One-Skillet Vegetable and 5-Cheese Baked Ziti
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One-Skillet Vegetable and 5-Cheese Baked Ziti
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This easy, one-skillet vegetable and 5-cheese baked ziti is pure comfort food!
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Ingredients
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 small zucchini, diced
- 1 sweet bell pepper (any color), seeded and diced
- 1 small onion, diced
- 3 cloves garlic, minced or pressed (about 1 tablespoon total)
- ¼ teaspoon red pepper flakes
- Kosher salt and ground black pepper
- 1 (28 ounce) can crushed tomatoes
- 2 cups water, plus more as needed
- 8 ounces dry ziti pasta
- ½ teaspoon sugar
- ¼ cup heavy cream (or increase to ½ cup for a creamier texture)
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh basil leaves, plus extra for garnish
- 1 cup shredded Italian 5 Cheese blend (a combination of mozzarella, provolone, parmesan, asiago, and romano cheeses)
Instructions
- Adjust oven rack to middle position. Heat oven to 475°F.
- Heat olive oil in a 12-inch, oven-safe skillet over medium-high heat. Add the mushrooms, zucchini, bell pepper, and onion; sauté until the onion is translucent and the other vegetables start to soften, about 5-7 minutes. Add the garlic, red pepper flakes, and ½ teaspoon salt; cook for 1 more minute.
- Add the crushed tomatoes, water, ziti, sugar, and ½ teaspoon salt. Cook, uncovered, stirring often and adjusting the heat as necessary to keep the liquid at a good simmer, until the ziti is almost tender, about 15-18 minutes. Add extra water, if necessary, if the sauce looks too thick.
- Stir in the cream, the grated Parmesan cheese, and the minced fresh basil. Season the dish with additional salt and pepper to taste.
- Sprinkle the Italian cheese blend evenly over the top of the pasta.
- Transfer the skillet to the oven. Bake, uncovered, until the cheese melts and browns on top, about 10 minutes.
- Garnish with additional fresh basil just before serving.
Notes
- If the sauce gets too thick while the pasta is simmering on the stovetop, add extra water to thin.
- For an even creamier, richer sauce, increase the heavy cream to ½ cup.
- Bake the ziti uncovered so that the cheese on top turns brown and the edges get crispy.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, basil, oregano or thyme. Some extra grated Parmesan on top is also a great touch!
- To feed a larger group, double all of the ingredients and prepare the mixture in a large Dutch oven. Transfer the ziti and sauce to a greased 13 x 9-inch baking dish, top with cheese, and bake as instructed.
- Substitute penne for the ziti.
- Add baby spinach to the sauce. It will wilt almost instantly and blend into the casserole.
- If you don’t have an oven-safe skillet, transfer the pasta mixture to a greased 2-quart dish before topping with cheese and baking.
- Use sliced fresh mozzarella on top of the casserole, or substitute with shredded mozzarella instead of the 5 cheese blend.
- Add dollops of ricotta to the pasta mixture before baking.
Nutrition Information
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Serving
1/4 of the recipe
Calories
536kcal
(27%)
Carbohydrates
69g
(23%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
46mg
(15%)
Sodium
697mg
(29%)
Potassium
1190mg
(34%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Vitamin A
1170IU
(23%)
Vitamin C
55mg
(61%)
Calcium
419mg
(42%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 536kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 46mg | 15% |
| Sodium | 697mg | 29% |
| Potassium | 1190mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 55mg | 61% |
| Calcium | 419mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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