Instant Pot Ziti and Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ziti pasta with meatballs in a tomato-cream sauce with ricotta and mozzarella, made in a pressure cooker. This classic Italian baked pasta is creamy, hearty, and ready in 35 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp kosher salt
- 3 ¾ cups water or chicken broth
- 1 (32 oz) bag frozen meatballs
- 1 (16 oz) box uncooked ziti pasta
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can petite diced tomatoes
- ½ cup heavy cream
- 1 cup grated/shredded parmesan cheese
- 1 Tbsp dried basil or ¼ cup fresh chopped basil
- ½ cup ricotta
- 1 cup grated mozzarella cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3m
- Sodium
- 1429mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 285mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.