Sunday, October 14, 2012

Skillet Baked Ziti

A delicious recipe sent to me by a good friend. Scrumptious and easy baked Ziti. I would suggest serving this with italian sausage or grilled chicken. A nice juicy andouille sausage would be pretty awesome as well. 

1 Tbsp. olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
1 tsp salt, divided
1 28-oz can crushed tomatoes (San Marzano if you can find and afford them)
3 cups water
12 oz. ziti, rigatoni, or penne (only 12 oz.!)
½ cup heavy cream
½ cup grated parmesan cheese
¼ cup minced fresh basil leaves
1 cup shredded mozzarella cheese

Adjust oven rack to middle position and heat to 475°.

Combine oil, garlic, pepper flakes, and ½ tsp salt in 12 inch, oven-safe nonstick skillet (make sure pan is cold when you start) and sauté over medium high heat until fragrant, about 1 minute. Add pasta, stir into oil mixture to coat. Add tomatoes, water, and ½ tsp. salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until pasta is almost tender, about 15 to 18 minutes.

Stir in heavy cream, parmesan cheese, and basil. Season with salt and pepper to taste.

Cook’s note: If your skillet is not oven-safe, transfer the pasta mixture into a shallow 2 quart casserole dish before sprinkling with cheese and baking.

Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes.

~Bon Appétit~

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