Meatless Baked Ziti in Instant Pot

Meatless Baked Ziti in Instant Pot

This Meatless Baked Ziti in Instant Pot is the perfect easy weeknight dinner—creamy, cheesy, and absolutely delicious! Best of all, it’s ready in just 30 minutes!

Course Main Course

Cuisine American

Keyword instant pot baked ziti, meatless baked ziti, vegetarian baked ziti

Prep Time 8

Cook Time 17

Total Time 25

Servings Servings

Calories 664kcal

Author Maria Doss

Equipment

instant pot

Ingredients

2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic chopped
1 ½ cups marinara sauce (I used Prego - tomato, basil & garlic)
1 cup chicken stock (I used 33% less sodium)
½ + ⅛ teaspoon salt or use according to taste
½ teaspoon Italian seasoning
⅛ teaspoon ground black pepper
8 ounces ziti pasta
¼ cup ricotta cheese
¼ cup heavy cream
1 cup shredded mozzarella, divided
2 tablespoons grated paremsan
fresh basil leaves for garnish

Instructions

Saute aromatics. Set the Instant Pot to sauté. Once hot, add 2 tablespoon olive oil, then ½ cup chopped onion and 2 cloves of garlic. Cook, stirring often, for about 2 minutes, until the onion turns translucent.
Mix sauce. Press cancel, then stir in 1 ½ cups marinara sauce, 1 cup stock, ½ + ⅛ teaspoon salt, ½ teaspoon Italian seasoning, and ⅛ teaspoon pepper. Stir well to combine.
Pressure cook. Add the pasta on top and gently press it down into the sauce, making sure most of it is submerged. Don’t stir! Close and lock the lid, making sure the valve is set to Sealing. Cook on manual for 6 minutes.
Mix cheese. Meanwhile, mix ¼ cup ricotta and ¼ cup heavy cream in a small bowl until smooth. Stir in ½ cup of mozzarella and set aside.
👉 This simple step adds a rich, creamy touch to the pasta.
Finish. Quick-release the pressure as soon as the cooking time is up. Open the lid and gently stir in the ricotta mixture.
Sprinkle the remaining ½ cup mozzarella, 2 tablespoon parmesan, and fresh basil on top. Close the lid for 2–3 minutes to melt the cheese. Serve warm and enjoy!

Video

Notes

Tomato Sauce – I used Prego (tomato, basil & garlic), but feel free to use your favorite. Just adjust the salt based on the sauce’s seasoning.

Stock – I used 33% less sodium chicken stock. If using regular or no-sodium stock, adjust the salt to taste.

Vegetarian Option – Use vegetable stock to keep the dish fully vegetarian.

Salt – The amount needed will vary depending on your choice of sauce and stock. Taste and adjust as needed.

Nutrition