Dump and Start Instant Pot Creamy Ziti
So Here’s Why This Ziti Recipe Has Stuck With Me
Alright—confession time! The first time I made this dump and start Instant Pot creamy ziti, it was because my brain was a bit fried and the fridge was looking pretty tragic. My youngest was hangry (again), and I just didn’t have the oomph for three pans kind of dinner. But man, that first spoonful changed my mood—a little cheesy hug right from the bowl. Don’t get me wrong, I love those all-day pasta stove projects some days, but there’s something extra comforting (and let’s be honest, a little magical?) about tossing everything in your Instant Pot and just pressing go. Especially if you’re simultaneously refereeing squabbling siblings or, as happened last week, untangling a yo-yo from the ceiling fan. True story.
Why Does My Family Always Ask for This?
I make this when I’m hit with that pasta craving but also can’t be bothered with a kitchen full of dirty dishes (which, for me, is at least three times a week). My family goes crazy for this ziti because it’s so creamy they assume I slaved for hours—spoiler alert: I absolutely did not. If the universe hands you a fast, one-pot dish that still tastes pretty special, you take it. And (okay, here’s a mild gripe) I used to struggle with pasta in the Instant Pot coming out mushy, but this ziti is surprisingly forgiving. Plus, I mean, cheese. Loads of cheese.
Alright, Here’s What You’ll Need
- 1 pound (about 450g, give or take) dry ziti pasta (Penne actually works just fine too; I’ve even used rigatoni when that’s all I had. Even elbows once, but it got a bit too soft. So, ziti’s my first pick.)
- 4 cups vegetable or chicken broth (I’ve used half water and tossed in a bouillon cube in a pinch. My gran always insisted on the “good” stock, but most of the time I just use whatever box is open.)
- 1 jar (about 24oz/700g) marinara sauce (store brand or homemade if you’re feeling ambitious)
- 3/4 cup heavy cream (if I’m out, I mix milk with a spoon of cream cheese—and it works surprisingly well!)
- 2 tsp garlic powder
- 1 tsp Italian seasoning (basil-oregano-mix if you’re out)
- A big pinch of salt and some pepper (honestly, taste as you go)
- 1 cup shredded mozzarella (I’ve subbed cheddar in an emergency; it’s pretty forgiving, this dish)
- 1/2 cup grated parmesan
Optional winks: a handful of fresh basil or parsley for the top, or a few red chili flakes for a wee kick. Totally up to your taste buds.
Here’s How I (Mostly) Make It
- Start by dumping the dry pasta straight into your Instant Pot. No need for order or neatness—scatter it right in.
- Pour in the broth and the marinara. And here’s a thing: don’t stir! It’s counterintuitive, but let it just sit layered. Otherwise, sometimes the burn notice appears (and that’s a mood-ruiner for sure).
- Drizzle in the cream or whatever stand-in you’re using. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper.
- Lightly shake or tap the pot to settle things. DON’T mix it all up yet; it’s weird, but trust me. (If some pasta’s sticking up, just nudge it down with a spoon—but gentle is the name of the game. And if it looks like a bit of a mess, it always sorts itself out.)
- Seal the lid, set the valve to sealing. Pressure cook for 6 minutes on high. Sometimes I knock off a minute if my pasta’s really tiny—use your best judgement.
- This is the part where I usually play Wordle while I wait. It’s your call. When it’s done, let the pressure release naturally for about 3 minutes, then carefully do the quick release. Watch for that escaping steam; it’s feistier than expected.
- Now, open the lid, and—yes, I know it looks soupy now, but hang tight. Give it a really good stir, then add in the mozzarella and parmesan. Stir until it’s all melted and nearly scandalously creamy. (This is definitely where I sneak that first taste—someone’s gotta check the cheese, no?)
- Let it sit for about 5 minutes with the lid loosely set on top. It’ll thicken up to the perfect, scoopable level.
And that’s it. From grocery bag to bowl in maybe half an hour—faster if you don’t get distracted mid-way like I usually do.
A Few Extra Notes (Because I’ve Messed These Up Before)
- If you use gluten-free pasta, check a minute early—mine sometimes turns out mushy if I leave it too long.
- I once swapped out the cream for coconut milk. It… wasn’t my favourite. So, maybe stick to dairy or the milk-cream cheese thing if you can.
- If the “burn” notice pops up, don’t panic! Just open, give it a stir, add a splash more broth, and reset. Happens to the best of us, promise.
- Actually, I find this tastes even better after it’s had a bit of time to rest. It thickens nicely and the flavours sort of settle in. Could just be me.
Variations I’ve Tried—The Good, the Bad, and the Eh
- Want meat? Add some cooked ground sausage or shredded rotisserie chicken just before the cheese step. Works a treat.
- Once, I dumped in a ton of spinach at the end for a “healthy” version. The kids called it Green Pasta and… did not love it. Your mileage may vary.
- Mushrooms, well-sautéed, are lovely added with the marinara—just don’t add raw or watery veg at the beginning, or it gets kinda soupy.
- Lotsa cheese mixes work, honestly—provolone, asiago, colby-jack if that’s what you’ve got left. Makes it slightly different every time.
Equipment: Don’t Panic If You Don’t Have It All
You pretty much need an Instant Pot or similar electric pressure cooker. If you don’t have one, you can nudge this along on the stove—just add more broth as you go and watch that the pasta doesn’t stick. Or swap in a slow cooker, but then you’ll want to cook the pasta separate (which kinda defeats the purpose of dump and start, though).
How Long Does This Pasta Actually Last?
Technically, in the fridge it’s fine for up to 3-4 days in a sealed tub. Truthfully? In my house, it’s usually demolished before I can test that claim. If you do end up with leftovers, add a splash of milk or broth when reheating, and it perks up nicely.
How We Like to Serve It
I always sprinkle whatever herbs haven’t wilted at the bottom of my fridge on top—basil, parsley, sometimes a little extra cheese if I’m feeling generous. Occasionally I’ll serve it with garlic bread (when I remember to buy it), or just a really basic green salad. Oh, and sometimes a glass of red wine—though I suspect the kids prefer a cold orange Fanta.
If I Was Going to Offer Pro Tips…
- Don’t try to double the recipe unless you have a seriously gigantic Instant Pot. Once, I tried—overflow city. Not fun to clean.
- It’s tempting to skip the natural release step, but when I did, my pasta came out a bit too chewy. Patience is not my best quality but pays off here.
- If you’re using cheese that’s been in the freezer, let it defrost so it melts smoothly—one time mine stayed stubbornly lumpy; lesson learned.
- Taste before serving! Sometimes, depending on your marinara, you might want an extra pinch of salt or a swirl of olive oil.
Some Q’s I’ve Been Asked, and My (Imperfect) Answers
Can I use a different kind of pasta? Oh for sure. Penne’s a solid backup, and shells if you’re desperate. Just watch the cook time—a bit less if the pasta’s small.
Do I absolutely need heavy cream? Not really. Like I said, I’ve used milk plus a bit of cream cheese. It’s not always as dreamy, but still pretty great.
Is this spicy? Only if you toss in chili flakes (which is what I do when I want to keep it just for myself—kidding. Kinda.)
My sauce looks thin—is it ruined? Nope! Give it a good stir, then let it sit 5 to 10 minutes—it thickens as it cools (unless you try to eat it straight from the pot, which I have been known to do…)
Can I freeze leftovers? You can, but it does get a bit soft after thawing. If that’s your only option, go for it—but in my house, it never makes it that far.
Hope this helps! And if your kitchen looks like a tornado hit after, well, you’re doing it right, I reckon. Enjoy that big creamy bowl of pasta bliss!
Ingredients
- 12 ounces ziti pasta, uncooked
- 3 cups water
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Add ziti pasta, water, marinara sauce, heavy cream, Italian seasoning, garlic powder, salt, and black pepper to the Instant Pot. Stir to combine, making sure the pasta is mostly submerged.
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2Secure the Instant Pot lid and set the valve to sealing. Pressure cook on high for 6 minutes.
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3Quick release the pressure once cooking is complete. Open the lid and stir gently.
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4Add shredded mozzarella and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
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5Let the pasta sit for 2 minutes to thicken. Serve hot, garnished with extra Parmesan or fresh basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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