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From America's Test Kitchen Season 8: Easy Skillet Suppers
Baked ziti, a hearty combination of pasta, tomato sauce, and gooey cheese, can be time-consuming and fussy, between making the sauce, boiling the pasta, and then assembling and baking the dish. We were looking for a method that would give us the same delicious results but in less time and without watching over, or dirtying, a multitude of pots.
Instead of preparing the components of the dish separately, we found we could get all our cooking done in a skillet—including the pasta. How did we do it? We thinned the sauce with water so that the pasta cooked through in the sauce without drying out. (And the thin sauce reduced to a nicely thick consistency.) To start building the sauce, we sautéed lots of garlic with red pepper flakes, then added crushed tomatoes, water, and the ziti. When the pasta was almost tender (it would finish cooking in the oven), we added some heavy cream, for richness and body, and shredded mozzarella cheese. A little grated Parmesan boosted the cheesy flavor, and minced fresh basil and pepper were all the seasonings we needed to finish our skillet version of this family favorite.
Serves 4
To complete this recipe in 30 minutes, preheat your oven before assembling your 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. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
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