Leave a Reply
Want to join the discussion?Feel free to contribute!
Vortex Plus - Crispy Boneless Buffalo Wings
Cheesy Creamy Ziti
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 1 1/4 cups chicken broth
- 1 cup heavy cream
- 2 tsp garlic minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 12 oz dried ziti pasta
- 1 1/2 cups pasta sauce
- 1 cup Parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1 1/2 cups fresh spinach finely chopped (optional)
Ingredients
|
Instructions
- Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot--do not stir. Ensure all pasta is submerged.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
- Stir in the pasta sauce.
- Add the cheeses,
1/3 cup at a time, stirring after each additional until fully melted and incorporated. - Serve hot garnished with finely chopped spinach (optional).
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
So easy and delicious.
This was only okay. It needed a bit more liquid and a slightly longer cook time. It also had too much cheese. My kids and myself didn’t really enjoy it.
Not enough liquid so it burned a little. Salvagable though
Very Easy to make, my family loved it. My 7year old beggs for it.
Very easy to make. My 7year old beggs for it.
Love it! I added 1/4 more chicken broth 1/4 water to cover noodles. If you don’t like a lot of chesse just add the amount of cheese you like.
I modified the recipe to make it actually work. As written, there is not enough liquid to full submerge the noodles.
I used:
32 oz carton chicken broth
1 pint heavy cream
24 oz jar pasta sauce
6 oz bag shredded mozz
6 oz bag shredded parm
16 oz box rigatoni
I threw in an extra 1/2 tsp of minced garlic and sprinkled a little bit more kosher salt and pepper. Followed cooking instructions, and it came out perfectly!
Needs more liquid or the pasta won’t cook. Once you get over that hurdle it is delicious!
Loved this! I did make a few alterations though due to what I had on hand, and because I made it for the hubby and he likes hearty meals. I made a small 1/2-lb batch of ground beef flavored to our liking in the pot first… I personally cook our beef for these type of meals with onion, garlic, Worcestershire sauce and seasoned salt & pepper. (Honestly adding the beef really made this taste more like a Baked Ziti style dish.) I also did not need to add any more garlic or salt/pepper because I already used it in the beef mixture. Another alteration I made was that I didn’t have heavy cream in the house, so I substituted it with 2/3c of milk and 1/3c of melted real butter (then gently whisked together). The fat content from the heavy cream is a must for this dish to be creamy. If substituting then you need real butter if possible, because vegetable spread probably won’t work properly. I don’t agree with the layering instructions in the recipe, so I went off what I know works best for me. I deglazed my pot with only 1c of chicken broth, added 2-1/2c of penne pasta (approx 12oz), then added the heavy cream mixture and gently mixed them together a quick second so the pasta was almost completely submerged. Then I topped it with the pasta sauce and spread evenly over the top the pasta before pressure cooking (instead of after). I cooked as instructed, but for 8 minutes. I let it naturally release for 6 minutes, and quick released the rest of the way as recommended. I then added the cheese last, and stirred well. I left it on Warm for about 6-8 minutes, stirring occasionally, while I baked the garlic bread in the oven… and it was perfect when the bread was done.
Note: I only had grated parmesan, so I used a generous 1/2c, instead of a full cup of shredded parmesan cheese that it called for. The grated cheese actually worked great, and melted perfectly with the 1c shredded mozzarella cheese. This came out terrific in my nonstick ceramic pot insert! Also, I can see that this would burn/stick easily after the cheese is melted and blended well (because it started to in my ceramic pot after several minutes) so I would turn off the heat and just put the lid back on to keep it warm. I will definitely be making this again!
Followed directions excatly and didnt have any issues with pasta not being submerged. Tasted delicious!!
Our new favorite, even my daughter has even made it a few times. I add an extra 1/4 c. broth since first time w/bowtie pasta. Now I use ziti but note-recipe calls for 12 oz not a 16 oz pkg, that could be the reason people are having problems w/pasta not being submerged or cooked thoroughly. Add in the amount of cheese you prefer. I top with fresh basil.
My whole family loved this!!! My 6 year old who refuses to eat anything with sauce loved it.
My 14 year old son gives this a thumbs up. I used 12 oz mafalda pasta and it wasn’t submerged like it was suppose to be. Will add more liquid next time. Maybe some hamburger too. Allnin all very yummy and quick
Very tasty!! I reduced the amount of cheese because the recipe called for too much in my opinion.
I agree there wasnt enough liquid so i added more. Plus, i thought it had way too much cheese and my family loves cheese! The chicken broth adds a nice flavor boost. Will make again.
So delcious! Be sure to soak your pot soon after serving. The cheese sticks!
Not a fan!
Added cooked chicken at the end. Delicious!