Combine all sauce ingredients in food blender and pulse until smooth.
Add in Low Sodium Italian Meatballs and water into Instant Pot and then a single layer of the pasta. Ladle some of the sauce on and continue layering pasta and sauce. Sprinkle the Italian seasoning on top. Do not stir.
Put the cover the Instant Pot and make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When cook time has elapsed let the pot natural pressure release for 5-10 minutes and then turn valve to venting to release any remaining pressure. Remove the lid.
Lightly mix and stir in the cheeses.
This recipe uses my Low Sodium Italian Meatballs. If making meatballs also, it will add about 50 minutesTo make in the slow cooker is the same. Add water, meatballs, water, layer pasta, pasta sauce and top with Italian seasoning in the slow cooker. Cover and cook on low for 3-4 hours. Add in cheeses and stir.Serving includes 3 meatballs and pasta.Using a full cup of Ricotta cheese only adds about 10mg more of sodium.