Instant Pot Italian Wedding Casserole

Instant Pot Italian Wedding Casserole–bowtie pasta with meatballs, spinach and parmesan topped with a buttery breadcrumb topping.

Instant Pot Italian Wedding Casserole

This recipe is an Instant Pot take on a pioneer woman recipe. It’s bowtie pasta with meatballs and a crispy breadcrumb parmesan topping. If you have an air fryer lid* it comes in handy to crisp up the topping. If not, you can finish the dish off in the oven. Both ways work great!

Ingredients/Substitution Ideas

• Butter–or oil
• Onion–fresh or frozen
• Celery
• Garlic cloves–fresh or jarred
• Chicken broth–or water and Better than Bouillon
• Farfalle pasta–or another type of pasta like penne
• Italian seasoning
• Frozen Italian-style meatballs
• Salt and pepper
• Spinach–fresh or frozen
• Parmesan cheese–shredded
• Breadcrumbs or panko
• Dried parsley
• Dried oregano

Steps

1. Saute onion and celery: Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery. Saute for 4 minutes. Add in the garlic and saute for 30 seconds. Turn off saute setting.
2. Deglaze: Pour in the broth and scrape bottom of pot so that nothing is sticking.
3. Add in the pasta, Italian seasoning and meatballs.
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Stir in a pinch of salt and pepper, spinach and parmesan cheese.
6. In a bowl make the topping. Stir together the melted butter, breadcrumbs, parmesan, parsley and oregano. 
7. If using an air fryer lid: Sprinkle the topping over the top of the pasta. Place air fryer lid on top of Instant Pot and bake at 375 for 5 minutes, or until topping is browned. If using the oven: Scrape the mixture into a 9×9 inch pan. Sprinkle the topping over the the pasta. Bake at 375 for 10 minutes, or until topping is browned. 
8. Serve and enjoy!

Notes/Tips

• Serve with a green salad and olive garden salad dressing.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Want more veg? Try adding in 2 diced carrots with the celery.
• Try using kale in the place of spinach.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with breadcrumbs are Instant Pot 3-Cheese Macaroni And Cheese and Instant Pot Amish Yumasetti.

More Instant Pot Bowtie Pasta Recipes to Love…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.