Fuss-Free Set and Forget Pasta Recipe for Cooking Cellentani and Cavatappi Pasta In Your Instant Pot With Less Mess!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
And today we are adding another pasta shape to this very useful little Instant Pot Pasta Series, because apparently I am now deeply committed to avoiding giant boiling pots of pasta water whenever possible.
This time we are making cellentani pasta, sometimes called cavatappi pasta, and can we just take a second to appreciate how fun this pasta shape is?!
If you’ve ever stood in the pasta aisle wondering why one box says cellentani and another says cavatappi, don’t worry, you’re not losing your mind. They are generally the same corkscrew-shaped pasta.
Cellentani was originally a branded name used by Barilla, while many other manufacturers use the name cavatappi instead. Either way, you’re looking at the same fun curly corkscrew pasta shape that is brilliant for holding onto sauces, dressings, butter, and all the good stuff!
Where I shop (local Commissary here on our military base) we have cellentani and so that’s what you’ll see in my images.
It is curly. It is twisty. It looks like something kids would actually choose if you let them pick the pasta shape at the store. And even better, it holds onto sauces and dressings so well because of all those little curves and ridges.
I never really ate cellentani or cavatappi corkscrew shaped pasta back home in the UK, but since moving to the States it has become one of those pantry staples I reach for again and again.
These days, cellentani has become one of our family’s go-to pasta shapes for pasta salads, quick side dishes, and one of our newest budget favorites: Quick Garlic Butter with Parsley Cellentani.
That little side dish has been on almost permanent rotation lately because it is cheap, simple, filling, and it goes with so many meals. Chicken. Meatballs. Salad. Leftovers. Random fridge bits that need using up before they become suspicious.
Cooking cellentani in the Instant Pot makes the whole thing easier because you do not need to stand over a bubbling pot of water, clean starchy splashes off the stove, or wait forever for water to boil first.
Just pasta. Water. Lid on. Quick release. Drain. Done.
For this method, I used a standard store-bought 1 lb box of cellentani pasta, which is 16 oz / 454g.
You’ll need around 4 to 4 1/2 cups of water. The exact amount can vary slightly depending on your pressure cooker size and the brand of pasta, but the pasta needs to be fully covered before pressure cooking.
For softer fully cooked pasta, 5 minutes on HIGH pressure works well.
For firmer al dente pasta, especially if you want to use it for pasta salad, 4 minutes is the better option.
Also just a quick note about salt before we start. We personally do not salt the cooking water because some members of our family are navigating health issues and it’s easier for us to season individual portions afterwards instead. But if you normally salt your pasta water, you absolutely still can.
As a military family deep into baby step 2 of our debt free journey, meals like this are the little systems that keep us going. Not fancy. Not complicated. Just affordable food that fills everyone up and gives us another way to avoid unnecessary takeout. And a 1 lb box of pasta can stretch dinner so much further.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves, clear a little counter space, and head into the kitchen with me to make this easy Instant Pot cellentani pasta method!
Sneak Peak!
Sometimes you need to see the end product before you commit to making it, right?! So here’s a quick glimpse of how it turned out for me today along with the recipe at a glance!
Equipment
- Instant Pot 6 or 8 qt pressure cooker
- Measuring jug
- Silicone spatula
- Colander
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Ingredients
Serves 4 to 6
- 1 lb cellentani (cavatappi) pasta, 16 oz / 454g
- 4 to 4 1/2 cups water, enough to fully cover the pasta
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Step-By-Step Instructions
Step one: Add the pasta to the Instant Pot
Pour the dry cellentani or cavatappi pasta into the insert of your Instant Pot.
Try to spread the pasta fairly evenly across the bottom of the pot instead of leaving it piled in one tall mound.
Because this pasta has a curly shape, it can stack and tangle a little more than smoother shapes. Spreading it out helps the water reach everything properly.
Step two: Add the water
Pour 4 cups of water over the pasta.
Check the top of the pasta before closing the lid. The pasta should be fully covered.
If any pieces are sitting above the water line, add a little more water until everything is covered. You may need closer to 4 1/2 cups depending on your pressure cooker and pasta brand.
Step three: Gently press the pasta down
Using your hands, a silicone spatula or spoon, gently press the cellentani (cavatappi) pasta down into the water.
You do not need to stir it heavily. Just make sure the pasta is mostly submerged so it cooks evenly under pressure.
Step four: Seal the lid
Place the insert into the Instant Pot if it is not already inside.
Secure the lid and make sure the valve is turned to SEAL.
The Instant Pot will take a few minutes to come to pressure before the cook time starts counting down.
Step five: Pressure cook
Cook on HIGH pressure for:
- 5 minutes for softer fully cooked cellentani or cavatappi pasta
- 4 minutes for firmer al dente pasta
I like the 5 minute timing for hot dinners and garlic butter pasta because it gives you tender, fully cooked pasta.
For pasta salad, I would use 4 minutes so the cellentani or cavatappi stays a little firmer after chilling.
Step six: Quick release immediately
As soon as the cooking time finishes, carefully perform a QUICK RELEASE.
Keep your hands and face away from the steam vent.
Pasta keeps softening if it sits under pressure too long, so quick release is important for keeping the texture where you want it.
Step seven: Open and stir
Once the pressure pin drops, carefully open the lid.
Stir the pasta immediately using a silicone spatula.
This helps separate the curly pieces while they are still hot and stops them from clumping together in the pot.
Step eight: Drain the pasta
Pour the cooked cellentani or cavatappi into a colander and drain off the extra water.
A small amount of leftover water is normal. Different brands and shapes absorb slightly different amounts.
The important thing is that your pasta is cooked evenly and ready for sauce, butter, dressing, or meal prep.
Step nine: Serve hot or cool for pasta salad
Serve straight away with garlic butter, parsley, parmesan, Alfredo sauce, marinara, pesto, shredded cheese, or your favorite pasta sauce.
For pasta salad, rinse the drained pasta briefly under cool water, drain well, then toss with dressing and add-ins.
Step ten: Adjust next time if needed
Pasta brands can vary slightly.
If your pasta is a little firmer than you like, add 1 extra minute next time. If it comes out softer than you prefer, reduce the cook time by 1 minute.
Once you know the timing your family likes, this becomes another simple pantry method you can use again and again.
Notes and Troubleshooting
Notes:
- Cellentani, sometimes sold as cavatappi, is a curly corkscrew-shaped pasta that holds sauces and dressings really well.
- Use enough water to fully cover the pasta before cooking.
- 5 minutes gives softer pasta for hot dinners and side dishes.
- 4 minutes gives firmer pasta that works well for pasta salads.
- Drain immediately after cooking.
- Stirring right away helps prevent clumping.
- This method works best with a 6 qt or 8 qt Instant Pot.
Troubleshooting:
Pasta is too soft.
Reduce the cook time to 4 minutes next time and quick release immediately.
Pasta is too firm.
Add a little more water next time and cook for 5 minutes.
Some pieces cooked unevenly.
Make sure the pasta is fully covered with water before pressure cooking.
My pasta stuck together.
Stir it immediately after opening the lid. A tiny drizzle of olive oil can help if you are storing it for later.
There is water left after cooking.
That is normal. Just drain it off in a colander before serving.
Storage
- Store the leftover cooked pasta in an airtight container in the refrigerator for up to 4 days.
- For plain pasta, toss it with a tiny drizzle of olive oil before storing to help reduce sticking.
- Reheat in the microwave with a splash of water, broth, sauce, or a little melted butter.
- For pasta salad, chill the cooked pasta completely before adding creamy dressings or mayo-based sauces.
Serving Ideas
- Serve with garlic butter and parsley
- Toss with Alfredo sauce and chicken
- Use in cold pasta salad
- Mix with pesto and parmesan
- Serve with marinara sauce
- Add to lunch prep bowls
- Use as a budget side dish
- Toss with butter and shredded cheese
- Mix into baked pasta casseroles
- Serve alongside chicken, meatballs, or salad
Why You’ll Love This Recipe!
- No giant pasta pot on the stove
- Less mess and easier cleanup
- Fun curly pasta shape
- Budget friendly pantry staple
- Great for pasta salad
- Perfect for garlic butter pasta
- Easy beginner Instant Pot method
- Works for hot or cold pasta dishes
- Good for meal prep
- Part of a simple Instant Pot pasta series
FAQ
Is cellentani the same as cavatappi?
In most grocery stores, yes. Cellentani and cavatappi are generally the same corkscrew-shaped pasta. Some brands use one name while others use the other.
Can I use this method for other pasta shapes?
This timing was tested for cellentani (cavatappi) pasta. Other pasta shapes may need different water amounts or cook times.
Can I salt the water?
Yes. We personally season after cooking, but you can salt the water if that is how you normally cook pasta.
Can I use broth instead of water?
Yes. Chicken broth or vegetable broth adds extra flavor, but it also adds extra cost.
Do I need oil in the Instant Pot?
No. Pasta and water are enough. You can add a tiny drizzle of olive oil after cooking if storing leftovers.
Can I double the recipe?
You can double it in an 8 qt Instant Pot, but do not fill past the recommended max fill line.
How to Cook One Box of Cellentani (Cavatappi) Corkscrew Pasta in Your Instant Pot!
Ingredients
Equipment
Method
- Pour the dry Cellentani (Cavatappi) pasta into the insert of your Instant Pot.Spread the pasta fairly evenly across the bottom of the pot instead of leaving it piled in one mound.
- Pour 4 cups of water over the pasta.Check that the pasta is fully covered with water. Add up to 1/2 cup more water if needed depending on your pressure cooker and pasta brand.
- Using your hands, a silicone spatula or spoon, gently press the pasta down into the water so most of it is submerged.
- Secure the lid and make sure the valve is turned to SEAL.The Instant Pot will take a few minutes to come to pressure before the cooking timer begins counting down.
- Pressure cook on HIGH pressure for:5 minutes for softer fully cooked pasta4 minutes for firmer al dente pastaTip: For pasta salad, the 4 minute timing works especially well.
- As soon as the cooking time finishes, carefully perform a QUICK RELEASE.Keep hands and face away from the steam vent.
- Once the pressure pin drops, carefully open the lid.Stir the pasta immediately using a silicone spatula to help separate the curly pieces and prevent sticking.
- Pour the cooked pasta into a colander and drain off the extra water.A small amount of leftover water is completely normal depending on the pasta brand.
- Serve immediately with garlic butter, parsley, parmesan, Alfredo sauce, marinara, pesto, shredded cheese, or your favorite pasta sauce.For pasta salad, rinse briefly under cool water, drain well, and toss with dressing and add-ins.
Video
Notes
- Cellentani (Cavatappi) is a curly corkscrew pasta shape that holds sauces and dressings really well.
- Use enough water to fully cover the pasta before cooking.
- 5 minutes gives softer pasta for hot dinners and side dishes.
- 4 minutes gives firmer pasta that works well for pasta salads.
- Drain immediately after cooking.
- Stirring right away helps prevent clumping.
- This method works best with a 6 qt or 8 qt Instant Pot.
Storage
- Store leftover cooked cellentani (cavatappi) in an airtight container in the refrigerator for up to 4 days.
- For plain pasta, toss it with a tiny drizzle of olive oil before storing to help reduce sticking.
- Reheat in the microwave with a splash of water, broth, sauce, or a little melted butter.
- For pasta salad, chill the cooked pasta completely before adding creamy dressings or mayo-based sauces.
Related Recipes
- Try all our Easy Instant Pot Recipes!
- Learn more simple hacks in our Instant Pot 101 Series!
- Check out our Pasta Recipes too!
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
Basic pasta recipes like this might not look fancy, but they are exactly the kind of kitchen shortcuts that make busy family meals easier.
Cellentani (cavatappi) is a fun corkscrew shape, filling, cheap, and so good for pasta salad or quick garlic butter side dishes.
And cooking it in the Instant Pot means less mess, less waiting, and one less giant pot to scrub after dinner!
What To Try Next?!
Share & Rate This Recipe!
If this Instant Pot cellentani (cavatappi) corkscrew pasta method makes dinner easier in your kitchen too, tap the stars on the recipe card and leave a quick comment. Share it with another busy home cook who needs less mess at dinner time!
Last update on 2026-06-09 / Affiliate links / Images from Amazon Product Advertising API
