Ninja Foodi spaghetti is easy to cook all in your multi-cooker with minimal clean up for the perfect classic weeknight dinner.
Jump to RecipeSpaghetti is just one of those classic, comforting meals that’s such a crowd pleaser. And not to toot my own horn here, but this recipe is DELISH! This spaghetti is so yummy, and so easy to make all in your Ninja Foodi multi-cooker. Once the meal is over there’s minimal clean up because everything was cooked in the same pot! I know this recipe is going to become another staple in my household, and I hope you love it as much as I do. :)
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
The first thing we have to do is cook our ground beef! Set your Foodi to ‘saute’ on high and let it heat for a minute or two. Once it’s heated, add the olive oil, ground beef, onion, and garlic. Saute everything until the onion is translucent and the beef is no longer pink, or about 3-5 minutes. If there’s any excess grease in the pot, drain it before returning everything to the pot. Turn off the heat.
Then, add the seasonings and stir well. Sprinkle your spaghetti noodles on top of the meat mixture, making sure they’re spread out evenly and not stacked too high in any single place.
Pour the tomato sauce and beef broth on top of everything, making sure that the noodles are mostly covered. It’s okay if they’re poking out a little bit, but you want them to mostly be covered so that they cook properly. At this point, DO NOT STIR. If you need to, you can use a wooden spoon to gently submerge any stray noodles, but don’t stir the entire mixture.
Secure and lock the pressure cooking lid (the one that isn’t attached to the Foodi), and turn the nozzle to ‘seal’. Set Foodi to ‘pressure cook’ on high for 7 minutes. Quick release the pressure by turning the nozzle to ‘vent’ once the cook time is up. Remove the lid once pressure has released.
At this point, you can gently stir your spaghetti to make sure everything is evenly combined. Sprinkle both cheeses on top of the spaghetti.
Close the air crisping lid (attached) and set Foodi to ‘air crisp’ at 400 degrees Fahrenheit for 5 minutes, or until the cheese is melted and golden-brown.
Okay, let’s be serious here for a second…have you ever seen anything more beautiful?? I mean, it’s so gorgeous! Serve it alongside your favorite veggie, bread, or other spaghetti accompaniment, and enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Ninja Foodi Spaghetti
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 medium yellow onion (about 1 cup) diced
- 6 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces dry spaghetti noodles broken into thirds
- 1 (28 oz) can tomato sauce
- 1 cup beef broth
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Set Foodi to 'saute' on high. Once heated, add olive oil, ground beef, onion, and garlic and saute until onion is translucent and beef is no longer pink, about 3-5 minutes. Drain any excess grease and return to Foodi pot. Turn off heat.
- Add seasonings and stir well.
- Layer noodles on top of meat mixture.
- Add tomato sauce and beef broth, making sure all noodles are covered. Do not stir.
- Secure and lock pressure cooking lid, turning nozzle to 'seal'. Set Foodi to 'pressure cook' on high for 7 minutes. Quick release pressure by turning nozzle to 'vent' once cook time is up, and remove pressure cooking lid once pressure has released.
- Stir spaghetti, and sprinkle both cheeses on top. Close air crisping lid (attached), and set Foodi to 'air crisp' at 400 degrees Fahrenheit for 5 minutes, or until cheese is melted and golden-brown.
Video
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Safety first! I love using my silicone utensils and silicone oven mitts while cooking with my Ninja Foodi.