Instructions

• Press the Sauté button on the Instant Pot. When the display reads "Hot," add 1 teaspoon olive oil and 3 garlic cloves (smashed). Stir constantly about 1 minute, until the garlic is lightly golden and fragrant—do not let it burn.
• Pour in 2 cups water and add 3/4 teaspoon Kosher salt. Use a spoon to scrape the bottom of the pot to deglaze and lift any browned bits so the garlic is not stuck.
• Add 2 cups chopped baby spinach and 10 ounces Delallo whole wheat pasta (ziti or cavatappi). Stir once to distribute the spinach and make sure the pasta is mostly submerged.
• Pour 2 cups marinara sauce evenly over the uncooked pasta so the sauce covers the pasta surface. Do not stir after adding the sauce.
• Secure the lid, set the steam release valve to Sealing, select High Pressure (Pressure Cook) and set the time to 7 minutes.
• When the cook time ends, perform a Quick Release: carefully move the steam release valve to Venting until the pressure fully releases and the float valve drops. Open the lid.
• Stir the pasta gently to combine, then dollop 1/2 cup part-skim ricotta over the pasta. Sprinkle 1/4 cup grated Pecorino Romano and 1 cup grated part-skim mozzarella evenly on top.
• Turn the Instant Pot off (or set to Keep Warm but do not pressure cook again). Close the lid (do not set the valve to Sealing) and let sit undisturbed 3 to 4 minutes, until the cheeses are melted. Open and gently stir before serving.