Used GF banza chickpea noodles, cooked for 2 min in insta pot and with natural release for 6 min before releasing the remaining pressure. didn't add the spinach until after the noodles were cooked, and then I added a homemade bechemel sauce instead of ricotta since we don't like ricotta and broiled it in the oven with parmesan cheese on top for a couple of minutes after cooking it.
