HEY! So I graduated (hurray!) and will hopefully have a: a life, and b: time to blog.
Last night I made good housekeeping’s baked ziti, which I found via serious eats. It is SO GOOD and you bake it in the skillet that you sauté everything in, which is awesome. I didn’t use a skillet, however, because I don’t think mine can go into the oven. I’m too scared to try.
1 28 ounce can of diced tomatoes (I used crushed – boyf and I are moving and that’s all we had in our extremely bare pantry-good housekeeping said to buy whole and chop yourself via food processor and WHO THE HELL has that time/desire to do so many dishes!?)
6 cloves of garlic: chopped
1/4 teaspoon red pepper flakes (you can adjust to your liking; this made it pretty spicy!)
1 box of ziti (I used penne which was 13.2 ounces (?) and partially whole wheat)
3 cups of water
4 ounces of mozzerella
1/2 cup of heavy cream
1/4 cup fresh basil- chopped (I didn’t have any, so I used a smaller amount of dried)
Okay! Let’s go! Preheat the oven to 400 degrees. Heat the olive oil in your skillet (or pot: I didn’t use a measurement because I think I ended up using more because I had a bigger surface area), using enough to coat the bottom on medium low heat. Add the garlic and the red pepper flakes and cook for about a minute until it’s fragrant. Add the tomatoes and bring up to a boil- after it begins to boil, reduce to a simmer and add the 3 cups of water and the pasta.
Cook the pasta until it’s tender, about 10-15 minutes (depending on your type of pasta). Once that is tender, add the 1/2 cup of heavy cream and basil and stir very well. Once the cream is combined, add parmesan cheese (I only had the terrible canister kind because I was making risotto tonight and needed the fancy kind) to your liking and stir well.
Enjoy this carby-cheesey delight! I know I did.