Rachel's Recipes

Baked Ziti

Posted on: October 9, 2009

1 28-ounce can whole peeled tomatoes, undrained
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3 cups water
12 ounces ziti
1/2 cup heavy cream
4 tablespoons Parmesan cheese
1/4 cup chopped fresh basil
8 tablespoons shredded mozzarella cheese

Preheat the oven to 400°F. Meanwhile, pour the can of tomatoes into a food processor. Process until the tomatoes are roughly chopped, not pureed.

Pour the oil into a large oven-safe skillet set over medium-high heat. Add the garlic and red pepper flake and cook for about 1 minute, or until fragrant. Dump in the chopped tomatoes and salt. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

Pour in the water, stir, and then add the pasta. Turn the heat back up to medium-high. Cook until the pasta is tender, about 15 minutes.

Add the cream, Parmesan, and basil and stir well. Season with salt and pepper to taste. Then sprinkle the mozzarella on top. Place skillet in the oven and cook for 10 to 15 minutes, or until the cheese has melted and slightly browned.

Adapted from: Cooks Illustrated, The Best Skillet Recipes.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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