Quick and Easy Skillet Baked Ziti with Vodka-Cream Sauce and Tuscan Herb Olive Oil

Couldn’t we all use a timesaving recipe that doesn’t sacrifice on flavor? Typically baked ziti involves one pot to boil the pasta, one pot to make the sauce and finally a third pan to combine the two and bake it in the oven. What if we said we could do all of it in just one skillet – and in about 30 minutes?  We stumbled upon this breakthrough from Cooks Illustrated in their “Best 30-Minute Recipes” cookbook. They found that cooking the raw pasta in the same skillet as the sauce not only saved time but also allowed the pasta to absorb maximum flavor. The vodka also gives the tomato flavor an extra boost. We sautéed the aromatics in our Tuscan Herb Olive Oil, added the uncooked pasta and other sauce ingredients on the stovetop for about 17 minutes. Then finish it in the oven for 10 minutes – which is just enough time to make a salad and slice some crusty bread. Doesn’t this sound like an easy, weekday dinner? If you give it a try leave us a comment to let us know what you think.

INGREDIENTS

• 2 tablespoons Olive This! Tuscan Herb Olive Oil
• 6 cloves of garlic, minced or pressed through a garlic press
• ¼ teaspoon red pepper flakes
• salt and freshly ground black pepper
• 1 can (28 ounces) crushed tomatoes
• 2½ cups of water
• ½ cup of vodka
• 12 ounces of ziti, about 3¾ cups
• ½ cup of half-and-half
• ½ cup of grated Parmesan cheese
• 1/3 cup of minced fresh basil leaves
• 1 cup shredded mozzarella cheese

DIRECTIONS

Place an oven rack in the middle position and preheat the oven to 475 degrees F.

Add the minced garlic, ¼ teaspoon of red pepper flakes, ½ teaspoon of salt and 2 tablespoons of Tuscan Herb Olive Oil to a 12-inch oven-safe non-stick skillet over medium-high heat. Sauté for about 1 minute.

Add the raw pasta, crushed tomatoes, 2½ cups of water, ½ cup of vodka, and ½ teaspoon of salt. Stir well to combine.

Bring to a simmer and cover. Cook at a vigorous simmer until ziti is tender, about 15-18 minutes, stirring frequently.

Once the pasta is tender, remove from heat. Add the ½ cup of Parmesan cheese, ¼ cup of chopped basil, ½ cup of half-and-half and salt and pepper to taste.

Sprinkle the ½ cup of grated mozzarella over the ziti in an even layer. Transfer the skillet into the preheated oven and bake until the cheese melts and just starts to brown, about 10 minutes. Use this time to make a salad and/or prepare some crusty bread. Remember the skillet handle will be very hot. We often forget in the OT kitchen so one safeguard we use as a reminder is to put the oven mitt around the handle of the oven as soon as the food goes in. This way we remember to use it when removing the scalding skillet.

Once done, remove skillet from the oven and let rest for 5 minutes. Serve the baked ziti in vodka sauce with crusty bread and a garden fresh salad. Enjoy!

MAKES 4-5 SERVINGS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below.