I love how easy and hands-off this version of baked ziti is. Everything cooks right in the Instant Pot, so I don’t have to boil pasta separately or dirty multiple dishes. It only takes a few minutes under pressure, and the result is rich, creamy, and perfectly cooked ziti. It’s flexible too—I can add meat, veggies, or just enjoy it as-is.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
broth
half-and-half
Italian seasoning
garlic powder
Kosher salt or table salt
ground black pepper
dried ziti pasta (or penne)
marinara sauce
grated parmesan cheese
for serving: additional parmesan or mozzarella, chopped fresh basil
Directions
I start by pouring the broth and half-and-half into the Instant Pot. I stir in the Italian seasoning, garlic powder, salt, and pepper.
I add the uncooked ziti directly into the pot, spreading it evenly but not stirring. Then I pour the marinara sauce on top of the pasta, again without stirring.
I secure the lid, set the valve to “seal,” and select “Pressure Cook” on high for 4 minutes. It takes about 20 minutes to build up pressure.
After cooking, I let the pressure naturally release for about 5 minutes before moving the valve to “venting” to release the rest.
I carefully remove the lid, then stir in the parmesan cheese until it melts and blends into the pasta.
For serving, I top with extra cheese and chopped basil. I always serve it warm while the cheese is melty and the sauce is creamy.
Servings and timing
This recipe serves 8 people and takes about 34 minutes total: 10 minutes prep, 4 minutes cook time, and roughly 20 minutes for pressure buildup and release.
Variations
I sometimes sauté onions, bell peppers, or mushrooms before pressure cooking for extra flavor.
If I want to include meat, I brown ground beef or sausage using the sauté mode, then drain and continue with the recipe.
For a veggie boost, I stir in chopped spinach after cooking while the pasta is still hot.
When I don’t have marinara, I use crushed tomatoes or a tomato basil sauce instead.
I’ve also replaced the half-and-half with heavy cream for an even richer version, or used extra marinara if I want to cut back on dairy.
Storage/Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. When I reheat them, I usually do it on the stove or in the microwave with a splash of broth or sauce to loosen it up and bring back the creamy texture. It’s just as good the next day, sometimes even better.
FAQs
Can I use a different type of pasta?
Yes, I’ve used penne and rigatoni with good results. I just make sure not to stir after adding the sauce to avoid sticking.
Can I make this recipe dairy-free?
I haven’t tried it without dairy, but I imagine unsweetened non-dairy cream alternatives and vegan cheese could work, though the flavor and texture might change.
Why don’t I stir the pasta and sauce?
Not stirring helps prevent a burn warning on the Instant Pot. The pasta cooks evenly in the liquid while the sauce stays on top.
How do I keep the pasta from getting too soft?
I stick to the 4-minute pressure cook time and release pressure after 5 minutes. That keeps the pasta perfectly al dente.
Can I double this recipe?
If I’m using an 8-quart Instant Pot, I can double the ingredients without issue. I just avoid going over the max fill line.
Conclusion
This Instant Pot baked ziti is the ultimate combination of ease and comfort. With just one pot, minimal prep, and rich cheesy flavor, I can have a crowd-pleasing pasta dinner on the table fast. It’s flexible, family-friendly, and perfect for when I need something warm, filling, and totally satisfying.
