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Cast Iron Baked Ziti With Charred Tomatoes - America's Test Kitchen

This document provides a recipe for Cast Iron Baked Ziti with Charred Tomatoes, serving 4 people and taking about 1 hour to prepare. It includes a list of ingredients, key equipment needed, and detailed cooking instructions. The recipe emphasizes the importance of using specific ingredients, such as not using fat-free mozzarella, and provides tips for preparation.

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Lydia
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15 views1 page

Cast Iron Baked Ziti With Charred Tomatoes - America's Test Kitchen

This document provides a recipe for Cast Iron Baked Ziti with Charred Tomatoes, serving 4 people and taking about 1 hour to prepare. It includes a list of ingredients, key equipment needed, and detailed cooking instructions. The recipe emphasizes the importance of using specific ingredients, such as not using fat-free mozzarella, and provides tips for preparation.

Uploaded by

Lydia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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TECHNIQUES INGREDIENTS

INSTRUCTIONS RECIPE PHOTO

Cast Iron Baked Ziti with Charred Tomatoes


KEY EQUIPMENT

N U T R I T I O N A L I N F O R M AT I O N

WHY THIS RECIPE WORKS


S E R V E S Serves 4
T I M E 1 hour
CHANGE TEXT SIZE:

Adjust oven rack to middle position and heat oven to


350 degrees.

Gather Your Ingredients Before You Begin Adjust oven rack to middle position and heat
oven to 350 degrees.
1 ½ pounds 12 ounces (3 * You can substitute penne for the ziti. Do not use fat-free mozzarella here.

grape 3/4 cups) ziti Adjust oven rack to middle


tomatoes
3 cups water, Instructions position and heat oven to 350
1 tablespoon plus extra as
1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss degrees.
extra-virgin needed
tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10
olive oil
1 ounce minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes
Salt and Parmesan using potato masher.

pepper cheese,
2. Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until
grated (1/2
6 garlic pasta is tender, 15 to 18 minutes.
cup)
cloves,
minced ¼ cup 3. Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste.
Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.
chopped fresh
1 teaspoon
basil
tomato paste
4 ounces
¼ teaspoon
mozzarella
red pepper
cheese,
flakes
shredded (1
cup)

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