Instant Pot Baked Ziti (Print-Friendly Version)

Sausage, ziti, and cheese transform into a creamy, golden pasta bake. Quick, hearty, and perfect for feeding a crowd.

# What You'll Need:

→ Main Components

01 - 900 g uncooked ziti pasta
02 - 900 g Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped

→ Aromatics & Sauce

05 - 4 cloves garlic, minced
06 - 950 ml marinara sauce, high-quality
07 - 800 g canned diced tomatoes
08 - 900 ml water

→ Dairy & Cheese

09 - 450 g whole milk ricotta cheese
10 - 450 g mozzarella cheese, block, shredded

→ Finishing Touches

11 - 1 tablespoon dried parsley

→ For Greasing

12 - Olive oil or non-stick spray for casserole dish

# How to Make It:

01 - Set the Instant Pot to sauté mode until hot. Add olive oil and chopped onion, cooking until translucent. Add Italian sausage, breaking it up, and cook thoroughly until no pink remains.
02 - Stir in minced garlic and cook for 1 minute until aromatic. If browned bits adhere to the bottom, deglaze with a splash of water, scraping well.
03 - Turn off sauté. Layer uncooked ziti directly over the sausage mixture. Pour water evenly over pasta, followed by marinara sauce and diced tomatoes without stirring. This prevents sticking or burning.
04 - Seal the Instant Pot lid with valve set to sealing. Pressure cook on high for 4 minutes. Quick release the pressure once cooking is complete, releasing the valve cautiously to control any spraying.
05 - Open the lid. Stir thoroughly to combine pasta and sauce. Add half of the ricotta and 1 cup shredded mozzarella, folding gently to incorporate and melt cheese into the ziti.
06 - Preheat oven to 175°C (350°F). Transfer half the pasta mixture into a greased large casserole dish. Distribute the remaining ricotta in dollops and layer in the remaining pasta mixture.
07 - Top evenly with the remaining shredded mozzarella and sprinkle dried parsley across the surface.
08 - Bake in preheated oven for 20–25 minutes, until bubbling at the edges and the cheese is golden brown.
09 - Remove from oven and let rest for 10 minutes to allow layers to set. Portion and serve directly from the casserole dish.

# Additional Tips:

01 - Layer ingredients as instructed to prevent pasta from sticking or burning while pressure cooking.
02 - Release pressure slowly if sauce begins to sputter, and let the dish rest after baking to improve structure.
03 - Block mozzarella melts more smoothly than pre-shredded, creating a superior cheese layer.
04 - The baked finish is essential for an authentic texture and flavor, even with the convenience of pressure cooking.

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