely diced (optional ingredient)
1 medium white onion - finely diced
4-5 raw russet potatoes - shredded
6 slices bacon
2 cups shredded cheddar
Salt, ground black pepper, garlic powder - to taste (may use other spices if preferred)
Recipe Directions:
On Stove Top High, cook bacon until crispy. Remove and dry with paper towels and remove grease and clean Ninja.
To save time, while bacon is cooking, dice up onion, jalapenos, and bell peppers and set aside.
Put 12 eggs in a large bowl and whisk until smooth. Add milk and continue whisking until well mixed. Add salt, ground black pepper, & garlic powder - to taste.
Using a grater or a food processor, shred 4 to 5 potatoes (you use can use frozen shredded potatoes if you wish).
Add bell peppers, onion, and jalapenos to the egg mixture and mix well.
In the Ninja, layer with the shredded potatoes. Add in egg mixture, evenly coating all sides. On top, place 2 cups of shredded cheddar evenly.
Lastly, crumble bacon and sprinkle across the top of the cheese.
Turn the Ninja to the Oven setting of 425° F, for approximately 1 hour.
**Added comment – If using fresh potatoes, to keep them from becoming soggy in cooking, place in an ice water bath or cold water for about 10 minutes. Completely drain and pat out excess moisture. You are removing most of the starch.
****
Potatoes & Hamburger Casserole*, By: Beverly Huffman Allen, November 15, 2015
Ingredients:
1 lb hamburger
½ cup onion, diced
3-4 cups sliced potatoes
1 can Cream of Mushroom or Celery Soup
2/3 cup milk
salt and pepper – to taste
1cup cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Brown the meat and onion. Drain any excess grease. Wipe out the pot.
Mix the soup and milk together in a bowl. Layer the potatoes, soup mixture and hamburger in the multipurpose pan. (I did 2 layers, like lasagna.)
Turn to the Oven setting of 350°F, for 1 hour 15 minutes. Sprinkle cheddar cheese on top. Bake additional 15 minutes or until cheese is melted.
****
Puerto Rican Yellow Rice & Pigeon Beans*, By: Juliane Vega, November 28, 2014
Ingredients:
1 can gandules or pigeon beans (Goya) (reserve water)
3 cups rice
3 cups water (includes water drained from pigeon bean can)
1 envelope Badia Sazon with Annatto or Achiote (or any yellow coloring seasoning you like)
1 tsp salt or more to taste
1 chicken bouillon cube (I use Maggi)
¼ oz bacon, cut in small pieces
½ oz cooking ham steak, diced in cubes
2 Tbs. sofrito (may find some in Goya freezer or make your own with onion, garlic, bell pepper, cilantro, a splash of vinegar and soy sauce in the blender)
1½ tsp olive oil (optional) or use PAM
½ cup tomato sauce (Hunts or Goya-NOT pasta sauce)
Directions:
1. Turn your Ninja to Stove Top High. Spray with PAM or add your oil.
2. Cook the bacon and ham.
3. Add the sofrito, bouillon cube, badia sazon, tomato sauce. Stir "fry" for 1-2 minutes to allow flavors to blend.
4. Add water and pigeon beans. Stir to blend ingredients and add salt to taste (I recommend adding a minimum of 1 tsp salt). The "stew" should be a bit salty but don't worry. When you add the rice and it cooks, the flavors tend to get diluted so you want a strong tasting "stew". That's where the flavor is at.
5. Rinse your rice and add it to the Ninja.
6. Cover the Ninja to allow the water to heat up for about 3 minutes and then switch to oven mode at 350°F for 25 minutes.
**I let the water boil but I was a bit impatient and was unsure too how it would turn out in the Ninja. Covering it may help it heat quicker. My rice still turned out perfect. Just don't remove the lid while it’s in oven mode. It will release the steam that cooks the rice. Also the rice to water ratio is 1:1. More water than that and the rice starts getting too mushy
****
Quick & Easy Dump Meal*, By: Dena Marie Tehel, October 28, 2015
Ingredients:
1.5 lbs ground beef
3 carrots, sliced
3 celery, sliced
1 onion, sliced
1 cup frozen peas
3 cups cabbage, sliced
A swirl or two of sesame oil
2 Tbs. Soy sauce – or to taste*
Rice, enough for your family - Make as directed. I made it in my rice cooker.
Directions:
Turn your Ninja to Stove Top High. Brown ground beef. Remove from your Ninja, set aside. Drain grease. Start the rice in your cooker. Put a swirl or two of sesame oil in Ninja. Add the carrots and celery. Cook for 3-4 minutes, stirring occasionally. Then add onion and cabbage. Cook another couple minutes. Return the ground beef to the pot. Add the peas, and a couple tablespoons of soy sauce.
Add the rice to your plate and top with the mixture.
*Soy sauce is the main seasoning. Once I dish it up, I add more soy sauce to taste.
****
Quick Sausage & Potato Skillet*, By: MsCarmen Burton, August 26, 2014
Ingredients:
4-5 potatoes, quartered
2 Tbs. olive oil
paprika, garlic powder, pinches of kosher salt & Cajun seasoning, (to taste)
1-2 lbs turkey sausage, cut into pieces
1 green peppers, sliced
4-6 shallots, sliced
1- 16 oz can corn, undrained
Directions:
Sauté the potatoes using 1 Tbs. olive oil using Stove Top Medium. Add paprika, garlic powder, pinches of kosher salt & Cajun seasoning until they were soft to touch with a fork. As they start to soften, switch to Stove Top Low. Remove potatoes. In a bowl combined turkey sausage, green peppers, shallots & corn. Add a little more seasoning with 1 Tbs. olive oil. Toss to mix. Cook on Stove Top High for 7-10 minutes, or until peppers & shallots were soft & sausage fully cooked. Add the potatoes to the mixture. Stir gently. Turn to Stove Top Medium for 2-3 minutes, until potatoes are heated through. Serve immediately with baby spinach salad, or a salad of your choice!
****
Quinoa – Cooking Directions, By: Andrea Schwob, March 10, 2017
For 1 cup quinoa, use 2½ cups liquid. Turn the Ninja to Stove Top High. Cover for 18 to 20 minutes, or until liquid is absorbed. No need to stir.
This is for white quinoa, not for the red or black.
****
Ragin' Cajun Jambalaya*, By: Marilyn Giggles-Rainey, March 15, 2015
Ingredients:
1 large onion, chopped
2 garlic cloves, crushed
½ cup chopped celery
1 large bell pepper, finely chopped
1½ lbs. sliced sausage, (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 Tbs. olive, vegetable oil, or bacon drippings
1 cup fresh, chopped tomatoes, optional
1½ cups uncooked long grain rice
3 cups chicken or seafood stock
1 tsp. salt
½ tsp. onion salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 Tbs. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce, to taste
Whimps may use ½ teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.
Directions:
Turn your Ninja to Stove Top High high and sauté sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, sauté until almost tender. Add seasonings and continue to sauté for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to Stove top Low and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and French bread.
****
Rattlesnake Pasta*, By: Michelle Williams, January 23, 2016 - Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
Ingredients
2 boneless and skinless chicken breasts, sliced into very thin bite sized pieces
3 tablespoons butter
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
salt and freshly ground black pepper, to taste
1 onion, diced
3 cloves garlic peeled and minced
16 ounce box penne pasta
3½ cups water
1 red bell pepper seeded and diced
1 cup heavy cream
¾ cup Parmesan cheese, freshly grated
¼ teaspoon ground white pepper
A dash nutmeg, freshly grated
½ cup cheddar cheese, grated
Directions:
Preheat the Ninja by setting the dial to the Stove Top High position for 3 minutes. Melt the butter inside the cooker.
Add the chicken pieces, and season with the cayenne pepper, oregano, thyme, salt and pepper. Cook for about 5 minutes until chicken is no longer pink, stirring with a wooden or silicone spoon. Add onion and garlic, and cook for another 2 minutes.
Set the dial to Oven to 250°F. Add the penne and the water, and stir to submerge all of the pasta. Cover and cook for 10 minutes.
Open the cooker and add the red bell pepper, stir, and replace the lid. Cook an additional 10 minutes.
Pour in the cream, Parmesan cheese, white pepper, and a dash of nutmeg. Set the dial to Stove Top Low, and stir occasionally, cooking for 2 more minutes until the cheese is melted and the sauce is creamy. Top with cheddar cheese and serve.
Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
2 lbs. beef stew meat
shredded triple cheddar
Directions:
Follow instructions as stated above, but substitute beef for the chicken. Another option for cooking the beef is turning the Ninja to Slow Cook Low for 1-2 hours and cooking in 2 cups of beef broth, instead of browning. Continue instructions after Slow Cooking.
I did top the dinner with shredded cheese.
****
Ravioli*, By: Janis Rightmyer, November 24, 2014
Just made ravioli in my Ninja
Ingredients:
1 lb hamburger
1 package frozen ravioli
1 cup water
1- 24 oz. jar or canned pasta sauce
Your favorite seasonings, optional
Directions:
Brown hamburger on Stove Top High; drain grease if necessary. Reduce heat to Stove Top Medium. Add your favorite sauce, seasonings, water and ravioli.
Turn to Stove Top Low. Continue to cook on low for 15 minutes.
Easy and tasty.
****
Ravioli Lasagna*, By: Suzanne Donohue, January 14, 2015
Layer frozen cheese ravioli over sauce, mozzarella cheese and browned Italian ground turkey. Turn your Ninja to Oven setting of 275°F for 25 minutes. Top with more cheese and let melt for a few minutes. Easy and a big hit.
****
Ravioli Lasagna*, By: Mitch Cox, January 5, 2015
Ingredients:
vegetable oil cooking spray
2¾ cups (1 jar) Italian sausage & Garlic pasta sauce
½ cup water
1 package frozen cheese ravioli (24 – 30 oz)
1½ cups shredded mozzarella cheese
grated parmesan cheese and parsley, optional as garnish
Directions:
spray your Ninja with cooking spray.
Directions:
Stir the sauce and water in a large bowl. Spread 1 cup of sauce in the bottom of Ninja Pot. Top with ½ the ravioli, (1 Layer), ¾ cup the mozzarella cheese, and 1 cup of the sauce. Top with remaining ravioli and sauce, and cover.
Turn your Ninja to the Oven setting of 300°F, and bake for 25 minutes. Uncover the dish and top with remaining cheese. Let sit for 10 more minutes or until hot and bubbly. Take out. Let stand 10 minutes before serving.
Garnish with parmesan cheese and parsley (optional).
****
Ravioli Lasagna Bolognese*, By: Penny Watts, August 13, 2015
Ingredients:
1 lb lean ground beef
1 medium onion, diced
4 garlic cloves, minced
1¼ tsp ground black pepper
1¾ cups water
1 (24-oz) jar marinara sauce
2 lbs frozen cheese ravioli
1¼ cups shredded Mozzarella cheese
2/3 cup Ricotta cheese
1/3 cup grated Parmesan cheese
¼ cup fresh chopped parsley
Directions:
Set your Ninja to Stove Top High and preheat for 3 minutes. Place the beef into the pot and cook uncovered for 7-9 minutes, or until the beef is browned, stirring constantly. Add the onion, garlic, and black pepper and cook for 2-3 minutes. Add the water and marinara sauce. Stir well. Slowly add the ravioli and stir gently to coat.
Set the cooking system to Oven at 350°F. Cover and cook for 15-20 minutes until the raviolis are cooked through. Stir occasionally.
While the ravioli lasagna cooks, stir together the Mozzarella, Ricotta, Parmesan, and parsley in a small bowl. When the lasagna is done, turn off the pot and spoon the cheese mixture over the raviolis. Cover and let the lasagna stand for a few minutes until the cheese is melted. Serve immediately.
****
Refrigerated Tortellini in Sauce – Comments On How To Fix, By: Paula Castelli Tomlinson
Paula Castelli Tomlinson I added about 1½ cups of water after the sauce was hot. Then I let it get to a boil and then added the tortellini and cooked it for about 6 minutes or so...
Barb Ruiz Rizzio-Meyer I am always afraid the sauce will be watered down! Thanks for the info. I have only cooked pasta in the Ninja when I can get the water to pasta ratio. I was worried about ravioli and tortellini.
Paula Castelli Tomlinson I was worried too...in the original recipe for the Alfredo and pasta it called for 2 cups...so that's why I did 1½... always can add more...
****
Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
Brown Rice:
The Right Ratio: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1¼ cups water to 1 cup rice. For short-grain, use 1½ cups water.
Quick Cooking Time: Bring rice, water, and coarse salt (¼ teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
****
Rice-A-Roni
Pre-heat for 5 minutes on Stove Top High. Melt 2 Tbs. of butter or margarine, and add brown rice/noodle from Rice-A-Roni package. Stir. Set to Stove Top Medium. Add seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally.
****
Rice-A-Roni with Beef (Quick & Easy Meal)*, By: Shelley Spicer
Ingredients:
1 lb ground beef
2 Tbs. butter
1 box beef Rice-A-Roni
1-2 cups shredded cheddar
1 can of corn or veggie of choice
Directions:
Brown ground beef in the Ninja on Stove Top High. Drain grease. Move beef to one side, put in 2 Tbs. of butter or margarine, brown rice/noodle from Rice-A-Roni package. Mix browned hamburger with the rice. Set to Stove Top Medium. Add seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally. The last five minutes add drained veggie. Turn off add cheese. Let sit 3-5 minutes until cheese is melted. Delicious!!
****
Rice (Slow Cooked)*, By: Trudy Roth Potts, February 27, 2015
Ok I think this might work to add rice while slow cooking a meal. This is a pork roast with mushroom soup. High 4 hours. Then I took the top off put an upside down Cuisinart dish with a small oven proof dish on top. Add 1 cup water hot water and ½ cup rice. Turn to Slow Cook High for 1 hour. Done and perfect. Tastes great.
**Added comment by: Aurelia Dougan McCollom – You do not want the crock sitting directly on the bottom. Possible uses are the Pyramid mat or the screw on canning rings from a canning jar.**
****
Rice & Black Beans, By: Cynthia Valdez, May 15, 2015
Here's a quick and easy meal for busy nights. Just throw some canned veggies and rice in the ninja and watch the magic happen.
Prep Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
1 cup uncooked rice
1 (10 ounce) cans diced tomatoes with green chilies (Ro-Tel)
1 (14½ ounce) cans chicken broth
1 (15¼ ounce) cans black beans
1 (14¾ ounce) cans sweet corn (optional)
1 cup cheese (optional)
Directions:
Drain: tomatoes, black beans and corn. Add to the Ninja pot.
Add rice and chicken broth. Stir.
Cook on the Ninja oven setting of 350° for 25 minutes.
Add cheese and put the Ninja on the Buffet setting, letting the cheese melt.
Serve and enjoy!
****
Rigatoni al Forno*, By: Melanie Bradley, April 9, 2015
Ingredients:
1 pound ground beef
1 medium onion
2 cloves garlic
2-3 carrots, diced or sliced (I used frozen)
1/2 pack sliced mushrooms
2 -3 tablespoons tomato paste
¼-1/3 cup dry red wine
Salt & pepper, to taste
1 can diced tomatoes, undrained
1 can tomato sauce
1 capsule Knorr beef stock
1 teaspoon basil
1 teaspoon parsley
½ tsp oregano
½ tsp Rosemary
½ box rigatoni, uncooked
¾-1 cup water
½ cup frozen peas
1 bag shredded mozzarella or Italian blend
Directions:
Brown beef on Stove Top High, drain. Add onion and cook until translucent. Add garlic, cook until fragrant. Add mushrooms and carrots. Season with salt and pepper. Stir in tomato paste and roast for a couple of minutes. Add wine. Turn to Stove top Medium. Add tomatoes, tomato sauce, water, stock capsule, seasoning, and pasta. Cover and cook for about 20 minutes or desired texture of pasta and carrots. Stir in peas, cover with cheese. Turn to Stove top Low until cheese is melted.
****
Rigatoni & Meatballs*, By: Keith Hockman , February 21, 2018
Ingredients:
4 cups chicken broth
2 tsp. Italian seasoning
2 tsp. minced garlic
salt & pepper
24 ounce jar of your favorite sauce – (I use Prego traditional)
1 lb. pasta
2 pound bag frozen meatballs
Directions:
Add all of the ingredients to the Ninja pot .Give it a stir to incorporate .Turn to the Oven setting of 300°F. Stir about every 10-15 minutes to keep the pasta from sticking. Depending on the tenderness desired of your pasta, cook for about 45 minutes.
If you choose, this recipe can be halved.
****
Rigatoni Bake*, By: Steve Sachs, December 31, 2015
Ingredients:
4 mild Italian sausages
1 lb rigatoni noodles
16 oz container ricotta cheese
½ round of mozzarella cheese – possibly 2 cups shredded
2- 26 oz jars of marinara sauce (I used Raos) – or your favorite brand or homemade
¾ cup water
Directions:
Cut up the sausages. Turn to Stove Top High and brown. Drain excess grease.
Remove sausages. Add sauce to bottom of the pot. Layer rigatoni, ricotta, mozzarella and sausages. Continue making layers. Pour water over the top. Turn to the Oven setting of 350°F and bake for 30-40 minutes or until rigatoni is cooked to your desired doneness, stirring about every 10 minutes.
****
Rotini Garlic Alfredo with Chicken, Mushrooms, and Bacon*, By: Brent Stapley, October 1, 2014
Ingredients:
4 slices bacon, finely chopped
5 cloves garlic, minced
2 cups sliced mushrooms
2 cups cooked cubed chicken (I used left over from chicken and rice)
1 lb. rotini pasta
1 jar Bertolli garlic Alfredo sauce (15 oz.)
3 cups water
Directions:
Stove Top High: cook bacon until crisp.
Add garlic and cook until fragrant. Add mushrooms and sauté until soft. Add water, pasta, and Bertolli sauce. Stir in chicken.
Oven setting of 300°. Cover and cook for 30 minutes.
****
Rotini, Tomatoes & Zucchini*, By: Michelle Vedder Yalch, October 27, 2014
Easy peasy and yummy!!
Ingredients:
1 box of rotini
5 tomatoes, rough chop
1 zucchini, rough chop
1- 15 oz can of tomato sauce
2 cans of water
Minced garlic
Lots of Italian seasoning
Couple squirts of tomato paste, concentrated in the tube
Directions:
Add all to your Ninja pot. Turn to Oven setting of 250°F. Cook for 30-45 minutes or until pasta is done. Stir frequently. Serve with Parmesan cheese!
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
********
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Mac & Cheese*, By: Chad Stewart Marsh, June 2, 2020
Mac & Cheese*, Cindy Lynn Huggins, November 22, 2015
Mac & Cheese, By: Cathy Schultz, May 14, 2015
Mac & Cheese*, By: Tina Nordhavn-Allman, December 21, 2014
Mac & Cheese*, By: Cindy Appel, January 8, 2015
Mac & Cheese*, By: Eric GeauxBears Durr, December 14, 2014
Mac & Cheese, By: Brent Stapley
Mac & Cheese, By: Tammy McCollom
Mac & Cheese*, By: Cheryl Koehler, September 10, 2014
Mac & Cheese - Anne's 30 Minute*, By: John Fleming, August 17, 2014
Mac & Cheese, Baked*, By: Andrea Jones Rhoads, January 8, 2015
Mac & Cheese - Easy Bacon*, By: Keith Sansevere, - Photo By: Kelli Austin, August 18, 2015
Mac & Cheese - Heart Attack *, By: Allana Alla Robinson, November 30, 2015
Mac & Cheese*, - My Mom's Recipe, By: Toni Coltrin Barth
Mac & Cheese, Smoked *, By: Dennis Clark, August 3, 2014
Mac & Cheese - Tara's Traditional Baked Macaroni & Cheese*, By: Theresa McDonald, October 16, 2015
Mac & Cheese, Upside-Down, – Ninja Recipe Book
Mac’n’Cheese*, By: Sibyl Sheffey Lilly, June 18, 2018
Macaroni & Frankfurter Speedy Supper*, By: Hazel Dacombe, November 15, 2014
Macaroni & Meatballs, By: Dennis Becraft, October 11, 2017
Macaroni Salad (Easy), By: Allana Alla Robinson, May 31, 2016
Mary’s Chicken Pasta Bake - Ninja 3-in-1, By: Mary Director
Meatball Sandwich Casserole, By: Aurelia Dougan McCollom
Meatball Sub Casserole*, By: Wendy Kieron-Sanchez, March 23, 2016
Meatball Sub Casserole*, By: Kelli Austin, January 17, 2016
Meatball Sub Casserole*, By: Sharla Broussard, April 26, 2015
Meaty Mac & Cheese Dinner, Easy*, By: Mitch Cox & Submitted By: Joni M Reed
Mexican Burrito Bowls, By: Susan Davis, August 5, 2015
Mexican Chicken Alfredo, By: Melina-Céline Wathen
Mexican Cornbread Supper*, By: Trisha Schoonover, October 6, 2014
Mexican Goulash*, By: Cathy Millisor McBride
Mexican Lasagna*, By: Penny Watts, March 11, 2016
Mexican Lasagna Recipe (My Favorite), By: Aurelia Dougan McCollom
Mexican Lasagna, By: Krista Johnson Stacklie, April 22, 2014
Mexican Pasta, By: Carol Adrian H
Mexican Shells & Pork Chops
Ninjaghetti*, By: Jim Basile, March 10, 2015
Ninja Mash–Up*, By: Alice Blakeslee, September 18, 2014
Noodle Emergency Dinner, By: Laura Selman Romine, January 5, 2015
Olson's King Ranch Casserole With Hamburger*, By: Kathy Olson, October 26, 2015
One-Pan Enchilada Pasta*, By: Amanda Harris
One-Pot Cheesy Taco Pasta
One Pot Chili Mac & Cheese*, By: Angela Strickland Branch, August 9, 2015
One Pot Kielbasa Pasta*, By: Myra Paris Wright, May 22, 2016
One Pot Pasta Dish*, By: Bonnie Smith, June 3, 2016
One Pot Sausage & Mushroom Pasta*, By: Amanda Harris, October 12, 2014
One Pot Wonder Chicken Lo Mein, By: Madeline DiDonato
Organic Basmati Brown Rice*, By: Kathy Scott, December 13, 2014
Orzo Enchilada's*, By: Barbara Kowalski Morrison, March 6, 2017
Paella, By: Patti Schippani, December 22, 2014
Pamela’s Stuffed Taco Shells - Jumbo Pasta Shells , By: Pamela Schwaner, March 10, 2019
Pancit Noodles, By: Jessica Conol
Pasta Bake*, By: Shara Chilcoat, November 20, 2019
Pasta Carbonara*, By: Cherrie Koeppler Christel, November 30, 2016
Pasta Roni Alfredo & Chicken Breast- (Cutlet), By: Kathleen S Cicchirillo, November 5, 2015
Pasta with Sausage & Peppers*, By: Vicki Snyder Catlin, March 15, 2015
Pastichios - Greek Lasagna*, By: Linda Jackson, January 25, 2018
Paula's Goulash*, By: Paula Bodden, October 8, 2014
Penne & Sausage*, By: Cheryl Clark, February 2, 2015
Penne Chicken
Penne Pasta*, By: Cyn Cyn SoReal, September 12, 2014
Penne Pasta Casserole*, By: Aurelia Dougan McCollom
Penne Pasta with Broccoli, Chicken, & Parmesan*, By: Bob Mason, July 31, 2017
Penne Pasta with Sweet Italian Sausage*, By: Cathy Giovanine
Penne Sausage Bake*, By: Gina Groznik Steiner, March 12, 2015
Penne with Kale, Chickpeas & Goat cheese*, By: Arlene Babiskin Gordon, May 6, 2014
Pizza Casserole, Slow Cook, By: Trinnette Washington, April 27, 2014
Pizza Pasta Bake*, By: Libby Scarborough Cates, March 1, 2016
Pizza Pasta with Pepperoni, By: Julie Rhodes Buehler
Pizza Stuffed Shells, By: Jackie Kimball, July 12, 2015
Poor Man's Spaghetti*, By: Margie Beasley Warmath White, October 12, 2015
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Pot Luck Favorite*, By: Crystal Utecht, September 7, 2016
Potato Casserole*, By: Holly Bean Quinlan, June 22, 2016
Potato Omelet Casserole*, By Justin & Allana Robinson, December 17, 2015
Potatoes & Hamburger Casserole*, By: Beverly Huffman Allen, November 15, 2015
Puerto Rican Yellow Rice & Pigeon Beans*, By: Juliane Vega, November 28, 2014
Quick & Easy Dump Meal*, By: Dena Marie Tehel, October 28, 2015
Quick Sausage & Potato Skillet*, By: MsCarmen Burton, August 26, 2014
Quinoa – Cooking Directions, By: Andrea Schwob, March 10, 2017
Ragin' Cajun Jambalaya*, By: Marilyn Giggles-Rainey, March 15, 2015
Rattlesnake Pasta*, By: Michelle Williams, January 23, 2016 - Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
Ravioli*, By: Janis Rightmyer, November 24, 2014
Ravioli Lasagna*, By: Suzanne Donohue, January 14, 2015
Ravioli Lasagna*, By: Mitch Cox, January 5, 2015
Ravioli Lasagna Bolognese*, By: Penny Watts, August 13, 2015
Refrigerated Tortellini in Sauce – Comments On How To Fix, By: Paula Castelli Tomlinson
Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
Rice-A-Roni
Rice-A-Roni with Beef (Quick & Easy Meal)*, By: Shelley Spicer
Rice (Slow Cooked)*, By: Trudy Roth Potts, February 27, 2015
Rice & Black Beans, By: Cynthia Valdez, May 15, 2015
Rigatoni al Forno*, By: Melanie Bradley, April 9, 2015
Rigatoni & Meatballs*, By: Keith Hockman , February 21, 2018
Rigatoni Bake*, By: Steve Sachs, December 31, 2015
Rotini Garlic Alfredo with Chicken, Mushrooms, and Bacon*, By: Brent Stapley, October 1, 2014
Rotini, Tomatoes & Zucchini*, By: Michelle Vedder Yalch, October 27, 2014
Mac & Cheese*, By: Chad Stewart Marsh, June 2, 2020
Ingredients:
1- 16 oz. box elbow macaroni
3 cups freshly shredded cheddar cheese
1 (8 oz) package cream cheese
3 cups milk
1- 12 oz. (375ml) can evaporated milk
Salt and pepper - to taste
garlic powder - to taste (optional)
Directions:
Combine all ingredients in you Ninja multi-cooker and mix.
Select Slow Cook Low for 2 hours. Stir. Continue cooking for 1 more hour.
****
Mac & Cheese*, Cindy Lynn Huggins, November 22, 2015
Ingredients:
1 (8 oz) package cream cheese, softened
1 can evaporated milk
2½ cups milk
3 cups cheddar cheese, shredded
16 ounces elbow macaroni
Directions:
Add all of the ingredients except the macaroni to the Ninja pot. Turn to Slow Cook Low for one hour. Add the macaroni and cook for another hour.
****
Mac & Cheese, By: Cathy Schultz, May 14, 2015
Macaroni & cheese made in the Ninja is the bomb, actually just cooking pasta is the bomb in the Ninja. Tonight I cooked ½ a bag of elbow macaroni in 2 cups of water for 15 minutes the macaroni was done perfectly. I took out ½ of the pasta out to cool for pasta salad then added 2 Tbs. butter about ¼ cup garden vegetable cream cheese & ½ cup Velveeta let them melt on Stove Top Low with the lid on stirring occasionally. While this was cooking I grilled hot dogs out on the bbq, they were all done at the same time. I have leftover macaroni & cheese for another meal or two, & pasta for pasta salad for a couple of meals all done in about 20 minutes total.
****
Mac & Cheese*, By: Tina Nordhavn-Allman, December 21, 2014
Ingredients:
16 oz elbow macaroni
8 oz cream cheese cubed
4 cups milk
12 oz evaporated milk
3 cups shredded cheese
Salt and pepper to taste
Directions:
Mix all together and cook on Slow Cook Low for 3½ to 4 hours a stirring occasionally. (Next time I'd add a bit more salt and maybe a little more cheese but it was delish!!)
****
Mac & Cheese*, By: Cindy Appel, January 8, 2015
Ingredients:
1- 10 oz box of pasta
2 jars of Ragu or Ragu cheese sauce
2 cheese jars filled with water
3 oz of cheddar cheese
¼ cup of parmesan cheese
1-2 cans 12 oz chicken breast, optional
Bacon, to taste
red pepper, to taste
salt, to taste
Add pasta, sauce & water to your Ninja. Season as desired. Turn to Oven setting 350°. Cook for 20 minutes. Lift lid and add parmesan cheese, chicken and bacon. Cook for 7-10 more minutes and serve.
****
Mac & Cheese*, By: Eric GeauxBears Durr, December 14, 2014
Ingredients:
16 oz macaroni
12 oz can of evaporated milk
4 cups milk
3 cups cheese
8 oz cream cheese (cubed)
Directions:
Add all ingredients to your Ninja pot. Stir, and cook on Slow Cook Low for 3 hours. Stir and check after each hour.
**Added comment by: Aurelia Dougan McCollom – Because this is a non-Ninja recipe, I would suggest that you check it for doneness just past an hour when you stir and adjust your time from that point.
****
Mac & Cheese, By: Brent Stapley
Ingredients:
2 cups water
8 oz. macaroni
1 jar Ragu Double Cheddar pasta sauce
Half bag frozen meatballs
Directions:
Put them in your Ninja, set Oven for 300° for 30 minutes. Stir once or twice.
****
Mac & Cheese, By: Tammy McCollom
Ingredients:
8 oz. elbow macaroni
8 oz. Velveeta
1 (10.75 ounce) can condensed cheddar cheese soup
1 cup sour cream
¼ cup parmesan cheese
½ cup milk
Salt and pepper to taste
½ cup crushed saltine crackers
2 tablespoons butter melted
Directions:
Add the pasta to the Ninja using the pasta cooking chart. Leave the pasta in the pot. In a microwave safe mixing bowl, I melted the Velveeta, and soup until creamy. Add the milk and parmesan and mix until creamy; then add in the sour cream. (It called for saltine crackers and butter, but I didn’t use for the recipe.) With everything already hot, and the Ninja being hot, I turned the Ninja to Buffet setting until we were ready to eat. Cook time all together was about 20-25 minutes.
****
Mac & Cheese*, By: Cheryl Koehler, September 10, 2014
Ingredients:
1 package noodles
8 oz. Velveeta cheese (block)
¼ cup Milk
2 cups water, approximately
Enough to cover noodles
Directions:
On Stove Top High, boil water then add noodles, stir occasionally till noodles done. Turn your Ninja to Stove Top Medium. Cut up cheese in cubes. Stir in add milk and cook till cheese is melted.
****
Mac & Cheese - Anne's 30 Minute*, By: John Fleming, August 17, 2014
Ingredients:
2 cups elbow Mac boiled and drained
2 cups cheddar
1/2 cup sour cream
1 cup milk
1 can cheddar cheese soup
3 eggs, beaten
4 tablespoons butter
1 tsp dry mustard
Salt & pepper to taste
Directions;
Stir ingredients into precooked pasta. Turn your Ninja to slow Cook Low and cook 30 minutes.
Scoop into oven proof dish and place under the broiler to brown for about 5 minutes.
**Added comments by: Aurelia Dougan McCollom – You can also fix your pasta in the Ninja without draining, then add the remaining ingredients.
Pasta cooking chart:
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Mac & Cheese, Baked*, By: Andrea Jones Rhoads, January 8, 2015
Ingredients:
8 oz package medium shells, cooked & drained
1 cup cottage cheese
2 cups sharp cheddar
1 cup milk
Directions:
Mix shells and cottage cheese in baking dish. Mix in 1¾ cup cheddar, then top with remaining cheddar. Pour milk over mixture. Place our rack and baking dish in the Ninja. Turn to Oven setting of 350° for 50-60 minutes.
****
Mac & Cheese - Easy Bacon*, By: Keith Sansevere, - Photo By: Kelli Austin, August 18, 2015
Ingredients:
1- 16 oz box of elbow macaroni
2- 16 oz jars of Cheesy Ragu Double Cheddar
2 cups of water
4½ oz package of Oscar Mayer Real Bacon Bits
Directions:
Put all of the ingredients except the bacon bits into the Ninja. Place the lid. Turn to the Oven setting of 300°F and cook for 25 minutes, stirring occasionally. Add the bacon bits towards the end; they are precooked.
The best mac & cheese I've ever eaten. I devoured it again before taking a picture. I really have to stop doing that. Lol.
****
Mac & Cheese - Heart Attack *, By: Allana Alla Robinson, November 30, 2015
Ingredients:
16 oz package of macaroni
1 package low sodium bacon (about 10 slices)
½ cup unsalted butter
4 cups cheddar cheese
5 oz (2% less fat) evaporated milk
2 eggs
2 cups whole milk
1-10.75 oz can condensed cheddar soup
Garlic powder (to taste)
Ground black pepper (to taste)
Salt (to taste)
Prep:
In a bowl, whisk together 2 eggs and evaporated milk. Once well blended, set to the side.
In a bowl, whisk together 2 cups whole milk and condensed cheddar soup - whisk until cheddar soup dissolves into the milk. Set to the side.
Cook 1 package of bacon, (about 10 slices) in the Ninja. Drain the grease. Wipe out the pot. Set to the side.
Recipe:
1) Make 1 pot pasta aka macaroni (no drain method) - **reference files.
2) Once macaroni is ready, blend in ½ a cup of unsalted butter then 2 cups cheddar cheese then seasoning to taste (garlic powder, ground black pepper & salt).
3) Once well blended, add in the evaporated milk mixture and blend it in well.
4) Once the evaporated milk mixture is blended in, blend in the whole milk mixture - again, blend well.
5) Top off with 2 cups of cheddar cheese - spread it evenly.
6) Finish off with crushed bacon.
7) Turn your Ninja to Slow Cook Low for 3.5 hours.
****
Mac & Cheese* - My Mom's Recipe, By: Toni Coltrin Barth
Ingredients:
1 lb macaroni
3 cups water
2 Tablespoons butter
1 tsp salt
Directions:
Add the ingredients to the Ninja pot. Set Ninja to Oven setting of 250°, cover and set timer for 12 minutes. Stir the noodles a couple of times during cooking. When the noodles are done, remove them from the cooking pot.
For the sauce:
½ cup butter
8 Tablespoons all-purpose flour
6 cups milk
1 lb shredded cheese
Directions:
(I used mild cheddar; you can use whatever you have on hand. I have used Mexican cheese mixed with cheddar before.)
Place the ½ cup butter into Ninja pot. Set to Stove Top Medium, heat until butter is melted. Stir flour into melted butter; cook for about 3 minutes stirring constantly. Add 6 cups milk; cook until thickened and smooth stirring constantly to avoid lumps. Add shredded cheese to sauce and stir until combined and cheese is melted.
Add the cooked macaroni back to the pot with the sauce and stir until noodles are covered with sauce.
Sprinkle top of mac & cheese with shredded cheese.
Set the Ninja to Oven 350° for about 10 minutes. It started bubbling through the top layer of cheese really quickly.
****I think next time I will leave it on Stove Top Medium setting, just to melt the cheese on top.****
****
Mac & Cheese, Smoked*, By: Dennis Clark, August 3, 2014
Ingredients:
4 cups water
1 lb elbow macaroni
¾ cup butter
6 tablespoons all purpose flower
4 cups 2% milk
1- 8 oz cream cheese cut into large chunks
2 cups sharp cheddar shredded
2 cups smoked guda cheese shredded
1 cup parmesan cheese shredded
1 tsp salt
½ teaspoon black pepper
Topping: (bottom)
1½ cups panko bread crumbs
¾ cup Colby/Jack cheese shredded.
¼ cup butter melted
¼ cup shredded parmesan
Directions:
Set to Stove Top High, boil, add noodles and cook nine minutes till tender.
Remove macaroni from pot, drain and reserve ½ cup cooking water.
Add ½ cup butter to pot, heat till butter melted then stir in flour cook uncovered 3 minutes stirring constantly, add milk and heat to a boil stirring constantly. Cook 3 minutes uncovered until mixture is thickened and smooth, stirring occasionally. Stir in all cheeses, salt and pepper until all melted and turn off pot. Pour cheese mixture over macaroni and reserved cooking water, carefully remove pot, wipe out clean.
For the upside down topping, melt ¼ cup butter, stir melted butter, bread crumbs, colby jack cheese and parmesan and then press bread crumb mixture onto bottom and up 1 inch on sides. Pour in macaroni cheese mixture, set Oven to 350° for 15 minutes until golden brown on bottom and side. You can invert onto a plate, but we didn't we just dug in.
I guess the Ninja is here to stay. We had this and I smoked some ribs on the smoker, umm umm good!
****
Mac & Cheese - Tara's Traditional Baked Macaroni & Cheese*, By: Theresa McDonald, October 16, 2015
Ingredients:
2 tablespoons margarine or butter
2 teaspoons cornstarch
2 cups shredded sharp cheddar cheese
1½ cups uncooked elbow macaroni
2½ cups milk
½ teaspoons dry mustard
½ teaspoon salt
Directions:
1. Turn your Ninja to the Oven setting of 375°. Allow to heat for 8-10 minutes with the lid on. Place butter in a 1½ quart baking dish and microwave for 15 to 20 seconds; just until melted. Move dish from side to side to coat the bottom & sides.
2. Place the cornstarch and ¾ of the cheddar cheese into a large mixing bowl and toss until cheese is coated.
3. Add remaining ingredients to the mixing bowl and stir well. Pour mixture into the greased baking dish. Cover with aluminum foil and bake for 45 minutes.
4. Reduce the Oven temperature to 350°. Remove the lid and foil. Stir well. Top with remaining cheddar cheese and return the Ninja lid only. Bake an additional 20-30 minutes, until macaroni is tender. Let the dish rest 10 minutes before serving.
****
Mac & Cheese, Upside-Down– Ninja Cook Book
A macaroni and cheese version of spaghetti pie, this recipe features cheese-sauced pasta baked in a Cheddar bread crumb crust. Everything is cooked in the same pot for easy cleanup.
Prep: 15 minutes • Cook: 20 minutes • Servings: 8
Ingredients:
4 cups water
1 pound uncooked elbow macaroni
¾ cup butter
6 tablespoons all-purpose flour
5 cups whole milk
6¾ cups shredded extra-sharp
Cheddar cheese
½ cup grated Pecorino Romano or
Parmesan cheese
Salt and ground black pepper
Cooking spray
1½ cups bread crumbs
Directions:
Pour water into pot. Set to Stove Top High. Heat covered to a boil. Stir in macaroni. Cook uncovered 9 minutes or until macaroni is just tender, stirring occasionally. Remove macaroni from pot and drain well in colander, reserving 1 cup cooking water.
Add ½ cup butter to pot. Set to Stove Top Medium and heat until butter is melted. Stir in flour. Cook uncovered 3 minutes, stirring constantly. Add milk and heat to a boil, stirring constantly. Cook uncovered 3 minutes, or until mixture is thickened and smooth, stirring occasionally. Stir in 6 cups Cheddar cheese, ¼ cup Pecorino Romano cheese, salt, and pepper until cheeses are melted, stirring occasionally. Turn off pot.
Stir cheese mixture, macaroni, and reserved cooking water in large bowl. Wipe pot clean.
Melt remaining ¼ cup butter. Stir melted butter, bread crumbs, ¾ cup Cheddar cheese, and ¼ cup Pecorino Romano in bowl.
Spray pot with cooking spray. Press bread crumb mixture onto bottom and 1 inch up sides of pot. Pour in macaroni mixture. Set Oven to 350°F for 20 minutes, checking after 15 minutes. Cook until golden brown on bottom and sides and invert onto plate.
**Added comment by: Aaron McDermott - use a couple of different cheeses otherwise it's bland also, for the crust, use more parmesan and less bread crumbs... Just my experience and suggestions.
****
Mac’n’Cheese*, By: Sibyl Sheffey Lilly, June 18, 2018
My kids love a good southern, baked Mac’n’Cheese that their grandmother makes. Well I finally found an easy, and tasty recipe that doesn’t even involve boiling the noodles!
Ingredients:
16 oz. of elbow macaroni
1 can evaporated milk
1½ cups of milk
2 eggs
4 cups of cheddar
Seasonings (according to your taste)
Directions:
Spray the Ninja insert with PAM or other non-stick spray. Add the milks and eggs. Mix gently to incorporate evenly. Add in remaining ingredients with 3 cups of the cheese. Stir gently to mix well. Sprinkle the last cup of cheese across the top. Place the lid. Turn the Ninja to Slow Cook High for 2 hours. There you have homemade Mac’n’Cheese. Enjoy!
****
Macaroni & Frankfurter Speedy Supper*, By: Hazel Dacombe, November 15, 2014
Ingredients:
I (one) 470g jar of pasta sauce (I used Aldi brand)
4 large frankfurters (thickly sliced)
1 packet of dried macaroni cheese in sauce mix (also Aldi)
1 large onion (chopped)
2 cups of water, plus a little extra to rinse out pasta jar
Directions:
This was cooked on Stove Top Medium.
I softened the onions in a tiny bit of oil first, then just added everything else to the pan, gave it a stir, put on the lid and cooked for 15 minutes, stirred again, and cooked for another 10 minutes.
Because the macaroni sauce was designed to be a creamy one, it mixed lovely with the pasta one, my friend was so impressed she asked for the recipe!
****
Macaroni & Meatballs, By: Dennis Becraft, October 11, 2017
Ingredients:
1 pound small elbow macaroni, uncooked
2- 24 oz. jars spaghetti sauce – your preference of brand
6 cups water
1- 26 oz. bag frozen meatballs
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 350°F for 25-30 minutes, stirring occasionally.
****
Macaroni Salad (Easy), By: Allana Alla Robinson, May 31, 2016
Ingredients:
16 oz elbow macaroni
1½ cups mayonnaise
1 medium onion - diced
4 stalks celery - cut into medium size pieces
4 carrots - skinned then diced
salt (to taste)
ground black pepper (to taste)
garlic power (to taste)
Prep:
Dice onion then set to side.
Cut celery then set to side.
Skin and dice carrots then set to side.
Recipe:
1) Use 1 pot no drain method to cook the macaroni (refer to files for 1 pot no drain pasta cooking method). Once cooked, allow for it to cool down.
2) Once cooled down, transfer macaroni to a big mixing bowl and fold in carrots, onion, celery, mayonnaise, salt, garlic powder, and ground black pepper. Mix until well combined.
****
Mary’s Chicken Pasta Bake - Ninja 3-in-1, By: Mary Director
Step 1:
1 lb box of Rotini Pasta – Box directions state 7 minutes cooking time.
Cooking Pasta: (done in the large cooking base)
1 lb box or Rotini Pasta
3 Cups Water
1 or 2 Tbs. Butter
With spoon press down pasta into water.
Cover and set Ninja oven to 250°. Timer set at 18 minutes.
Be sure to stir this at the 10 minute mark.
When finished, no draining needed.
Step 2:
Chicken Pasta Bake: (done in the large cooking base)
Leave cooked pasta in the base.
Add in:
2 or more cups of pre-cooked Chicken cut into smaller pieces
28 oz can of petite diced tomatoes
Stir well.
**Added comments** (The only thing I added was some Italian Seasoning, but just a couple of turns (it's a grinder one). I think it would be fine with or without. The chicken I used was the Lemon Rosemary Chicken I made last night - removed all the skin. I think the cheeses and tomatoes are what give the real flavor to this.)
Add to top of the mixture, 1 cup shredded Colby Jack Cheese. Cover and set Ninja oven to 350 degrees. Timer Set at 20 minutes.
At the 15 minute mark, I stirred everything together and heated for 5 more minutes.
Hubby loved it. This makes 6+ servings. Great to freeze for later too.
**Recent comments!** I had made the Lemon Rosemary Chicken the night before so had leftovers. You could even use the Tyson pre-cooked in the bags if you were in a rush. Shrimp would be good too. So many options.
**Added Comment By: Connie Hamilton - I chopped ½ green pepper; small can mushrooms; ¼ tsp. Italian seasoning; ¼ tsp. garlic powder; 1/8 tsp. red pepper flakes. Also, I used 1 cup of the cheese...I think next time I will use 2 cups. But this was really good. My husband loved it (after picking out the mushrooms). Quick and easy!!!
****
Meatball Sandwich Casserole, By: Aurelia Dougan McCollom
Ingredients:
1 bag of frozen meatballs
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
½ cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced
(I was thinking of using the “frozen Texas Toast”
Directions:
Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over Stove top Medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. Set to Oven setting 350° and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
****
Meatball Sub Casserole*, By: Wendy Kieron-Sanchez, March 23, 2016
Ingredients:
1 tube biscuits
1 bag of frozen meatballs
1- 24 oz jar pasta sauce
1 bag mozzarella shredded cheese
Directions:
Cut each biscuit into 6 pieces; toss with sauce. Add mixture to the pot. Add the meatballs on top of mixture, and top with cheese. Turn the Ninja to the Oven setting of 375°F, and bake for 30 minutes.
****
Meatball Sub Casserole*, By: Kelli Austin, January 17, 2016
Ingredients:
1- 16 oz can of Pillsbury biscuits
1- 28 oz jar of your favorite spaghetti sauce (I used Prego mini meatballs)
16 oz bag frozen meatballs (I used 12 fresh meatballs)
2 cups shredded Italian blend cheese
Directions:
1. Take one roll of biscuits. Cut each piece of dough into about 6-8 pieces. (I used 4 rolls). Layer them on bottom of main Ninja pot.
2. Pour sauce on top of biscuit pieces. Add the meatballs.
3. Stir to coat all the pieces.
4. Sprinkle with the shredded cheese.
Turn the Ninja to the Oven setting of 325°F, for 45 minutes.
****
Meatball Sub Casserole*, By: Sharla Broussard, April 26, 2015
Ingredients:
½ loaf of French bread
6 oz. light cream cheese, softened
¾ tsp. Italian seasoning
½ lb. frozen meatballs (approximately ½ of a small bag)
1¾ cups spaghetti sauce
1 cup shredded mozzarella cheese
Zucchini Spaghetti and Pepperoni – optional
Directions:
Slice French bread into 1-inch slices and place directly in the Ninja pot.
Mix together cream cheese and Italian seasoning. Spread over the French bread.
Chop meatballs and sprinkle over the cream cheese mixture.
Pour spaghetti sauce evenly over meatballs. Top the entire mixture with mozzarella cheese. Turn your Ninja to the Oven setting of 375° and bake for 20-25 minutes, or until bubbly and cheese is melted.
****
Meaty Mac & Cheese Dinner, Easy*, By: Mitch Cox & By: Joni M Reed
Ingredients:
8 oz pasta of your choice
jar of cheesy double cheddar Ragu
half bag of meatballs, (optional)
2 cups of water
Garlic, (optional)
Parmesan cheese, (optional)
Mushrooms, (optional)
1 can diced tomatoes, (Rotel), (optional)
Directions:
Turn your Ninja to Oven, at 300° degrees. Add all ingredients into the Ninja and set timer for 30 minutes. Put the lid on.
**Added comment by: Joni M Reed** - I added garlic, Parmesan, mushrooms and 1 can of diced tomatoes as Mitch suggested. Again YUMMY! The glass lid performed very well, some steam bubbling at edges at about 20 mins, removed Ove glove blocking vent, stirred at 25 mins & noodles still a bit al dente, at 30 mins was done. Will put away other lid, for now, and continue using glass one. 5 stars.
****
Mexican Burrito Bowls, By: Susan Davis, August 5, 2015
Ingredients:
1 can cuban style black beans - drained
1 can diced tomatoes with green chiles
1 cup frozen roasted corn
1 small can green chiles diced
1 cup rice - uncooked
2 cup chicken broth
2 cup frozen precooked diced chicken
1 pack trader Joe's taco seasoning
Directions:
Add all ingredients to your Ninja pot and stir. Turn to the Oven setting of 350°F for 35 minutes. Top with shredded cheese. Yummy!!
**There will be some crunchy bits of rice on the bottom, like fried rice.
****
Mexican Chicken Alfredo, By: Melina-Céline Wathen
Ingredients:
1 package spiral pasta
2 pounds boneless chicken breasts (cubed)
1 medium onion
salt
pepper
olive oil
2 jars Alfredo Sauce
cheddar cheese (grated)
1-2 cups medium salsa
¼ cup milk
2 teaspoons taco seasoning
Directions:
Cook pasta separately. Heat olive oil in the Ninja on Stove Top High and cook chicken with onion, salt and pepper until chicken is no longer pink. Stir in the Alfredo Sauce and bring mixture to a boil. Then add cheese, salsa, milk and taco seasoning. Drain pasta and toss with the chicken mixture. Cover everything with cheese and turn your Ninja to Oven setting to 350° for 30 minutes! It's delicious and a great meal for gatherings and parties.
****
Mexican Cornbread Supper*, By: Trisha Schoonover, October 6, 2014
Made Mexican Cornbread Supper tonight in the Ninja. Both the hubby and I liked it, but it is better with corn chips!!
Ingredients:
1 lb ground beef
1 can Ro-Tel
1 can ranch-style beans
1 can cream corn
1 cup shredded Mexican cheese
1 box Jiffy Cornbread mix
1 egg
1 cup water
Turn your Ninja to Stove Top High and brown beef and drain grease. Top with Ro-Tel, corn, beans and cheese. Combine cornbread mix, egg and water. Spoon over meat mixture. Turn to the Oven setting of 400°F. Bake until cornbread is brown, about 20 minutes.
****
Mexican Goulash*, By: Cathy Millisor McBride
Ingredients:
1 can of Ro Tel
16 oz can of diced tomatoes with green chilis
1½ cup of enchilada sauce
1 pound of 10% fat ground beef
1 tsp cumin
1 chopped pepper
1 chopped onion
Nature's Seasoning
beef broth
12 oz pasta pieces
1 taco seasoning packet
Directions:
Feeling creative tonight! I made Aurelia's version of Mexican Pasta Dinner, originally posted by Carol Adrian H, but made modified it to my style. No offense intended... I haven't tasted their original recipes and I am sure they are delicious. My hubby liked it very much. Aurelia had already made a little addition and change: 1 can of Ro Tel and 1 less cup of water. I kept the 16 oz can of diced tomatoes with green chilis, 1 & 1/2 cup of enchilada sauce, 1 pound of 10% fat ground beef, and 1 tsp cumin. I added 1 chopped pepper, 1 chopped onion, Nature's Seasoning, replaced two of the 4 cups of water to beef broth. 1 replaced egg noodles with 12 oz pasta pieces, and 1 reduced the 2 taco season packets to 1. I cooked it just like the original recipe: Oven setting @ 350° for 25 minutes. I let it stand on buffet mode for 10-15 minutes and we loved it. Just adapted what already looked real good to our tastes. Thanks Aurelia and Carol for your great recipes.
****
Mexican Lasagna*, By: Penny Watts, March 11, 2016
Ingredients:
4 cups pork green chili
1 16 oz salsa verde Marcela Vallodolid
16 oz sour cream
1 can refried beans
8 large flour tortillas
1 cup Pace picante sauce
8 oz Monterey Jack cheese, shredded
12 oz sharp cheddar cheese, shredded
Meat from one roasted chicken
Directions:
Pour picante sauce in the bottom of the Ninja pot. Next layer with 2 tortillas tear them to fit. Next spread on a layer of refried beans. Next layer with half the chicken. Spread salsa verde as evenly as possible over chicken. Next spread 1 cup of sour cream evenly over salsa layer. Next layer shredded cheeses; 1 cup of each kind. Repeat tortillas, beans, chicken, salsa, sour cream and cheeses. End with a layer of tortillas covering the top. Pour over pork green chili making sure all tortillas are covered. Reserve 1 cup of sharp cheddar and 1 cup Monterey Jack cheese to be put on top of the casserole during the last 15 minutes of cooking.
Place the lid. Turn the Ninja to Slow Cook High for one hour and 30 minutes. Add cheeses over the top after the first hour.
Let cool for 15 to 20 minutes before serving.
Note: Adjust amounts of ingredients to your liking, such as refried beans and salsa verde.
****
Mexican Lasagna Recipe (My Favorite), By: Aurelia Dougan McCollom
Ingredients:
1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
¼ teaspoon pepper
6 flour tortillas (8 inches) (they fit perfectly, with just a little overlap in the center)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
Directions:
Preheat Ninja for 5-10 minutes on Stove top High; (or you can just use Oven setting 325°). Add ground beef and onion and cook until meat is no longer pink. Add garlic; cook 1 minute longer. Drain, if necessary. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper. Turn to Oven setting, 325° and cook for about 30 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.
****
Mexican Lasagna, By: Krista Johnson Stacklie, April 22, 2014
Ingredients:
1 lb ground beef
2 cans cream of chicken soup
1 can taco sauce or salsa
1 packet taco seasoning
2 cups shredded cheese
2-3 jalapeños, minced (optional)
Tortillas
Directions:
Cook meat and when browned add ¾ cup water and taco seasoning and let simmer 5 minutes. Remove from heat.
In a large bowl mix together the soup, (I only used one can of soup in mine hoping it would keep it a bit more solid and yes it worked it was great), taco sauce/salsa, jalapeños, 1 cup cheese, and meat. Layer the bottom of the crock pot with tortillas and add some mixture. Continue the layers of tortillas and mixture until you run of room or mixture. The last layer should be tortilla and topped with the remaining cheese.
Cook on high for 3-4 hours or on low for 6-7 hours.
You can get salsa/sauce that is mild or hot and the jalapeños are optional. I sometimes seasoning the meat myself instead of using taco seasoning but that's up to you.
****
Mexican Pasta, By: Carol Adrian H
1- 6 oz can of petite diced tomatoes with green chili’s
1½ cup of enchilada sauce
1-2 lbs ground beef (depending on how meaty you like it)
1 lb bag of egg noodles
1 tsp cumin
1 cup shredded Mexican cheese
2 packs taco seasoning
5 cups water
Directions:
Brown ground beef on Stove top High, drain excess grease, return to pot
Set Oven setting to 350°.
Mix together cooked ground beef, can of tomatoes, taco seasoning, enchilada sauce, cumin, egg noodles and water.
Cook for 25 minutes and stir occasionally
Turn off, stir in cheese, let sit for 5 minutes and serve.
****
Mexican Shells & Pork Chops
Ingredients:
1 Tbs. oil
4 bone-in pork chops (2 lb), 1/2 inch thick, or boneless
1 cup TACO BELL Thick & Chunky Salsa
2 cups water
1 package (12 oz) VELVEETA Shells & Cheese Dinner
1 green pepper, chopped
Directions:
Preheat Ninja on Stove Top High. Add oil, and brown pork chops on each side. Now, I would leave the pork chops in and then add the rest of the ingredients.
Add all ingredients, into the Ninja and set to Oven 325° for 25 minutes. Place lid. Stir occasionally. Stir the pasta about every 10 minutes.
****
Ninjaghetti*, By: Jim Basile, March 10, 2015
This recipe is a Ninja adaption from a recipe I came across. The ingredients are generally the same with a few personal touches. The amount of meat can be adjusted according to personal preference.
Ingredients:
1 lb ground turkey
1 lb Italian sausage
1 lb spaghetti
2 green bell peppers, coarse chop
1 red bell pepper, coarse chop
2 - 14 oz cans fire roasted diced tomatoes with garlic
1 Tbs. minced garlic, (or to taste)
1 medium onion, diced ¼”
1½ Tbs. Italian seasoning
4 cups water
Directions:
With Ninja on Stove Top High, brown sausage whole until just firm enough to slice. Remove and slice into ¼” slices. Return to Ninja. Add ground turkey and cook until turkey is browned and sausage is just cooked. Remove and set aside. Add onion and cook until softened, add bell peppers and garlic. Cook until bell peppers are slightly soft, about 7-8 minutes. Add meat back to Ninja along with Italian seasoning, canned tomatoes, and water. Stir to combine. Break spaghetti in half and add to Ninja.
Set Ninja to Oven/Bake @ 300°F and set timer to 35 minutes. Stir about half way through to keep spaghetti from sticking together.
Enjoy!
**Added comment by: Mich'l Nicholson - I made this tonight. I changed it by using 2 cans of Italian seasoned diced tomatoes, omitting the red pepper and substituting venison for the turkey. It was so very good and tasty. My husband even went back for seconds.
****
Ninja Mash–Up*, By: Alice Blakeslee, September 18, 2014
Ingredients:
1 lb Tyson grilled chicken breasts, chunked
3 Cups Alexia Frozen Potatoes, Tri Cut
1 cup corn
1 cup carrots, julienned
½ cup chicken gravy
5 slices of bacon, cooked & broken into pieces
2 Tablespoons of bacon grease
1 Lemon Pepper Sauté Express Cube, (found in the dairy case)
Directions:
Turn your Ninja to Stove Top High and melt bacon grease. Add chicken & carrots. Cook 10 minutes, stirring often. Add lemon pepper cube & melt. Add potatoes & corn. Cook 5 minutes. Add gravy & bacon. Cover & cook 7 minutes.
****
Noodle Emergency Dinner, By: Laura Selman Romine, January 5, 2015
Ingredients:
1 package of link sausage, cut up - (fully cooked I used smoked beef brisket sausage it had a nice bite to it)
1 garlic and herb sauté express
Can of cream of mushroom soup
Half and half
8 oz of macaroni noodles
4–6 oz Velveeta, cut up
Seasonings of your choice
A little water if needed
Directions:
Put the sausage and sauté express in the Ninja on Stove Top High for a few minutes. Meanwhile, mix the soup with the half and half. Pour into the pot. Add cubed Velveeta and noodles. Stir. Add a little water to cover noodles. Cover and bring to a boil, stirring frequently so it doesn’t stick. Stir, cover and reduce heat to Stove Top Low. Cook about 15 minutes until noodles are done. Stir, and add milk or water if needed. Turn off let sit about 5 minutes. You should have a thick creamy sauce.
This is a great base recipe you could build on and add your own twist. You could do this with just about any meat and it would be good. Also using chopped onion rather than powder would be good.
****
Olson's King Ranch Casserole With Hamburger*, By: Kathy Olson, October 26, 2015
Last week I asked how to tweak my oven recipe to a Ninja recipe. I made the changes and it was Great!
Ingredients:
3 pounds burger with
1 large onion, chopped
2 cloves garlic, minced
1- (26 oz) large can Cream Of Mushroom Soup
1- (26 oz) large Can Cream of Chicken Soup and
1- (28 oz) large can Rotel
1- (7 oz) large can diced green chilies
3 inch stack of corn tortillas and cut them into bite size pieces.
2 cups shredded cheese
Directions:
Turn your Ninja to Stove Top High. Brown the beef with the onion and garlic. Drain excess grease. Stir in soups, Ro-Tel, and chilies.
The corn tortillas and cut them into bite size pieces. Remove half of the soup mixture from the Ninja. Add half of the tortilla pieces in and push down into the soup that was left in the pot. Layer half of shredded cheese then the rest of the tortilla pieces and the balance of the soup. Top with the remaining cheese. Turn to Slow Cook High and cook until hot and bubbly.
****
One-Pan Enchilada Pasta*, By: Amanda Harris
Ingredients:
2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
½ of a small onion, diced
1¼ pounds of taco seasoned ground turkey meat or 1¼ pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1- 19 oz can of red enchilada sauce
8 oz (about 2½ cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives
Directions:
This recipe is perfect for the one pot method in the Ninja. I browned the meat, onion, and garlic on Stove Top High. After I added the noodles, sauce and broth, I switched to oven 300° for 20 minutes.
I almost licked my plate!! If you like enchiladas, you will love this recipe!
****
One-Pot Cheesy Taco Pasta
Ingredients:
Servings: 10-12
1 lb ground beef
1 package taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can whole kernel corn
2 cups uncooked elbow macaroni
Pepper
Salt
Directions:
1. Turn the Ninja to Stove Top High. Brown the ground beef. Drain fat and return beef to pot.
2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover. Turn to Auto Warm/Buffet.
5. Serve once cheese is melted!
****
One Pot Chili Mac & Cheese*, By: Angela Strickland Branch, August 9, 2015
Prep Time: 10-15 minutes - Cook Time: 30 minutes
Ingredients:
1 Tbs. olive oil
2 cloves garlic, minced
1 onion, diced
1½-2 lbs ground beef
1 box (4 cups) chicken broth
1 can beef broth
1 can Italian diced tomatoes
1 can red kidney beans, rinsed & drained
1 can white kidney (cannellini) beans, rinsed & drained
3 tsp chili powder
2 tsp cumin
salt & pepper to taste
1 box (10 oz) uncooked elbow macaroni pasta
2 cups shredded cheddar cheese
2 Tbs. chopped fresh parsley leaves (optional)
Directions:
1. Turn Ninja on Stove Top High. Heat olive oil.
2. Add garlic, onion, and ground beef. Cook until browned, making sure to crumble meat as it cooks. Drain excess grease.
3. Add chicken broth, beef broth, tomatoes, kidney beans, chili powder, cumin, salt & pepper. Bring to a simmer.
4. Add pasta and stir well. Cover and simmer until pasta is cooked through (approximately 15-17 minutes).
5. Reduce heat to Slow Cook Low or the Buffet setting. Add 1½ cups shredded cheese and mix well. Let rest 2-3 minutes. Restir.
6. Add remaining ½ cup of shredded cheese to top and cover for 2-3 more minutes to melt cheese.
7. Sprinkle with fresh chopped parsley if desired and serve.
Feeds approximately 6-8.
****
One Pot Kielbasa Pasta*, By: Myra Paris Wright, May 22, 2016
Ingredients:
1 lb Turkey Kielbasa – or your favorite flavor, (slice ¼ inches thick)
1 Tbs. olive oil
1½ cup onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 (10 oz) can diced tomatoes
8 oz dry small pasta
½ cup milk or heavy cream
½ tsp salt and pepper
1 cup shredded Cheddar cheese
1/3 cup scallions, thinly sliced
Directions:
Turn the Ninja to Stove Top High. Add the olive oil. Sauté the kielbasa with the onions. Add the garlic, sauté. Add chicken broth, tomatoes, milk, pasta, seasonings, and ½ cup of cheese. Boil on Stove Top High, about 10 minutes or until pasta is done to your liking. Turn off the Ninja and sprinkle with the remaining cheese. Place the lid. Turn to Buffet/Warm until ready to eat.
****
One Pot Pasta Dish*, By: Bonnie Smith, June 3, 2016
Ingredients:
Package of frozen cheese filled pasta
Cut up broccoli
Cut slices of carrots
Fresh diced onion - if desired
Zesty Italian Dressing – bottled
lettuce or spinach
Parmesan cheese – optional
Directions:
Add water to the Ninja pot and bring to a boil. Add the pasta, broccoli and carrots. Cook about 10 minutes. (I like it so my carrots still have crunch to them. I would suggest if you like your carrots soft to put them in first for a few minutes before adding other ingredients).
Drain. (If using the large cheese filled circles or squares cut in half). Put everything back into the pot.
Add the fresh diced onion if desired.
Stir in Zesty Italian Dressing (I prefer the light as it stays on the food better)
Serve on a bed of lettuce or spinach and sprinkle with Parmesan cheese if desired. (We had a side salad instead of serving on lettuce).
This can be served hot or chilled.
****
One Pot Sausage & Mushroom Pasta*, By: Amanda Harris, October 12, 2014
Ingredients:
2 Tbs. olive oil
2-3 links Italian sausage
2 cloves garlic, slice or mince
1 small onion 8 oz. button mushrooms, sliced
1 (28oz.) can crushed tomatoes
1 tsp dried basil
1 tsp dried oregano 4 cups vegetable broth
1 lb. rigatoni
¼ cup parmesan handful fresh parsley (optional)
Directions:
Turn your Ninja to Stove Top High. Add the oil and brown the meat. Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushrooms, basil, and oregano to the pot. Stir to combine and to dissolve any browned bits off the bottom of the pot.
4. Add the vegetable broth and pasta, stir to combine. Turn to Oven setting of 300°F and cook for 25 minutes, stirring occasionally to keep from sticking. When done, stir in the parmesan and top with fresh chopped parsley, if desired. Serves: 8
** I doubled the meat and the mushrooms.**
****
One Pot Wonder Chicken Lo Mein, By: Madeline DiDonato, Recipe By: Amanda Finks
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Ingredients:
½ lb boneless skinless chicken breast, cut into small chunks
12 oz whole wheat linguine or fettuccine, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil
Directions:
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
**Added comments**
The only thing I would do differently is brown the chicken. I think I would brown the chicken, too, and maybe precook the veggies, since I don't like them crunchy. Sounds yummy! yup, I agree Nicole. Brown chicken, throw in veggies and cook them a bit, then add the rest. I think I will try this tomorrow.
Serves:6
****
Organic Basmati Brown Rice*, By: Kathy Scott, December 13, 2014
Ingredients:
1 cup Organic Basmati Brown Rice
2½ cups water
1 Tbs. oil, (I used Coconut)
dash of salt
Directions:
Put rice, water, oil and salt in the Ninja pot. Bring to a boil on Stove Top High. Cover and turn down to Stove Top Low and simmer for 30 to 35 minutes until water is absorbed. It worked great! (This is just standard package directions.)
****
Orzo Enchilada's*, By: Barbara Kowalski Morrison, March 6, 2017
Ingredients:
1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
½ cup vegetable broth, or more, as needed
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves
Directions:
To your Ninja pot, add: diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black. Season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover. Turn the Ninja to Slow Cook Low for 7-8 hours or Slow Cook High for 3-4 hours. (Slow Cook Low was used).
Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and continue cooking on Slow Cook Low for 15 minutes, or until tender. Add more vegetable broth as needed until the desired consistency is reached.
Serve immediately, garnished with cilantro, sour cream, salsa or your choice of garnish.
****
Paella, By: Patti Schippani, December 22, 2014
I tried a modified Paella dish in the Ninja. It cooked very quickly and was delicious. It was all done using the Stove Top setting.
Ingredients:
2 Tbs. olive oil
chicken pieces (I used cut up breast)
Chorizzo, sliced
¾ lb shrimp (cleaned and deveined)
2 cloves garlic minced
1 medium onion, chopped
1 package Vigo Yellow Saffron Rice
2 cans (14.5 oz) chicken broth
1 can diced tomatoes (I sometimes hold off on this and add fresh halved grape tomatoes at the end)
salt and pepper, to taste
10 oz bag of peas
Directions:
Add 1Tbs olive oil to Ninja. Using Stove Top Medium or High, brown chicken pieces and Chorizzo. Remove to a plate.
Add shrimp (cleaned and deveined) and cook until just pink on both sides. Do not overcook. Transfer to a plate.
Place garlic and onion into pan with 1Tbs oil. Cook until onion is translucent - about 4-5 minutes.
Add Saffron Rice and cook for one minute. Add chicken broth and tomatoes. Stir together and season with salt and pepper. Cover. Bring to a boil. Then change setting to Stove Top Low and simmer for approximately 20 minutes until rice is tender.
Add chicken, Chorizzo, peas and shrimp to pot. Stir well and heat. Serve.
(You can also add other shellfish if you wish)
****
Pamela’s Stuffed Taco Shells - Jumbo Pasta Shells , By: Pamela Schwaner, March 10, 2019
Ingredients:
25 Barilla jumbo pasta shells
1¼ lb. ground chuck, 80/20
1½ packet Original Ortega Taco Seasoning Mix – or your favorite brand
4 oz. Neufchâtel cheese - 1/3 Less Fat
1 cup Ortega Taco Sauce – Medium
1 cup Ortega Restaurant Style Salsa - Medium
1½ cup Happy Farms Mexican Style shredded cheese
Directions:
Cook shells for 8 minutes. Run under cold water. Set aside.
Add ground beef to the pot and cook on Stove Top High.
Drain excess grease.
Turn the Ninja to Stove Top Low. Add taco seasoning mix, cream cheese, ¼ cup shredded cheese and a little of the salsa mixture; stirring until melted.
Put filling mixture into a bowl and set aside to cool for a few minutes.
Add a little salsa mixture to bottom of pot, spread.
Stuff the shells with the mix and place in pot. Cover with sauce.
Bake for 30 minutes at 350°F.
Top with shredded cheese.
****
Pancit Noodles, By: Jessica Conol
Ingredients:
1 package dried pancit noodles
1 lb boneless chicken thighs (I bought marinated teriyaki chicken thighs from my deli, 1 lb came out to equal three thighs)
1 can chicken broth
2 cups Chinese cabbage (chopped)
2-3 cloves garlic (chopped)
1 package chop suey vegetables (bean sprouts, cabbage, carrots)
oyster sauce
Directions:
Set Ninja Oven to 350° degrees. Coat the bottom of Ninja lightly with oil. Cook Chicken till almost cooked. I took a kitchen shears and cut the chicken into bite size pieces. Add garlic. Let chicken and garlic cook for 5 more minutes. Added Chinese cabbage. Cooked till Chinese cabbage comes a little soft, add chop suey vegetables and chicken broth. Cook another 5 minutes or so. Add the package of the dried noodles. Mix in with the chicken and vegetables until noodle are soft. Add a couple of tablespoons of oyster sauce for seasoning. Transfer it to a platter after cooking so the noodles do not overcook.
****
Pasta Bake*, By: Shara Chilcoat, November 20, 2019
Ingredients:
2 cups shredded Mozzarella cheese
¼ cup Parmesan cheese
1 bell pepper, chopped
1 onion, chopped
1 lb. lean ground beef
1 lb. ricotta cheese
12 ounces of dry Farfalle pasta (I precooked this for about 5 minutes.)
6 oz. package fresh spinach
1 egg
24 ounce jar pasta sauce
salt and pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the beef, peppers and onions. Drain any excess grease. Add salt and pepper. Stir in the pasta sauce. Stir in pasta. (Note - I opted to precook this for 5 minutes because I was later starting it than I had planned.) Cover with lid while prepping the rest of the dish.
In a bowl combine ¼ cup Parmesan, egg, ricotta, spinach, and half of the mozzarella. Stir this into the pasta and sauce. Top with the remaining mozzarella.
Turn the Ninja to Slow Cook Low for 3-4 hours checking after 3 hours for tenderness. (My pasta only took 3 hours.)
Serve it with garlic bread. Enjoy!
****
Pasta Carbonara*, By: Cherrie Koeppler Christel, November 30, 2016
Ingredients:
15 oz can chicken broth
2 cups water
1 box of pasta
**the following amount ingredients, are estimated; use more or less to your taste**
½ cup cooked chicken breast, diced
½ cup ham, diced
½ cup mushrooms
½ cup peas
¼ cup olive oil
½ cup bacon bits
¼ cup milk
garlic salt, to taste
parmesan cheese, amount determined by you
Directions:
Turn the Ninja to Stove Top High. Bring the broth and water to a boil. Break the pasta in half and add to the water. Turn the Ninja to the Oven setting of 250° for 20 minutes, or desired tenderness. There is no need to drain any liquid. When done, add the chicken breast, ham, mushrooms, peas, olive oil bacon bits, garlic salt, and milk. Stir. Turn to the Buffet/Warm setting to hold. Top with shredded parmesan cheese.
****
Pasta Roni Alfredo & Chicken Breast- (Cutlet), By: Kathleen S Cicchirillo, November 5, 2015 - Cross Posted in Fast & Easy
Ingredients:
1 box boxed Pasta Roni Alfredo
2 frozen chicken cutlets
Directions:
Add the pasta to the pot of your Ninja following the instructions on the box. Place your rack. Add the frozen chicken cutlet. Turn to the Oven setting of 350° for 25 minutes. I thought it was going to be a disaster; it turned out perfect!
****
Pasta with Sausage & Peppers*, By: Vicki Snyder Catlin, March 15, 2015
Brown Italian sausage in the Ninja on Stove Top High. Add chopped red onion, red bell pepper, green pepper and sauté a few minutes. Add garlic and Italian seasoning, a jar of spaghetti sauce, 2 cups sodium free beef broth and a box of whole grain penne pasta. Turn to Oven setting of 325°, until the pasta was done!
****
Pastichios - Greek Lasagna*, By: Linda Jackson, January 25, 2018
Adapted for the Ninja.
This Greek-Style Lasagna is one of those meals that is great to have on hand in your freezer! It’s meaty, hearty and absolutely delicious with its layers of pasta, ground meat, and béchamel cheese sauce on top. It’s not the easiest meal you’ll ever make, but do it on a Saturday afternoon.
Ingredients:
1 lb. ziti noodles
For the Meat Sauce:
3 tablespoons olive oil
1 large chopped yellow onions
3 stalks finely chopped celery
3 finely chopped carrots
3 minced garlic cloves
1 lbs. lean ground beef
½ cup chicken stock
1½ tablespoons ground cinnamon
1 tablespoon oregano
1 tablespoons thyme
pinch of cumin
pinch of sugar
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
For the Béchamel:
1½ cups whole milk
½ cup heavy cream
4 Tbs. unsalted butter
1 cup all-purpose flour
½ teaspoon nutmeg
Salt and freshly ground black pepper
¾ cup grated Parmesan
2 extra-large eggs (beaten)
Directions:
Finely chop the carrots, celery, onion and garlic (I use my Ninja blender on pulse for this).
Turn the Ninja to Stove Top High. Add 2 tablespoons of olive oil and sweat your veggies (season with salt). Once everything softens, add your ground beef and work it into small crumbles (season with salt and pepper). Once the meat is cooked (8-10 minutes) add your chicken broth and continue to cook for another 5 minutes. Now add your cinnamon, cumin, salt, pepper, oregano, and thyme. Mix together and cook for a few more minutes. Stir in your tomatoes and pinch of sugar. Turn your Ninja down to Stove Top Low and let it cook for 30-45 minutes. Taste to see if it needs more salt and pepper. Remove mixture from the Ninja pot. Set aside in separate dish.
Cook your ziti as directions state until it’s “under cooked” about 7 minutes. (This can be done in a Ninja or a large pot on a conventional stovetop). You want it to have a bite to it. It will continue to cook in the Ninja on the Oven setting. Drain and set aside.
Now for the cheesy cream sauce:
For the béchamel, heat the milk and cream together in a microwave safe measuring cup for about 1½ minutes until it’s warm. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Turn off the heat, and carefully stir in your beaten eggs (temper them first so they won’t scramble). Add the nutmeg, salt and pepper and stir in ¾ cup of the Parmesan cheese.
Now it’s time to assemble our pastichios:
Add a big spoonful of meat sauce to your ziti and mix together in the Ninja, spreading the mixture evenly as the bottom layer of the casserole. Spread the meat sauce over the noodles. Pour béchamel in a thick layer until everything is covered. Sprinkle the remaining parmesan cheese on top. Bake at 350°F in the Ninja for about an hour until everything is bubbly and golden brown.
*Making pastichio is truly a labor of love, but make it once and you’ll totally be hooked! It’s delicious, pretty cheap to make, and you’ll feel like you’re traveling the Mediterranean in your own kitchen.
****
Paula's Goulash*, By: Paula Bodden, October 8, 2014
Ingredients:
¾ lb of Elbow Macaroni
2 Tbs. Olive oil
1 lb ground beef
½ onion, diced
1 clove garlic, minced
28 oz can crushed tomatoes
1 Tbs. tomato paste
¾ cup shredded cheddar
Directions:
Boil water on Stove Top High setting.
Cook pasta for 8 minutes.
Drain and set pasta aside.
Then put olive oil in Ninja and sauté onions and garlic just until onions start to soften. Add the ground meat and stir while cooking until no longer pink. Add in the crushed tomatoes and tomato paste. Stir. Add the drained pasta back to the pot and heat on the Stove Top setting for 10 minutes or so then put in the shredded cheddar and stir just until it melts. Delicious served with a salad and really good the next day.
****
Penne & Sausage*, By: Cheryl Clark, February 2, 2015
A friend of mine sent me this recipe. My husband cooked it for me and even ate some. That was a surprise.
Ingredients:
1 tablespoon olive oil
14-16 oz fully cooked smoked sausage
½ cup diced onion
1-12oz package Green Giant frozen garden vegetable medley
2½ cups chicken broth
½ cup milk
8 oz dry penne
Salt and Pepper, to taste
½ cup grated parmesan cheese
Directions:
Heat the olive oil on Stove Top Medium-High heat. Add the sausage and onion and cook until browned and softened, about 3-5 minutes. Add in the vegetables, chicken broth and milk, then stir in the penne. Cover and cook until the pasta is al dente, about 15 minutes. Stir and season to taste with salt and pepper. Sprinkle the top with parmesan cheese.
Enjoy!
****
Penne Chicken
Ingredients:
3 chicken breast - cut into pieces
1 red, green & yellow pepper, sliced
1 onion sliced
1 tsp salt
1 tsp pepper
1 Tbs. chili powder
1 Tbs. cumin
1 Tbs. Garlic powder
5 cups milk
4 cups penne
1 cup pepper jack shredded cheese
Directions:
Turn the Ninja to Stove Top High. Add olive oil. Sauté. Cook until juices run clear. Remove. Add peppers and onions. Sauté. Return chicken. Sprinkle seasonings over all and stir. Add milk and penne. Turn to the Oven setting of 325°. Stir. Place lid. Let cook about 15 minutes and stir. Total cooking time about 25 minutes. Add the cheese. Stir. Let cheese melt.
****
Penne Pasta*, By: Cyn Cyn SoReal, September 12, 2014
Ingredients:
4 cups water
1 lb of Penne pasta noodles
1 jar of spaghetti (24 ounces)
I added 2 ounces ricotta cheese
Some fresh parsley from my balcony garden (didn't measure)
Sprinkles some Italian seasoning and pepper
Directions:
Add everything in the Ninja.
Cook on Oven setting of 300° for 25 minutes. Garlic toast was served on the side. Enjoy!
****
Penne Pasta Casserole*, By: Aurelia Dougan McCollom
This was a similar dinner that we had at Applebee’s, that I made my own.
Ingredients:
1- 1 lb box Penne noodles (they’re little tubes)
2 Tbs. oil
2 lbs chicken breasts, cut in 1” pieces
1½ lb smoked sausage
1 onion, cut in 1” pieces
1 green pepper, cut in 1” pieces
4 stalks of celery cut in 1” pieces
1- 8 oz can sliced mushrooms, undrained
1 Tbs. minced garlic
1 can Ro-Tel
1 can diced tomatoes, undrained
48 oz jar Ragu pasta sauce, any flavor
Water..just enough to rinse out jars and cans…
Cajun seasonings, your preference on amounts for degree of heat
Directions:
Heat the oil and sauté chicken & sausage in the Ninja, using Stove Top High. When almost finished browning add, the vegetables to soften. Add the rest of the ingredients, except pasta. Turn to Slow Cook High for 2 hours. After the 2 hours is up….
Add your pasta and turn it to the oven setting of 300° and set the timer for 25 minutes. Cover for the first 10 minutes. I didn’t realize how much it would bubble in the cooker so I stirred it twice during that time. Uncover and stir a couple of more times until your desired tenderness. (You can add more water if you would like a thinner sauce during cooking). I didn’t realize how much it would bubble in the cooker so I stirred it twice during that time. Dinner came out wonderfully good!! You could probably cut out the slow cook option, and go directly to the oven setting.
****
Penne Pasta with Broccoli, Chicken, & Parmesan*, By: Bob Mason, July 31, 2017
Ingredients:
1 package penne pasta
1 large onion, roughly chopped
2 cloves of minced garlic
salt and pepper, to taste
2 packages of frozen broccoli florets, 10 ounces each
3 cups chicken – cooked & cut up
1 can of cream of chicken soup
2 cups milk
5 ounce container Parmesan cheese
Directions:
Cook the pasta according to the Ninja directions – (see below). Remove to a bowl. Turn the Ninja to Stove Top High and sauté the onions for about 10 minutes. Add the garlic and cook for about 3 minutes longer. Add the frozen broccoli. Place the lid and cook for about 10 minutes, stirring occasionally. Add the chicken, soup, and milk. Stir to incorporate. Add the pasta and cheese. Stir. Let it cook on Stove Top High for about 5 minutes.
It turned out great!
**Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Penne Pasta with Sweet Italian Sausage*, By: Cathy Giovanine
Ingredients:
3 cups of water
Box of penne pasta
2 and a half jars of your favorite pasta sauce
5 sweet Italian sausages
Directions:
I started by cooking the sausages on Stove Top High....in a little bit of butter
Cook until they are nicely browned on all sides
Remove from pot and set aside
Drain and clean out pot.
And water, sauce, and pasta. Cook on Oven 300° for 25-30 minutes.
In the meantime cut sausage to bite size pieces
Return sausage to pot. Cook another 3-5 minutes.
****
Penne Sausage Bake*, By: Gina Groznik Steiner, March 12, 2015
My kids LOVED this for dinner tonight!
Ingredients:
2 teaspoons olive oil
1 pound mild or hot Italian sausage
½ cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
12 ounces penne pasta
3½ cups water
2 cups shredded mozzarella cheese
Directions:
Heat oil on stove top high. Place sausage and onion in the skillet and cook on high heat until brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Switch to oven 300° and add pasta & water, baking for 20 minutes stirring occasionally. Sprinkle top with mozzarella and bake until melted. Enjoy!!!
****
Penne with Kale, Chickpeas & Goat cheese*, By: Arlene Babiskin Gordon, May 6, 2014
Ingredients:
1- 10 oz bag of Trader’s Joe’s washed & trimmed Kale, or any brand of fresh Kale
1- 12 oz box of Penne - I used Ronzoni Smart Taste
Olive oil
2 tsp minced garlic already minced or 2 cloves minced
1 can low sodium Chick peas I use Goya drained & rinsed
4-6 ounces crumbled Goat cheese
1 cup water for the Kale
2-3 cups water for the pasta
Directions:
Add 1 cup water to the Ninja pot set to Stove Top Medium. Add Kale with tongs continually turning until Kale is wilted. Remove to a plate temporarily.
Add 2 cups water to pot. (I had to add more as the pasta was cooking.) Add pasta, set oven to 300° for 15-20 minutes.
I ended up plugging the vent in the cover because the water was spraying out. When the pasta was done I placed it in a bowl temporarily. Switch to Stove Top Medium & High as needed. I added EVOO to the pot and sautéed the garlic, then added the Kale constantly turning. I added the chick peas when it was done I returned the penne to the pot & stirred until everything was mixed. Add the Goat cheese.
We both liked it a lot. I needed to add a little more garlic & my husband added a drop of salt. He even asked for more. A variation of this recipe appeared in our local newspaper by Marge Perry. Her version included red onion, Fusilli
& 1 lb of Kale. Also salt & pepper.
****
Pizza Casserole, Slow Cook, By: Trinnette Washington, April 27, 2014
This casserole will become a family favorite so keep the ingredients on hand:
Ingredients:
1- 16 oz box Rigatoni or large tube paste
1½ lb. Ground beef
1 onion, chopped
4 cups (16oz) Shredded part-skim mozzarella cheese
2 cans (15oz, each) pizza sauce
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
8 oz sliced pepperoni
Directions:
Cook pasta according to directions.
Turn your Ninja to Stove Top High and cook beef and onion until meat is no longer pink. Drain.
Drain pasta and add to Ninja. Add cheese, pizza sauce, soup and pepperoni. Turn to Slow cook Low for 2-3 hours or until heated through and cheese is melted.
Serves 12-14.
**Added comment by: Lauretta Jo Bakerink Clemons** - I made this last night and thought it a little bland.....I would make it again but, using Italian sausage instead of the hamburger and try to find a little spicier pizza sauce.....I used Ragu....and it definitely needed salt.
**Also… you could also fix this using just your Ninja. Turn your Ninja to Stove Top High and cook beef and onion until meat is no longer pink. Drain.
Add uncooked pasta, pizza sauce, soup and pepperoni. Turn to Oven setting 325°. (Add water or more sauce as needed during cooking to keep from sticking.) Stir frequently, testing pasta for doneness. Then add cheese at the end. Melt. This would take about 25 minutes. Aurelia Dougan McCollom
****
Pizza Pasta Bake*, By: Libby Scarborough Cates, March 1, 2016
Ingredients:
1 tablespoon olive oil
8 ounces spicy Italian sausage, casing removed
½ cup mini pepperoni, divided
1 (15-ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Heat olive oil in Ninja using the Stove Top. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in ¼ cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil garlic powder, pasta and 1½ cups water; season with salt and pepper, to taste. Bring to a boil; cover, cook for 5 minutes while keeping pasta stirred. Reduce heat to Stove Top Medium/Low and cook for 12 minutes, or until pasta is cooked to desired firmness.
Switch to the Oven setting of 300°F; top with mozzarella and remaining ¼ cup of pepperoni. Cook until melted and golden brown, about 2 minutes.
Serve immediately, garnish with parsley, if desired.
*I substituted ¾ lb ground sirloin for the sausage, and added extra spices.
**At the time, I didn’t have oregano and basil so I substituted 1 tsp Italian seasoning.
****
Pizza Pasta with Pepperoni, By: Julie Rhodes Buehler
Prep: 5 mins - Cook: 25 mins - Servings 4
Ingredients:
1 pound ground beef
1 small onion chopped
½ of a 1 pound package uncooked rotini pasta
1 jar (24 oz) pasta sauce
2 cups water
1/8 of a 6-oz package sliced pepperoni (we use a lot more)
2 cups shredded mozzarella cheese (we use more)
Directions:
1. Set pot to Stove Top High. Add beef and onion to pot. Cook uncovered 10 min or until beef is browned, stirring often.
2. Stir in pasta, sauce, and water. Set to Stove Top Medium. Cook uncovered 15-20 minutes or until pasta is tender, stirring occasionally.
3. Stir in pepperoni and 1 cup cheese. Sprinkle with remaining cheese. Turn off pot. Cover and let stand 3 minutes.
****
Pizza Stuffed Shells, By: Jackie Kimball, July 12, 2015
We ate them & they turned out great!
Ingredients:
½ lb Italian sausage
½ cup chopped pepperoni
½ teaspoon garlic powder
1 teaspoon Italian seasoning
16 ounces ricotta
2 cups mozzarella cheese, divided
28 jumbo shells, cooked, drained & cooled
1 jar spaghetti sauce
Grated Parmesan for top
Additional pizza toppings as desired
Directions:
Cook pasta shells according to Past cooking instructions in the Ninje pasta files. Remove. Set aside and cool.
Turn your Ninja to Stove top High and brown sausage. Drain. Wipe out Ninja. Mix the sausage in large bowl with ricotta, spices, pepperoni & one cup of mozzarella. Stuff 12 cooled pasta shells with cheese mixture & place in the Ninja multipurpose pan with ½-¾ cup spaghetti sauce. Top with more sauce and remaining mozzarella.
Place the rack in your Ninja. Place the multipurpose pan. Turn your unit to the Oven setting of 350°F for 45 minutes, or until bubbly. Sprinkle Parmesan on top.
We ate 3 shells for each serving.
** I put 12 filled shells and placed into the pan. I placed remaining on a baking sheet and froze for another meal.
****
Poor Man's Spaghetti*, By: Margie Beasley Warmath White, October 12, 2015
Making my grandmother's Poor Man's spaghetti for lunch.
Ingredients:
½ cup chopped onions and
2 garlic cloves, minced
2 Tbs. butter
3 Tbs. bacon grease – for the flavor
2-28 oz cans or 3- 15 oz cans diced tomatoes
1 lb spaghetti
cheddar cheese, to sprinkle on top
Directions:
Turn your Ninja to Stove Top High. Sauté onions and garlic in butter and bacon grease, until onions start to turn brown. Add the diced tomatoes. Reduce heat to Stove Top Low and cook for about 45 minutes. Start the spaghetti boiling. When done to your liking, drain. Add to the sauce. Stir. Sprinkle with cheddar cheese on top and heat until the cheese melts.
****
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Ingredients:
2¾ lbs pork loin boneless back ribs
onion powder, to taste
1 can cream of mushroom soup
1 dry package pork gravy mix
1 soup can water
15 oz jar light Alfredo sauce
1 jar water
3 cups frozen broccoli
1 lb Farfalle pasta (not cooked)
Directions:
Turn your Ninja to Stove Top High to preheat for about 5-10 minutes while preparing ingredients. Cook the ribs for about 5 minutes, turning to cook all sides.
Sprinkle onion powder to taste on the meat.
In bowl mix mushroom soup, pork gravy mix, and soup can water. Pour over the ribs. Turn to Slow Cook High for about 90 minutes. After cooking time, add the Alfredo sauce, 1 jar water, frozen broccoli and Farfalle pasta. Change to the Oven setting of 350°F, for 30 minutes! Stir well to incorporate. Stir occasionally to keep from sticking. Check to see if a little more liquid may be needed. Use your judgment.
****
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Ingredients:
pork loin, left over from a previous dinner
1 can cream of mushroom soup
1 package of Lipton onion soup mix
1 can cream of chicken soup
1 can of chicken broth
1 bag of frozen stir fry vegetables
2 packages of a Grandmas egg noodles
Directions:
Turn your Ninja to Stove top Medium to cook. Last night I made a pork loin with cream of mushroom soup and Lipton onion soup mix. I had so much leftover that I broke up the meat today, added a can of cream of chicken soup, a can of chicken broth, a bag of frozen stir fry veggies and 2 pack of a Grandmas egg noodles. When you add the noodle, turn to Stove Top Low to finish cooking. Stir occasionally so the noodles don’t stick. I just snuck a taster and it rocks! However..... There is still enough food for an army.
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Pot Luck Favorite*, By: Crystal Utecht, September 7, 2016
This recipe is very different and you have to try it- it will become a favorite. It has been in my pot luck cookbook for over 40 years. (When I made this dish, I doubled the ingredients). It would serve at least 6 people as a main dish and more as a side dish.
Ingredients:
1 lb hamburger
1 medium onion, chopped
1 green pepper, chopped
28 oz (lg) can baked beans
2 Tbs. soy sauce
1-2 garlic cloves, minced
8 oz can pineapple tidbits
Directions:
Turn the Ninja to Stove Top High. Brown hamburger, onions and green pepper. Mix with remaining ingredients. Turn to the Oven setting of 350°F for 30 to 40 minutes.
It is a sweet and sour hamburger dish. Soooo good.
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Potato Casserole*, By: Holly Bean Quinlan, June 22, 2016
Ingredients:
1 regular bag diced hash brown
16 oz sour cream
1 can cream of chicken soup
2 cups shredded cheddar
1 stick butter
Onion, chopped
Ruffled potato chips – enough to cover the top
Directions:
Turn the Ninja to Stove Top High. Melt the butter and sauté the onion until soft. Turn off the Ninja. Add the remaining ingredients, except for the chips. Mix well. Crush the chips. Sprinkle and cover the top. Place the lid and turn to the Oven setting of 350°F. Bake for 40 minutes, or until heated completely through and potatoes are tender.
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Potato Omelet Casserole*, By Justin & Allana Robinson, December 17, 2015
Ingredients:
12 large eggs
1 cup milk (we used skim)
2 bell peppers (we used yellow and orange, but you can use whichever colors you desire) - finely diced
4 jalapenos - deseeded & finely diced (optional ingredient)
1 medium white onion - finely diced
4-5 raw russet potatoes - shredded
6 slices bacon
2 cups shredded cheddar
Salt, ground black pepper, garlic powder - to taste (may use other spices if preferred)
Recipe Directions:
On Stove Top High, cook bacon until crispy. Remove and dry with paper towels and remove grease and clean Ninja.
To save time, while bacon is cooking, dice up onion, jalapenos, and bell peppers and set aside.
Put 12 eggs in a large bowl and whisk until smooth. Add milk and continue whisking until well mixed. Add salt, ground black pepper, & garlic powder - to taste.
Using a grater or a food processor, shred 4 to 5 potatoes (you use can use frozen shredded potatoes if you wish).
Add bell peppers, onion, and jalapenos to the egg mixture and mix well.
In the Ninja, layer with the shredded potatoes. Add in egg mixture, evenly coating all sides. On top, place 2 cups of shredded cheddar evenly.
Lastly, crumble bacon and sprinkle across the top of the cheese.
Turn the Ninja to the Oven setting of 425° F, for approximately 1 hour.
**Added comment – If using fresh potatoes, to keep them from becoming soggy in cooking, place in an ice water bath or cold water for about 10 minutes. Completely drain and pat out excess moisture. You are removing most of the starch.
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Potatoes & Hamburger Casserole*, By: Beverly Huffman Allen, November 15, 2015
Ingredients:
1 lb hamburger
½ cup onion, diced
3-4 cups sliced potatoes
1 can Cream of Mushroom or Celery Soup
2/3 cup milk
salt and pepper – to taste
1cup cheddar cheese
Directions:
Turn your Ninja to Stove Top High. Brown the meat and onion. Drain any excess grease. Wipe out the pot.
Mix the soup and milk together in a bowl. Layer the potatoes, soup mixture and hamburger in the multipurpose pan. (I did 2 layers, like lasagna.)
Turn to the Oven setting of 350°F, for 1 hour 15 minutes. Sprinkle cheddar cheese on top. Bake additional 15 minutes or until cheese is melted.
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Puerto Rican Yellow Rice & Pigeon Beans*, By: Juliane Vega, November 28, 2014
Ingredients:
1 can gandules or pigeon beans (Goya) (reserve water)
3 cups rice
3 cups water (includes water drained from pigeon bean can)
1 envelope Badia Sazon with Annatto or Achiote (or any yellow coloring seasoning you like)
1 tsp salt or more to taste
1 chicken bouillon cube (I use Maggi)
¼ oz bacon, cut in small pieces
½ oz cooking ham steak, diced in cubes
2 Tbs. sofrito (may find some in Goya freezer or make your own with onion, garlic, bell pepper, cilantro, a splash of vinegar and soy sauce in the blender)
1½ tsp olive oil (optional) or use PAM
½ cup tomato sauce (Hunts or Goya-NOT pasta sauce)
Directions:
1. Turn your Ninja to Stove Top High. Spray with PAM or add your oil.
2. Cook the bacon and ham.
3. Add the sofrito, bouillon cube, badia sazon, tomato sauce. Stir "fry" for 1-2 minutes to allow flavors to blend.
4. Add water and pigeon beans. Stir to blend ingredients and add salt to taste (I recommend adding a minimum of 1 tsp salt). The "stew" should be a bit salty but don't worry. When you add the rice and it cooks, the flavors tend to get diluted so you want a strong tasting "stew". That's where the flavor is at.
5. Rinse your rice and add it to the Ninja.
6. Cover the Ninja to allow the water to heat up for about 3 minutes and then switch to oven mode at 350°F for 25 minutes.
**I let the water boil but I was a bit impatient and was unsure too how it would turn out in the Ninja. Covering it may help it heat quicker. My rice still turned out perfect. Just don't remove the lid while it’s in oven mode. It will release the steam that cooks the rice. Also the rice to water ratio is 1:1. More water than that and the rice starts getting too mushy
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Quick & Easy Dump Meal*, By: Dena Marie Tehel, October 28, 2015
Ingredients:
1.5 lbs ground beef
3 carrots, sliced
3 celery, sliced
1 onion, sliced
1 cup frozen peas
3 cups cabbage, sliced
A swirl or two of sesame oil
2 Tbs. Soy sauce – or to taste*
Rice, enough for your family - Make as directed. I made it in my rice cooker.
Directions:
Turn your Ninja to Stove Top High. Brown ground beef. Remove from your Ninja, set aside. Drain grease. Start the rice in your cooker. Put a swirl or two of sesame oil in Ninja. Add the carrots and celery. Cook for 3-4 minutes, stirring occasionally. Then add onion and cabbage. Cook another couple minutes. Return the ground beef to the pot. Add the peas, and a couple tablespoons of soy sauce.
Add the rice to your plate and top with the mixture.
*Soy sauce is the main seasoning. Once I dish it up, I add more soy sauce to taste.
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Quick Sausage & Potato Skillet*, By: MsCarmen Burton, August 26, 2014
Ingredients:
4-5 potatoes, quartered
2 Tbs. olive oil
paprika, garlic powder, pinches of kosher salt & Cajun seasoning, (to taste)
1-2 lbs turkey sausage, cut into pieces
1 green peppers, sliced
4-6 shallots, sliced
1- 16 oz can corn, undrained
Directions:
Sauté the potatoes using 1 Tbs. olive oil using Stove Top Medium. Add paprika, garlic powder, pinches of kosher salt & Cajun seasoning until they were soft to touch with a fork. As they start to soften, switch to Stove Top Low. Remove potatoes. In a bowl combined turkey sausage, green peppers, shallots & corn. Add a little more seasoning with 1 Tbs. olive oil. Toss to mix. Cook on Stove Top High for 7-10 minutes, or until peppers & shallots were soft & sausage fully cooked. Add the potatoes to the mixture. Stir gently. Turn to Stove Top Medium for 2-3 minutes, until potatoes are heated through. Serve immediately with baby spinach salad, or a salad of your choice!
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Quinoa – Cooking Directions, By: Andrea Schwob, March 10, 2017
For 1 cup quinoa, use 2½ cups liquid. Turn the Ninja to Stove Top High. Cover for 18 to 20 minutes, or until liquid is absorbed. No need to stir.
This is for white quinoa, not for the red or black.
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Ragin' Cajun Jambalaya*, By: Marilyn Giggles-Rainey, March 15, 2015
Ingredients:
1 large onion, chopped
2 garlic cloves, crushed
½ cup chopped celery
1 large bell pepper, finely chopped
1½ lbs. sliced sausage, (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 Tbs. olive, vegetable oil, or bacon drippings
1 cup fresh, chopped tomatoes, optional
1½ cups uncooked long grain rice
3 cups chicken or seafood stock
1 tsp. salt
½ tsp. onion salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 Tbs. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce, to taste
Whimps may use ½ teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.
Directions:
Turn your Ninja to Stove Top High high and sauté sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, sauté until almost tender. Add seasonings and continue to sauté for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to Stove top Low and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and French bread.
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Rattlesnake Pasta*, By: Michelle Williams, January 23, 2016 - Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
Ingredients
2 boneless and skinless chicken breasts, sliced into very thin bite sized pieces
3 tablespoons butter
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
salt and freshly ground black pepper, to taste
1 onion, diced
3 cloves garlic peeled and minced
16 ounce box penne pasta
3½ cups water
1 red bell pepper seeded and diced
1 cup heavy cream
¾ cup Parmesan cheese, freshly grated
¼ teaspoon ground white pepper
A dash nutmeg, freshly grated
½ cup cheddar cheese, grated
Directions:
Preheat the Ninja by setting the dial to the Stove Top High position for 3 minutes. Melt the butter inside the cooker.
Add the chicken pieces, and season with the cayenne pepper, oregano, thyme, salt and pepper. Cook for about 5 minutes until chicken is no longer pink, stirring with a wooden or silicone spoon. Add onion and garlic, and cook for another 2 minutes.
Set the dial to Oven to 250°F. Add the penne and the water, and stir to submerge all of the pasta. Cover and cook for 10 minutes.
Open the cooker and add the red bell pepper, stir, and replace the lid. Cook an additional 10 minutes.
Pour in the cream, Parmesan cheese, white pepper, and a dash of nutmeg. Set the dial to Stove Top Low, and stir occasionally, cooking for 2 more minutes until the cheese is melted and the sauce is creamy. Top with cheddar cheese and serve.
Rattlesnake Pasta Using Beef*, By: Brenda Schulpius, January 26, 2016
2 lbs. beef stew meat
shredded triple cheddar
Directions:
Follow instructions as stated above, but substitute beef for the chicken. Another option for cooking the beef is turning the Ninja to Slow Cook Low for 1-2 hours and cooking in 2 cups of beef broth, instead of browning. Continue instructions after Slow Cooking.
I did top the dinner with shredded cheese.
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Ravioli*, By: Janis Rightmyer, November 24, 2014
Just made ravioli in my Ninja
Ingredients:
1 lb hamburger
1 package frozen ravioli
1 cup water
1- 24 oz. jar or canned pasta sauce
Your favorite seasonings, optional
Directions:
Brown hamburger on Stove Top High; drain grease if necessary. Reduce heat to Stove Top Medium. Add your favorite sauce, seasonings, water and ravioli.
Turn to Stove Top Low. Continue to cook on low for 15 minutes.
Easy and tasty.
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Ravioli Lasagna*, By: Suzanne Donohue, January 14, 2015
Layer frozen cheese ravioli over sauce, mozzarella cheese and browned Italian ground turkey. Turn your Ninja to Oven setting of 275°F for 25 minutes. Top with more cheese and let melt for a few minutes. Easy and a big hit.
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Ravioli Lasagna*, By: Mitch Cox, January 5, 2015
Ingredients:
vegetable oil cooking spray
2¾ cups (1 jar) Italian sausage & Garlic pasta sauce
½ cup water
1 package frozen cheese ravioli (24 – 30 oz)
1½ cups shredded mozzarella cheese
grated parmesan cheese and parsley, optional as garnish
Directions:
spray your Ninja with cooking spray.
Directions:
Stir the sauce and water in a large bowl. Spread 1 cup of sauce in the bottom of Ninja Pot. Top with ½ the ravioli, (1 Layer), ¾ cup the mozzarella cheese, and 1 cup of the sauce. Top with remaining ravioli and sauce, and cover.
Turn your Ninja to the Oven setting of 300°F, and bake for 25 minutes. Uncover the dish and top with remaining cheese. Let sit for 10 more minutes or until hot and bubbly. Take out. Let stand 10 minutes before serving.
Garnish with parmesan cheese and parsley (optional).
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Ravioli Lasagna Bolognese*, By: Penny Watts, August 13, 2015
Ingredients:
1 lb lean ground beef
1 medium onion, diced
4 garlic cloves, minced
1¼ tsp ground black pepper
1¾ cups water
1 (24-oz) jar marinara sauce
2 lbs frozen cheese ravioli
1¼ cups shredded Mozzarella cheese
2/3 cup Ricotta cheese
1/3 cup grated Parmesan cheese
¼ cup fresh chopped parsley
Directions:
Set your Ninja to Stove Top High and preheat for 3 minutes. Place the beef into the pot and cook uncovered for 7-9 minutes, or until the beef is browned, stirring constantly. Add the onion, garlic, and black pepper and cook for 2-3 minutes. Add the water and marinara sauce. Stir well. Slowly add the ravioli and stir gently to coat.
Set the cooking system to Oven at 350°F. Cover and cook for 15-20 minutes until the raviolis are cooked through. Stir occasionally.
While the ravioli lasagna cooks, stir together the Mozzarella, Ricotta, Parmesan, and parsley in a small bowl. When the lasagna is done, turn off the pot and spoon the cheese mixture over the raviolis. Cover and let the lasagna stand for a few minutes until the cheese is melted. Serve immediately.
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Refrigerated Tortellini in Sauce – Comments On How To Fix, By: Paula Castelli Tomlinson
Paula Castelli Tomlinson I added about 1½ cups of water after the sauce was hot. Then I let it get to a boil and then added the tortellini and cooked it for about 6 minutes or so...
Barb Ruiz Rizzio-Meyer I am always afraid the sauce will be watered down! Thanks for the info. I have only cooked pasta in the Ninja when I can get the water to pasta ratio. I was worried about ravioli and tortellini.
Paula Castelli Tomlinson I was worried too...in the original recipe for the Alfredo and pasta it called for 2 cups...so that's why I did 1½... always can add more...
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Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
½ teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
Brown Rice:
The Right Ratio: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1¼ cups water to 1 cup rice. For short-grain, use 1½ cups water.
Quick Cooking Time: Bring rice, water, and coarse salt (¼ teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
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Rice-A-Roni
Pre-heat for 5 minutes on Stove Top High. Melt 2 Tbs. of butter or margarine, and add brown rice/noodle from Rice-A-Roni package. Stir. Set to Stove Top Medium. Add seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally.
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Rice-A-Roni with Beef (Quick & Easy Meal)*, By: Shelley Spicer
Ingredients:
1 lb ground beef
2 Tbs. butter
1 box beef Rice-A-Roni
1-2 cups shredded cheddar
1 can of corn or veggie of choice
Directions:
Brown ground beef in the Ninja on Stove Top High. Drain grease. Move beef to one side, put in 2 Tbs. of butter or margarine, brown rice/noodle from Rice-A-Roni package. Mix browned hamburger with the rice. Set to Stove Top Medium. Add seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally. The last five minutes add drained veggie. Turn off add cheese. Let sit 3-5 minutes until cheese is melted. Delicious!!
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Rice (Slow Cooked)*, By: Trudy Roth Potts, February 27, 2015
Ok I think this might work to add rice while slow cooking a meal. This is a pork roast with mushroom soup. High 4 hours. Then I took the top off put an upside down Cuisinart dish with a small oven proof dish on top. Add 1 cup water hot water and ½ cup rice. Turn to Slow Cook High for 1 hour. Done and perfect. Tastes great.
**Added comment by: Aurelia Dougan McCollom – You do not want the crock sitting directly on the bottom. Possible uses are the Pyramid mat or the screw on canning rings from a canning jar.**
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Rice & Black Beans, By: Cynthia Valdez, May 15, 2015
Here's a quick and easy meal for busy nights. Just throw some canned veggies and rice in the ninja and watch the magic happen.
Prep Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
1 cup uncooked rice
1 (10 ounce) cans diced tomatoes with green chilies (Ro-Tel)
1 (14½ ounce) cans chicken broth
1 (15¼ ounce) cans black beans
1 (14¾ ounce) cans sweet corn (optional)
1 cup cheese (optional)
Directions:
Drain: tomatoes, black beans and corn. Add to the Ninja pot.
Add rice and chicken broth. Stir.
Cook on the Ninja oven setting of 350° for 25 minutes.
Add cheese and put the Ninja on the Buffet setting, letting the cheese melt.
Serve and enjoy!
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Rigatoni al Forno*, By: Melanie Bradley, April 9, 2015
Ingredients:
1 pound ground beef
1 medium onion
2 cloves garlic
2-3 carrots, diced or sliced (I used frozen)
1/2 pack sliced mushrooms
2 -3 tablespoons tomato paste
¼-1/3 cup dry red wine
Salt & pepper, to taste
1 can diced tomatoes, undrained
1 can tomato sauce
1 capsule Knorr beef stock
1 teaspoon basil
1 teaspoon parsley
½ tsp oregano
½ tsp Rosemary
½ box rigatoni, uncooked
¾-1 cup water
½ cup frozen peas
1 bag shredded mozzarella or Italian blend
Directions:
Brown beef on Stove Top High, drain. Add onion and cook until translucent. Add garlic, cook until fragrant. Add mushrooms and carrots. Season with salt and pepper. Stir in tomato paste and roast for a couple of minutes. Add wine. Turn to Stove top Medium. Add tomatoes, tomato sauce, water, stock capsule, seasoning, and pasta. Cover and cook for about 20 minutes or desired texture of pasta and carrots. Stir in peas, cover with cheese. Turn to Stove top Low until cheese is melted.
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Rigatoni & Meatballs*, By: Keith Hockman , February 21, 2018
Ingredients:
4 cups chicken broth
2 tsp. Italian seasoning
2 tsp. minced garlic
salt & pepper
24 ounce jar of your favorite sauce – (I use Prego traditional)
1 lb. pasta
2 pound bag frozen meatballs
Directions:
Add all of the ingredients to the Ninja pot .Give it a stir to incorporate .Turn to the Oven setting of 300°F. Stir about every 10-15 minutes to keep the pasta from sticking. Depending on the tenderness desired of your pasta, cook for about 45 minutes.
If you choose, this recipe can be halved.
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Rigatoni Bake*, By: Steve Sachs, December 31, 2015
Ingredients:
4 mild Italian sausages
1 lb rigatoni noodles
16 oz container ricotta cheese
½ round of mozzarella cheese – possibly 2 cups shredded
2- 26 oz jars of marinara sauce (I used Raos) – or your favorite brand or homemade
¾ cup water
Directions:
Cut up the sausages. Turn to Stove Top High and brown. Drain excess grease.
Remove sausages. Add sauce to bottom of the pot. Layer rigatoni, ricotta, mozzarella and sausages. Continue making layers. Pour water over the top. Turn to the Oven setting of 350°F and bake for 30-40 minutes or until rigatoni is cooked to your desired doneness, stirring about every 10 minutes.
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Rotini Garlic Alfredo with Chicken, Mushrooms, and Bacon*, By: Brent Stapley, October 1, 2014
Ingredients:
4 slices bacon, finely chopped
5 cloves garlic, minced
2 cups sliced mushrooms
2 cups cooked cubed chicken (I used left over from chicken and rice)
1 lb. rotini pasta
1 jar Bertolli garlic Alfredo sauce (15 oz.)
3 cups water
Directions:
Stove Top High: cook bacon until crisp.
Add garlic and cook until fragrant. Add mushrooms and sauté until soft. Add water, pasta, and Bertolli sauce. Stir in chicken.
Oven setting of 300°. Cover and cook for 30 minutes.
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Rotini, Tomatoes & Zucchini*, By: Michelle Vedder Yalch, October 27, 2014
Easy peasy and yummy!!
Ingredients:
1 box of rotini
5 tomatoes, rough chop
1 zucchini, rough chop
1- 15 oz can of tomato sauce
2 cans of water
Minced garlic
Lots of Italian seasoning
Couple squirts of tomato paste, concentrated in the tube
Directions:
Add all to your Ninja pot. Turn to Oven setting of 250°F. Cook for 30-45 minutes or until pasta is done. Stir frequently. Serve with Parmesan cheese!
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