Baked ziti has long been a favorite of mine. Although easy to make and delicious, it does have the drawback of getting several dishes dirty. So when America's Test Kitchen featured a one-pan recipe I paid close attention. This recipe is not the one from the show, instead I've adapted a recipe of mine to use the television show's technique. (Larger image.) Serves 2.
For more casserole ideas check out "On a (Casse)Roll."
For more pasta ideas you'll find them at "Primarily Pasta."
- 2 Tbsp. olive oil
- 1/2 sm. onion; chopped
- 2 cloves garlic; chopped
- 8 oz. ziti
- 2 cups tomato sauce* (or canned, crushed tomatoes)
- 1 cup water
- 1/2 cup vermouth
- 5.5 oz. can tuna; drained (I prefer oil-packed tuna)
- 1/4 cup chopped Italian green olives
- 1/4 cup heavy cream
- 1/4 cup grated parmesan
- 1 cup shredded provolone
1. Heat oven to 475 degrees F.
2. Heat oil in a large, oven-proof sauté pan over medium heat. Add onion and sauté until translucent; 4 - 5 minutes. Add garlic and cook one minute longer.
3. Add ziti, tomato sauce*, water, and vermouth.
4. Cover and cook, stirring often, for 15 - 18 minutes until tender.
5. Stir in olives, cream, tuna, and parmesan. Taste and adjust seasoning.
6. Sprinkle with provolone and bake in center of oven until cheese begins to brown - about 15 minutes.
