You catch the smell through the steam vent and suddenly you are starving. It's one of those irresistible scents that makes your mouth water and you can't wait for dinner. You notice the rich marinara bubbling inside the cooker and it's teasing your senses already.
You recall the roast on the veggies before they hit the pot. The smell of caramelized cauliflower and bell peppers is kinda cozy and homey. It's like your kitchen became a little Italian trattoria, even if you're in a city condo.
You remember tossing the pasta just right, the al dente bite is so important here. You sense how all the layers gonna come together perfectly once this baby is done cooking under pressure. You're dang sure this baked ziti with roasted vegetables is gonna be a hit.
Why This Recipe Works Every Single Time
- The broth depth is just right to cook the pasta without getting mushy.
- Using the sealing ring properly helps build the right pressure every time.
- The roasted veggies add flavor that simmers into the sauce as you pressure cook.
- Combining mozzarella and ricotta cheeses keeps it creamy but melts perfectly.
- Half the sauce goes inside, half outside for great layering and taste.
- Following the natural release makes sure the pasta stays tender and doesn't get overcooked.
- The basil chopped fresh adds a bright herby finish that your taste buds gonna love.
What Goes Into the Pot Today
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1 inch squares
- 1 medium yellow onion, sliced into half inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- Quarter teaspoon fine salt, divided
- 8 ounces ziti, rigatoni or penne pasta
- 4 cups marinara sauce, homemade or store-bought, divided
- Quarter cup chopped fresh basil plus extra for garnish
- 8 ounces grated part-skim mozzarella cheese, divided
- 2 cups cottage or ricotta cheese, divided
These simple ingredients pack so much punch once they get done cooking. The veggies get a lovely roasted edge from the olive oil and salt. Then the pasta soaks up all that marinara goodness while the cheeses melt into creamy heaven. Basil at the end wakes everything up with some fresh scent and zing. You gotta trust how these flavors all meet in the pressure cooker.
The Exact Process From Start to Finish
- Preheat your oven to 425°F. Toss cauliflower florets, red bell pepper squares, and onion wedges with 1 tablespoon olive oil plus half the salt. Spread these out on a baking sheet and roast for 20 to 25 minutes till tender and caramelized.
- While the veggies roast, bring salted water to boil and cook the pasta till al dente according to the package. Drain and set that aside.
- In a big bowl, mix 2 cups of the marinara sauce with the roasted veggies, cooked pasta, chopped basil, and half the mozzarella cheese.
- Spread half of the remaining marinara sauce on the bottom of a baking dish. Layer your ziti mixture over that. Dollop the cottage or ricotta cheese on next evenly across the top.
- Spread the rest of the marinara sauce over the cheese layer then sprinkle the rest of the mozzarella cheese on top.
- Cover the dish tightly with foil and pop it in the oven. Bake for 20 minutes, then take off the foil and bake an extra 10 minutes till the cheese gets bubbly and golden.
- While baking happens, set your pressure cooker on warm or low to keep your broth or pasta water ready for next time. Watch the sealing ring and steam cues so you get your pressure build right.
- Take the baked ziti out and let it rest for a few minutes before serving. Sprinkle extra fresh basil on top for a pretty finish.
Valve Hacks You Need to Know
- Before you start, check your sealing ring for cracks or wear. A good seal means proper pressure build and no leaks.
- For natural release, don't rush. Let the pressure drop on its own to keep the pasta texture balanced and avoid mushy mess.
- If you're in a hurry, you can do a quick release but only for a second or two and then let it finish naturally for best results.
When You Finally Get to Eat
The first bite hits you with a warm blend of creamy cheese and sweet roasted veggies. You notice how the pasta's firm enough but soft inside like it's been hugging the sauce all day. That marinara brings a tangy brightness that ties everything together.
The melted mozzarella on top is golden and bubbly, giving you that wonderful stretch of cheese you want in comfort food. You sense fresh basil adding a pop of green color and fresh flavor with every forkful.
This baked ziti invites you to slow down and savor the layers of flavors. Each mouthful reminds you why cooking with a pressure cooker rocks for meals like this.
You're kinda proud to plate this up for yourself or guests and sure to hear compliments. You feel warm, satisfied, and totally ready to do this one again.
Smart Storage That Actually Works
- Cool leftovers completely before storing so moisture doesn't build up and mess with cheese or pasta texture.
- Use airtight containers and keep the baked ziti in the fridge for up to 3 days. Portion it out to make reheats easier.
- For longer keeps, freeze in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
When reheating, add a splash of water or extra sauce to keep it moist. Use the oven or microwave but cover with foil or a lid to trap moisture. These tricks help keep your baked ziti tasting fresh like the first time.
The FAQ Section You Actually Need
- Can I use other veggies instead of cauliflower and pepper? Totally, you can swap in zucchini, mushrooms, or eggplant. Just roast 'em the same way so they get tender and a bit caramelized.
- Do I have to cook pasta first if using a pressure cooker? For this recipe, yes. You gotta cook the pasta separately first so it ends up al dente. The roasting and baking layers really need that texture to hold up.
- What if I don't have ricotta? Can I use cottage cheese? Yup, cottage cheese makes a great substitute and blends well with mozzarella for creamy layers.
- How long should I wait for the natural release? Around 10 to 15 minutes is good. It's slow but steady to keep everything perfect inside.
- Can I make this recipe vegan? You could try using vegan cheeses and a plant-based marinara. Just keep the roast and cook process same and play with cheese layers.
- Why does the sealing ring matter so much? The sealing ring is what keeps the pressure cooker airtight. If it's cracked or old, the pressure won't build right and your food won't cook properly.
For more delicious pressure cooker recipes, try our Raisin Carrot Cake or Carrot Cake Cupcakes. Both are great for sweet, moist treats from the pressure cooker.
Baked Ziti with Roasted Vegetables
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 medium head of cauliflower cut into bite-sized florets
- 1 red bell pepper cut into 1 inch squares
- 1 medium yellow onion sliced into half inch wedges
- 2 tablespoons extra-virgin olive oil divided
- ¼ teaspoon fine salt divided
- 8 ounces ziti, rigatoni or penne pasta
- 4 cups marinara sauce homemade or store-bought, divided
- ¼ cup chopped fresh basil plus extra for garnish
- 8 ounces grated part-skim mozzarella cheese divided
- 2 cups cottage or ricotta cheese divided
Instructions
Instructions
- Preheat your oven to 425°F. Toss cauliflower florets, red bell pepper squares, and onion wedges with 1 tablespoon olive oil plus half the salt. Spread these out on a baking sheet and roast for 20 to 25 minutes till tender and caramelized.
- While the veggies roast, bring salted water to boil and cook the pasta till al dente according to the package. Drain and set that aside.
- In a big bowl, mix 2 cups of the marinara sauce with the roasted veggies, cooked pasta, chopped basil, and half the mozzarella cheese.
- Spread half of the remaining marinara sauce on the bottom of a baking dish. Layer your ziti mixture over that. Dollop the cottage or ricotta cheese on next evenly across the top.
- Spread the rest of the marinara sauce over the cheese layer then sprinkle the rest of the mozzarella cheese on top.
- Cover the dish tightly with foil and pop it in the oven. Bake for 20 minutes, then take off the foil and bake an extra 10 minutes till the cheese gets bubbly and golden.
- Take the baked ziti out and let it rest for a few minutes before serving. Sprinkle extra fresh basil on top for a pretty finish.
