If you can count to seven, you can make this recipe because that’s all the ingredients it takes to make what will be one of the easiest, fastest, tastiest, and filling pasta dishes you’ve ever devoured. Designed for the home cook who doesn’t have a lot of time and wants to economically feed their family, friends, or just themselves, Meatballs Marinara Pasta has quickly become one of my new all-time favorites and it will be done in just 10 minutes from start to finish. Oh, and all of the ingredients can be purchased at Costco.
Watch The Video!
Pressure Cook The Pasta and Balls
The Finishing Touches
Dinner Is Served
The Taste Test
Instant Pot Meatballs Marinara Pasta
If you can count to seven, you can make this recipe because that's all the ingredients it takes to make what will be one of the easiest, fastest, tastiest, and filling pasta dishes you've ever devoured. Designed for the home cook who doesn't have a lot of time and wants to economically feed their family, friends, or just themselves, Meatballs Marinara Pasta has quickly become one of my new all-time favorites and it will be done in just 10 minutes from start to finish.
Ingredients
- 1 pound (1 box) ziti rigati (or any short-form pasta)
- 4 cups broth of your choice (I use 4 teaspoons Better Than Bouillon Roasted Garlic Base + 4 cups water)
- 2 tablespoons salted butter, sliced into two 1-tablespoon pats
- 1 - 1 1/2 pounds frozen meatballs (see Jeff's Tips)
- 3 cups marinara sauce of your choice (I use Rao's or Victoria), at room temperature, or warmed in the microwave so it's not cold
- 1 cup grated Parmesan or Pecorino Romano cheese, plus more for topping
- 1 package Boursin (any flavor), tub of Alouette (any flavor), or 3/4 cup herb cheese (see Jeff's Tips)
Instructions
- Add the pasta followed by the broth to the Instant Pot. Use a spatula pr mixing spoon to make sure the pasta is mostly submerged in the broth. Top with the two pats of butter and the frozen meatballs.
- Secure the lid, make sure the valve is in the sealing position, and hit Pressure Cook or Manual for 4 minute on High Pressure. Quick release when done. Make sure the post is on Keep Warm at the highest setting it can go.
- Add the marinara, grated Parmesan or Pecorino Romano, and herb cheese. Stir until well-combined and let rest for 3 minutes to thicken slightly before serving. Top with additional Parmesan or Pecorino Romano, if desired.
Jeffrey's Tips
Want it meatless? Use frozen plant-based meatballs instead!
If you don't want any form of meatballs in there, increase the pressure cook time to 6 minutes. This is because the pot will come to pressure quicker due to not having frozen food in it and we don't want the pasta to overcook.
If you want to skip the herb cheese, feel free. But I strongly suggest it for a gloriously creamy and garlick-y finish. To save some money, make mine - it produces about 5 servings and is freezable!
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