Best Americas Test Kitchen Skillet Baked Ziti Recipes

America's Test Kitchen Skillet Baked Ziti image

Provided by berly333

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta (3 3/4 cups)
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded

Steps:

Adjust oven rack to middle position and preheat oven to 475.
Combine 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. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
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, 15-18 minutes.
Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Nutrition Facts : Calories 658.7, Fat 26.1, SaturatedFat 13.5, Cholesterol 73.9, Sodium 651.4, Carbohydrate 81.9, Fiber 6.7, Sugar 2.8, Protein 26.4

Baked Ziti from Cook's Illustrated image

Provided by mary winecoff

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 lb 1% fat cottage cheese
2 large eggs, lightly beaten
3 ounces parmesan cheese, grated
salt
1 lb ziti pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves, minced
1 (28 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons fresh basil, chopped
1 teaspoon sugar
black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4 inch pieces

Steps:

Adjust oven rack to middle position and heat oven to 350°F Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 Tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat.
Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 Tablespoons basil and serve.