Vegetarian Instant Pot Baked Ziti
This Instant Pot baked ziti with ricotta cheese is fantastic dump-and-go pressure cooker pasta! Loaded with vegetables, spices, ricotta cheese and a delicious creamy sauce - ready in less than 30 minutes total.
Servings: 8 servings
Calories: 376kcal
Cost: $3
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 6 cloves garlic
- 6 ounce tomato paste
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes optional
- 1 14 ounce Diced Tomatoes
- 5 cups Vegetable Stock
- 1 lb ziti pasta gluten free
- 1 cup ricotta cheese
- 1 cup mozzarella cheese dairy free
- 1/2 cup fresh parsley plus more for garnish
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onions and garlic and sauté for 3 or 4 minutes until the veggies start to become translucent. Add the tomato paste, balsamic vinegar, salt, pepper, red chili flakes if using, diced tomatoes Vegetable stock, pasta, and ricotta cheese. Stir well.
- Set Instant Pot to Pressure Cook for 3 minutes on High Pressure or Manual Mode.
- Quick release the pressure, taking care not to have your hands or face near the steam vent.
- Once float valve has lowered, carefully open the lid. Stir in the mozzarella cheese, and parsley. Top with extra mozzarella or parmesan and parsley, and enjoy hot!
Video
Nutrition
Calories: 376kcal | Carbohydrates: 52g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 440mg | Potassium: 539mg | Fiber: 4g | Sugar: 7g | Vitamin A: 953IU | Vitamin C: 16mg | Calcium: 184mg | Iron: 2mg