This one-pot baked ziti is quick and easy, crowd-pleasing, and a godsend on busy nights and weekends. It can be made with either fresh or canned tomatoes, and it is delicious either way.

A bowl of the best one-pan baked ziti.

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.

A GIF showing the start-to-finish process of how to make the best one-pan baked ziti.
Ingredients for one-pot baked ziti.
A large skillet with tomatoes and garlic.
A large skillet with mashed cherry tomatoes.
A large skillet with ziti, parmesan, and basil.
A large skillet of one-pan baked ziti topped with mozzarella.
A large skillet of one-pan baked ziti.
A large skillet of one-pan baked ziti with a spoon.
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One-Pot Baked Ziti

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Description

Adapted from Cook’s Illustrated Cook It In Cast Iron

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. 

Salt: If you are using Morton or fine sea salt, use half as much as the suggested quantities in the instructions. 

Ingredients

If Using Fresh Tomatoes:

  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • Pinch red pepper flakes
  • 1.5 pounds cherry tomatoes, halved
  • kosher salt, Diamond Crystal brand, see notes above
  • 12 ounces (3.75 cups) ziti
  • 3 cups water, plus more as needed
  • 1.5 ounces Parmesan cheese, grated (heaping 1/2 cup)
  • fresh basil leaves
  • 8 ounces ciligiene mozzarella balls, halved
  • Fresh cracked pepper to taste

If Using Canned Tomatoes:

  • 2 tablespoons extra-virgin olive oil
  • 1.5 cups diced onions
  • kosher salt
  • 3 to 6 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 28 oz crushed tomatoes, see notes above
  • 1 lb. dried ziti
  • 3 cups water, plus more as needed
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 1/4 to 1/2 cup chopped fresh basil
  • Freshly cracked black pepper to taste
  • 4 ounces whole milk mozzarella cheese, shredded (1 cup)

Instructions

If using fresh tomatoes: 

  1. Adjust the oven rack 6 inches from the broiler element, and heat the broiler to high.
  2. Meanwhile, place the olive oil and garlic in a large skillet (I use a 13-inch across, 2-inch deep skillet). Turn the heat to high. As soon as you see the oil beginning to shimmer, give the garlic a stir, cover the pan, and turn the heat to low. Cook for roughly 5 minutes, or until the garlic is soft and just beginning to take on some color. 
  3. Add a pinch of crushed red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and 1 teaspoon of kosher salt. Cook over medium heat, stirring occasionally and adjusting the heat as necessary to keep the tomatoes at a gentle simmer, for 5 minutes or until the tomatoes completely break down. Using a potato masher, coarsely mash the tomatoes.
  4. Stir in the pasta, the water, and 1 more teaspoon kosher salt. Bring to a boil over high heat. Stir well, reduce the heat to low, cover, and cook until the pasta is tender, 15 to 18 minutes.
  5. Stir in the Parmesan and the basil. Taste—this is your chance to get the seasoning right. Add salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.

If using canned tomatoes: 

  1. Adjust oven rack 6 inches from broiler element and heat broiler.
  2. Heat a large oven-safe skillet over medium heat. Add the olive oil and the onions. Season with a pinch of salt. Sauté for 5 minutes or until the onions are translucent and just beginning to brown. Stir in the garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. 
  3. Stir in the crushed tomatoes, pasta, water, and 1.5 teaspoons kosher salt. Bring to a boil over medium-high heat. Reduce heat to low, stir well, cover, and cook, stirring once after 10 minutes, until pasta is tender, 12 to 15 minutes.
  4. Taste to ensure the noodles are cooked, then adjust sauce consistency with extra hot water as needed. Stir in the parmesan and basil. Taste—this is your chance to get the seasoning right. Add salt and pepper to taste — I always add more. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve. Pass more parmesan and pepper alongside. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian