Cheesy One-Skillet Baked Ziti
Few dinners feel as comforting as a generous bowl of warm, saucy pasta covered with melted cheese. This cheesy one-skillet baked ziti is simple, hearty, and especially satisfying on chilly days when you want something cozy without making a sink full of dishes. It is also a great option for small kitchens, dorm cooking, or busy weeknights because the pasta cooks directly in the skillet with the meat, tomatoes, seasonings, and water. There is no need to boil a separate pot of pasta first.
This easy one-pan pasta dinner comes together with everyday ingredients: ground beef, onion, canned tomatoes, whole-grain ziti or penne, ricotta, and mozzarella. The result is a skillet full of tender pasta, rich tomato flavor, creamy pockets of ricotta, and a melted mozzarella topping. It tastes like baked ziti, but the method is much faster and more practical for a simple homemade meal.
Start by browning the ground beef with diced onion in a large skillet. Once the beef is cooked through, drain any excess grease so the finished dish stays saucy rather than oily. Add the canned diced tomatoes and seasonings, then stir everything together before adding the uncooked pasta. Ziti is traditional for baked ziti, but penne works just as well because the shapes are similar and both hold sauce nicely. Whole-grain pasta is a good choice here because the tomato sauce and cheeses make the flavor mild and balanced.
After the pasta is added, pour in the water, stir well, cover the skillet, and bring the liquid to a boil. Once it begins to boil, reduce the heat to medium-low and let it simmer with the lid on. Stir once or twice while it cooks so the pasta does not stick to the bottom of the pan. Since the pasta is cooking at a gentler heat than it would in a large pot of boiling water, it may take a few minutes longer than the package directions.
As the pasta cooks, it absorbs most of the liquid and becomes tender while the sauce thickens around it. This is what makes one-skillet baked ziti so convenient: the starch from the pasta helps create a rich, clingy sauce right in the pan. If the pasta looks too dry before it is finished, add a little more water as needed and continue cooking until it is almost al dente.
Once the pasta is nearly done, add spoonfuls of whole-milk ricotta over the top. The ricotta melts into creamy pockets throughout the skillet, making every serving taste rich and satisfying. Finish with a generous sprinkle of mozzarella cheese for the classic baked ziti topping.
Place the lid back on the skillet for a few minutes so the cheese can melt. If your skillet is oven-safe, you can also place it under the broiler for one to two minutes to lightly toast the mozzarella. This step is optional, but it gives the top a more traditional baked pasta finish. Add diced fresh tomato and chopped parsley if you like a fresh garnish before serving. 
That is all it takes to make a big skillet of cheesy, saucy, whole-grain comfort food. This one-skillet baked ziti is easy enough for a weeknight dinner, but it is also the kind of warm, crowd-pleasing meal that is perfect for sharing with friends.
If you try this cheesy one-skillet baked ziti, enjoy it hot from the pan while the mozzarella is melted and the ricotta is creamy. It is a simple pasta recipe that delivers big comfort with very little cleanup.
Cheesy One-Skillet Baked Ziti
Ingredients
- 1/2 lb ground beef, such as 85% lean beef
- 1 small onion, diced
- 14 oz. can diced tomatoes
- 1 tsp. garlic powder
- 1 tsp. dried Italian seasoning
- 1/2 tsp. each black pepper and salt
- 1/8 tsp. cayenne pepper, optional
- 12 oz. whole-grain uncooked ziti or penne pasta
- 1 1/2 cups water
- 16 oz. whole-milk ricotta cheese
- 3/4 cup mozzarella cheese
- Optional topping: 1 small tomato, diced, and fresh chopped parsley
Instructions
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In a large skillet, cook the diced onion and ground beef over medium heat until the beef is browned and cooked through. Drain any excess grease.
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Add the diced tomatoes, garlic powder, Italian seasoning, salt, black pepper, and cayenne pepper if using. Stir until the beef and tomatoes are evenly combined.
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Add the uncooked pasta to the skillet. Pour in the water and stir well. Cover the pan with a lid, turn the heat to high, and bring the liquid to a boil. Reduce the heat to medium-low and simmer with the lid on until the pasta is almost al dente, stirring once or twice during cooking. This may take a few minutes longer than the package directions because the pasta is cooking at a lower heat.
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If the pasta looks dry before it is finished, stir in up to 1/2 cup more water as needed. Spoon dollops of ricotta cheese over the pasta and sprinkle mozzarella cheese on top. Cover again and let the cheese melt. If your skillet is oven-safe, place it under the broiler for one to two minutes for a lightly toasted top. Add fresh tomato and parsley if desired, then serve warm.
For anyone who loves easy pasta recipes, this one-pan baked ziti is a dependable comfort food dinner. It is creamy, cheesy, filling, and made with simple ingredients in just one skillet.