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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Jane's Skillet Baked Ziti Recipe

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This recipe for Jane's Skillet Baked Ziti is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
6 cloves garlic, pressed or minced fine
½ tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes
3 c. water
12 oz. ziti (Not the whole box, that’s too much.)
½ tsp. salt (may need more)
½ c. cream (I use Carnation canned cream.)
¼ c chopped fresh basil
½ c. Parmesan cheese or Parmegiano reggiano, shredded
Some black pepper
Mozzarella cheese
Directions:
Directions:
Start garlic in a cold skillet. When garlic begins to foam, it’s releasing its flavor. After it foams a little, add pepper flakes and begin to build sauce. Add the tomatoes, water and salt. Add ziti, cook 15-18 minutes. Turn heat to medium high and stir often. The pasta should be al-dente and the liquid will be pretty much absorbed. Tomatoes will begin to stick to the sides of the pasta. Remove from heat. Add cream, basil, and Parmesan cheese. Stir; add some black pepper. You can put your skillet in the oven, if yours will take the heat bake temperature. If not, transfer to 9x13 greased pan. Top with mozzarella and bake 10 minutes at 475º.
Personal Notes:
Personal Notes:
This is a grandson’s favorite. I make 1½ recipe for them.

 

 

 

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