Ingredients
– 1 ΒΎ cups water
– 20-26 frozen Italian-style meatballs
– 8 ounces uncooked farfalle bowtie pasta (or any small pasta)
– 1 jar (26 ounces) pasta sauce
– 1 teaspoon Italian seasoning
– 1 1/3 cups mozzarella cheese
– 1/2 cup ricotta cheese (can substitute with cottage cheese)
– 1/2 cup shredded Parmesan cheese
– 3 tablespoons chopped fresh basil (optional)
Instructions
1-First, add 1 ΒΎ cups water and 20-26 frozen Italian-style meatballs into the pressure cooker.
2-Then, place 8 ounces uncooked farfalle bowtie pasta on top of the meatballs.
3-Pour 1 jar (26 ounces) pasta sauce evenly over the pasta, making sure itβs fully covered, and sprinkle 1 teaspoon Italian seasoning on top. Do not stir at this point to avoid uneven cooking.
4-Seal the lid and set the valve to sealing, then cook on high pressure for 4 minutes.
5-After cooking, allow the pressure to naturally release for 4-5 minutes before doing a quick release for the remaining pressure.
6-Once safe, open the lid and stir the pasta, meatballs, and sauce together gently.
7-Finally, mix in 1/2 cup ricotta cheese, 1 1/3 cups mozzarella cheese, 1/2 cup shredded Parmesan cheese, and 3 tablespoons chopped fresh basil if youβre using it.
8-Serve right away with sides like garlic bread or a fresh salad for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π
Make sure pasta is fully covered by sauce to prevent dryness.
βοΈ Use frozen meatballs directly without thawing for convenience.
πΏ Fresh basil adds extra flavor but is optional.
- Prep Time: 5 minutes
- Pressure Release Time: 5 minutes
- Cook Time: 4 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 2g
- Sodium: 515mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 44mg
