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Creamy Ziti by Amanda Gerken



  • 2 cups chicken broth
  • 2 cups of half and half or heavy whipping cream
  • ¾ of a teaspoon of salt
  • ¼ of a teaspoon of black pepper
  • 2 cloves Garlic
  • 16 ounce Box of ziti
  • 15 ounce can of tomato sauce or crushed tomatoes
  • 2 teaspoons of dried basil
  • 1 teaspoon of dried oregano
  • Protein of your choice
  • 1 cup Parmesan cheese
  • Crushed red pepper, to taste
  • Garlic salt, to taste
  • Parmesan cheese, to taste


  • Spray the insert of your pressure cooker with cooking spray. Pour in the chicken broth and then the cream or half and half.
  • Add the salt, pepper, and garlic into the liquid.
  • Add the pasta but DO NOT STIR. If there is a mound of pasta or pasta that is sticking out of the liquid, then gently press it down with a wooden spoon or spatula but do not stir it into the liquid.
  • Evenly pour tomatoes over the pasta, and then sprinkle the basil and oregano over top the tomatoes. DO NOT STIR!
  • Secure the lid of your pressure cooker and set the valve to the ‘sealing’ position. Set your cooker to pressure cook for 5 minutes. It will take approximately 8 minutes to come to pressure and then the 5 minute cook time will start.
  • Let the pressure release naturally for 10 minutes (meaning do not unseal the valve just let it sit there for 10 minutes after the cook time), and then quick release the remaining pressure.
  • Add the parmesan cheese and stir everything together until it’s well combined.
  • Serve with additional parmesan cheese, garlic salt, and crushed red pepper if wanted.


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