Skillet Baked Ziti

Skillet Baked Ziti

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Skillet Baked Ziti

Yield: Servings: 6 to 8

Prep Time: 20 min

Cook Time: 25 min

Such an easy recipe, yet my family just LOVES this pasta!


1 Tablespoon olive oil
6 cloves garlic, minced
1/4 teaspoon red pepper flakes
salt and freshly ground black pepper, to taste
28 ounce can crushed tomatoes
3 cups water
12 ounces ziti or penne pasta
1/2 cup heavy whipping cream
1/2 cup Parmesan Cheese, grated
1/4 cup fresh basil, minced
1 cup mozzarella cheese, shredded


1. Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.

2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch oven-safe skillet (I use a cast-iron) and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until pasta is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.

3. Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.


*Be sure to preheat your oven before assembling the ingredients.
*If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
*Penne may be used in place of ziti.
*To make a smaller portion of this pasta: use a 10-inch oven-safe skillet to saute 1/2 Tablespoon olive oil, 3 cloves minced garlic, a pinch of red pepper flakes & a sprinkle of salt and pepper. Add 1 (14.5 ounce) can chopped tomatoes with garlic, oregano & basil + 1 1/2 cups of water and 6 ounces of pasta. Bring to a boil, cover; reduce to simmer for 15 minutes. Stir in 1/4 cup heavy whipping cream and 1/4 cup shredded Parmesan. Sprinkle with 1/2 cup of shredded mozzarella cheese and bake for about 8 minutes at 475 degrees F. until bubbling and lightly browned. This smaller portion will serve 3 to 4.

Source: (Adapted from The Best 30 Minute Recipe)

Leave a Comment

10 Responses to “Skillet Baked Ziti”

  1. 1

    katie — January 20, 2010 @ 3:27 PM

    This was great. The whole family loved it and I loved how quick & easy the recipe was.

  2. 2

    Missy — March 21, 2010 @ 10:48 PM

    Great recipe! Love it so much!

  3. 3

    Jamie Roberts — June 20, 2011 @ 7:56 AM

    Hi Lori, I LOVE your site!
    I wanted to make this for a friend that just had a baby… could I complete until oven baking part and refrigerate? (So she could finish at dinnertime?) Would it still turn out?

  4. 4

    Lori Lange — June 20, 2011 @ 2:02 PM

    Hi Jamie- glad you are enjoying the site :) Yes, I’ve done this exact thing with this recipe before… for a a new Mom too! Just prepare and cover and give instructions for finishing it up. You can even put it in a foil throw-away pan to make it easier!

  5. 5

    Ann McDermott — February 29, 2012 @ 10:01 AM

    This was AWESOME! I made it one night anticipating leftovers for another night, but there was NONE left! My picky eaters gobbled it up! Thank you!!!!

  6. 6

    Faleen Fedol — September 18, 2013 @ 10:33 AM

    This sounds like a wonderful dish…so tempting.

  7. 7

    Carrie — October 13, 2013 @ 12:34 PM

    Looks great, but any healthier substitute for the heavy whipping cream?

  8. 8

    Lori Lange — October 13, 2013 @ 7:08 PM

    Well, there is only 1/2 cup in the whole recipe… but I suppose you could try to use Evaporated Milk, which tends to lend a creamier texture than regular milk.

  9. 9

    Lynda — January 10, 2014 @ 8:54 PM

    What about adding hamburger meat?

  10. 10

    Lori Lange — January 11, 2014 @ 11:19 AM