Active Time: 10 Mins
Total Time: 20 Mins
Yield: Serves 8 (serving size: 1 1/4 cups)

This easy “baked” ziti meal will appeal to vegans and meat eaters alike. The flavors are all well combined, and the dish is comforting and hearty. The mushrooms and eggplant add meatiness and texture, while the pasta starch creates a creaminess that recreates what you’d find in a pasta with cheese. In other words, this is perfect without meat or cheese. To prevent burning in the Instant Pot, keep the tomato products as close to the top as possible, especially when you’re using a large quality like this recipe calls for.


  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 1/2 cups diced mushrooms
  • 1 1/2 cups diced eggplant
  • 2garlic cloves, minced
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 cups water
  • 1 pound uncooked ziti pasta
  • 1(24-oz.) jar marinara sauce
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 2 tablespoons fresh chopped basil
  • 2 cups shredded vegan mozzarella, optional

How to Make It

Step 1

Set instant pot to “saute”, and add oil. Add onion to hot oil, and cook, stirring constantly, 3 minutes. Add mushrooms, eggplant, garlic, salt, and pepper, and cook, stirring often, 3 minutes. Stir in water, and press “cancel” on instant pot.

Step 2

Pour in pasta (do not stir). Pour marinara evenly over noodles (do not stir). Place lid on top of instant pot, and set to high pressure for 4 minutes. 

Step 3

Manually release pressure at the end of cooking process. Stir in fresh parsley and basil; serve hot.

Step 4

If using “cheese”, stir 1 cup into the pasta mixture, and sprinkle remaining cheese on top. Let stand 5 minutes until cheese melts.  

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