I made a 20 minute Creamy Ziti in the Instant Pot with a Dump and Start method, and a surprising shortcut hides right in the ingredient list.

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I love how a lazy weeknight can turn into something kinda fancy with Dump And Start Instant Pot Creamy Ziti. It’s saucy and cheesy but not in that try-hard way, more like “wow that’s actually really good” way.

I toss in ziti pasta and cream cheese and let the pot do its thing, then scrape up the saucy bits and suddenly everyone’s digging in. It’s fast, messy, and perfect when you want comfort without babysitting the stove.

You’ll want to know how it gets so creamy and saucy, trust me, it’s worth the tiny bit of curiosity.

Ingredients

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Ziti pasta: dry pasta, lots of carbs for energy, small protein, fills you up
Marinara sauce: tomato based, provides fiber and vitamin C, tangy, keeps it savory
Cream cheese: makes it creamy and rich, adds fat and silky mouthfeel
Mozzarella cheese: melts beautifully, gooey texture, offers protein and calcium, mild flavor
Parmesan: salty nutty finish, concentrated flavor, little goes a long way
Chicken broth or water: thins sauce, adds savory depth if using broth, low calorie
Italian seasoning and garlic: herbal, aromatic, add savory punch and warmth, no sugar

Ingredient Quantities

1 lb ziti pasta uncooked

24 oz (about 680 g) jar marinara sauce

1 1/2 cups water or low sodium chicken broth

8 oz (225 g) cream cheese cut into cubes

2 cups (about 8 oz / 225 g) shredded mozzarella cheese divided

1/2 cup freshly grated Parmesan plus more for serving

1 tsp Italian seasoning

1 tsp garlic powder (or 2 cloves garlic minced if you prefer)

1/2 tsp onion powder

1/2 tsp kosher salt adjust to taste

1/4 tsp freshly ground black pepper

1 tbsp olive oil optional

Pinch crushed red pepper flakes optional

Fresh basil or parsley for garnish optional

How to Make this

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1. Add the marinara, water or low sodium chicken broth and olive oil to the Instant Pot insert, then stir in Italian seasoning, garlic powder or minced garlic, onion powder, kosher salt, black pepper and a pinch of red pepper flakes if using.

2. Add the uncooked ziti, pushing it down so most of the pasta is covered by the liquid; if the pasta doesn’t fit, break the ziti in half so it lays flat.

3. Give everything a quick stir so the pasta is evenly distributed, then scatter the cream cheese cubes over the top without stirring them in.

4. Close the lid, set the valve to Sealing, select High Pressure and set the cook time to 5 minutes.

5. When the cook time ends, do a Quick Release right away by carefully moving the valve to Venting; once pressure is fully released open the lid.

6. Stir vigorously to break up and melt the cream cheese into the sauce until smooth and creamy; if the sauce seems too thick add 1 to 2 tablespoons of the cooking liquid at a time till you reach the texture you want.

7. Stir in half the shredded mozzarella and the grated Parmesan until melted and combined; taste and adjust salt and pepper as needed.

8. Sprinkle the remaining mozzarella over the top, close the lid for 2 minutes or use the Sauté function on low for a minute to help the top cheese melt.

9. Serve hot with extra grated Parmesan and chopped fresh basil or parsley on top.

Equipment Needed

1. Instant Pot (6–8 qt) with insert, lid and sealing ring, makes one‑pot ziti easy
2. Measuring cups and spoons, for the sauce, water/broth and seasonings
3. Liquid measuring cup or ladle, helps you pour enough liquid so pasta is covered
4. Wooden spoon or heatproof silicone spatula, for stirring and breaking up cream cheese
5. Tongs or a long-handled pasta spoon, for serving and fluffing the pasta
6. Chef’s knife and cutting board, to cube cream cheese and chop basil/parsley
7. Box grater or microplane, for freshly grated Parmesan (tastes better, trust me)
8. Small bowl and spoon, to hold shredded mozzarella and any extra seasoning before adding to pot

FAQ

Q: Can I use a different pasta instead of ziti? A: Yes, penne or rigatoni work great since theyre similar shapes. Smaller pastas like shells or orzo can overcook, and long pastas like spaghetti get messy. Stick with tube shapes for best results.

Q: My pasta came out gummy or stuck together. What happened? A: Usually that means not enough liquid, pasta clumped when you sealed the pot, or it was overcooked. Tip: spread the pasta in an even layer, press it down so most pieces touch the sauce, add the water or broth called for, and resist stirring after you close the lid. A little drizzle of olive oil helps too.

Q: The cream cheese is lumpy after pressure cooking. How do I get it smooth? A: Cube the cream cheese and let it sit at room temp for 10 minutes before you add it, that helps. After pressure release stir well and use the pot on saute for a minute to melt any stubborn bits. If you want ultra smooth, whisk or use an immersion blender quicky.

Q: Can I add meat or veggies? A: Yes. Brown ground beef or sausage first using the saute function and drain excess fat, then dump everything else in. For quick meals you can stir in frozen cooked veggies or pre-cooked chicken after pressure cooking so they dont turn to mush.

Q: My sauce is too thick or too thin, how do I fix it? A: If too thin, simmer on saute to reduce it a few minutes or stir in extra cheese to thicken. If too thick, add 1 to 2 tablespoons of hot water or broth at a time until you like the texture. Let it sit a minute after stirring so the pasta absorbs some liquid.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave with a splash of milk or broth, or warm slowly in a skillet with a little liquid, stirring often. You can freeze for up to 2 months but cream cheese texture may change a bit after thawing.

Dump And Start Instant Pot Creamy Ziti Recipe Substitutions and Variations

Ziti (pasta): penne, rigatoni or medium shells — they hold sauce well and usually cook in about the same time, just check package times.
Marinara sauce: a 28 oz can of crushed tomatoes plus 1 tsp Italian seasoning and a pinch of sugar, or jarred tomato-basil or vodka sauce if you want it richer.
Cream cheese: mascarpone for extra richness, or ricotta mixed with 2 tbsp sour cream for similar creaminess and a little tang.
Mozzarella/Parmesan: swap mozzarella for provolone or fontina; swap Parmesan for Pecorino Romano or Asiago for a salty, nutty kick.

Pro Tips

1) Let the cream cheese warm up and cut it small. If the cubes are room temp they melt way faster, so the sauce gets smooth instead of lumpy. You can even nuke the cubes for 10 seconds if your fridge is too cold, just dont overdo it.

2) Push the pasta down so it’s covered, dont stir it into the sauce before cooking. This helps prevent clumping and keeps the noodles from turning into mush. If your ziti wont fit, break it in half, and if you like firmer pasta try 4 minutes high pressure instead of 5.

3) Save a little of the cooking liquid before you stir, you’ll want just 1 tablespoon at a time to loosen the sauce. If it’s too thin, simmer on Sauté for a minute to thicken, or add a bit more cheese. A quick whirl with an immersion blender makes it ultra creamy if you dont mind being a little extra.

4) Let it rest a couple minutes after you stir and before serving, flavors meld and the sauce firms up. For a browned top, transfer to a sheet or oven-safe dish and broil for 1-2 minutes, otherwise closing the lid for 2 minutes works fine. Add fresh basil or a squeeze of lemon at the end to brighten it up.

Dump And Start Instant Pot Creamy Ziti Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a 20 minute Creamy Ziti in the Instant Pot with a Dump and Start method, and a surprising shortcut hides right in the ingredient list.

Servings

servings

Calories

498

kcal

Equipment: 1. Instant Pot (6–8 qt) with insert, lid and sealing ring, makes one‑pot ziti easy
2. Measuring cups and spoons, for the sauce, water/broth and seasonings
3. Liquid measuring cup or ladle, helps you pour enough liquid so pasta is covered
4. Wooden spoon or heatproof silicone spatula, for stirring and breaking up cream cheese
5. Tongs or a long-handled pasta spoon, for serving and fluffing the pasta
6. Chef’s knife and cutting board, to cube cream cheese and chop basil/parsley
7. Box grater or microplane, for freshly grated Parmesan (tastes better, trust me)
8. Small bowl and spoon, to hold shredded mozzarella and any extra seasoning before adding to pot

Ingredients

1 lb ziti pasta uncooked
24 oz (about 680 g) jar marinara sauce
1 1/2 cups water or low sodium chicken broth
8 oz (225 g) cream cheese cut into cubes
2 cups (about 8 oz / 225 g) shredded mozzarella cheese divided
1/2 cup freshly grated Parmesan plus more for serving
1 tsp Italian seasoning
1 tsp garlic powder (or 2 cloves garlic minced if you prefer)
1/2 tsp onion powder
1/2 tsp kosher salt adjust to taste
1/4 tsp freshly ground black pepper
1 tbsp olive oil optional
Pinch crushed red pepper flakes optional
Fresh basil or parsley for garnish optional

Directions

Add the marinara, water or low sodium chicken broth and olive oil to the Instant Pot insert, then stir in Italian seasoning, garlic powder or minced garlic, onion powder, kosher salt, black pepper and a pinch of red pepper flakes if using.
Add the uncooked ziti, pushing it down so most of the pasta is covered by the liquid; if the pasta doesn't fit, break the ziti in half so it lays flat.
Give everything a quick stir so the pasta is evenly distributed, then scatter the cream cheese cubes over the top without stirring them in.
Close the lid, set the valve to Sealing, select High Pressure and set the cook time to 5 minutes.
When the cook time ends, do a Quick Release right away by carefully moving the valve to Venting; once pressure is fully released open the lid.
Stir vigorously to break up and melt the cream cheese into the sauce until smooth and creamy; if the sauce seems too thick add 1 to 2 tablespoons of the cooking liquid at a time till you reach the texture you want.
Stir in half the shredded mozzarella and the grated Parmesan until melted and combined; taste and adjust salt and pepper as needed.
Sprinkle the remaining mozzarella over the top, close the lid for 2 minutes or use the Sauté function on low for a minute to help the top cheese melt.
Serve hot with extra grated Parmesan and chopped fresh basil or parsley on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.