Pressure Cooker Messy Lasagna

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 1 (16 ounce) package bow tie pasta (farfalle)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can stewed tomatoes
• 1 (10 ounce) package frozen spinach, thawed
• 1 clove garlic, minced
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• Water to cover
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese

Directions

Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.

Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.

Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.