My Favorite America’s Test Kitchen Recipe

America’s Test Kitchen Skillet Baked Ziti Recipe #314560
35 min | 25 min prep
SERVES 4 (or 2 if one of the servees is me)

  • 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 or a dash of dried basil
  • 1 cup mozzarella cheese (or Italian mix), shredded

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.

6 responses to “My Favorite America’s Test Kitchen Recipe

  1. YUM-O!!! GIMME!!!!

  2. i’ll bring a plate in for you at the maternity ward. 😉 i was going to write how easy this recipe was, “even LB can make it!” …

  3. heehee you sent me this recipe months ago but of course i never made it!

  4. that’s what bajis are for.

  5. I saw this one a while back, but never got around to making it. I think I’ll put it on the menu for next week! Seeing as there’s no meat in it, Maggie might actually eat it.

  6. maggie doesn’t eat meat?! how did i not know that? anyway, this recipe is seriously so easy that maggie could make it herself. let me know how it turns out!

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