America's Test Kitchen Skillet Baked Ziti

"From the TV show, only one pan, easy clean-up and very good flavor."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Kathleen S. photo by Kathleen S.
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Adjust oven rack to middle position and preheat oven to 475.
  • Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
  • Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
  • Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
  • 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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Reviews

  1. This has become a family favorite. I use rigatoni instead of ziti, and two 14 1/2 oz cans of petite diced tomatoes w garlic & olive oil instead 28 oz of crushed. It is fantastic!
     
  2. One of the easiest, if not the easiest pasta recipe I've ever made. I pan fried some italian style chicken sausage before hand and added it back in to enhance the flavor. WOW! ok? WOW! Can be made very easily and efficiently at a fire station.
     
  3. I love this recipe! I've also been known to add in some zucchini (sauteed in butter and garlic) as well as mushrooms.
     
  4. Wonderful, really the best pasta dish I have ever had! I'm in a little town so there was no cream except whipping or sour. Whipping being out of the question because of sugar it was off to the races with sour cream. Turned out really well. Also, had to use dried Basil, about a teaspoon, and then put thin slices of red bell pepper under the mozzarela before baking. This added a really great, meaty texture that left everyone wanting more. You won't be disappointed with this one.
     
  5. Have made with 28 oz can spaghetti sauce as short on time, but excellent! Both kids ate it up :)
     
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Tweaks

  1. Doctored this one quiet a bit - fresh tomatoes, added ground beef, mushrooms. and squash. Italian seasoning. Sour cream instead of heavy cream. Italian cheese blend. But followed basic process. All very good.
     
  2. This has become a family favorite. I use rigatoni instead of ziti, and two 14 1/2 oz cans of petite diced tomatoes w garlic & olive oil instead 28 oz of crushed. It is fantastic!
     
  3. Our plans changed for this evening so I needed something quick for dinner. I made this as written other then I used black pepper instead of the red pepper as I didn't have any. I also didn't have fresh basil so used 1/2 teaspoon of dried basil. My family thought it would have been better with some hamburger or sausage mixed in. Made for Spring PAC 2009.
     
  4. This pasta dish is truly one of my favorites!!! (my family loves it too) Quick and easy to make. Fancy enough to impress your guests. I replace the crushed tomatoes with petite diced tomatoes and it turns out perfect EVERY time. Do yourself a favor and at least try this one!!!
     

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