One-Skillet Vegetable and 5-Cheese Baked Ziti

This easy, one-skillet vegetable and 5-cheese baked ziti is pure comfort food!

Course Dinner

Cuisine American, Italian

Keyword baked ziti, easy baked ziti recipe, skillet baked ziti, vegetarian baked ziti

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 536kcal

Author Blair Lonergan

1 tablespoon olive oil
8 ounces sliced mushrooms
1 small zucchini, diced
1 sweet bell pepper (any color), seeded and diced
1 small onion, diced
3 cloves garlic, minced or pressed (about 1 tablespoon total)
¼ teaspoon red pepper flakes
Kosher salt and ground black pepper
1 (28 ounce) can crushed tomatoes
2 cups water, plus more as needed
8 ounces dry ziti pasta
½ teaspoon sugar
¼ cup heavy cream (or increase to ½ cup for a creamier texture)
½ cup grated Parmesan cheese
¼ cup minced fresh basil leaves, plus extra for garnish
1 cup shredded Italian 5 Cheese blend (a combination of mozzarella, provolone, parmesan, asiago, and romano cheeses)

Adjust oven rack to middle position. Heat oven to 475°F.
Heat olive oil in a 12-inch, oven-safe skillet over medium-high heat. Add the mushrooms, zucchini, bell pepper, and onion; sauté until the onion is translucent and the other vegetables start to soften, about 5-7 minutes. Add the garlic, red pepper flakes, and ½ teaspoon salt; cook for 1 more minute.
Add the crushed tomatoes, water, ziti, sugar, and ½ teaspoon salt. Cook, uncovered, stirring often and adjusting the heat as necessary to keep the liquid at a good simmer, until the ziti is almost tender, about 15-18 minutes. Add extra water, if necessary, if the sauce looks too thick.
Stir in the cream, the grated Parmesan cheese, and the minced fresh basil. Season the dish with additional salt and pepper to taste.
Sprinkle the Italian cheese blend evenly over the top of the pasta.
Transfer the skillet to the oven. Bake, uncovered, until the cheese melts and browns on top, about 10 minutes.
Garnish with additional fresh basil just before serving.

If the sauce gets too thick while the pasta is simmering on the stovetop, add extra water to thin.
For an even creamier, richer sauce, increase the heavy cream to ½ cup.
Bake the ziti uncovered so that the cheese on top turns brown and the edges get crispy.
Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, basil, oregano or thyme. Some extra grated Parmesan on top is also a great touch!
To feed a larger group, double all of the ingredients and prepare the mixture in a large Dutch oven. Transfer the ziti and sauce to a greased 13 x 9-inch baking dish, top with cheese, and bake as instructed.
Substitute penne for the ziti.
Add baby spinach to the sauce. It will wilt almost instantly and blend into the casserole.
If you don’t have an oven-safe skillet, transfer the pasta mixture to a greased 2-quart dish before topping with cheese and baking.
Use sliced fresh mozzarella on top of the casserole, or substitute with shredded mozzarella instead of the 5 cheese blend.
Add dollops of ricotta to the pasta mixture before baking.