Description
A quick and delicious dish that combines rigatoni pasta and homemade meatballs in one pot, perfect for busy weeknights.
Ingredients
Scale
- 4 cups chicken broth
- 1 lb rigatoni pasta
- 1 (24 ounce) jar pasta sauce
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning
- ½ cup Parmesan cheese (finely grated)
- 1 lb ground beef
- 1 large egg
- ½ cup Italian bread crumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ cup Parmesan cheese (for garnish)
Instructions
- In a bowl, mix ground beef, egg, bread crumbs, garlic powder, oregano, basil, and ground black pepper. Form into small meatballs, about 1 inch each.
- Optionally brown meatballs in the Instant Pot on sauté for 3–4 minutes to add color.
- Pour chicken broth into the Instant Pot. Add pasta sauce, salt, black pepper, and Italian seasoning. Stir.
- Place meatballs into the sauce. Add rigatoni, pressing the pasta into the liquid so it sits evenly.
- Close lid and set to high pressure for 5 minutes.
- When done, quick release the pressure carefully.
- Stir in ½ cup finely grated Parmesan cheese before serving. Garnish with ¼ cup Parmesan.
Notes
Make small meatballs for even cooking and avoid overfilling the pot. Use quick release carefully to prevent splatter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Instant Pot, Rigatoni, Meatballs, Quick Dinner, Pasta Recipe