Instant Pot Baked Ziti

2 c chicken broth
2 c heavy cream
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely minced
16 oz. uncooked tube pasta (anything works, although cooking time may need to be adjusted!)
28 oz. can crushed tomatoes
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 - 1 c freshly grated Parmesan cheese
fresh basil (for serving)
Optional: meatballs!

Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray.  Pour in the broth and cream, add the salt, pepper, and garlic.

Add the pasta; don't stir, but if it's mounded in the center, arrange it into an even layer.  Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over that.  Don't stir.

*For extra yumminess, you can add meatballs to the top, too!*

Secure the lid, set the valve to seal, and select "manual" or whatever so that it cooks for *4 minutes.

Let the pressure release naturally for 10 minutes and then quick release the rest.  Add the Parmesan cheese and stir thoroughly.  Serve immediately with fresh basil and additional Parmesan, if desired.


From Mel's Kitchen Cafe




*Cook time should equal the amount of time the pasta needs to cook according to the package directions, cut in half and subtract 2!  So pasta that cooks to al dente in 12 minutes should be cooked in the instant pot for 4 minutes (add an extra minute if you like your pasta super soft).