📝 About This Recipe
Experience the comforting, cheesy embrace of a classic Italian-American Sunday dinner in a fraction of the time. This pressure-cooked version delivers perfectly al dente pasta infused with a rich, savory meat sauce, topped with gooey melted mozzarella and dollops of creamy, lemon-kissed ricotta. It’s a soulful, one-pot masterpiece that captures the 'baked-in' flavor of the traditional oven method without the long wait.
🥗 Ingredients
The Meat and Aromatics
- 1 tablespoon Olive Oil (extra virgin)
- 1 pound Ground Italian Sausage (mild or hot, casings removed)
- 1 Yellow Onion (medium, finely diced)
- 4 cloves Garlic (minced)
The Pasta and Sauce
- 1 pound Ziti Pasta (dry, uncooked)
- 24 ounces Marinara Sauce (your favorite high-quality brand)
- 3 cups Water or Beef Broth (broth adds deeper flavor)
- 2 tablespoons Tomato Paste
- 1 teaspoon Italian Seasoning (dried)
- 1/2 teaspoon Red Pepper Flakes (optional, for heat)
- 1 teaspoon Kosher Salt (plus more to taste)
The Cheese Topping
- 1 cup Whole Milk Ricotta Cheese (at room temperature)
- 2 cups Shredded Mozzarella (low-moisture, part-skim)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/2 teaspoon Lemon Zest (mixes into ricotta for brightness)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and add the olive oil. Once hot, add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon until browned (about 5-6 minutes).
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2
Add the diced onion to the pot with the sausage. Sauté for 3-4 minutes until the onion is translucent and soft.
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3
Stir in the minced garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Crucial Step: Pour in 1/2 cup of the water or broth. Use your wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This prevents the 'Burn' notice.
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5
Add the remaining water/broth and the dry ziti pasta. Push the pasta down with a spatula so it is mostly submerged, but do not stir the ingredients together.
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6
Pour the marinara sauce over the top of the pasta. Again, DO NOT STIR. Keeping the sauce on top helps prevent it from scorching on the bottom of the liner.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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8
While the pasta cooks, whisk together the ricotta cheese, lemon zest, and a pinch of salt in a small bowl. Set aside.
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9
When the cooking time is complete, perform an immediate 'Quick Release' of the pressure. Open the lid once the pin drops.
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10
Give the pasta a gentle stir. The sauce may look a bit thin at first, but it will thicken significantly as it rests.
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11
Sprinkle the shredded mozzarella and grated Parmesan evenly over the pasta. Close the lid for 2-3 minutes (power off) to allow the residual heat to melt the cheese.
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12
Open the lid and dollop the herbed ricotta mixture over the melted mozzarella. Garnish generously with fresh basil and serve immediately.
💡 Chef's Tips
To prevent the 'Burn' warning, always deglaze the pot thoroughly after browning meat. Use the 'half the box time minus one minute' rule for pasta: if your ziti box says 10-12 minutes, cook for 5 minutes for perfect al dente. If you prefer a crispy 'baked' top, place the inner pot under your oven's broiler for 2-3 minutes after adding the mozzarella. Avoid using 'No-Boil' or gluten-free pasta with these exact timings, as they require different liquid ratios and cook times. Always use a high-quality marinara; since the pasta absorbs the sauce, the flavor of the jarred sauce will be front and center.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad topped with plenty of cracked black pepper. A side of warm, buttery garlic bread is essential for mopping up the extra sauce. Pair with a medium-bodied Italian red wine like a Chianti or Barbera. For a vegetable side, try roasted broccolini with lemon and red pepper flakes. Offer extra red pepper flakes and grated Parmesan at the table for guests to customize their heat and salt levels.