I’m back with another recipe for my college compadres! I hope you don’t mind that it’s another pasta dish; I sort of love pasta.
By sort of I mean ohmygodpastaismylife.
The one issue that I have with pasta, however, is the extra pots and pans required to get a decent dish on the table in time for dinner. Typically, the only one-bowl pasta meal I’ve encountered is a microwaveable, watery concoction that rhymes with “cheesy crack”.
Also, whenever I drain the pasta into the colander in my kitchen sink, the steam from the boiling-lava-hot water steams up my glasses, resulting in temporary blindness and/or burning myself with scalding starchy water. #nerdproblems I know but seriously man, I’m already sort of blind as it is.
So how happy was I when this recipe for Skillet Baked Ziti popped up in my inbox a few weeks ago, courtesy of Serious Eats?
A pasta dish that is all done, entirely, in one pan?!
The answer to my lazy-college student prayers.
I whipped this up the night of Winter Storm Nemo, which turned out to be a lot less terrifying than I expected. While the wind howled and slushy, mushy rain/snow piled up outside, Joshua and I happily munched on this comforting dinner of Baked Ziti that took me all of 45 minutes to whip up.
Oh and the best part? I know there are already so many good parts to this recipe (seriously, why aren’t you making it yet?) I had everything already in the pantry/fridge!
It’s the little things in life, like not having to get anything from the grocery store in the middle of a snowstorm, that keep me sane. Now if only my fridge could magically refill itself every week….
So, friends, before I start rambling about how we should invent automatic-refilling refrigerators, go make this Ziti. The gravy (yes friends, it is called gravy, not sauce) is tangy and a little spicy, but meshes perfectly with the loads of fresh Mozzarella and Parmesan cheese. Cooking the noodles right in the same pot ensures that not one bland bit of ziti will ever cross your lips. No draining, no colanders, no fogging of glasses or burning of hands.
Just simple, comforting, delicious skillet baked ziti.
Looking for more college cooking ideas? Check out the Dinner tab on the Navigation Bar!
I’ll be back tomorrow with a sweet treat to satisfy those Girl Scout Cookie Cravings. Until then,
Skillet Baked Ziti
Recipe Source: Serious Eats
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp dried red chili flakes
- 1 28 oz can crushed tomatoes
- 3 tbsp dried basil
- 1 1/2 cups chicken broth
- 3 cups uncooked penne or ziti
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Mozzarella
- Preheat oven to 400 degrees. In a 12 inch skillet, heat olive oil over medium high heat.
- Add garlic and red chili flakes and cook until fragrant, about 30 seconds. Add tomatoes and a pinch of salt; reduce heat to maintain a gentle simmer. Cook for 10 minutes, or until tomatoes break down a bit.
- Add the broth and dried basil and return to a simmer. Add pasta and cover; cook according to package directions for just firm (12-15 minutes).
- Remove lid, season with salt and pepper, and stir in Parmesan. Sprinkle mozzarella over top of pasta.
- Bake at 400 degrees until cheese is melted and bubbly, about 8-10 minutes.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain