Instant Pot Dump and Go Meatball Lasagna

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 ¾ cups water

24 frozen Italian-style meatballs

8 oz uncooked farfalle (bowtie) pasta

24-26 oz can/jar pasta sauce

1 tsp Italian seasoning

1 cup mozzarella

½ cup ricotta

½ cup shredded parmesan cheese

¼ cup chopped fresh basil

Directions

Pour water into Instant Pot. Add in meatballs and then layer the pasta and pasta sauce on top. Sprinkle in the Italian seasoning. Don’t stir.

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and release any remaining pressure. Remove the lid.

Stir in the cheeses and basil.

Scoop into bowls and serve.

Nutrition

• Calories: 685
• Total Fat: 31.5 g
• Saturated Fat: 12.6 g
• Trans Fat: 0.6 g
• Cholesterol: 90 mg
• Sodium: 963.8 mg
• Total Carbohydrate: 65.8 g
• Dietary Fiber: 6.6 g
• Total Sugars: 13.8 g
• Protein: 34.3 g