1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (540g) Recipe makes 4 servings
Calories 646
Calories from Fat 232		(36%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 13.4g	67%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 812mg		33%
Potassium 722mg		20%
Total Carbohydrate 79.8g		26%
	Dietary Fiber 5.7g	22%
	Sugars 9.3g
Protein 24.7g		49%
detailed view... how is this calculated?

America's Test Kitchen Skillet Baked Ziti

Recipe #314560 | 35 min | 25 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: berly333
Jul 18, 2008

From the TV show, only one pan, easy clean-up and very good flavor.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta (3 3/4 cups)
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded

Directions

1
Adjust oven rack to middle position and preheat oven to 475.
2
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).
3
Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
4
Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
5
Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
6
Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: riario

On Oct 9, 2009

super delicious and easy! My husband prefers meat with his pasta so I added some cooked sausage just before putting it in the oven.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #931263

On Sep 7, 2009

I love this recipe! I've also been known to add in some zucchini (sauteed in butter and garlic) as well as mushrooms.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Fearless Baker

On May 4, 2009

I loved the simplicity and one-pan factor with this dish. I followed the recipe as written other than substituting penne for ziti and was very pleased with the results. I was pleasantly surprised with the level of heat provided from the red pepper flakes, although it proved "too hot" for my 2-year old. Prior to simmering and baking, the amount of liquid in the pan appeared to be more than needed, although the end result was perfect and the pasta was cooked nicely without being mushy. I served the pasta with salad and crusty bread which made for a great weeknight meal. I will make again!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Johnny Roastbeef

On Oct 6, 2009

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews