Name: One-Pan Baked Ziti Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 6 garlic cloves, minced; 4 teaspoons olive oil, divided; ¼ teaspoon red pepper flakes; Salt and pepper, to taste (approximately 1 teaspoon salt total); 1 (28 ounce) can crushed tomatoes; 3 cups water; 12 ounces ziti pasta (about 3¾ cups); 4 ounces whole-milk ricotta (about ½ cup); ¾ cup grated Parmesan cheese, divided; ½ cup heavy cream; ¼ cup chopped fresh basil, plus 1 tablespoon for garnish; 1 cup shredded mozzarella cheese

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Introduction

This One-Pan Baked Ziti Skillet is a simple, comforting dish that combines tender pasta with a rich tomato sauce, creamy ricotta, and melty mozzarella. Ready in under an hour, it’s perfect for a busy weeknight yet impressive enough for guests.

A close-up view of baked pasta in a black round pan placed on a white marbled surface, showing several layers starting with small tube pasta mixed with a thick, rich orange tomato sauce as the base. On top of the pasta are seven dollops of melted white cheese, slightly browned around the edges, with some shredded white cheese sprinkled over it. Fresh green basil leaves are scattered across the pasta for contrast, with some flat, thin white cheese slices on top. The texture appears creamy and bubbly with a mix of smooth sauce and soft melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 garlic cloves, minced
4 teaspoons olive oil, divided
¼ teaspoon red pepper flakes
Salt and pepper, to taste
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta (about 3¾ cups)
4 ounces (½ cup) whole-milk ricotta
¾ cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup chopped fresh basil
1 cup shredded mozzarella cheese

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C).
Step 2: In a 12-inch ovenproof nonstick skillet, combine 1 tablespoon olive oil, minced garlic, red pepper flakes, and ½ teaspoon salt. Sauté over medium-high heat until fragrant, about 1 minute.
Step 3: Add the crushed tomatoes, water, ziti pasta, and another ½ teaspoon salt to the skillet.
Step 4: Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer. Cook until the ziti is almost tender, about 12–15 minutes; avoid overcooking because it will finish baking in the oven.
Step 5: While pasta is cooking, mix ricotta, remaining 1 teaspoon olive oil, ¼ cup grated Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Set aside.
Step 6: Stir heavy cream, ½ cup Parmesan, and chopped basil into the pasta. Season with salt and pepper to taste.
Step 7: If your skillet is not ovenproof, transfer the pasta mixture to a shallow 2-quart casserole dish. Otherwise, keep it in the skillet.
Step 8: Drop spoonfuls of the ricotta mixture evenly over the pasta. Sprinkle shredded mozzarella cheese on top.
Step 9: Bake in the preheated oven until the cheese is melted and golden brown, about 5–10 minutes. Let it cool slightly, sprinkle with remaining fresh basil, and serve.

Tips & Variations

Use a sturdy oven-safe skillet like cast iron for best results and easy cleanup.
Add cooked Italian sausage or sautéed mushrooms for extra flavor and protein.
Swap ziti for penne or rigatoni if preferred; just adjust cooking times slightly.
If you want a vegetarian version, omit any added meat but keep the cheesy goodness.
For a spicier kick, increase red pepper flakes or add a dash of hot sauce before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to avoid drying out. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up of a black cast-iron pot filled with baked rigatoni pasta covered in melted white cheese with a slightly golden top layer, and topped with small pieces of green basil leaves. The rigatoni pasta is rich orange from the thick tomato sauce underneath the cheese, with some pasta edges slightly browned and crispy. A fork held by a woman's hand lifts a piece of rigatoni, showing layers of pasta coated in sauce and stretchy melted cheese pulling from the pot. The pot sits on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne, rigatoni, or shells work well. Just make sure to adjust cooking time to keep the pasta al dente before baking.

Is it necessary to bake the dish after cooking the pasta on the stove?

Baking melts and browns the cheese on top and allows the flavors to meld fully. If you prefer, you can skip baking and just melt the cheese on the stovetop with a lid, but the texture won’t be quite the same.