BY POPULAR DEMAND....

SKILLET BAKED ZITI

**My note: I'm going to include the ingredients to make it lighter because I found a lighter recipe in my light & healthy book!! I'll mark that in BLUE next to the original ingredients**

Serves 4

*To complete this recipe in 30 minutes, preheat your oven before assembling the ingredients. If your skillet is not oven-safe, transfer the pasta mixture to a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged preshredded mozzarella is a real time-saver here. Penne can be used in place of ziti.*

*1 tablespoon olive oil (1 teaspoon olive oil for lighter recipe)

*6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)

*1/4 teaspoon red pepper flakes (or less if you don't want the small kick it has..well..it did for me anyway)

*Table Salt

*1 (28-ounce) can crushed tomatoes

*3 cups water

*12 ounces ziti (3 3/4 cups) (see note above)

*1/2 cup heavy cream (1/4 cup half-and-half for lighter)

*1 ounce Parmesan cheese, grated (about 1/2 cup)

*1/4 cup minced fresh basil leaves (I just used dried & it was fine)

*Ground black pepper

*4 ounces whole milk mozzarella cheese, shredded (about 1 cup) (see note above) (4oz part-skim mozzarella chesse, shredded for lighter)

1. Adjust an oven rack to the middle position and heat the oven to 475*

2. Heat the oil in a 12-inch oven-safe (see note above) non-stick skillet over medium-high heat until hot. Add the garlic, red pepper flakes, and 1/2 teaspoon salt and saute' until fragrant, about 1 minute. Add the crushed tomatoes, water, ziti, and 1/2 teaspoon salt (DO NOT add this salt step if you're cooking the lighter version). Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the ziti is almost tender, 15 to 18 minutes.

3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle the mozzarella evenly over the ziti. Transfer the skillet (or casserole dish) to the oven and bake until the cheese has melted & browned, about 10 minutes. Using potholders (the skillet handle will be hot) [Just typing what the books says...I'd hope you know it's going to be hot..lol], remove the skillet (or casserole dish) from the oven. Serve!! YUM!

Calories & Fat for both recipes

Regular recipe: Calories 610 Fat 25g Sat Fat 13g Cholesterol 65mg

Lighten recipe: Calories 500 Fat 12g Sat Fat 6g Cholesterol 25mg

Nutrtion fact for lighter recipe: Per 2-cup serving: Cal 500; Fat 12g; Sat Fat 6g; Chlo 25mg; Carbs 73g; Protein 24g; Fiber 4g; Sodium 940mg

Recipe provided by: America's Test Kitchen