RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Air-Crisped, Cheesy Spaghetti in a Ninja Foodi

Experience an explosion of flavors with our Air-Crisped, Cheesy Spaghetti, cooked to perfection using both functions of your Ninja Foodi: the pressure cooker and air fryer. The blend of spicy sausage and gooey cheese on top of perfectly cooked pasta offers an updated take on the traditional spaghett...
28 min
TOTAL TIME
579
CALORIES
$1.57
PER SERVING
Air-Crisped, Cheesy Spaghetti in a Ninja Foodi
Directions
9 STEPS
12 min
PREP TIME
16 min
COOK TIME
28 min
TOTAL TIME
1
Set Ninja Foodi to saute mode. Add olive oil, chopped onions, garlic salt, salt and ground sausage.
2
Saute until meat is completely cooked and onions are translucent. Once cooked, turn off saute mode.
3
Spread the cooked sausage mixture evenly on the bottom of the pot.
4
Pour the spaghetti sauce over the meat. Add water directly into the pot.
5
Carefully place broken spaghetti noodles on top of the sauce, ensuring they are submerged but do not stir.
6
Seal the pressure cooker lid on the Ninja Foodi and set to high pressure for 9 minutes.
7
Once the pressure cooking time is up, do a quick release of the pressure and remove the lid. Stir in 1 cup of mozzarella cheese until it is fully melted.
8
Sprinkle the remaining 1/2 cup mozzarella cheese, parmesan cheese, and chopped green onions on top.
9
Close the air fryer lid and set the Ninja Foodi to air crisp at 400 degrees Fahrenheit for 5 minutes, or until the cheese is golden brown and bubbly.
Health Info
Macros
41g
CARBS
33g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?