Now or Later Casserole–an Instant Pot recipe with ziti, ham, chicken, tomatoes, parmesan, cream cheese, broccoli, pesto and more! Make it for tonight or freeze it for later.
Now or Later Casserole
Whether you make this casserole for tonight or freeze it for later it’ll be a major hit! It’s got lots of flavor from the pesto, a bit of creaminess from the cream cheese, color and nutrition from the broccoli and protein from the ham and chicken. If you’re serving 4 people, the recipe makes enough for half tonight and half to freeze for another day…or you can have enough for 8 people tonight. Everyone at my house dug into this dinner and loved it. I bet you will too!
Ingredients/Substitution Ideas
- Butter–or 1 Tbsp of oil
- Shallot–or chopped onion
- Garlic cloves
- Chicken broth–or water and Better than Bouillon chicken base
- Ziti–or penne pasta
- Italian seasoning
- Black pepper
- Ham cubes
- Chopped cooked chicken–I used rotisserie chicken
- Diced tomatoes–or fire roasted tomatoes
- Cream cheese
- Pesto–I find this in the refrigerated section next to cheeses at my grocery store
- Frozen broccoli–or fresh broccoli
- Parmesan cheese–or mozzarella
Steps
Turn Instant Pot to saute setting when display says HOT add in the butter and let it melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the ziti, Italian seasoning, pepper, ham, chicken, tomatoes and cream cheese. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
Meanwhile, cook the frozen broccoli according to package directions while the Instant Pot is doing its thing.
When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
Stir in the pesto and broccoli.
If eating now, sprinkle the pasta with parmesan cheese and enjoy. If eating later, pour the contents of Instant Pot into a 9×13 inch pan and sprinkle with parmesan cheese. Cover tightly with foil and refrigerate (up to 1 day) or freeze (up to 3 months). When ready to eat bake with foil on top at 350 degrees for 45 minutes if thawed or 90 minutes if frozen.
Notes/Tips
- Serve with a green salad and rosemary bread. I posted the recipe in the gray box below. This is an easy homemade bread recipe that I got from my friend, Jill. I like to double the recipe and have two large loaves.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 quart pot.
- 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 your extra 4 ounces of cream cheese are Deceivingly Delicious Casserole and South Dakota Casserole.
Jill's Rosemary Bread Recipe: 1 Tbsp yeast 1 Tbsp sugar 1 cup warm water 2 1/2 cups flour 1 tsp salt 1 Tbsp dried rosemary 1 Tbsp soft or melted butter Dissolve yeast, sugar and water into stand mixer fitted with dough hook. Add butter, salt and 2 cups flour and mix. Add rosemary and the rest of the flour. Mix 5 minutes. Let rise for 1 hour on counter or 30 minutes in Instant Pot (using the yogurt setting). Split in half and form into loaf shape and place on a cookie sheet. Let rise for 30 minutes on the counter. Then bake at 375 degrees F for 15-20 minutes. Slice and serve with butter.
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.
Now or Later Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
An Instant Pot recipe with ziti, ham, chicken, tomatoes, parmesan, cream cheese, broccoli, pesto and more! Make it for tonight or freeze it for later.
Ingredients
- 2 Tbsp butter
- 1 shallot, diced
- 5 garlic cloves, minced
- 4 cups chicken broth
- 1 (16 oz) package ziti
- 1 Tbsp Italian seasoning
- Pinch of pepper
- 8 oz ham cubes
- 2 cups chopped cooked chicken (optional)
- 1 (14.5 oz) can diced tomatoes
- 4 oz cream cheese
- 1/3 cup pesto
- 1 (12 oz) package frozen broccoli
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting when display says HOT add in the butter and let it melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the ziti, Italian seasoning, pepper, ham, chicken, tomatoes and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
- Meanwhile, cook the frozen broccoli according to package directions while the Instant Pot is doing its thing.
- When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Stir in the pesto and broccoli.
- If eating now, sprinkle the pasta with parmesan cheese and enjoy. If eating later, pour the contents of Instant Pot into a 9×13 inch pan and sprinkle with parmesan cheese. Cover tightly with foil and refrigerate (up to 1 day) or freeze (up to 3 months). When ready to eat bake with foil on top at 350 degrees for 45 minutes if thawed or 90 minutes if frozen.
- Category: Pasta
- Method: Instant Pot
More Instant Pot Pasta Recipes…
Instant Pot Perfected Parmesan Garlic Pasta
Creamy garlic parmesan sauce and fettuccine noodles with Italian sausage and spinach
Instant Pot Chilis Copycat Cajun Chicken Pasta
An easy way to make a copycat version of Chili’s cajun chicken and penne. It tastes soooo good and costs a fraction of the price you’d pay at a restaurant.
Instant Pot Fireman’s Pasta
Penne pasta with chicken, bruschetta, spinach, garlic and parmesan cheese. A simple recipe with amazing flavor!
Instant Pot Marry Me Pasta
Tortellini pasta with bacon, chicken, sun-dried tomatoes and parmesan cheese. DEE-licious!
Instant Pot Dude Pasta
Bowtie pasta with Italian sausage, tomatoes, mushrooms and spinach. A flavorful dinner that comes together quickly with the help of your Instant Pot.
*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.
why do you only have instapot recipes on your website? I think you should have also slow crock as an alternative way to cook. I don’t do alot of your recipes, even though they sound delicious, because I’m not going to get an instapot. I’m sticking with my crockpot
Hi Karen, made this recipe last night. It was delicious! I used the ham and added rotisseri chicken I had leftover from the freezer, defrosted and just stirred in at the end with the broccoli so as not to overcook. Another big hit in our family! We absolutely love your recipes, use them all the time! Thank you so much for being so generous and sharing your delicious recipes with us
You’re welcome! So glad you liked this recipe! Thanks for following along 🙂
I agree with the above comments. I love my crockpots and have all sizes. This is a casserole recipe. The ham and chicken are pre-cooked. All the Instapot is doing is taking the place of a skillet. The frozen broccoli is heated separately. Use your cooking skills and you can still have this delicious meal.
do not have an instant pot….do not want an instant pot. could you show slow cooker or other way to cook recipes?
You could definitely make this one on the stove top.
1. Boil pasta according to package directions and drain.
2. Heat an oven safe large pan or dutch oven over medium high heat. Add in the butter and let it melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
3. Add in the cooked ziti, Italian seasoning, pepper, ham, chicken, tomatoes, broccoli and cream cheese. Heat through and stir in the cream cheese until melted.
4. Stir in the pesto.
5. Sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes.
How do I convert your Now Later recipe into a crock pot recipe?
I would not make this particular recipe in the crockpot. If you don’t have an Instant Pot I would use your stove/oven:
You could definitely make this one on the stove top.
1. Boil pasta according to package directions and drain.
2. Heat an oven safe large pan or dutch oven over medium high heat. Add in the butter and let it melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
3. Add in the cooked ziti, Italian seasoning, pepper, ham, chicken, tomatoes, broccoli and cream cheese. Heat through and stir in the cream cheese until melted.
4. Stir in the pesto.
5. Sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes.
Can this recipe be made in a crock pot/slow cooker?
I would not make this particular recipe in the crockpot. If you don’t have an Instant Pot I would use your stove/oven:
You could definitely make this one on the stove top.
1. Boil pasta according to package directions and drain.
2. Heat an oven safe large pan or dutch oven over medium high heat. Add in the butter and let it melt. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
3. Add in the cooked ziti, Italian seasoning, pepper, ham, chicken, tomatoes, broccoli and cream cheese. Heat through and stir in the cream cheese until melted.
4. Stir in the pesto.
5. Sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes.