Delicious three cheese skillet ziti cuts down the prep time on traditional baked ziti and offers a vegetarian meal option perfect for a holiday gathering or a cozy night in.
42ouncesof tomato puree divided1 big can and 1 small can
8pressed cloves of garlicdivided
1tspof red pepper flakesplus extra for sprinkling
1/2cup- 3/4 cup of grated parmesan cheese
1/2cupto 1 cup of winewater, or vegetable broth
4fresh basil leaves
salt and pepper to taste
For the ricotta cheese mix
15ouncesof ricotta cheeseany other than non fat
1/2cupof grated parmesan cheese
4pressed cloves of garlic
zest of 1 lemon
1tspof lemon juice
1/2cupof parsley chopped
salt and pepper to taste
To assemble
3/4cupof shredded mozzarella***
3/4cupof shredded parmesan***
10ouncesof fresh mozzarellasliced evenly
8-10leavesof fresh basilcut into ribbons
Instructions
Boil a large pot of water and cook noodles according to directions on package, reducing cook time by a minute of the lower end of suggested cook time. If it says 8-10 minutes, cook for 7.
While you are waiting for water to boil, heat a large cast iron skillet over medium heat. Add olive oil, 7 pressed garlic cloves, unchopped basil leaves, and the large can of tomato puree. Season with red pepper flakes and salt and pepper. Cook until the basil begins to wilt, stirring regularly and pull basil out. Continue cooking while waiting for noodles to finish.
While the sauce and noodles cook, stir together all the ingredients for the ricotta cheese and set aside.
When noodles are done, drain pasta water, reserving 1 cup of water if using water (or skip if using wine or broth). Add noodles to skillet with sauce. Stir in grated parmesan cheese. At this point, add reserved water (or broth or wine) a little at a time, to thin sauce to desired consistency. The sauce shouldn't be too thick or noodles will be dry. Stir in shredded mozzarella and parmesan. Add the ricotta mixture in even dollops throughout pan.
To finish, open the reserved can of tomato puree, stir in the extra garlic clove and a little extra red pepper and salt and pepper and pour over top of pan. Distribute the slices of mozzarella evenly across the top. Place skillet on top rack of oven, under broiler, and broil for 2-3 minutes or until the cheese is melted and has some small golden spots. Remove from oven and sprinkle with basil ribbons. Sever hot and enjoy.
Notes
*Don't be intimidated by the length of this recipe. None of the prep is complicated- there is no chopping. It all comes together super fast and easily.**We used gluten free penne. Feel free to use whatever you like.***Feel free to add more mozzarella and parmesan. Extra cheese is always good.