Do you love Sun Dried Tomatoes?  You will adore this rich delicious Sun Dried Tomato Pesto Pasta made in the Instant Pot.  I’ve also included Stove Top Directions too for this quick and easy 30-minute recipe.

Sun Dried Tomato Pesto Pasta on plate with fork. Instant Pot Baked Ziti
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Pesto Sauce is a Sicilian condiment made with almonds, garlic, herbs, olive oil, and of course Sun Dried Tomatoes.  It’s often called Pesto Rosso and is very vibrant in color with a deep rich flavor. 

I have found Classico makes an 8.1-ounce Jar of Sun Dried Tomato Pesto and my local Super Store by the Spaghetti Sauces. It’s perfect in this recipe and makes it so quick and easy to make.

Serve sauce over pasta, chicken, or even fish for a wonderfully delicious meal.  And don’t forget to make Buttered Garlic Bread serve on the side and even a tossed green salad with Italian Dressing.  You will have a fantastic meal in no time.

Sun Dried Tomato Pesto Pasta made in Instant Pot.  Instant Pot Baked Ziti Recipe

But let’s get to the details and step-by-step instructions for making Pesto Pasta in under 30 minutes.

Shopping List for Sun Dried Tomato Pesto Pasta

  • Ziti Pasta
  • Broth
  • Classico Sun Dried Tomato Pesto Sauce
  • Spaghetti Sauce
  • Parmesan Cheese
  • Mozzarella Cheese
  • Ricotta Cheese
  • Dried Parsley

Instant Pot Ziti Recipe

Making Pasta in the Instant Pot or Electric Pressure Cooker is very simple. Add Pasta and broth to Instant Pot Pressure Cooker.  Set to Pressure Cook High for 6 minutes and allow a 6-minute Natural Pressure Release.

The Natural Pressure Release helps to reduce and lower the starches from being spit out when the pressure is released.

The pasta will absorb the broth which will add extra flavor to the recipe.  You can also use water if you wish. The broth will be mostly absorbed. The extra broth will add to the sauce.

Stir in 1 jar of Classico Sun Dried Tomato Pesto Sauce and 2 Cups of your favorite Spaghetti Sauce into hot pasta. 

In a separate bowl combine Ricotta Cheese, Mozzarella Cheese, and Dried Parsley and stir to combine. 

Pour Pasta into an Oven Safe Pan or baking dish and scoop dollops of Ricotta Cheese mixture on top of pasta.  Sprinkle grated parmesan cheese on top and place in 350F preheated oven for 10 minutes. 

Sprinkle with additional parsley and cheese before serving.

You can skip the baking step and add the Ricotta Cheese to the pasta in the Instant Pot and stir to combine. It will all taste the same. Sprinkle Parmesan Cheese on top when serving.

Instant Pot Ziti is fantastic and a favorite recipe. The Ricotta Cheese adds great flavor and creamy texture that everyone loves.

What is the difference between Baked Ziti and Lasagna? They are very similar in some ways. However, Lasagna noodles are wide and flat where a Ziti Noodle is round and tubular. Baked Ziti is a casserole dish with or without meat in a red sauce and cheese. It’s a delicious and very kid-friendly recipe.

How to make Sun Dried Tomato Pesto Pasta on the Stove

Making this recipe on the stove is very easy. Fill a stockpot with water or broth. Enough to submerge pasta and cook pasta according to package directions.

Drain pasta reserving 1/2 cup of liquid. Mix Sun Dried Tomato Pesto with Spaghetti Sauce and stir and reserved liquid and stir to combine. Place Ziti pasta and sauce in a casserole pan.

In a separate bowl combine ricotta cheese and dried parsley. Spoon Ricotta cheese blend onto Ziti and dollop in 8-10 spoonfuls. Sprinkle grated parmesan cheese on top. Bake at 350 Degrees for 10mins or until cheese is hot and bubbly.

Baked Ziti in Cast Iron Skillet

Substitutions for Ricotta Cheese

Cottage Cheese is a great alternative to Ricotta Cheese. A small curd cottage cheese is a great comparison substitution that many prefer.

Store leftovers covered in the refrigerator for 3-5 days.

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More Fantastic Instant Pot Recipes

Sun Dried Tomato Pesto Pasta
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Sun Dried Tomato Pesto Pasta

Rich delicious Sun Dried Tomato Pesto Pasta made in the Instant Pot. Baked Ziti Pasta is a family classic recipe and kid friendly
Prep Time5 mins
Cook Time6 mins
Natural Pressure Release6 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 433kcal

Ingredients

  • 1 lb Ziti Pasta
  • 5 Cup Chicken Broth
  • 1 8.1 oz Sun Tried Tomato Pesto Sauce Classico
  • 2 Cup Spaghetii Sauce
  • 1 Cup Ricotta Cheese
  • 1 Tbl Dried Parsley
  • 3/4 Cup Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese

Instructions

Instant Pot Directions

  • Add Pasta and broth to Instant Pot Pressure Cooker.  Set to Pressure Cook High for 6 minutes and allow a 6-minute Natural Pressure Release.
  • Stir in 1 jar of Classico Sun Dried Tomato Pesto Sauce and 2 Cups of your favorite Spaghetti Sauce into hot pasta.
  • In a separate bowl combine Ricotta Cheese, Mozzarella Cheese, and Dried Parsley and stir to combine. 
  • Pour Pasta into an Oven Safe Pan or baking dish and scoop dollops of Ricotta Cheese mixture on top of pasta.  Sprinkle grated parmesan cheese on top and place in 350F preheated oven for 10 minutes. 
  • Sprinkle with additional parsley and cheese before serving.
  • You can skip the baking step and add the Ricotta Cheese to the pasta in the Instant Pot and stir to combine. It will all taste the same. Sprinkle Parmesan Cheese on top when serving.

Stove Top Directions

  • Fill a stock pot with water or broth. Enough to submerge pasta and cook pasta according to package directions.
  • Drain Pasta reserving 1/2 cup of liquid. Mix Sun Dried Tomato Pesto with Spaghetti Sauce and stir and reserved liquid and stir to combine. Place Ziti pasta and sauce in a casserole pan
  • In a separate bowl combine ricotta cheese and dried parsley. Spoon Ricotta cheese blend onto Ziti and dollop in 8-10 spoonfuls. Sprinkle grated parmesan cheese on top. Bake at 350 Degrees for 10mins or until cheese is hot and bubbly.

Notes

Substitutions:
Cottage Cheese is a great alternative to Ricotta Cheese. A small curd cottage cheese is a great comparison substitution that many prefer.
Store leftovers covered in the refrigerator for 3-5 days.
Baked Ziti Instant Pot Recipe with Sun-Dried Tomato Pesto and Spaghetti Sauce.

Nutrition

Calories: 433kcal | Carbohydrates: 60g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 944mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 17mg | Calcium: 277mg | Iron: 2mg
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