Instant Pot Baked Ziti

Featured in Satisfying Hearty Mains.

Pressure cooker magic meets classic baked ziti! Cook pasta with sausage in Instant Pot, then bake with cheese layers. Takes 50 minutes, serves 10.
Clare Greco
Updated on Mon, 30 Jun 2025 07:56:51 GMT
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This Instant Pot baked ziti saved my sanity when I was trying to make something that felt like real Sunday dinner but only had an hour before everyone needed to be at different activities. I'd been intimidated by my Instant Pot for months after getting it as a gift, but the idea of making baked ziti in less than an hour seemed too good to pass up. After some trial and error with liquid ratios and layering techniques, we figured out this incredible method that gives you all the comfort of traditional baked ziti without spending half your day in the kitchen. Now this has become our go-to for busy Sundays when we want something special but don't have all day to cook.

My sister tried this for her daughter's team party and couldn't believe how much food it made. She said twelve teenage soccer players demolished the entire pan and kept asking if there was more. The coach even asked her for the recipe because he'd never seen the girls get that excited about anything that wasn't pizza. Now she's become the unofficial team caterer and makes this for every end-of-season celebration.

Getting the Ingredients Right

  • Italian sausage makes the difference: Much more flavor than ground beef and the fat keeps everything moist
  • Good pasta sauce matters: Since it's a main flavor component, don't cheap out on generic brands
  • Whole milk ricotta: Part-skim ricotta gets grainy and doesn't create that creamy texture you want
  • Don't pre-shred mozzarella: Block cheese you shred yourself melts way better than the pre-shredded stuff
  • Diced tomatoes add texture: The little chunks give you something to bite into instead of just smooth sauce
  • Fresh garlic essential: Garlic powder just doesn't give you that aromatic depth
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Making It Step by Step

Building the flavor base
Turn your Instant Pot to sauté mode and let it heat up until it says "Hot" on the display. Add olive oil and chopped onion, cooking until the onion gets soft and translucent. Then add the Italian sausage and break it up as it cooks until there's no pink left.
Adding aromatics
Stir in the minced garlic and cook for just about a minute until it smells incredible. Don't let it brown or it'll taste bitter. If you have any browned bits stuck to the bottom, turn off the pot and scrape them up with a little water.
Layering for pressure cooking
This part is crucial - add the uncooked ziti right over the sausage, then pour the water over the pasta. Add the marinara sauce and diced tomatoes on top, but don't stir anything together. The layering prevents the pasta from sticking and burning on the bottom.
Pressure cooking magic
Put the lid on, make sure the valve is set to sealing, and hit pressure cook for exactly four minutes. The pot takes a few minutes to build pressure, then cooks for four minutes, then you do a quick release by moving the valve to venting.
Stirring and cheese adding
Once the pressure releases and you can remove the lid safely, stir everything together until the pasta and sauce are well combined. Add half the ricotta and one cup of mozzarella, stirring until they start melting into the hot pasta.
Transferring for baking
Heat your oven to 350 degrees while you put half the ziti mixture into a greased casserole dish. Add the rest of the ricotta and stir it gently into this layer, then top with the remaining pasta mixture.
Final baking step
Sprinkle the remaining mozzarella over the top along with some dried parsley for color. Bake for twenty to twenty-five minutes until everything's bubbling and the cheese is golden brown on top.

My first attempt was a disaster because I stirred everything together before pressure cooking, which made the pasta stick to the bottom and burn. I also rushed the pressure release and got pasta sauce sprayed all over my kitchen. Learning to trust the layering method and be patient with the pressure release made all the difference.

How to Serve It

Let this rest for about ten minutes after baking so it doesn't fall apart when you scoop it. It's rich enough that you don't need much else - maybe some garlic bread and a simple salad. I usually serve it straight from the casserole dish because it looks more homestyle and keeps everything warmer longer.

Making It Different

You can use different types of sausage or even ground beef if that's what you have. Sometimes I add vegetables like bell peppers or mushrooms with the onions. For spice lovers, increase the red pepper flakes or use hot Italian sausage instead of mild. Adding some fresh basil at the end makes it taste more restaurant-quality.

Leftovers and Storage

This keeps really well in the fridge for several days and actually tastes even better reheated the next day. The flavors have time to meld together overnight. You can also freeze portions for up to three months, which is great for busy weeks when you need something homemade but don't have time to cook.

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This Instant Pot baked ziti has completely changed how I think about weeknight comfort food. Getting all those traditional flavors without the traditional time investment means we can have real Sunday dinner any night of the week. My family requests this specifically now when they want something that feels special but I don't want to spend hours cooking.

Frequently Asked Questions

→ Why don't I stir the sauce before pressure cooking?
Not stirring prevents the pasta from sticking to the bottom of the pot. The layering method ensures even cooking and prevents burning.
→ Can I skip the baking step?
Yes! Just add all the cheese after pressure cooking and serve. The baking step creates that golden, bubbly top that's traditional in baked ziti.
→ Will this work in a 6-quart Instant Pot?
Absolutely! Use the same ingredient amounts - the recipe works perfectly in both 6-quart and 8-quart Instant Pots.
→ Can I use ground beef instead of sausage?
Yes! Ground beef, turkey, or even a mix work great. You might want to add extra Italian seasoning for more flavor.
→ How do I prevent the quick release from spraying?
If too much liquid sprays out, do a gradual quick release by slowly turning the valve, or wait a few minutes then try again.

Instant Pot Baked Ziti

Best of both worlds! Instant Pot cooks the pasta perfectly, then oven baking creates that golden, bubbly cheese top. Feeds 10 for $10!

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 10 Servings (10 generous servings)

Dietary: ~

Ingredients

→ Sausage Base

01 1 tablespoon olive oil
02 1/2 cup onion, chopped
03 1 lb Italian sausage, removed from casings
04 2 cloves garlic, minced
05 2 teaspoons Italian seasoning
06 Pinch of red pepper flakes

→ Pasta and Sauce

07 16 oz ziti pasta
08 3 cups water
09 32 oz marinara sauce
10 15 oz can diced tomatoes, undrained

→ Cheese Layers

11 15 oz whole milk ricotta cheese
12 3 cups shredded mozzarella cheese
13 Dried parsley flakes for garnish (optional)
14 Salt and pepper to taste

Instructions

Step 01

Turn Instant Pot to SAUTÉ mode. When it reads 'Hot', add olive oil and chopped onion. Cook until onion is soft, about 3-4 minutes. Add Italian sausage and cook until no longer pink, breaking it up as it cooks.

Step 02

Add minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to let the garlic brown.

Step 03

Turn off the Instant Pot. If needed, deglaze the bottom with a little water to remove any browned bits. Add uncooked ziti pasta over the sausage, then pour water over the pasta.

Step 04

Pour marinara sauce and diced tomatoes over the pasta. DO NOT STIR - this prevents the pasta from sticking to the bottom.

Step 05

Place lid on Instant Pot, ensure valve is set to sealing, and select PRESSURE COOK for 4 minutes. After cooking, do a quick release (or gradual if too much water sprays out).

Step 06

When pin drops, carefully remove lid. Stir pasta and sauce together. Add half the ricotta and 1 cup mozzarella, stirring to combine.

Step 07

Preheat oven to 350°F. Place half the ziti mixture in a greased casserole dish. Top with remaining ricotta and stir gently until just blended.

Step 08

Top with remaining mozzarella and dried parsley. Bake for 20-25 minutes until pasta is bubbling and cheese is melted and golden.

Step 09

Let stand for 10 minutes before serving to allow the layers to set. Season with salt and pepper if desired.

Notes

  1. Works in both 6-quart and 8-quart Instant Pots with same ingredient amounts
  2. You can skip the baking step and just add all cheese after pressure cooking
  3. Don't stir the sauce and pasta before pressure cooking to prevent sticking
  4. This recipe feeds 10 people for about $10

Tools You'll Need

  • Instant Pot pressure cooker
  • Large casserole dish
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from pasta
  • Contains dairy from ricotta and mozzarella cheese
  • May contain eggs from pasta

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 543
  • Total Fat: 30 g
  • Total Carbohydrate: 43 g
  • Protein: 26 g