This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is. We used jarred marinara because we wanted that smooth texture without having to create a marinara, puree it, and then carry on with the eggplant recipe. That said, you can always make your own Buttery Marinara Sauce and use it here.
Categories: SUPER EASY / FEWER THAN 10 INGREDIENTS / FAST/SLOW / QUICK RELEASE /VEGETARIAN / CAN BE GLUTEN-FREE / FREEZES WELL
Note: For an 8-quart cooker, you must increase the broth to 3⁄4 cup (use the remaining ingredients as stated).
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker