Since being in a pandemic I’ve had to be a little bit more go with the flow. I have really bad anxiety so it helps me to have a plan. Yes, even a plan for what to eat and when to eat it. If I don’t I get frazzled and lost.
I had already planned on making this but Saturday night I was intending on making another dish, but, I didn’t have any gluten free soy sauce and the grocery store out here doesn’t sell it. So … I rearranged a few meals and ended up making this on Saturday night for dinner with Broccoli Normandy. This really would have been good with the Old Fashioned Green Beans from March’s cook book and a Caesar salad!
They were very easy to make and you could most certainly make these ahead of time and freeze them! Kricket wasn’t big on them Saturday night but lunch time on Sunday she DEVOURED them! I thought they tasted great right out of the oven but sometimes Italian food tastes better the next day. Also, her top two teeth have been dropping so she’s been in pain. In any event she still ate them!
Here were the changes that I made:
- I don’t have 4 ounce ramekins so I used Kricket’s baby food jars which are 2 ounces
- The grocery store didn’t have fresh basil so I used 1 Tablespoon of dried basil
- I used mozzarella string cheese and cut it into chunks
- The grocery store didn’t have mozzarella slices so I used shredded. I think they would have been prettier with the slices draped over the top
- The marinara sauce that I used was Ragu Simply. It was the only one that didn’t have sugar added and it’s pretty good. I normally use Rao’s so I was SHOCKED!
I was very confused by the directions in the book. It says to turn the instant pot to Pressure Cook or Manual then to set the timer to 20 minutes. I didn’t know if the pressure should be on low or high. I made these on high … I’m still new to the instant pot so I’m not sure what the difference is. If you know please explain this to me!
Overall this was an easy weeknight dinner!
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