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Rosé Rigatoni

Rigatoni noodles are placed in the bottom of an Instant Pot. Then vegetable broth is poured on top of the noodles so that the noodles are covered. Next a jar of Alfredo sauce, marinara sauce and spices are poured on top. Once covered the pasta is pressure cooked for 6 minutes, then the pasta is stirred. Cream cheese and Parmesan cheese are stirred into the pasta until melted. This delicious pasta is served with additional cheese.
Course Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 1 lb rigatoni uncooked
  • 3 cups vegetable broth
  • 16.9 oz jar Alfredo sauce
  • 24 oz jar marinara sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ¼ tsp pepper
  • 4 oz softened cream cheese
  • ¼ cup finely grated Parmesan cheese

Instructions

  1. Add the rigatoni to the bottom of the Instant Pot. Pour the vegetable broth on top. DO NOT STIR, but gently press the pasta down so they are mostly covered by the broth.
  2. Add the Alfredo sauce, then the marinara sauce and then the spices. DO NOT STIR.
  3. Secure the lid. Press “pressure cook” to HIGH and adjust time to 6 minutes.
  4. Once the timer beeps, allow the pressure to naturally release for 3 minutes. Quick release the remaining steam. Stir the pasta. Add in the cream cheese and Parmesan cheese, stir until incorporated. Garnish with basil and Parmesan cheese.