Instant Pot Stuffed Rigatoni is a cheesy pasta dish made with rigatoni noodles filled with creamy ricotta cheese, layered with pasta sauce, and topped with melted mozzarella. Everything comes together in a springform pan and cooks in the pressure cooker for a hearty Italian-inspired dinner.
I love how this recipe turns simple pasta ingredients into something a little different. Stuffing the rigatoni takes some extra time, but the layers of pasta, cheese, and sauce make it a fun twist on traditional baked pasta.
Why I Love This Recipe
About the Ingredients
- Rigatoni: Cooked rigatoni noodles are filled with the creamy cheese mixture.
- Ricotta Cheese: Creates the rich, creamy filling inside the pasta.
- Mozzarella Cheese: Adds plenty of gooey, melted cheese.
- Eggs: Help hold the ricotta filling together.
- Garlic Powder: Adds savory garlic flavor to the cheese mixture.
- Parsley: Adds a mild, fresh herb flavor.
- Ground Beef: Adds hearty flavor to the meat sauce.
- Hot Sausage: Gives the sauce a little spicy kick. Use mild Italian sausage for less heat.
- Pasta Sauce: Use your favorite marinara or traditional pasta sauce.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Stuffed Rigatoni
Step 1: Prepare the Cheese Filling
In a large bowl, combine the ricotta, mozzarella, eggs, garlic powder, and parsley. Mix until well combined and set aside.
Step 2: Make the Meat Sauce
Brown the ground beef and hot sausage in a skillet until fully cooked. Drain excess grease, then stir in the pasta sauce.
Step 3: Arrange the Rigatoni
Spread a layer of meat sauce in the bottom of a springform pan. Stand the cooked rigatoni noodles upright, packing them closely together.
Step 4: Stuff the Pasta
Transfer the cheese mixture to a plastic bag and snip off one corner. Pipe the filling into each rigatoni noodle.
Step 5: Add Sauce and Cheese
Spoon the remaining meat sauce over the stuffed pasta and sprinkle with extra mozzarella cheese.
Step 6: Pressure Cook
Pour 1 cup of water into the Instant Pot and insert the trivet. Place the springform pan on the trivet. Secure the lid and cook on High Pressure for 20 minutes.
Step 7: Rest and Serve
Perform a quick pressure release and carefully remove the pan. Let the rigatoni rest for 10 minutes before removing the springform ring and serving.
Tips I Found Helpful
- Cook Pasta Al Dente: Slightly firm rigatoni is easier to stuff and holds its shape.
- Use a Piping Bag: A zip-top bag with the corner snipped off makes filling the noodles easier.
- Pack the Pasta Tightly: Stand the rigatoni close together so the noodles stay upright.
- Drain the Meat: Remove excess grease before adding the pasta sauce.
- Let It Rest: Allow the rigatoni to sit for 10 minutes before removing the springform ring so it holds together.
How to Store Instant Pot Stuffed Rigatoni
Refrigerator: Store leftover stuffed rigatoni in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
Reheating: Cover and reheat in the oven at 350°F until heated through, or microwave individual portions. Add a little extra pasta sauce to keep the rigatoni from drying out.
More Instant Pot Recipes I love
Instant Pot Stuffed Rigatoni
Instant Pot Stuffed Rigatoni is filled with creamy ricotta, topped with hearty meat sauce and melted mozzarella for a delicious pasta dinner.
Ingredients
- 1 pound rigatoni, cooked al dente
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded, divided
- 2 eggs
- 1 tablespoon garlic powder
- 1 tablespoon parsley
- ½ pound ground beef
- ½ pound hot Italian sausage
- 32 ounces pasta sauce
- 1 cup water, for the Instant Pot
Instructions
- In a large bowl, combine the ricotta, mozzarella (reserving some for topping), eggs, garlic powder, and parsley. Mix until well combined.
- In a skillet over medium heat, brown the ground beef and hot sausage until fully cooked. Drain excess grease and stir in the pasta sauce.
- Spread a layer of meat sauce in the bottom of a springform pan.
- Arrange the cooked rigatoni upright in the pan, packing the noodles closely together.
- Transfer the cheese mixture to a zip-top plastic bag and snip off one corner. Pipe the filling into each rigatoni noodle.
- Spoon the remaining meat sauce over the pasta and sprinkle with the reserved mozzarella.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Set the springform pan on the trivet and secure the Instant Pot lid.
- Cook on Manual High Pressure for 5 minutes.
- Perform a quick pressure release and carefully remove the pan.
- Let the rigatoni rest for 10 minutes before removing the springform ring and serving.
Notes
Cook the rigatoni al dente so it holds its shape while stuffing. A zip-top bag makes filling the noodles easier. Let the pasta rest for 10 minutes before removing the springform ring.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 797Total Fat: 45gSaturated Fat: 21gUnsaturated Fat: 23gCholesterol: 204mgSodium: 1557mgCarbohydrates: 43gFiber: 8gSugar: 10gProtein: 52g
Do you think it would cook okay without the egg? We have an egg allergy, but I really want to try this.
yes 🙂
I made this and it was very good. However if you don’t like spicy than go with sweet sausage. I only cooked mine for 4 minutes as I thought 20 minutes was way too long. Uncooked pasta takes 3 minutes in the IP and this calls for cooked noodles. I would think the dish would be over cooked at 20 minutes.