Ingredients:

  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Italian Sausage, mild or hot, casing removed
  • 1 cup Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt & Black Pepper, to taste
  • 2 cups Water or Beef/Chicken Broth
  • 24 oz jar Quality Marinara Sauce
  • 12 oz Dried Ziti or Penne Pasta
  • 15 oz Whole Milk Ricotta Cheese, well-drained
  • 4 oz Cream Cheese, softened, full fat
  • 1/2 cup Grated Parmesan Cheese
  • 1 Large Egg
  • 2 Tbsp Fresh Parsley, chopped
  • 2 cups Shredded Low-Moisture Mozzarella, divided

Instructions:

  1. Sauté Aromatics: Set the Instant Pot to the Sauté function (Normal). Add olive oil and brown the Italian sausage, breaking it up with a spoon. Cook until no pink remains. Drain excess grease, if necessary.
  2. Add Flavour: Add chopped onion and sauté until softened (about 3 minutes). Stir in minced garlic, oregano, and dried basil. Cook for 1 minute until fragrant. Hit the 'Cancel' button.
  3. Deglaze: Pour in the 2 cups (475 ml) of water or broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this is vital to prevent the 'Burn' notice.
  4. Layer the Ingredients (The Crucial Step): Pour in the entire jar of marinara sauce. Now, add the dry ziti or penne pasta. Do not stir the contents. Ensure the pasta is mostly submerged in the liquid by gently pressing it down, keeping the thick sauce layer on top.
  5. Pressure Cook: Secure the lid, ensure the vent is sealed, and set the Instant Pot to Manual/Pressure Cook (High) for 5 minutes.
  6. Release Pressure: Once the 5 minutes are up, perform a Quick Pressure Release (QPR) by immediately flipping the valve to venting. Wait until the pin drops and carefully remove the lid.
  7. Prepare the Filling: While the pasta cooks, combine the ricotta, softened cream cheese, Parmesan, egg, fresh parsley, salt, pepper, and 1 cup of the shredded mozzarella in a large bowl. Mix well until smooth.
  8. Combine Pasta and Filling: Gently stir the pasta and sauce mixture in the Instant Pot. The sauce will thicken slightly. Add the prepared creamy filling mixture to the Instant Pot. Stir until everything is evenly distributed and fully coated.
  9. Transfer and Top: Transfer the creamy ziti mixture into the prepared 9x13 inch broiler-safe baking dish. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
  10. Broil for the Crust: Place the dish under the broiler for 3–5 minutes, watching carefully (don't walk away!). Cook until the cheese is melted, bubbling, and golden brown in spots.
  11. Rest and Serve: Allow the baked ziti to rest for 5 minutes before serving.