Baked Ziti!

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.

Ingredients:

Olive oil

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

parmesan cheese

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.

Once that is done, add the mozzarella right on top and pop that baby into the oven for 10-15 minutes, or until the top is browning and bubbly!

Enjoy this carby-cheesey delight! I know I did.

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