This One-Skillet Baked Ziti is an easy weeknight dinner that’s ready in just 30 minutes! This simple pasta dinner is made with pantry staple ingredients but is packed with flavor.
There is one thing that I can’t get enough of – easy dinner recipes (and cookies! Ok, so two things)!
I have several recipes that are on our semi-regular rotation. I’m always making and trying new things, but we have some easy favorites that I know that I can count on on rushed nights – like this One-Skillet Baked Ziti recipe.
Not only is this recipe fast, coming in at around 30 minutes, but it’s also super tasty and made with easy to find, inexpensive ingredients.
How to make skillet baked ziti
Step 1: Preheat oven to 475 degrees F.
Step 2: Cook ground Italian sausage in an oven-safe skillet (12-inches or larger) over medium heat.
Step 3: Drain sausage and return to pan.
Step 4: Add the garlic to the pan, and cook for 1 minute, stirring the entire time.
Step 5: Stir in the crushed tomatoes, Italian seasoning, and dried basil.
Step 6: Reduce heat and simmer, stirring occasionally, for 5 minutes.
Step 7: Add water and dry pasta. Bring to boil.
Step 8: Cover, and cook, stirring occasionally, for 10 minutes, or until noodles are tender. If the sauce starts to cook down too much, add additional water as needed.
Step 9: Remove from heat, and stir in the heavy cream and parmesan cheese.
Step 10: Sprinkle mozzarella on top of the pasta.
Step 11: Bake until the cheese has melted, about 2-3 minutes.
Step 12: Serve topped with fresh basil.
What to serve with baked ziti
I serve this pasta with my 30 Minute Garlic Knots and a simple green salad for a delicious meal that’s ready in just about half in hour!
Storage
Store any leftover baked ziti in an airtight container in the refrigerator. The baked ziti will keep for up to 4 days when properly stored in the fridge.
More easy pasta recipes!
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One-Skillet Baked Ziti
Ingredients
- 1 pound lean ground Italian sausage
- 6 cloves garlic minced
- 28 ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil I use sweet basil
- 3 cups water
- 12 ounce package uncooked ziti can also use penne or similar shaped pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 8 ounces mozzarella shredded
- Fresh basil
Instructions
- Preheat oven to 475 degrees F.
- Cook ground Italian sausage in an oven-safe skillet (12-inches or larger) over medium heat.
- Drain sausage and return to pan.
- Add the garlic to the pan, and cook for 1 minute, stirring the entire time.
- Stir in the crushed tomatoes, Italian seasoning, and dried basil.
- Reduce heat and simmer, stirring occasionally, for 5 minutes.
- Add water and dry pasta.
- Bring to boil.
- Cover, and cook, stirring occasionally, for 10 minutes, or until noodles are tender. If the sauce starts to cook down too much, add additional water as needed.
- Remove from heat, and stir in the heavy cream and parmesan cheese.
- Sprinkle mozzarella on top of the pasta.
- Bake until the cheese has melted, about 2-3 minutes.
- Serve topped with fresh basil.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Meghan says
SO GOOD!!! Definitely making this a go to recipe :)
Kate says
Thank you so much! I’m so glad that you liked the pasta!!
Cami says
Love! Simple recipe that the whole family liked. Thanks!
Kate says
Thank you! I’m glad you family liked it! Thanks for coming back to comment. =)
Jules says
Hello, thank you for this fabulous looking recipe. However as a foreigner (ie from Australia) I have to ask what “half-and-half” is. Is it a mix of cream and milk? I have never heard of it before.
Kate says
Hi! Thanks! Yes, it has milk fat percentage that falls in between whole milk and heavy cream. You could use a mixture of milk (6 tablespoons) and cream (2 tablespoons) as a substitute.
Janice Salamone says
I don’t think I have a skillet that I can put in the oven. Any suggestions?
Kate says
Yes, there are two ways that you could go with it. First, you could remove the pan from the heat after step 11, and then cover the pan with a lid or (carefully) cover the pan with foil. The heat should melt the cheese.
Second, you could put the pasta into a broiler-safe pan, cover with mozzarella, and the broil to finish. Hope that helps!
lee Jamison says
For ovenproof skillet, remember your granny’s cast iron frying pan. Keep your eye open at yard sales.
Kate says
Yes! Great tip! I inherited my grandma’s cast iron skillets, and they are so versatile.
ANDREA says
Thanks for this recipe…I just found it on pinterest. In an effort to cut down on red meat, I subbed turkey italian sausage and added a little red pepper flakes. It was great!
Kate says
Glad you liked it! I’m a fan of turkey Italian sausage, too. It’s a tasty swap that works well in pasta dishes! =)
Janet says
The ingredient sentence says “2 oz” followed by the # 15. Can I assume this is 2- 15 oz cans? Thanks!
Kate says
Sorry about that! When my site updated, it reformatted my recipes, and some of them ended up like that. Yes, it should be 2-15 oz.cans. I’ve fixed the recipe to reflect that.
Thanks!
Elaine says
I guess I’m confused on when to cook on the burner and when to broil in the oven? Would you be able to clarify for me which steps are which? Thank you!
Kate says
Absolutely! The last step is the only one that involves the oven. You’ll just pop the pan into the oven for a couple minutes right at the end to melt the cheese.
Gerri says
HI, I really want to try this. Can you tell me how many this serves? Thanks….
Kate says
Hi! You should get 6-8 servings.
Diana says
what temp to bake at?
Kate says
You’ll want the oven at low broil (500-550 F).
Linda serabia says
How do I get the recipe for the one skillet baked ziti?
Kate says
If you scroll down about half of the page here. There should be a large recipe box with the recipe. If you don’t see it, please let me know!
Nancy says
Cannot find recipe on this site
Kate says
Just scroll about half way down the page here. You should see a large box with the recipe in it.
Carmine Allocca says
I like the concept but I do have a comment or two. 1- I hope you read the ingredients on the Fat Free Half n Half, if not please do so. 2- Using 1 or 2 cans of Crushed Tomatoes with puree is a better bet than drained diced tomatoes.
Please do not be offended at my post, it is not intended as such.
Kate says
Not offended at all! I appreciate when people can add to the conversation in a constructive way. =) I actually love to use crushed tomatoes in sauce and often use it in place of straight tomato sauce. I like the chunks of tomato from the diced tomatoes, but I could definitely see the crushed tomatoes could be good, too. As far as the ff half n half goes, I haven’t read the ingredients. I will take a look at them, though. Thanks!
Mary says
Love one skillet recipes…….this looks like a winner! Checking out your other one skillet recipes. Pinned. Thanks for sharing.
Kate says
Aren’t they great?! Some nights they really save things for me. =) Thanks so much! I appreciate it!