Receta Skillet Baked Ziti
We get a lot of reader questions about pots and pans, and one of the things I always tell people is that a good skillet is indispensable in the kitchen. It’s the pan I use the most, and its versatility makes it quite the workhorse. I love a good skillet meal, and especially one that can all be made in ONE pot. Seriously, one stinking pot to clean up after dinner. Awesome. The pasta in this dish cooks right in the skillet and then it’s popped in the oven at the very end to melt the gooey cheese topping. My whole family loves this, and though the serving size is 4, when I make it with sausage (optional) it’s more than enough for my family of 5 (3 of those being little people.) Pair it along side a salad and some French bread, and you could very easily serve more. Except for the fact that everyone will want seconds :)
If you want to make this meatless, the sausage is totally optional. I like both the flavor and the bulk of the sausage, and it does stretch out the servings by quite a bit. I pretty much use turkey sausage in any and every recipe that calls for Italian sausage, and you can use either the “sweet” or “hot” variety. Remove it from the castings and cook it until it’s browned and cooked through.
Then add a generous amount of fresh garlic,
and some red pepper flakes. This isn’t a spicy dish- these just add flavor. And no I did not dump those on my counter top on purpose. I just figured if I spilled, I may as well make it pretty. Spread the chili-flake-love
After those saute for a minute, add some canned tomatoes. When you read the directions, you’ll wonder why we’re using whole tomatoes pulsed in a food processor as opposed to a can of crushed tomatoes. I don’t know, except that I remember reading the reasoning behind it in an issue of Cook’s Illustrated, and when America’s Test Kitchen tells me something, I don’t argue. That being said, if you have a can of crushed tomatoes, go for it.
Then add some water; this is the cooking liquid for the pasta.
Add the dried pasta right into the skillet. My store was actually out of ziti (really) so I’m going with rigatoni. Anything with little ridges is great because they help hold onto the sauce.
It’s important that your skillet have a lid at this point. You’ll want to cover it up to trap in that moisture so the pasta can cook. Peek in frequently and stir things around. You’ll see the pasta isn’t completely submerged in the liquid so that’s why it takes longer than just boiling pasta in water. It will absorb almost all of the cooking liquid.
When the pasta is tender, add in a little cream. Don’t even ask me if you can substitute something here, just live on the edge. It’s not a ton, and it adds so much richness and creaminess. There’s really no substitution without sacrificing major flavor.
Also add in some chopped fresh basil,
and some shredded Parmesan cheese. Use the real, shredded cheese, not the crumbly stuff in a can.
Last quick step is to sprinkle some mozzarella on top and pop that skillet in the oven until the cheese is melted and bubbly.
It’s comforting, and warm, and perfect for a chilly night.
Pair it with a simple salad for a filling, balanced dinner. It would even be totally appropriate for company. Everyone loves a good Italian dish!
Skillet Baked Ziti with Sausage {Sausage optional, omit for a meatless meal}
Recipe from ATK’s Best Skillet Recipes
- 1 pound Italian sausage or Italian turkey sausage (“hot” or “sweet”)
- 1 (28 ounce) can whole peeled tomatoes
- 1 tablespoon olive oil
- 6 medium garlic cloves, minced or pressed (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes
- Salt
- 3 cups water
- 12 ounces (about 3 3/4 cups) ziti pasta
- 1/2 cup heavy cream
- 1 ounce Parmesan chees, grated (1/2 cup)
1/4 cup chopped fresh basil leaves (fresh is best, but if you need to sub dried, use a heaping tablespoon of dried basil and add it in with the tomatoes)
ground black pepper
4 ounces mozzarella cheese, shredded (1 cup)
Note: This recipe is to be cooked in a 12 inch skillet. I recommend using one slightly larger if you’re adding the sausage as well. Make sure your skillet is oven proof (no plastic handles) and has a lid.
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
Heat 12-inch or larger oven-safe skillet to medium high heat and add 1/2 tablespoon olive oil. Remove sausage from castings and cook, crumbling with a spatula until browned and cooked through, about 3-5 minutes. (If you’re not using sausage, just add a little more olive oil and start with the next step, sauteing the garlic and pepper flakes.) Add garlic and red pepper flakes to sausage and cook for 1-2 minutes, until fragrant. Stir in the processed tomatoes and 1/2 teaspoon salt. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the tomatoes no longer tate raw, about 10 minutes.
Stir in the water, then add the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta ins tender, 15-18 minutes.
Stir in the cream, Parmesan, and basil and season with salt and pepper to taste. Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and bake until the cheese has melted and browned, 10-15 minutes (or just until melted, like, 1-2 minutes). Serve.