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MAIN DISHES- PASTA-
vegetarian:
Skillet Baked Ziti
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Skillet
Baked Ziti |
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Done in 30
minutes...
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1
Tbs |
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olive oil |
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6
cloves |
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garlic, minced |
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¼
tsp |
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red
pepper flakes |
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salt
and freshly ground black pepper |
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28
oz |
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can
crushed tomatoes |
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3
cups |
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water |
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12
ounces |
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ziti
(3¾ cups) |
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½
cup |
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heavy whipping cream |
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½
cup |
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grated Parmesan cheese |
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¼
cup |
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minced fresh basil |
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1
cup |
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shredded mozzarella cheese |
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1 |
Preheat oven
to 475°F. Place oven rack in middle position.
Measure out water and pasta. |
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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. |
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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. |
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Servings: 4 |
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Cooking Tips |
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*Be sure to preheat
your oven before assembling the ingredients. |
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**If your skillet is
not ovensafe, transfer the pasta mixture into a shallow
2-quart casserole dish before sprinkling with the cheese
and baking. |
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***Penne may be used
in place of ziti. |
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Recipe Source |
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Modified from The Best 30
Minute Recipe |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Such an easy recipe, yet my family just
LOVED this pasta! Said it was the best they had had in a very long
time."
-Telford, PA
****Restaurant
Quality!- would
make it again. "Excellent!"
-San Jose, CA
**Liked it, but didn't love it- would make it again. "It
seemed a little dry. Maybe my husband just overcooked it."
***Hey,
This One's a Keeper!- would
make it again. "Easy
and delicious...I need one like this for beef stroganoff too!"
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