Pregnancy Friendly Instant Pot Baked Ziti
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 12 oz ziti pasta, dry and uncooked
For the topping
- 1 cup whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup grated parmesan cheese
- ¼ tsp salt
- 1 ½ cups shredded mozzarella cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
- 2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, oregano, dried basil, red pepper flakes, salt, and black pepper and cook, stirring, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!