Description
An Instant Pot recipe for rigatoni with red sauce with a creamy twist, meatballs and parmesan.
Ingredients
Scale
- 1 1/4 cup chicken broth
- 6 ounces rigatoni
- 8 ounces Italian style meatballs
- 2 (8 oz) cans tomato sauce
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp italian seasoning
- Pinch of red pepper flakes
- 2 ounces cream cheese
- Shredded parmesan cheese, for topping
- Fresh basil, for topping
Instructions
- Pour broth into Instant Pot. Add in the rigatoni and meatballs. Dump the tomato sauce, garlic salt, onion powder, black pepper, italian seasoning, red pepper and cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move vavle to venting. Remove the lid.
- Stir until cream cheese is incorporated.
- Scoop onto plates and top with parmesan and basil. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot