recipegirl.com

SKILLET BAKED ZITI
www.RecipeGirl.com

1 Tbs olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
salt and freshly ground black pepper
28 oz can crushed tomatoes
3 cups water
12 ounces ziti (3¾ cups)
½ cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese

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

2. Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch oven-safe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti 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 ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Servings: 4

Cooking Tips
*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.

Recipe Source: Adapted from The Best 30 Minute Recipe

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RATE THIS RECIPE[ratings]

“Such an easy recipe, yet my family just LOVED this pasta! Said it was the best they have had in a very long time.”
-Telford, PA

“Excellent!”
-San Jose, CA

“Easy and delicious…I need one like this for beef stroganoff too!”

Love this recipe! I was looking for it to print out because I saw it prepared on America’s Test Kitchen. Turns out this is the exact recipe that I was looking for!

I’ve made this several times for the family and they love it. Since the kids don’t like tomatoes, I sub a jar of tomato sauce and leave out the salt, red pepper flakes & tomatoes. I also use lowfat mozzarella.
-Cyndi from San Diego