Instant Pot Baked Ziti (Printer-Friendly Version)
Pasta, sausage, and cheese combine for a quick, hearty dinner using Instant Pot and a finishing oven bake.
# Required Ingredients:
→ Main
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, finely chopped
03 -
900 grams Italian sausage, casings removed
04 -
5 cloves fresh garlic, minced
05 -
500 grams dry ziti pasta
06 -
1 litre water
07 -
950 millilitres high-quality marinara sauce
08 -
400 grams canned diced tomatoes, with juice
09 -
425 grams whole milk ricotta cheese
10 -
400 grams mozzarella cheese, block, shredded
11 -
2 teaspoons dried parsley flakes
→ Optional Additions
12 -
1 red bell pepper, diced (optional)
13 -
120 grams mushrooms, sliced (optional)
14 -
1 teaspoon crushed red pepper flakes (optional, for spice)
15 -
Fresh basil, for serving (optional)
# Step-by-Step Instructions:
01 -
Set the Instant Pot to sauté mode. Add olive oil and let it heat until shimmering. Add chopped onion and cook, stirring, until soft and translucent, about 4 minutes. Add Italian sausage and cook, breaking up with a spatula, until no pink remains.
02 -
Stir in minced garlic and cook for 1 minute until aromatic. If browned bits are stuck to the bottom, deglaze the pot with a splash of water, scraping with a wooden spoon.
03 -
Turn off sauté mode. Scatter uncooked ziti evenly over sausage mixture. Pour water gently over pasta. Spread marinara sauce and diced tomatoes over the top without stirring. Layering helps prevent burning and sticking.
04 -
Seal the Instant Pot lid and set the valve to sealing. Pressure cook on high for 4 minutes. When the cooking time is complete, perform a careful quick release, turning the valve slowly to avoid splatter.
05 -
Remove the lid and stir the pasta and sauce mixture until evenly combined. Add half of the ricotta and 100 grams (about 1 cup) of shredded mozzarella, stirring until partially melted.
06 -
Preheat oven to 175°C (350°F). Grease a large casserole dish. Spoon half of the pasta mixture into the dish. Dot with remaining ricotta. Spoon over the rest of the pasta mixture.
07 -
Sprinkle remaining shredded mozzarella over the top. Scatter dried parsley for color. Bake uncovered for 20 to 25 minutes until cheese is bubbling and golden brown.
08 -
Remove from oven and let rest for 10 minutes before serving to allow the layers to set.
# Handy Cooking Tips:
01 -
Layer ingredients without stirring before pressure cooking to prevent scorching the pasta.
02 -
Whole milk ricotta yields a creamier consistency than part-skim alternatives.
03 -
Allow the casserole to rest before serving to maintain structure when slicing.
04 -
Leftovers taste even better the next day and reheat well.