If you love oil-packed sun-dried tomatoes, you will adore this rich and delicious Sun-Dried Tomato Pesto Pasta with a creamy cheese sauce! Made in the Instant Pot, this easy pasta recipe is ideal for busy weeknights for the whole family!
Add Pasta and broth to the 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 the hot pasta.
In a separate bowl, combine the Ricotta Cheese, Mozzarella Cheese, and Dried Parsley and stir to combine.
Pour the 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 a preheated 350-degree oven for 10 minutes.
Sprinkle with additional parsley and cheese before 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 ½ cup of liquid. Mix Sun Dried Tomato Pesto with Spaghetti Sauce and stir. Add the 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 the Ricotta cheese blend onto Ziti and dollop in 8-10 spoonfuls. Sprinkle grated parmesan cheese on top. Bake at 350 Degrees for 10 mins or until the cheese is hot and bubbly.
Notes
Storage Store: Store leftovers once they have cooled to room temperature, covered in plastic wrap or in an airtight container, in the refrigerator for 3-5 days.Freezing: I'd recommend making this dish fresh when you want to enjoy it. As it contains lots of dairy, it may not freeze well. If you're making homemade sun-dried tomato pesto, you may want to make a double batch and freeze it in ice-cube trays for another day. Alternatively, if your jar of pesto is larger than you need, you can freeze this too.