Zippy Ziti

By: Jeffrey Eisner

Zippy Ziti
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tips:","This recipe is remarkably customizable. Feel free to add any spices you wish in Step 1 or Step 3: 1–2 teaspoons of each of your favorites should do the trick. If you want it dairy-free, skip the butter, cheese, and cream/Boursin. For a meaty touch, at the end of Step 1 add (approximately) a 24-ounce package of frozen meatballs on top of the pasta and butter but do not stir.","To Serve 1–2:","Reduce the broth to 2 3/4 cups but halve all the other ingredients. Cook times remain the same."]
cuisine icon Keywords
20 minutes, 4-6 servings, cheese, chicken or garlic broth, garlic powder, heavy cream or half-and-half, instant pot, italian seasoning, marinara sauce, parmesan cheese, pasta, pressure cook, salted butter, ziti or ziti rigati

serving icon Servings
4-6 Servings
Ingredients
  • 4 cups chicken or garlic broth
  • 2 teaspoons Italian seasoning
  • 1 pound ziti or ziti rigati
  • 4 tablespoons (1⁄2 stick) salted butter
  • 1 cup Parmesan cheese
  • 2 teaspoons garlic powder
  • 1⁄2 cup heavy cream or half-and-half
  • 2 cups marinara sauce
Instructions
  • Add the broth and Italian seasoning (if using) to the Instant Pot. Stir well. Add the ziti but do not stir. Just smooth it out so it’s mostly submerged. Top with 2 pats of the butter.
  • Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 Minutes. Quick release when done and give the pot a good stir.
  • Stir in the remaining 2 pats of butter, followed by the Parmesan, garlic powder, cream, and marinara sauce. Let rest for 5 Minutes before serving with more Parmesan for topping and some toasty garlic bread, if desired.
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