Turn your Instant Pot to the sauté mode. Add the olive oil and let it heat up slightly. Once hot, add the smashed garlic cloves and sauté for about 1-2 minutes until fragrant.
Add the chopped baby spinach to the sautéed garlic and stir for a minute or two until it wilts.
Pour in the water and sprinkle the Kosher salt. Add the whole wheat pasta and gently stir to ensure it’s submerged in the liquid.
Pour in the marinara sauce over the pasta, ensuring not to stir.
Close the lid and set the valve to sealing. Select the manual or pressure cook setting for 5 minutes.
Once the cooking time is up, perform a quick release by turning the valve to venting and open the lid.
Stir the pasta mixture, then add the ricotta, Pecorino Romano, and half of the mozzarella cheese. Mix until melted and incorporated.
Transfer to an oven-safe dish, top with remaining mozzarella cheese, and broil for 3-5 minutes until bubbling and browned.
