This baked ziti recipe from Cook’s Country’s Cook It In Cast Iron, has the added bonus of being a one-pot wonder: after you crush the tomatoes with a potato masher (or whisk or spoon), you add the dried pasta and water directly into the pan and simmer everything together until the pasta is cooked and the liquid has evaporated. After a quick pass under the broiler, your one-pan, no-fuss baked ziti is done: crisp noodles, melty cheese, bubbly sauce. One and done! For years I followed the recipe to a T, making it only during tomato season when the cherry tomatoes are sweet and plentiful. When I discovered, however, that it tastes just as good when made with canned tomatoes, it became a year-round staple. 5 from 4 reviews For canned tomatoes, I love the small boxes of Colavita crushed tomatoes. Each box is 13.7 ounces. I use two of them in this recipe.
