• Instructions

    • Add the olive oil, ground beef, onion, garlic, salt, and pepper into the insert of the Instant Pot. Push the sauté button, cook and crumble the ground beef until it’s no longer pink. Turn off the sauté function. Drain the excess grease/liquid from the meat.
    • Add the jar of spaghetti sauce and mix it together with the ground beef.
    • Add the water, basil, Italian seasoning, parsley, and salt. Stir it all together.
    • Dump the dry, uncooked pasta into the Instant Pot. DO NOT STIR it into the water. Instead, if needed, gently push down on the pasta to try and get it in an even layer (see pictures above in post for reference).
    • Put the lid on the Instant Pot and make sure the valve is set to ‘sealing’. Manually set the cook time for 5 minutes.

      *IP will take about 10 minutes to come to pressure and then start the 5 minute cook time.

    • Once done cooking, naturally release the pressure (meaning do not move the valve to the ‘venting’ position, leave it in the ‘sealing’ position) for 5-10 minutes.

      * If you want true al dente pasta then naturally release the pressure for 5 minutes. My family does not like it this way so I let the pressure naturally release for 8 minutes. If you want really soft pasta then let the pressure naturally release for the full 10 minutes.

    • Turn the valve to the ‘venting’ position and let the remaining pressure release. Once ready, open the lid and stir the pasta together. Add the ricotta cheese and parmesan cheese. Stir until cheeses are melted and everything is combined.
    For the garlic : Use fresh garlic cloves that you mince or press. Use chopped garlic from a jar. Or you can use garlic paste from the tube, which you can find in the refrigerated area of the produce section.

    A note about the water : I have tested this recipe many times with beef broth and chicken broth. I actually like it much better with the water! When I used broth it took away from the classic pasta and lasagna flavors of the dish, and it made it a tad bit salty. Experiment if you want to, just know that after testing it dozens of times the water tastes better.

    A note about the parmesan cheese : Use a bag of pre-shredded parmesan cheese OR shred your own from a wedge of parmesan cheese. I have done it both ways and they both work great. I prefer the pre-shredded stuff just cause it’s so easy.

    Pasta Sauce : I don’t know why they make all the jars of pasta sauce a different size (in ounces) but they are. Most standard jars that you get at the store are either 24 oz or 26 oz. Just make sure you get one of those sizes. Either one will work great in this recipe as I have used both.


    Calories: 314kcal | Carbohydrates: 25g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 860mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 603IU | Vitamin C: 7mg | Calcium: 246mg | Iron: 3mg