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This baked ziti recipe from Cook’s Country’s Cook It In Cast Iron, has the added bonus of being a one-pot wonder: after you crush the tomatoes with a potato masher (or whisk or spoon), you add the dried pasta and water directly into the pan and simmer everything together until the pasta is cooked and the liquid has evaporated.
After a quick pass under the broiler, your one-pan, no-fuss baked ziti is done: crisp noodles, melty cheese, bubbly sauce.
One and done!
One-Pan Baked Ziti — A Miracle!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4
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Pin RecipeDescription
From Cook’s Illustrated Cook It In Cast Iron
Ingredients
- 1.5 pounds cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper to taste
- 6 cloves garlic, minced
- 1 teaspoon tomato paste
- Pinch red pepper flakes
- 12 ounces (3.75 cups) ziti
- 3 cups water, plus more as needed
- 1o unce Parmesan cheese, grated (1/2 cup)
- 1/4 cup chopped fresh basil
- 4 ounces mozzarella cheese, shredded (1 cup)
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet (or other large oven-safe skillet) over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using potato masher.
- Stir in pasta and water and bring to boil over medium-high heat. (I add another teaspoon of kosher salt at this point, and more later, but if you are sensitive to salt, maybe start with 1/2 teaspoon.) Reduce heat to a vigorous simmer (low heat), stir well, cover, and cook, stirring every few minutes, until pasta is tender, 15 to 18 minutes.
- Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil. Taste—this is your chance to get the seasoning right. Add salt and pepper to taste (I add another 1/2 teaspoon kosher salt and lots of fresh pepper). Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pan, baked, ziti
This post may contain affiliate links. Please read my disclosure policy.
2pots2cook says
Yes ! Miracle it is ! Beautiful. Grazie mille !
Kati | black.white.vivid. says
This looks amazing. Really loved watching your gif.
Susanna says
I will definitely try this next week when I return from vacation AND I am with you about wanting to move to CA, although my love is for northern California!!!
alexandra says
Susanna, my love for Northern California is nearly as strong as my love for SoCal. Let’s move!! 🙂 🙂
Allison Davis says
I made this tonight and thought it was outstanding!
alexandra says
Yay! So happy to hear this!
Hanna says
Yum! I cannot wait to try this recipe out, thanks for the share, keep up the posts!
alexandra says
Thanks,Hanna!
LLBR says
Another winner! Thanks Alexandra.
alexandra says
Yay!! So happy to hear this 🙂 🙂 🙂
Kevin | economicalchef.com says
I wonder why I don’t live in Southern California every day! Love this recipe though, thanks!
alexandra says
🙂 🙂 🙂
Gabby says
It looks so delicious! Thanks for sharing!!
-Gabby
http://www.orcuttfamilydentistry.com
alexandra says
🙂
Amy says
Which All-Clad pan are you using in the photos, and what’s the capacity? It looks like it’s the perfect size. Thank you!
alexandra says
Hi Amy! It’s called an All-Clad everyday pan, and I don’t believe All-Clad make it anymore, but I’m sure you could google or reach out to them to see what they have that’s similar. It’s about 13-inches across. Le Creuset makes a 5-qt braiser that is similar capacity, which I own and love.