• Prep Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 8

Meatball Pasta Dinner

  • Recipe Submitted by on

 Ingredients List

  • 2 lbs Frozen Cooked Meatballs
  • 1 lb Pasta (I like penne or rotini best)
  • 1 (24 oz) Jar of Pasta Sauce (I use Marinara)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 1/4 Jars (24 oz size) Broth or Water (fill the sauce jar 1 and 1/4 times with broth or water) 3 3/4 cups
  • If you use Marinara, Season it with These Spices - Your Chosen Sauce May Not Need Seasoning:
  • 2 tsp Italian Seasoning
  • 2 tsp Garlic Powder
  • 3 tsp Dehydrated Onion
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Optional Toppings:
  • 1 cup Grated Parmesan cheese
  • 1 1/2 cups Mozzarella Cheese shredded (optional)


Layer the Ingredients in the Pot - Do Not Stir!:

Put the meatballs in the pot.

Pour pasta on top and spread out in an even layer.

Pour the can of tomatoes over the pasta, evenly.
Pour the jar of pasta sauce over, evenly, covering the pasta entirely.

Pour the jar with the broth or water along the inside of the pot, making sure you don't pour it over the sauce and expose the pasta. Exposing the pasta may cause it to be undercooked in those areas (Remember to use 1 1/4 jars of liquid, which is 3 3/4 cups).

Sprinkle the spices over the contents.

Put the lid on the Pot and set the knob to Sealing.

Press the Pressure Cook (or Manual) button or dial, and then the + or - button to choose 5 minutes (or half of the cooking time on the pasta package directions).

**The pot may take up to 20 minutes to get to pressure, due to the frozen meatballs!**

When the cooking cycle has ended, do a Controlled Quick Release* of the pressure until the pin drops.

*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.

Carefully open the lid, facing it away from you.
Stir contents and mix in the Parmesan cheese.
Taste and add more salt & pepper if needed.
Top with the Mozzarella cheese, if using, and cover the pot with a lid (or just use a plate) to help the cheese melt.

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