Save time and make this Healthy Instant Pot Baked Ziti for the 21 Day Fix whenever you’re craving warm, cheesy comfort. Packed with protein and vegetables, this healthier baked ziti is gluten-free and can easily be made dairy-free.
I struggled a bit with the name for this recipe and finally settled on Instant Pot Baked Ziti. A couple of notes: it’s made in the Instant Pot rather than being baked in the oven (though a quick broil at the end will give you golden, crispy cheese if you prefer), and I used penne instead of ziti because gluten-free ziti was harder to find from the brands I like. Regardless of what you call it, this dish is comforting, simple, and reliably tasty thanks to the Instant Pot.
I tested this recipe several times to get the flavors and technique right. One of my priorities was using crushed tomatoes (canned) instead of a jarred pasta sauce. Canned crushed tomatoes are affordable, shelf-stable, and I almost always have them in the pantry. With a few herbs and seasonings they create a bright, clean tomato base that works beautifully in the Instant Pot.
One important tip for cooking pasta in the Instant Pot with tomato-based liquids: keep the sauce near the top of the pot and layer the ingredients carefully so you don’t trigger a burn notice. Layering prevents the sauce from settling on the bottom and ensures even cooking.
This version uses lean ground beef or an Italian poultry sausage for protein, plus spinach for color and nutrition. I like Banza chickpea pasta for extra protein and fiber, but any gluten-free pasta will work—adjust the pressure cooking time slightly depending on the brand and type you choose. The dish finishes with a mix of ricotta (or cottage cheese), Parmesan-style cheese, and mozzarella for melty, comforting texture.
Is this Baked Ziti Gluten-free?
Yes. I used Banza chickpea penne in my tests because it has more protein and fiber than standard pasta, but you can make this with your preferred gluten-free pasta.
Can this Instant Pot Baked Ziti be frozen?
Yes. Cool completely, transfer to an airtight container, and freeze for up to three months. Thaw in the refrigerator overnight before reheating, or reheat from frozen in a covered dish until hot throughout.
Can I use different proteins?
Absolutely. Substitute ground turkey, ground chicken, or keep it vegetarian by omitting meat and adding extra vegetables such as diced squash or cauliflower.
Can I make it dairy-free?
Yes. Scoop out a portion before adding the cheeses, or use dairy-free ricotta and shredded cheese alternatives to make the entire dish dairy-free. My son enjoys this recipe without the cheese added at the end.
What if my kids won’t eat spinach?
No problem — you can leave the spinach out or swap in cauliflower rice or finely grated zucchini. Small substitutions help you keep the nutrition while accommodating picky eaters.
Healthy Instant Pot Baked Ziti
Ingredients
- Olive oil cooking spray
- 1 ¼ lb lean ground beef or Italian poultry sausage, removed from casing
- ½ onion, diced
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- Himalayan salt, to taste
- ½ cup water (to scrape off any browned bits)
- 2 ¼ cups gluten-free pasta (uncooked)
- 28 oz crushed tomatoes (1 large can)
- 2 tablespoons fresh basil (or 1 tsp dried)
- 1 teaspoon oregano
- 2 cups chopped spinach
- ¾ cup ricotta cheese (or low-fat cottage cheese)
- 1 cup freshly shredded or cubed mozzarella
- ⅓ cup Pecorino Romano or high-quality Parmesan
Instructions
- Set the Instant Pot to sauté and spray the insert with olive oil cooking spray. Add the meat and brown until almost cooked through. Add the diced onion and sauté until the onion softens. Drain excess fat if needed.
- Stir in 2 teaspoons of olive oil and the minced garlic; cook until fragrant. Season the mixture with salt.
- Pour in ½ cup water and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent a burn notice. Layer the uncooked pasta over the meat mixture in an even layer.
- Mix basil and oregano into the crushed tomatoes, then pour the tomato mixture over the pasta. Do not stir.
- Secure the lid and set the Instant Pot to manual/pressure cook. If using Banza (chickpea) pasta, cook for 3 minutes; for most other gluten-free pastas (brown rice or corn-based), cook for 2 minutes.
- When the cook time ends, perform a quick release. Once the pressure is fully released and the lid is safe to open, carefully remove the lid and stir everything together. Add the chopped spinach and allow it to wilt for a minute.
- Stir in the ricotta and Pecorino/Parmesan. Top with shredded mozzarella and place the Instant Pot lid on loosely for a few minutes so the cheese melts. Alternatively, transfer the mixture to a broiler-safe dish, top with cheese, and broil for a few minutes until the cheese is golden and bubbly—watch carefully.
- Serve warm with extra grated cheese if desired.
Notes
21 Day Fix: 1 YELLOW, 1 RED, 1 1/4 GREEN, 2/3 BLUE (topping with extra Pecorino Romano will make it a perfect blue), 1/3 tsp (per serving).
Freezer tip: Cool completely, package in airtight containers, and freeze up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1.25 cups • Calories: 512 kcal
Carbohydrates: 84 g • Protein: 17 g • Fat: 13 g • Saturated Fat: 6 g • Fiber: 5 g • Sugar: 7 g
Sodium: 394 mg • Potassium: 521 mg • Calcium: 284 mg • Iron: 2 mg • Vitamin A: 1549 IU • Vitamin C: 16 mg