This one-pot mostaccioli recipe delivers restaurant-quality pasta with minimal cleanup and maximum flavor. The Instant Pot transforms simple ingredients into a creamy, cheesy dish everyone will love.
In just 20 minutes, you’ll have perfectly cooked pasta coated in a rich sauce. The pressure cooker locks in flavors, making this a foolproof method for busy weeknights.
Ingredients for Instant Pot Mostaccioli
One pot, minimal prep, maximum cheesy comfort. Restaurant-quality pasta at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Mostaccioli Pasta 🍝 | 8 oz | Uncooked, penne works too |
| Ground Italian Sausage 🥓 | 1 lb | Sweet or spicy variety |
| Marinara Sauce 🍅 | 24 oz | Quality jarred or homemade |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture part-skim |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced or pressed |
| Dried Italian Seasoning 🌿 | 1 tbsp | Or mix of oregano and basil |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for sautéing |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
The sausage is non-negotiable for depth of flavor. Johnsonville or Sweet Italian from Whole Foods are reliable choices. For the marinara, San Marzano brands like Rao’s or Victoria deliver the rich, smooth base this dish demands. Mostaccioli’s ridges catch sauce perfectly, but penne works in a pinch (same cook time).
No Italian sausage? Ground beef at half the quantity or mild Italian turkey sausage for a lighter twist. Swap heavy cream for whole milk plus a tbsp of cornstarch if needed. For a meatless version, browned lentils or crumbled tofu mimic the texture well. The cheeses can be pre-shredded (convenient) but block cheese melted fresh tastes superior.
Leftovers reheat beautifully—sauce thickens further. Stores 4-5 days refrigerated or 3 months frozen. For best results, undercook pasta slightly if freezing, as it softens during reheating. Always stir before serving to redistribute the creamy sauce.
Why You’ll Love This Recipe
- One Pot Magic: I toss everything in the Instant Pot—pasta, sausage, sauce—and it cooks while I set the table.
- Creamy Richness: The heavy cream blends with marinara for a velvety sauce that clings to every mostaccioli bite.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need dinner ready in 20 minutes flat.
- Budget Stretch: Ground Italian sausage and pantry staples make this filling, flavorful, and easy on the wallet.
Step-by-Step Instructions for Instant Pot Mostaccioli
Here’s the method. Straightforward, tested, works every time.
Step 1: Sauté Aromatics and Brown the Sausage
Set your Instant Pot to Sauté mode and add the 1 tbsp Olive Oil. When it shimmers, add the finely diced Yellow Onion and cook for 3-4 minutes until translucent and just beginning to turn golden at the edges.
Add the minced Garlic Cloves, 1 lb Ground Italian Sausage, 1 tsp Salt, 0.5 tsp Black Pepper, 1 tbsp Dried Italian Seasoning, and 0.5 tsp Red Pepper Flakes. Break up the sausage with a wooden spoon and cook for 5-6 minutes until the meat is no longer pink and begins to brown. This builds a flavor foundation that infuses the entire dish.
Step 2: Deglaze and Add Liquids
Pour in ½ cup of the 2 cups Chicken Broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits are packed with flavor and will dissolve into the sauce.
Add the remaining 1½ cups Chicken Broth, the 24 oz Marinara Sauce, and the 8 oz Mostaccioli Pasta. Stir well to combine, ensuring the pasta is fully submerged in the liquid. Do not add the 0.5 cup Heavy Cream or cheeses yet—these go in after pressure cooking to prevent curdling.
Step 3: Pressure Cook the Pasta
Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. The pasta will finish cooking during the natural pressure release, so don’t be tempted to extend the time. You’ll know it’s done when the float valve drops.
Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure. Open the lid once it’s safe to do so.
Step 4: Finish with Cream and Cheese
Stir in the 0.5 cup Heavy Cream, then add the 2 cups Shredded Mozzarella Cheese and 0.5 cup Grated Parmesan Cheese in handfuls, stirring between each addition until fully melted and smooth. The sauce should be thick and creamy, coating the pasta evenly.
If the mixture seems too thick, stir in a splash of warm water or additional Chicken Broth, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning with additional Salt or Black Pepper if needed.
Step 5: Rest and Serve
Let the mostaccioli sit for 2-3 minutes to allow the sauce to thicken slightly and the flavors to meld. This brief rest ensures every bite is perfectly cohesive, with the pasta absorbing the rich, cheesy sauce.
Serve immediately while hot, garnished with extra Grated Parmesan Cheese and a sprinkle of Dried Italian Seasoning or Red Pepper Flakes** for a touch of color and heat. The pasta should be tender but still have a slight bite, with a velvety sauce clinging to each piece.
Pro Tips For Making Instant Pot Mostaccioli
- Brown the Sausage: Cook the ground Italian sausage first in the Instant Pot using the sauté function until browned—this builds flavor and prevents greasy sauce. I skipped this once and the dish tasted flat.
- Use Half the Broth: Mostaccioli absorbs liquid fast, so start with 2 cups of chicken broth instead of 3. You can always add more if needed, but you can’t take it out.
- Skip Pre-Boiling Pasta: Add the dry mostaccioli straight to the pot with the sauce and broth—it cooks perfectly in the pressure cooker and saves a dirty pot.
- Stir in Cream Last: Wait until after pressure cooking to mix in the heavy cream, or it can curdle from the high heat. I learned this the hard way with a split sauce.
Make-Ahead Tips for This instant pot mostaccioli
Prep Ahead Strategy
You can chop the Yellow Onion and mince the Garlic Cloves up to 2 days ahead. Store them in separate airtight containers in the fridge. I like using small glass jars for this—they keep everything fresh without absorbing odors. 💡
Brown Meat First
For the best flavor, brown the Ground Italian Sausage fresh. However, you can cook and crumble it the night before, then refrigerate. When ready to assemble, just reheat it in the Instant Pot with the onions before adding other ingredients.
Assemble Without Cooking
Combine all ingredients except the Heavy Cream and cheeses in the Instant Pot liner the night before. Cover and refrigerate. In the morning, pressure cook as directed, then stir in the dairy at the end. This saves 5 minutes of prep time.
Freeze for Later
After cooking and cooling, portion the mostaccioli into freezer-safe containers. It freezes well for up to 3 months. I recommend quart-size freezer bags laid flat to save space. Thaw overnight in the fridge before reheating. ❄️
Reheating Tips
For fridge-stored leftovers, add 2 tbsp water or Chicken Broth before reheating in the microwave. Cover with a damp paper towel and heat on 70% power in 1-minute intervals, stirring between each. This prevents the sauce from separating.
Day-Of Time Savers
Measure all your dry ingredients the night before and keep them in small bowls. Having the Mostaccioli Pasta, Dried Italian Seasoning, and Red Pepper Flakes ready to go makes the cooking process smoother and faster.
Nutrition Facts
Frequently Asked Questions
Can I use regular pasta instead of mostaccioli?
Yes! Penne or rigatoni work perfectly since they have similar shapes. Keep the 8 oz quantity and 4-minute cook time the same. The ridges help catch the sauce beautifully.
Why add cream after pressure cooking?
Dairy can curdle under high pressure. Adding 0.5 cup Heavy Cream at the end keeps the sauce smooth and creamy. This prevents separation and ensures a velvety texture.
Can I make this vegetarian?
Swap the sausage for 1 cup cooked lentils or crumbled tofu. Use vegetable broth instead of chicken broth. The flavor stays rich and hearty.
How do I prevent a burn notice?
Always deglaze the pot thoroughly after browning the meat. Add at least 2 cups liquid before pressure cooking, and ensure pasta is fully submerged. Stir well to prevent sticking.
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