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Skillet Ziti

This recipe comes from America's Test Kitchen (Cook's Illustrated). This is a perfect work night dinner, that uses only one pan and pantry items that you most likely have on hand (except for mozzarella cheese). I used fresh mozzarella, which melts to a perfect creamy texture. A little bit of heavy cream is added to the homemade sauce, which adds a little silky and extra creamy texture. I added fresh zucchini for some extra crunch. I think browned sausage could easily be added to this quick pasta dish, and it would be a hit!


1 tablespoon olive oil
6 garlic cloves, minced
¼ teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) cans crushed tomatoes
3 cups water
12 ounces ziti pasta ( 3¾ cups)
½ cup heavy cream
½ cup parmesan cheese, grated
¼ cup fresh basil leaves, minced
1 cup mozzarella cheese*, shredded
NOTE: I used fresh mozarella

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