Skillet Baked PenneTo complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not oven safe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real-time saver here. Penne can be used in place of the ziti.
1 tablespoon olive oil6 garlic cloves, minced
¼ teaspoon red pepper flakes
Salt and ground black pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounce Penne (3 ¾ cup)
½ cup heavy cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese
Making the Minutes Count:Measure the water and the pasta before you begin cooking. Prep the parmesan and basil white the pasta cooks.
1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
2. Simmer Penne: Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch oven safe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, penne, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until penne is almost tender, 15 to 18 minutes.
3. Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over penne. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.