One-Pan Baked Ziti Skillet – if you’re looking for a super easy Italian dinner that is done all in one pan in under 20 minutes, this is it! Crushed tomatoes, garlic, ziti, ricotta, basil and Parmesan make this delish!
ONE-PAN BAKED ZITI SKILLET
I really love this Baked Ziti dish because everything is cooked in one skillet.
I know it’s summer and ovens are a no-no. You don’t have to turn on the oven…and I’m sure if you’re really against it you can just put the lid on in the end and melt the cheese that way. You just won’t have the browned, toasty top.
Be careful when you take it out of the oven. Not thinking, I grabbed the hot handle and spent the rest of the night nursing a burn on my entire hand. Was it worth it? YES.
The aroma of the garlic, basil and the tomato sauce cooking was unreal. The ricotta adds a light and creamy finish to the dish. This had an authentic Italian flavor with hardly any work. Now it’s one of our favorites!
OTHER ONE-PAN DINNERS:
One-Pan Baked Ziti Skillet
One-Pan Baked Ziti Skillet – a super easy Italian dinner that is done all in one pan in under 20 minutes! Crushed tomatoes, garlic, ziti, ricotta, basil and Parmesan make this delish!
- 6 garlic cloves, minced
- 4 teaspoons olive oil, divided
- ¼ teaspoon red pepper flakes
- salt and pepper
- 1 (28 ounce) can crushed tomatoes
- 3 cups water
- 12 ounces ziti pasta, 3¾ cups
- 4 ounces 1/2 cup whole-milk ricotta
- 3/4 cup grated Parmesan cheese, divided
- ½ cup heavy cream
- ¼ cup chopped fresh basil
- 1 cup mozzarella cheese, shredded
Adjust oven rack to middle position and preheat oven to 475 degrees.
Combine 1 tablespoon 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.
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, 12-15 minutes. Make sure you don’t cook it too much. It will continue to cook in the oven.
While the pasta is cooking, combine ricotta, remaining 1 teaspoon olive oil, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Set aside.
Stir in cream, 1/2 cup Parmesan, and basil into the pasta and season with salt and pepper to taste.
At this point if your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the ricotta and cheese and baking. If you’re really against turning on the oven you could cover the skillet with a lid and melt the cheese that way but it won’t get browned and toasty.
Add dollops of the ricotta mixture with a spoon on top of the pasta and sprinkle mozzarella evenly over ziti.
Transfer skillet to oven and bake until cheese has melted and browned, about 5-10 minutes. Let cool slightly and sprinkle with remaining tablespoon of basil. Serve.