My Favorite Pasta Dish BY FAR! 

Click here for the recipe! bit.ly/iPotZiti

I love most everything you guys make. But oh my word…this dish is out of control good. Best pasta sauce i have EVER tasted!🎉

Just to say, you were right Dillon, I used Chickpea pasta, ….got the burn warning twice. Decided to transfer it to my large Le Cruset Caserole & cook on the hob…. It stuck, was cooked, didn’t taste burnt, but added a heap of chilli powder, Voilá Turned it into a huge Starch blaster. Pans in soak overnight.Not looking forward to that this morning. But I can eat my Starchblaster all day. Dillongence ( see what I did?)Thank you both.

Delicious!!😋 Thank you for this easy recipe, it’s now “my favorite pasta dish, by far”. 😉. I halved the recipe and it turned out great. I didn’t have frozen artichokes so I used frozen broccoli pieces (a lot of stems) and the they didn’t get mushy. My local Stater Bros had the pasta you recommended and no burn notice for me either. I will definitely make the full recipe for guests, potluck etc., even my non WFPB family and friends will love this. Thanks again.

That's living on the edge right there. Ya makin' me nervous. Lucky for me, I have the 8 qt. IP. Can't wait to try.

Made this recipe today here in NH on this cold rainy day. I did it exactly as shown in the video. It is delicious !

This is very similar to my own goto quick meal, interesting how we can reach very similar conclusions when you just let yourself go and don’t worry about recipes so much. I can appreciate the simplicity of the cook at once instant pot approach, but I take the time to water sauté my aromatics first, then heap in the ingredients after (I think the depth of flavor it adds are worth the little extra effort). My version: 3-4 choppped dried guajillo peppers, either dried chopped onion or fresh chopped onion, tablespoon or two or jarlic (jarred minced garlic), a chopped poblano pepper, sliced mushrooms. Add all to pot either about 1/2”-3/4” water, water sauté until dried peppers and onions are softened. Then add a quart or 2 of water or low salt veg stock, 15 oz can no salt tomato sauce, can of no salt diced tomato, a can of no salt black beans, a can of no salt chickpeas, liberal amounts of dried oregano, thyme, rosemary, parsley, and basil, turmeric, black pepper, cayenne pepper, red pepper flakes, paprika, a splash of balsamic vinegar, a splash of aminos or low salt soy sauce, then a bag of frozen chopped broccoli, a bag of frozen sliced okra, a bag of frozen Brussel sprouts, and sometimes a bag of any other frozen veggie I may have on hand. Heat through well, then I add either red lentil rotini or chickpea rotini (the chickpea pasta tends to fall apart easier but sometimes I like the thick texture that brings to the dish). Adjust thickness of mix by adding water to thin or rolled oats (yummy) to thicken. I like mine thick enough to eat with a fork. About 5 minutes from completion I’ll add a few heaping handfuls of mixed greens until they are wilted. Then serve topped with chopped walnuts, a splash of balsamic vinegar, and a dusting of some more herbs/spices. It’s even better the next day and I’ll often serve leftovers over a baked sweet potato. The point is, anyone can do this and come up with their own favorite variation. Don’t be afraid the kitchen, just start throwing stuff together.

Whenever I hear Dillon speak another language I'm blown away how accurate your pronunciation are. Linguistic skills👏👏👏

One of my favorite recipes. Now I need to find radish seeds! I'm eating your Kitchari Indian Stew for the first time - So delicious!!!!!!! So fast and easy. Thanks for coming out with soups and stews 🍲

I LOVE "throw everything in the electric pressure cooker and press go" recipes :D definitely not needed to sauté at first :) this seems like a great recipe :) thank you for sharing

Wow, I love these flavor combos!! And I love how much this makes - my crew's kinda meal!

I’m gonna make this for sure! I love the pace of your videos. Just the right speed to not get bored and hold my attention. 👍🏻

Looks amazing! Can’t wait to put this on the menu next week 🤩

Thank you❤

Thank you SO much🙏

This is a family favorite! Thanks for the tip about the pasta, because I usually use a chickpea pasta and have received the burn warning from time to time. Also, great idea about the batch prep!

Thanks 👍 Dillon for sharing this healthy, quick & easy Ziti recipe that's also 😋. Love 🥰 this video and love ❤️ Dillon & 💕 Reebs.

I need the Nooch! Really, I do. Would like to make this soon, will order the Nooch to make it happen.

This was so good and easy.

🎉wow 👏

This was the first Instant pot meal I made. Fabulous!

Just made this dish tonight. It was really good. I will definitely make this again. Ty

I use whole wheat pasta and cook it for 1/2 the recommended time on the box. (6 or 7 minutes) I also like to add eggplant or zucchini to mine.

Love this dish. I love being able to put it all in the IP and walk away. I can eat it all week long!

We do pasta fagioli every Wednesday. We use high quality semolina pasta. Its not one pot but still a easy go to meal as well. Love your channel.

I made this for dinner tonight! Absolutely delicious. I will be making this again! Thank you! Wendy❤️🇺🇸🙏🏻

This dish is so good! And you were right about the pasta, too. I tried with some quinoa rice pasta I already had and it totally went mushy, burned in my IP, etc. But with that red lentil pasta, it was perfect. I never would have thought to add wild rice to a pasta dish, but it added such a nice texture to the non-pasta bites. I’m going to take this to a potluck next time I go to one, I think it’d be a hit with anyone. Thanks for sharing this recipe! P.S. for me, anyway, reheated it wasn’t as good as when first made, so I might cut down the recipe if it’s just for me,

FANTASTIC- Whoo/ Hoooooooo!

Ive used capers instead of olives on top

This is my favourite pasta dish as well….

This dish was fantastic. Do you have any more like this that you can suggest?

Love

Question: What is the fabulous knife you always use? And, do you sharpen it routinely or it's just that awesome all the time?

How many servings does it make? Looks delicious !

What brand do you use for the radish seed? I'm excited to make this one. Thanks Dillon and Reeze.

Seems to be a great dish Two questions - Can I sub the GF pasta with normal one - 20 minutes is just because of the quantity of food in there? Have you tried shorter? Asking since all of these seemed to be quick cooking ingredients, except perhaps the frozen artichokes Cheers thanks!

Love this. What knife are you using? Brand/ model?

This is one of my favorite recipes of yours. But the rice doesn’t soften up for me until it’s been in the fridge for several days. Should I soak the rice first? Perhaps my rice is a little dried out from being in the freezer. Also, it’s easier when, like your first video of this recipe, you throw in a bag of T. J.’s Frozen Onion Pepper Combo. Not everyone enjoys chopping onions and green peppers.

I add mushrooms and zucchini if I have them!

What can be subbed for the wild rice? Could we use brown rice? I think you may have mentioned green/brown lentils as well?

I love this recipe so much. I’ve found that I’ve had to lower the water amount, because when I try to release the pressure, it makes goes all over the place. Do you have any tricks on how to avoid this?

I guess I'm going to have to break down and get an instant pot😊

What might be a substitute for the artichokes? Thanks.

How do the leftovers reheat? I've noticed some gluten free pastas do not reheat well at all. :)

Hi Dillon I’m sorry but I just don’t like the lentil pasta would you recommend brown rice pasta or to cook my pasta separately and add it after cooking the sauce?

I am new to the Instant Pot and have a 3 quart. Do I simply cut the recipe in half?

Can this be done in a slow cooker? If put together in the morning, it should be done by dinner time.

Any word if you plan on opening up purchase of your physical recipe books to other parts of the world (Europe) please?

I don't make this recipe enough, thanks for the reminder 😄

Does it matter if I use Barilla red lentil rotelle instead of ziti pasta

I don't have an instant pot. Right now they are out of my price range. Can I make this in the crockpot?

Is it okay to use Green Jackfruit?

🥰

I have a 3 quart IP ... should I just half the recipe?

The tomato sauce and garlic powder aren't listed in the written recipe. Not sure how much garlic powder to add.

A little vegan Parmesan on top might be good.

What is the least amount of fat a body can survive on? I’m curious.

I have been wanting to try this. I think tonight I will make it happen. You mentioned (2) 15 oz cans of tomato sauce and (2) 15 oz cans of diced tomatoes, right? I don't see the tomato sauce in the recipe.

Looks yummy but every time I put pasta in my instant pot (top, middle, bottom, lots of water, etc - tried all different ways), I get a Burn Notice! 😞

Thanks for the recipe, it looks like in the video you used four cans of tomatoes, but the recipe calls for two cans of tomatoes??? Any help from anybody is much appreciated!