Craving the comforting flavors of baked ziti but short on time? My Instant Pot Baked Ziti brings you all the cheesy, saucy goodness of this Italian-American classic in a fraction of the time. This one-pot wonder eliminates the need for pre-boiling pasta and dirtying multiple dishes, making it perfect for busy weeknights.
What I love most about this recipe is how the pressure cooking infuses the pasta with flavor, creating a dish that tastes like it’s been lovingly baked in the oven for hours. The result is tender pasta coated in rich tomato sauce with pockets of melty cheese throughout – pure comfort food magic!
Why You’ll Love This
- One-pot convenience – everything cooks together in the Instant Pot, minimizing cleanup
- No need to pre-boil pasta – it cooks perfectly right in the sauce
- Ready in about 45 minutes, with most of that time being hands-off
- Easily customizable with your favorite proteins or vegetables
- Makes excellent leftovers that reheat beautifully for lunch the next day
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 lb Italian sausage, removed from casings
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Pinch of red pepper flakes
- 16 oz ziti pasta
- 3 cups water
- 32 oz marinara sauce
- 15 oz can diced tomatoes, undrained
- 15 oz whole milk ricotta cheese
- 3 cups shredded mozzarella cheese
- Dried parsley flakes for garnish (optional)
- Salt and pepper to taste
Instructions
- Turn Instant Pot to SAUTÉ mode. When it reads 'Hot', add olive oil and chopped onion. Cook until onion is soft, about 3-4 minutes. Add Italian sausage and cook until no longer pink, breaking it up as it cooks.
- Add minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to let the garlic brown.
- Turn off the Instant Pot. If needed, deglaze the bottom with a little water to remove any browned bits. Add uncooked ziti pasta over the sausage, then pour water over the pasta.
- Pour marinara sauce and diced tomatoes over the pasta. DO NOT STIR – this prevents the pasta from sticking to the bottom.
- Place lid on Instant Pot, ensure valve is set to sealing, and select PRESSURE COOK for 4 minutes. After cooking, do a quick release (or gradual if too much water sprays out).
- When pin drops, carefully remove lid. Stir pasta and sauce together. Add half the ricotta and 1 cup mozzarella, stirring to combine.
- Preheat oven to 350°F. Place half the ziti mixture in a greased casserole dish. Top with remaining ricotta and stir gently until just blended.
- Top with remaining mozzarella and dried parsley. Bake for 20-25 minutes until pasta is bubbling and cheese is melted and golden.
- Let stand for 10 minutes before serving to allow the layers to set. Season with salt and pepper if desired.
Tips & Variations
- Make it vegetarian by omitting the ground beef and adding 8 oz of sautéed mushrooms or a cup of roasted vegetables instead
- For a spicier version, add 1/2 teaspoon red pepper flakes or use spicy Italian sausage in place of ground beef
- If you prefer a drier baked ziti, use only 2 1/2 cups of water
- For extra flavor, stir in 1/4 cup of cream or mascarpone cheese along with the ricotta
- No ricotta? Substitute with cottage cheese for a similar texture and protein boost
- To make ahead, complete through step 6, refrigerate, then reheat and add cheeses before serving
Serving Suggestions
This hearty Instant Pot Baked Ziti pairs perfectly with a simple green salad dressed with lemon vinaigrette to balance the richness of the pasta. For the complete Italian-American experience, serve with garlic bread or warm focaccia on the side to soak up every bit of the delicious sauce.
For a special touch, offer additional grated parmesan and red pepper flakes at the table so everyone can customize their serving to taste.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days
- To reheat, add a splash of water or marinara sauce to prevent drying out
- The pasta will continue to absorb sauce as it sits, so it may be thicker when reheated
- For best results, use a good quality marinara sauce as it forms the base of your flavor profile
FAQs
Can I use whole wheat pasta instead?
Yes, but you may need to adjust the cooking time. Start with 6 minutes and check if it needs more time.
My Instant Pot shows a “burn” notice. What should I do?
This typically happens if there’s not enough liquid or if tomato sauce has settled at the bottom. Make sure to stir well and ensure all pasta is submerged before pressure cooking.
Can I freeze this dish?
Yes! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this without an Instant Pot?
Absolutely. Cook pasta separately according to package directions, then combine with sauce and cheeses in a baking dish. Bake at 375°F for 20-25 minutes until bubbly and golden.
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