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One-pan Baked Ziti with Tuna

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Baked Ziti with Tuna

Baked Ziti with Tuna

Kevin D Weeks

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."

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 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

Preparation:

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.

*Tomato sauce recipe

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