25 Minute Baked Ziti Skillet

(Chad A Elick)

This 25-Minute Baked Ziti Skillet is inspired by my mom and her love of simple dinners and special occasions, but also my need to have fewer dishes to wash.  This entire meal is prepared in one pan and there is enough inactive cook time that you can have your entire kitchen cleaned when you put dinner on the table, only 25 minutes from prep to plate!

Just like the oven-made variety, this skillet is packed with cheese, sauce, pasta and hot Italian sausage to give it a fantastic kick!  If you prefer it without the kick; use mild or sweet.

With love from our Simple Kitchen to yours!

25 Minute Baked Ziti Skillet

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INGREDIENTS

• 1 lb hot Italian sausage, removed from casings
• 1 (14.5-oz) can fire roasted diced tomatoes with garlic
• 1 (8-oz) can tomato sauce
• ½ (6-oz) can tomato paste
• 1 Tbsp dried Italian seasoning
• 16 oz whole milk ricotta cheese
• 4 oz fresh grated parmesan cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 lb dried pasta (ziti or penne are best)
• 3 cups water
• 1 (8-oz) package shredded Italian cheese blend
• basil, for garnish

DIRECTIONS

1. In a large (12-inch) skillet over high heat, brown sausage, about 10 minutes. Add tomatoes, sauce, paste, Italian seasoning, dried pasta, and water. Stir to combine, cover and bring to a boil. Boil until pasta is al dente (has a little bite to it).
2. Meanwhile; combine ricotta, parmesan cheese, salt and pepper in a medium bowl. Stir until well incorporated.
3. Stir ricotta mixture into pasta. Preheat oven to broil. Top skillet with shredded cheese and place in oven. Broil until cheese is bubbly and golden brown. Keep a close eye on it or you will have crispy cheese pretty quick.
4. Garnish with basil. Serve and enjoy!