Instant Pot Baked Ziti
This Instant Pot Baked Ziti is a cheesy, comforting dish that comes together in a flash!
Servings: 4 servings
Ingredients
- 1 teaspoon olive oil to sauté the garlic
- 3 cloves garlic smashed
- 2 cups chopped baby spinach for added greens
- 2 cups water for cooking the pasta
- 3/4 teaspoon Kosher salt to enhance flavor
- 10 ounces Delallo whole wheat pasta such as ziti or cavatappi
- 2 cups marinara sauce homemade or jarred
- 1/2 cup part-skim ricotta for creaminess
- 1/4 cup grated Pecorino Romano for a salty, nutty flavor
- 1 cup part-skim mozzarella cheese grated, for topping
Instructions
- Turn on the Instant Pot and select the sauté function. Add the olive oil and allow it to heat up. Once hot, add the smashed garlic cloves and sauté for about 1 minute, until fragrant.
- Next, toss in the chopped baby spinach. Stir for about 2-3 minutes until the spinach wilts down.
- Add the water and Kosher salt to the pot. Then, pour in the whole wheat pasta and gently mix everything together.
- Pour the marinara sauce over the pasta and spinach mixture. Do not stir; just layer it on top.
- Seal the Instant Pot lid and make sure the pressure valve is set to sealing. Select the manual or pressure cook option and set the timer for 6 minutes.
- Once the cooking time is up, perform a quick release of pressure. Carefully open the lid, and give everything a good stir. Add the ricotta, grated Pecorino Romano, and mozzarella cheese. Gently fold the cheese into the pasta until well combined.
- Spoon the Instant Pot Baked Ziti into bowls and enjoy it hot. You can top it with extra cheese or fresh herbs if desired.
Equipment
- Instant Pot
- Wooden Spoon
- Measuring cups and spoons
- Cutting Board
- Knife
- Serving Spoon
Notes
- For a gluten-free version, substitute the whole wheat pasta with gluten-free pasta.
- Make a double batch and freeze portions for quick meals later.
- You can customize with extra veggies like bell peppers or zucchini.