Description
A quick and easy Instant Pot pasta recipe that results in a delicious and comforting meal. This dish is perfect for busy weeknights when you want a satisfying dinner without spending hours in the kitchen.
Ingredients
Units
Scale
For the Pasta
- 2 1/2 cups low-sodium chicken stock or vegetable broth
- 1/2 cup dry red wine or additional stock
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 16 ounces dried pasta (ziti, rotini, corkscrew, rigatoni, etc)
- 1 (15oz) can diced tomatoes
- 24 ounces spaghetti sauce (see notes for using homemade sauce)
- 8 ounces ricotta cheese (optional)
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Pour Broth and Wine: Pour chicken stock or vegetable broth and red wine into the Instant Pot inner pot. Season with garlic, oregano, salt, black pepper, and red pepper flakes.
- Add Pasta: Add dried pasta to the pot, ensuring it is submerged in the liquid. Top with diced tomatoes and spaghetti sauce. Add ricotta cheese if desired.
- Cook: Pressure cook for 4 minutes for rotini and corkscrew noodles, or 5 minutes for ziti or rigatoni. Allow a 5-minute natural pressure release followed by a quick release.
- Combine and Serve: Stir the noodles into the sauce. Sprinkle with parmesan and mozzarella cheese. Let the cheese melt before serving.
Notes
- You can use homemade spaghetti sauce for a more personalized flavor.
- Feel free to customize the recipe with your favorite pasta shapes and cheese varieties.
- This dish pairs well with a side salad and garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg
