Instant Pot Baked Ziti

Ingredients

• 454 g (1 pound)extra-lean ground beef
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• 1 teaspoonsalt, or to taste
• 1 teaspoonpepper, or to taste
• ½ teaspoonred pepper flakes
• 1 teaspoonbrown sugar
• 1 tablespoonItalian seasoning
• 454 g (1 pound)uncooked ziti, or another pasta such as rigatoni or penne
• 710 ml (3 cups)low-sodium or no-salt-added chicken broth
• 237 ml (1 cup)double cream
• 473 ml (2 cups)passata or crushed tomatoes
• 225 g (2 cups)shredded mozzarella cheese
• 2 tablespoonsfresh basil, chopped

Instructions

1. 1

   Heat the pot

   Set the Instant Pot to Sauté and coat the insert with cooking spray.

2. 2

   Brown the beef

   Add the ground beef and cook until it starts to brown, breaking it into small crumbles with a wooden spoon.

3. 3

   Build the sauce

   Add the onion, garlic, salt, pepper, red pepper flakes, brown sugar and Italian seasoning, then stir. Mix in the chicken broth and double cream.

4. 4

   Layer the pasta

   Press Cancel. Add the pasta without stirring. If it is not covered by the sauce, add up to 80 ml (⅓ cup) water so it is submerged. Pour the passata over the pasta without stirring, then close the lid.

5. 5

   Pressure cook

   Set the sealing valve to Seal and cook at high pressure for 5 minutes. Allow about 10 minutes for the Instant Pot to reach pressure.

6. 6

   Add the cheese

   When cooking finishes, release the steam valve and press Cancel. Once the pressure has released, remove the lid and stir in 1½ cups of mozzarella. Sprinkle the remaining mozzarella over the top and leave the ziti to stand for about 10 minutes.

7. 7

   Garnish and serve

   Scatter the fresh basil over the ziti and serve warm.

What is baked ziti?

Baked ziti is an Italian-American pasta dish, usually made with tubular pasta, tomato sauce and cheese. This version takes the familiar flavours and makes them in an Instant Pot rather than baking them in a casserole dish.

Beef makes the sauce savoury, while cream and mozzarella bring a rich, soft finish. The pasta cooks directly in the pot, absorbing flavour as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 27g protein, 53g carbs, 30g fat.

The pasta supplies most of the carbohydrates, while the beef contributes protein and the cream, mozzarella and beef account for much of the fat. Serve a portion with salad or vegetables to add freshness and balance the meal.

Why the layering matters

Pasta first: Add the ziti over the liquid and leave it unstirred, then pour the passata on top. Keeping the tomato layer above the pasta helps prevent the thicker sauce from settling on the base.

Check coverage: The pasta should be submerged in the liquid. Add up to 80 ml (⅓ cup) water if needed, but avoid stirring after layering.

Build flavour before pressure cooking

Brown the beef: Break it into small crumbles as it cooks so it mixes evenly through the finished pasta. It only needs to begin browning at this stage.

Season the sauce: Onion, garlic, Italian seasoning and red pepper flakes give the dish its savoury, aromatic base. The small amount of brown sugar rounds out the tomato flavour.

Cream and cheese for a soft finish

Double cream: Stir it into the broth before adding the pasta so it becomes part of the cooking liquid. This gives the sauce a creamy character alongside the passata.

Mozzarella: Stir most of the cheese into the cooked ziti, then scatter the rest over the top. The 10-minute rest lets the cheese soften and the sauce settle.

Timing and doneness

Pressure time: The ziti cooks for 5 minutes at high pressure, but allow roughly 10 minutes for the cooker to come up to pressure as well.

After cooking: Wait until the pressure has released before opening the lid. If the pasta seems loose just after stirring, give it the full standing time before serving.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich, creamy sauce. Steamed or roasted vegetables also make an easy side.

The ziti is filling on its own, so keep accompaniments simple. Serve it warm, with extra basil if you like.

Recipe notes & tips

• Use a wooden spoon to break the beef into evenly sized crumbles as it browns.
• Keep the pasta and passata in separate layers; do not stir them together before pressure cooking.
• Check that the pasta is covered by liquid and add up to 80 ml (⅓ cup) water if needed.
• Let the finished ziti stand for about 10 minutes so the sauce can settle and the cheese can soften.
• Chop the basil just before serving for a fresh garnish.

Variations

• Use rigatoni: Swap in rigatoni or penne if you do not have ziti.
• Adjust the heat: Reduce or omit the red pepper flakes for a milder sauce.
• Add vegetables: Stir chopped spinach into the finished pasta while it is still hot.
• Use crushed tomatoes: Replace the passata with crushed tomatoes as suggested in the recipe.
• Change the herbs: Use a different Italian herb blend in place of the Italian seasoning.

Common mistakes to avoid

• Stirring after layering: Keep the pasta and passata in place so the sauce does not settle against the base.
• Pasta above the liquid: Add up to 80 ml (⅓ cup) water if the pasta is not submerged.
• Opening before pressure releases: Wait until the pressure has fully released before removing the lid.
• Skipping the rest: Leave the ziti for about 10 minutes after adding the cheese so it can settle.
• Adding all the mozzarella at once: Stir in 1½ cups first and save the remainder for the topping.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until hot throughout in the microwave or in a saucepan, adding a splash of water if the pasta has thickened.

Frequently asked questions