Instant Pot Stuffed Rigatoni is the ultimate dinner for pasta lovers. Double meat, ricotta cheese filling all stuffed into rigatoni shells, and cooked in the Instant Pot.
Instant Pot Stuffed Rigatoni
Stuffed Rigatoni does take about 20 minutes to prep but it is totally worth it. I make a quick Goulash meal in the Instant Pot that is also amazing when I don’t have as much time.
Best Sauce to Use
You can use your own sauce or jarred sauce for this recipe. I used my leftover Sunday Sauce which was also made in the Instant Pot.
How to Make Stuffed Rigatoni
Step 1: Start by cooking your pasta as directed on the back of the box. Once done strain pasta.
Step 2: You will work on cooking homemade sauce or reach for you favorite jarred sauce. In a bowl you will mix up the ricotta filling.
Step 3: Pour some sauce in the bottom of the pan. Then place your pasta in the upright position.
Start piping the ricotta mixture into the shells. Top with sauce and cook in the instant pot as directed.
I Step 4: Once done do a quick release of pressure. Remove from the pressure cooker. Allow to rest around 10 minutes on the counter.
Allowing your pasta to rest will help to thicken up the mixture so it isn’t as runny when you dish it up.
Can I Make This Meatless
You are more than welcome to leave the meat out of the pasta mixture to create a meatless dinner idea.
What to Pair With Stuffed Rigatoni Shells
- Garlic bread
- Steamed or Roasted Vegetables
Feel free to eat this dinner alone or opt to make your favorite sides.
You will be able to store your leftovers in the fridge in an airtight container. If you use meat it will store for around 3 days. Where meatless pasta can be stored up to 5 days.
To reheat simply spoon onto place and heat in the microwave. Or you can cover with aluminum foil and bake in an oven at 350 degrees.
You will reheat long enough till it is fully warm.
Can I Freeze
I have not tried freezing the stuffed rigatoni. I would imagine you can freeze after you assemble it as well as freezing cooked leftovers.
The biggest thing with freezing pasta is to know it can alter the texture a bit once it is cooked or reheated. It will be softer.
The flavor is still delicious but the texture will be different. And if you plan to freeze before you cook it in instant pot then pull pasta 2-3 minutes before it is fully done. This can help with the texture as it cooked from frozen.
Easy Instant Pot Pasta
This is a pretty easy instant pot pasta recipe. There is some prep but it is totally worth it in the end! I think you will enjoy this recipe!
- Spring Form Pan
- Pressure Cooker
- 1 pound cooked rigatoni
- 16 oz ricotta cheese
- 16 oz mozzarella
- 2 Eggs
- 1 tbs garlic powder
- 1 tbs parsley
- 1/2 pound ground beef
- 1/2 pound hot sausage
- 32 oz of your favorite sauce
- In a large bowl mix together ricotta, mozzarella, garlic powder, parsley, and 2 eggs.
- Set aside. Brown ground beef and sausage pour in your sauce.
- In your springform pan coat the bottom of the pan with your sauce mixture.
- Place pasta standing up in your springform pan.
- Spoon your cheese mixture into a plastic bag.
- Poke a hole in the corner. Squeeze cheese mixture into each rigatoni.
- top with sauce mix and add extra mozzarella to the top.
- Put your trivet in your Instant Pot with one cup of water.
- Place your pan on the trivet.
- Cook on Manual High Pressure for 20 minutes.
- Do a quick release and remove pan.
- Let set for about 10 minutes or until settles.
- Enjoy. This dish is great for leftovers also.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 801Total Fat: 45gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 204mgSodium: 1659mgCarbohydrates: 45gFiber: 5gSugar: 11gProtein: 52g