When it comes to RV cooking, two things are essential: space and convenience. No wonder two unique cookers have become so popular whether you’re on the road or at the campsite. Slow cookers and pressure cookers (such as the ever-popular Instant Pot) have both earned their space in any kitchen. And it’s all due to their ability to create hearty, delicious meals while taking up minimal space or hands-on time. And that’s especially important when cooking in a smaller RV kitchen and having places to go.
Without a doubt, both cookers are also exceptionally versatile. What else is versatile? Pasta! Putting these thoughts together, we’ve come up with two recipes for a tasty face-off. Both will fill your belly and help warm you from the inside out after a long day’s adventure hiking, strolling through town, playing games around camp, or whatever you do to stay entertained!
Lazy Day Slow Cooker Lasagna
This recipe is made for the slow cooker. A device that excels in its simplicity. Just set it and forget it. Head out for a long day of adventure and come home to a piping hot meal!
Ingredients:
- 1 pound ground Italian sausage (you can also use ground beef)
- 1 small onion, finely chopped
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 6 lasagna noodles
- 1 cup water
- Optional: Fresh basil or parsley for garnish
Instructions:
- In a skillet set over medium heat, cook the sausage with the chopped onion until the meat is browned and the onion is soft. Drain off excess fat. Then, stir in the marinara sauce.
- In a bowl, mix the ricotta cheese, parmesan, egg, and spices until combined. Fold in half the mozzarella.
- Grab the slow cooker pot and spread a thin layer of the meat sauce on the bottom. Add a flat layer of the uncooked lasagna noodles. (You may need to break them to fit.) Top with a layer of the cheese mixture. Then, repeat the layers, ending with a layer of the meat sauce on the top.
- Pour a cup of water around the edges of the lasagna.
- Place the pot into your slow cooker, cover, and cook on low for four to six hours or until the noodles are tender.
- Sprinkle the remaining cheese on top and cook for 15 more minutes or until the cheese is melted.
- Remove the pot from the crockpot and allow the lasagna to rest for 10 minutes. Serve (with fresh basil or parsley, if desired). And enjoy!
Instant Pot Grown Up Mac and Cheese
Pressure cookers are all about speed and versatility, delivering rich, complex flavors in no time. This mac & cheese plays on the tradition but is made for more sophisticated palate.
Ingredients:
- 6 strips of turkey bacon, chopped
- 1 small red onion, diced
- 3 cups mini penne pasta or elbow macaroni
- 3 1/4 cups chicken broth
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp Dijon mustard
- 1 head broccoli, cut into florets
- 1/2 red bell pepper, chopped
- 1 ¼ cups sharp white cheddar cheese, shredded
- ¼ cup Gorgonzola cheese, crumbled
- 4 ounces cream cheese
Instructions:
- Sauté the bacon and onion in the pressure cooker (with the cooker’s lid off) for 2 to 3 minutes until lightly browned.
- Add the pasta, broth, vegetables, and spices, and stir.
- Securely lock the pressure cooker’s lid and set to manual for eight minutes.
- Open the quick release to let the pressure out.
- Stir in the cheese until it’s creamy and melted.
- Allow to rest for five minutes to thicken before serving.
- Enjoy!
Which recipe will you try first? Either way, both these recipes and these devices prove how simple it is to elevate your dining without spending hours and bumping elbows in a smaller kitchen space.
