Introduction

Baked ziti is one of those timeless comfort foods that never fails to bring a smile to the table—a bubbling dish of tender pasta, rich marinara, creamy ricotta, and gooey melted cheese all in one bite. Traditionally, baked ziti takes a bit of time in the oven, but with the magic of the Instant Pot, you can enjoy all those same flavors in a fraction of the time.

This Instant Pot Baked Ziti with Ricotta and Marinara is the perfect blend of convenience and homestyle flavor. The pasta cooks directly in the savory marinara sauce, soaking up every bit of its robust tomato goodness. Then it’s layered with ricotta, mozzarella, and parmesan, creating that classic creamy, cheesy texture we all crave.

What makes this recipe even more appealing is how weeknight-friendly it is—ready in under 30 minutes from start to finish, with minimal cleanup required. It’s a dish that feels special enough for family gatherings yet easy enough to pull together on a busy evening.

If you’re looking for a hearty, satisfying meal that combines comfort, speed, and flavor, this Instant Pot baked ziti is bound to become one of your go-to favorites.

Why I Love This Recipe

I love this recipe because it gives me all the cozy, indulgent comfort of classic baked ziti without the long wait or multiple dishes to clean up. The Instant Pot does all the heavy lifting—cooking the pasta perfectly while infusing it with the bold, tangy flavors of marinara. When I stir in the creamy ricotta and sprinkle on the gooey mozzarella and parmesan, it transforms into a dish that tastes like it’s been slow-baked in the oven, even though it came together in just minutes.

What makes it truly special for me is how versatile and family-friendly it is. Whether I’m cooking for a busy weeknight dinner, meal-prepping for the week, or serving guests, this ziti always feels like a warm hug in a bowl. I also love that I can easily tweak it—sometimes adding Italian sausage for extra heartiness, spinach for a touch of greens, or a pinch of red pepper flakes for a little heat.

It’s one of those rare recipes that’s simple enough for a quick meal yet delicious enough to share with company. To me, this dish is the perfect balance of convenience, comfort, and flavor—and that’s why I keep coming back to it again and again.

Why It’s a Must-Try Dish

This dish is a must-try because it takes a classic Italian-American comfort food and makes it faster, easier, and just as delicious. Instead of juggling boiling pasta, simmering sauce, and baking everything together, the Instant Pot brings all those steps into one simple process—saving both time and cleanup. The result is perfectly tender pasta coated in rich marinara, layered with creamy ricotta, and topped with melty mozzarella and parmesan that create an irresistible cheesy pull in every bite.

It’s also a dish that appeals to everyone—from picky eaters to pasta lovers to busy families looking for a hearty meal in a hurry. The recipe is adaptable too, letting you add protein, veggies, or spices to suit your taste, so it never feels repetitive. Most importantly, it delivers all the comfort of a traditional baked ziti in a fraction of the time, making it a weeknight lifesaver and a crowd-pleaser.

If you’re looking for a meal that combines convenience, flavor, and comfort in one pot, this Instant Pot Baked Ziti is absolutely a must-try.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 12 minutes (plus time for pressure build/release)
• Total Time: ~25 minutes
• Servings: 6 servings
• Calories: ~420 calories per serving (approximate, without extra toppings)

Ingredients

Main Ingredients

• 1 lb (450g) uncooked ziti pasta (or penne)
• 4 cups marinara sauce (homemade or store-bought)
• 3 cups water or low-sodium chicken/vegetable broth
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Directions

1. Sauté: Turn Instant Pot to Sauté mode. Add olive oil and garlic, cooking for about 30 seconds until fragrant.
2. Layer Ingredients: Add pasta, marinara sauce, seasonings, and water/broth. Do not stir — this prevents a burn warning. Lightly push pasta down so it’s mostly submerged.
3. Pressure Cook: Seal the lid and set to High Pressure for 6 minutes.
4. Quick Release: Carefully release pressure immediately after cooking.
5. Add Cheese: Stir well, then mix in ricotta cheese. Sprinkle mozzarella and Parmesan over the top.
6. Melt & Serve: Close lid (without sealing) for 2–3 minutes to melt cheese, or set Instant Pot to Keep Warm mode until melted.
7. Garnish & Enjoy: Top with fresh basil or parsley before serving.

Step-by-Step Preparation Method

1. Prep the Ingredients: Measure pasta, cheeses, sauce, and seasonings so cooking is quick.
2. Sauté Garlic: This step infuses the oil with flavor, giving the dish a richer base.
3. Layer (Don’t Stir): Adding liquid last and not stirring keeps pasta from sticking to the bottom.
4. Pressure Cooking: Pasta cooks quickly — 6 minutes is perfect for al dente texture.
5. Cheesy Finish: Stir in ricotta for creaminess, then top with mozzarella and Parmesan for that “baked” taste.
6. Final Melt: Let the residual heat melt the cheese so you get gooey, stretchy bites.

How to Serve

Serve hot, straight from the Instant Pot, alongside:

• Garlic bread
• A fresh green salad
• Roasted vegetables
• Extra marinara sauce on the side for dipping

Recipe Tips & Variations

Tips:

• For a richer flavor, use chicken or vegetable broth instead of water.
• Add cooked ground beef, sausage, or turkey before pressure cooking for a meaty version.
• Use a blend of mozzarella and provolone for more depth of flavor.

Variations:

• Vegetarian: Add sautéed mushrooms, spinach, or zucchini before serving.
• Spicy: Add crushed red pepper flakes or use spicy Italian sausage.
• Low-Carb: Swap pasta for low-carb pasta alternatives (adjust cook time).

Freezing & Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Cool completely before freezing in freezer-safe containers for up to 2 months.
• Reheating: Reheat in the microwave or on the stove with a splash of water or sauce to keep it moist.

Special Equipment Needed

• Instant Pot (6-quart or larger)
• Wooden spoon or silicone spatula
• Measuring cups and spoons

FAQ

Q1: Can I use gluten-free pasta?
Yes, but reduce cooking time by 1 minute to prevent overcooking.

Q2: Can I double the recipe?
Yes, but make sure not to exceed the Instant Pot’s max fill line.

Q3: My pasta turned out mushy — why?
Likely overcooking or allowing it to sit in the hot liquid too long after cooking. Quick release pressure immediately.

Q4: Can I make it without ricotta?
Yes — substitute cottage cheese, mascarpone, or just add more mozzarella.

Conclusion

Instant Pot Baked Ziti with Ricotta and Marinara is everything you love about baked pasta, but easier, faster, and with fewer dishes. The pasta cooks in the sauce, soaking up all the flavor, while the ricotta and mozzarella make it irresistibly creamy and cheesy. Perfect for busy nights, potlucks, or when you’re craving comfort food in a hurry.