Instant Pot Ziti with Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
175 kcal
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Course
Main Course
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Cuisine
Vegan
Instant Pot Ziti with Tomato Sauce
Description
This recipe begins by sautéing garlic in neutral oil inside the Instant Pot until fragrant and lightly golden. Then tomato sauce, Italian herbs, red pepper flakes, and salt are added, stirred together, and the sauté mode is switched off. Uncooked ziti pasta and water are mixed in to immerse the pasta in the sauce, with care taken to press the pasta beneath the surface.
The pressure cooker lid is locked, and the ziti cooks for about six minutes under high pressure, depending on pasta type, followed by a quick release. After cooking, white pepper, olive oil, and vegan parmesan or mozzarella cheese are stirred in, garnished with fresh basil if desired, creating a creamy, flavorful tomato pasta meal.
The recipe notes provide a stovetop alternative using cooked pasta and simmered sauce. Adjusting water amount allows for different sauce thicknesses. Vegan cheese adds richness without dairy, and the dish suits gluten-free pasta options when substituted appropriately.
The dish is a convenient option for busy cooks who want a hearty, tomato-forward pasta with spice and herb complexity, all prepared with minimal cleanup thanks to the Instant Pot method.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 14 to 16 oz tomato sauce marinara, pizza sauce or tomato puree
- 1.5 tsp italian herbs (thyme, oregano, basil, use less or more depending on sauce used
- 1/4 tsp salt (less or more depending on if the tomato sauce is salted or not)
- 1/4 tsp pepper flakes
- 2 cups ziti pasta 6 oz or 200 gm, uncooked or other pasta such as penne
- 1.25 cup water , 1.5 cups if the sauce used is thicker
- 2 tsp extra virgin olive oil
- 1/8 tsp white pepper
- vegan parmesan cheese vegan mozzarella (optional, as needed
- basil fresh or herbs as needed
Instructions
- Start the Instant Pot on saute. Add oil and garlic and cook until the garlic is starting to get golden. (see saucepan instructions in notes)
- Add the tomato sauce, herbs, pepper flakes and salt and mix in. Switch off saute. Add pasta and water and mix well to dislodge any stuck bits. Press the pasta into the sauce so the pasta is well covered in the sauce.Alternatively, add water, veggies if using, herbs, salt and mix in. Then add tomato sauce on top and pasta and press just to cover the pasta but dont mix. (some IPs are more prone to burn errors that others so try both to see which works. Also see tips above)
- Close the lid and pressure cook for 6 mins. (4 to 7 mins depending on the pasta used). Quick release after 4 mins.
- Add white pepper, olive oil , vegan parm, or vegan mozzarella and mix in. Garnish with more parm and fresh herbs.
- For tomato cream sauce, add 1/3 cup cashew cream and some nutritional yeast and mix in. Saute to bring to just a boil. Garnish and serve
Notes
- For a stovetop version, cook pasta separately and simmer sauce with garlic and herbs before combining.
- Use gluten-free pasta as a substitute if needed; adjust cooking times accordingly.
- Vegan parmesan and mozzarella add creamy texture and flavor without dairy.
- Adjust water amount depending on sauce thickness to prevent burning or sticking in the Instant Pot.
- Allow the dish to rest covered off heat for a few minutes to let flavors meld before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 501mg | 21% |
| Potassium | 454mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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