I haven't had Spaghetti-O's, to my memory, since babysitting when I was about 14, so I may be wrong, but I remember the tomato sauce being a bit cheesy with the tender pasta and it all being a bit saucy, so I *think* what I've recreated is in that vein. Whatever it's like, my son has labeled it, "THE BEST PASTA IN THE WHOLE PASTA WORLD." I'll take it.
I got an Instant Pot just before Thanksgiving and have used it every day since I opened the box. I'm just obsessed. This recipe is the first that I have measurements and simple instructions for, so it's easily reproducable, though.
I lb bag pasta (I like penne, rigatoni, elbows, or campanelles)
1 25.5 oz jar marinara (I like Clearly Organic Roasted Garlic)
1.5 of the same marinara jar filled with water
1/2 bag of Daiya Mozzerella shreds
Put everything in the Instant Pot and stir it up (apparently this is controversial, but I have done it each time I make it with positive results, so I stir). Set the knob to sealing (not vented) and set it to manual 4 minutes. When the time is up, do a quick release and enjoy.
If you have issues with Daiya cheese, maybe try a different recipe. You can make this without the Daiya, but I think you could use less water if you were going to do that. I've read that you can do just one jar of water without the cheese, but haven't tried it.
Don't have an Instant Pot and don't want to buy one? Let me know in the comments if you try cooking this on the stovetop.
*I know the Instant Pot instructions say not to cook pasta in it, so this will be at your own risk. I have found so many recipes for pasta in the IP that I just can't justify not sharing it, but take no responsibility if your machine malfunctions and they won't refund you because you listened to me and put pasta in it.
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