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

5 from 1 vote

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 6 minutes

Natural Pressure Release: 6 minutes

Servings:

Calories: 433kcal

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.

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 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.

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.