Test Kitchen's Cast Iron Baked Ziti with Charred Tomatoes

All photos courtesy of America's Test Kitchen (Click ATK to watch.)

America's Test Kitchen, the television show, shared this recipe as a non-subscription freebie. It's a one-cast-iron-skillet dinner that promises to be as delicious as the more complicated, multi-pots-and-pans method of making baked ziti. The only other kitchen tools you'll need are a cutting board and a sharp knife. As usual, I like to post a winning recipe on THE SAVVY SHOPPER so I, too, can return here to make it again.

Food takes a big bite out of a budget, yet knowing how to cook ensures you eat healthy and delicious meals without a struggle. Now let's get cooking ...

Cast Iron Baked Ziti with Charred Tomatoes

Ingredients:

1 1/2 lbs grape tomatoes

1 teaspoon extra virgin olive oil

1 teaspoon salt

6 garlic cloves, minced

1 teaspoon tomato paste

1/4 teaspoon of red pepper flakes

12 oz of uncooked ziti

3 cups of water

1/2 cup parmesan cheese

4 oz of mozzarella cheese, grated

1/4 cup of fresh basil, chopped

Salt and pepper to taste

Directions:

1) Heat the tomatoes mixed with extra virgin olive oil and salt in a preheated 12 inch cast iron skillet and cook on medium-high for about 10 minutes, stirring periodically until the tomatoes are charred.

2) After the tomatoes are charred and start to break up, add the minced garlic, tomato paste, and red pepper flakes. Stir and cook for about 30 seconds more, or until you smell the garlic.

3) Turn off the heat and using a potato masher, mash the charred tomatoes into a sauce.

4) Next toss the uncooked ziti pasta into the skillet along with 3 cups of water.

5) Turn the heat back on high to bring it to a boil.

6) Reduce the heat and let the pasta cook under a lid, stirring often to prevent sticking until the noodles are al dente. This takes about 10 -12 minutes. Make sure the ziti cooks under the liquid to tenderize and watch as the liquid evaporates for consistency that is not too wet or too dry.

7) Next mix in the parmesan cheese and fresh chopped basil.  Also, salt and pepper to taste.

8) Top the dish with mozzarella cheese.

9) Finally place the cast-iron skillet into a preheated broiler setting in the oven. Stay with it by the stove. Let the cheese melt and brown, but watch carefully so neither the cheese nor pasta burns.

Cast iron skillets get blazing hot, and after pulling the ziti out of the oven, you'll have to wait for it to cool down. 

How I adore one-pan meals ... definitely, a keeper recipe, and an easy-peasy cleanup! The only tweak I made was to reduce the recipe by 1/3 so it fits into my 10 1/2 inch cast iron skillet. I also charred small plum tomatoes instead of grape tomatoes.

My Italian readers will cringe over a few substitutions: Although it is baked ziti, you could use curly noodles if it's what you have in the pantry or jarred tomato sauce in the winter. When I need a quick meal for just myself, I'm not above using #8 spaghetti noodles, and after plating it, melting the topped mozzarella in the microwave. [Yikes, did I just admit it? It is my way of making one tasty serving of pasta with no leftovers.] However, for guests make the dinner the Test Kitchen restaurant-worthy way. So easy and delicious. Enjoy!

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