Name: Zippy Ziti
Total time: 2 min
Yield: 4-6 Servings
Ingredients: 4 cups chicken or garlic broth ( (e.g. Garlic Better Than Bouillon)); 2 teaspoons Italian seasoning (optional); 1 pound ziti or ziti rigati; 4 tablespoons (1⁄2 stick) salted butter (divided into 4 pats); 1 cup Parmesan cheese (plus more for topping if desired); 2 teaspoons garlic powder; 1⁄2 cup heavy cream or half-and-half ((for a lighter thinner sauce) or 5.2-ounce package Boursin or 3⁄4 cup Garlic Herb Cheese, page 21 (for a richer, thicker sauce)); 2 cups marinara sauce ( (I like the Rao’s and Victoria brands but you can also use my Classic Red Sauce, page 28), preferably at room temperature)

Zippy Ziti

By :Jeffrey Eisner

There’s nothing like tubular pasta in a buttery garlic-Parmesan sauce, especially with some cream and red sauce added to the mix…well, perhaps except for when you make it unbelievably easy and flavorful with minimal ingredients. This one earned its name due to how fast it is to make. Check out Jeff’s Tips on how to liven it up even more. From Super Shortcut Instant Pot® by Jeffrey Eisner, photograph by Aleksey Zozulya.

Duration

20 Minutes

Cooking Technique

Pressure Cook

Main Ingredient

Heavy Cream, Marinara Sauce, Parmesan Cheese, Ziti or Ziti Rigati

Keyword

Cheese, Instant Pot, Pasta

Prep Time

2 Minutes

Cook Time

6 Minutes Pressure Cook Time, Pressure Building Time: 10-15 Minutes

Servings

4-6 Servings

Ingredients

4 cups chicken or garlic broth (e.g. Garlic Better Than Bouillon)
2 teaspoons Italian seasoning optional
1 pound ziti or ziti rigati
4 tablespoons (1⁄2 stick) salted butter divided into 4 pats
1 cup Parmesan cheese plus more for topping if desired
2 teaspoons garlic powder
1⁄2 cup heavy cream or half-and-half (for a lighter thinner sauce) or 5.2-ounce package Boursin or 3⁄4 cup Garlic Herb Cheese, page 21 (for a richer, thicker sauce)
2 cups marinara sauce (I like the Rao’s and Victoria brands but you can also use my Classic Red Sauce, page 28), preferably at room temperature

Duration

20 Minutes

Cooking Technique

Pressure Cook

Main Ingredient

Heavy Cream, Marinara Sauce, Parmesan Cheese, Ziti or Ziti Rigati

Keyword

Cheese, Instant Pot, Pasta

Prep Time

2 Minutes

Cook Time

6 Minutes Pressure Cook Time, Pressure Building Time: 10-15 Minutes

Servings

4-6 Servings

Ingredients

4 cups chicken or garlic broth (e.g. Garlic Better Than Bouillon)
2 teaspoons Italian seasoning optional
1 pound ziti or ziti rigati
4 tablespoons (1⁄2 stick) salted butter divided into 4 pats
1 cup Parmesan cheese plus more for topping if desired
2 teaspoons garlic powder
1⁄2 cup heavy cream or half-and-half (for a lighter thinner sauce) or 5.2-ounce package Boursin or 3⁄4 cup Garlic Herb Cheese, page 21 (for a richer, thicker sauce)
2 cups marinara sauce (I like the Rao’s and Victoria brands but you can also use my Classic Red Sauce, page 28), preferably at room temperature

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.

Recipe 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.