Spinach Artichoke Dip
Spinach and Cheese Manicotti
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This classic meal is now easier than ever with an Instant Pot®. Rather than cooking your pasta separately and then adding the filling, you can simply add the filling before the pasta is cooked. The Instant Pot® steams the manicotti to perfection and cooks the delicious cheese and spinach filling at the same time, so your meal is ready in less time and with less fuss. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 8 Minutes |
| Servings |
4 Servings
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Ingredients
- 1/2 cup full-fat ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1 cup chopped baby spinach
- 1 teaspoon Italian seasoning blend
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 8 ounces dry manicotti
- 24 ounces marinara sauce
- 1/2 cup vegetable broth
Ingredients
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Instructions
- In a large bowl, mix ricotta,
1/2 cup mozzarella, and Parmesan until smooth. Mix in egg, spinach, Italian seasoning, salt, pepper, and garlic powder until well combined. - Place mixture into a piping bag and cut
1" off the end of the bag. Pipe mixture into manicotti. Pour1 cup of marinara sauce and vegetable broth into an Instant Pot®. Place half of the manicotti in the pot, then1 cup marinara sauce. Add remaining manicotti, then remaining1 cup marinara sauce, and top with remaining1/2 cup mozzarella. - Place the lid on the pot and click into place to close. Press the Pressure Cook button and adjust the timer to 8 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. Serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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