This one-pot baked ziti is quick and easy, crowd-pleasing, and a godsend on busy nights and weekends. It can be made with either fresh or canned tomatoes, and it is delicious either way.

A bowl of the best one-pan baked ziti.

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!

For years I followed the recipe to a T, making it only during tomato season when the cherry tomatoes are sweet and plentiful. When I discovered, however, that it tastes just as good when made with canned tomatoes, it became a year-round staple.

A GIF showing the start-to-finish process of how to make the best one-pan baked ziti.
Ingredients for one-pot baked ziti.
A large skillet with tomatoes and garlic.
A large skillet with mashed cherry tomatoes.
A large skillet with ziti, parmesan, and basil.
A large skillet of one-pan baked ziti topped with mozzarella.
A large skillet of one-pan baked ziti.
A large skillet of one-pan baked ziti with a spoon.
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One-Pot Baked Ziti

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Description

From Cook’s Illustrated Cook It In Cast Iron

For canned tomatoes, I love the small boxes of Colavita crushed tomatoes. Each box is 13.7 ounces. I use two of them in this recipe. 

Ingredients

If Using Fresh Tomatoes:

  • 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
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 1/4 cup chopped fresh basil
  • 4 ounces mozzarella cheese, shredded (1 cup)

If Using Canned Tomatoes:

  • 2 tablespoons extra-virgin olive oil
  • 1.5 cups diced onions
  • kosher salt
  • 3 to 6 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 28 oz crushed tomatoes, see notes above
  • 1 lb. dried ziti
  • 3 cups water, plus more as needed
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 1/4 to 1/2 cup chopped fresh basil
  • Freshly cracked black pepper to taste
  • 4 ounces whole milk mozzarella cheese, shredded (1 cup)

Instructions

If using fresh tomatoes: 

  1. 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.
  2. 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.
  3. 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.

If using canned tomatoes: 

  1. Adjust oven rack 6 inches from broiler element and heat broiler.
  2. Heat a large oven-safe skillet over medium heat. Add the olive oil and the onions. Season with a pinch of salt. Sauté for 5 minutes or until the onions are translucent and just beginning to brown. Stir in the garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. 
  3. Stir in the crushed tomatoes, pasta, water, and 1.5 teaspoons kosher salt. Bring to a boil over medium-high heat. Reduce heat to low, stir well, cover, and cook, stirring once after 10 minutes, until pasta is tender, 12 to 15 minutes.
  4. Taste to ensure the noodles are cooked, then adjust sauce consistency with extra hot water as needed. Stir in the parmesan and basil. Taste—this is your chance to get the seasoning right. Add salt and pepper to taste — I always add more. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve. Pass more parmesan and pepper alongside. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: one-pan, baked, ziti