This cheesy-one skillet baked ziti is the perfect comfort food on a cold day, and it's full of whole-grain nutrients!
Course: Main Course
1/2lbground beef (I used 85% lean grass-fed beef)
1small onion, diced
14oz.can diced tomatoes
1tsp. dried Italian seasoning
1/2tsp. eachblack pepper and salt
1/8tsp. cayenne pepper for some heat (optional)
12oz.whole-grain uncooked ziti or penne pasta (I used Barilla)
1 1/2cups water
16oz. whole-milk ricotta cheese
Optional for topping: 1 small tomato, diced, and fresh chopped parsley
In a large skillet, cook onion and ground beef until beef is browned. Drain grease.
Add crushed and diced tomatoes to the pan, along with garlic powder, salt, pepper and stir.
Add uncooked pasta to pan. Top with water and stir. Cover pan with lid, turn heat to high, and bring liquid to a boil. Turn heat down to medium-low and simmer with lid on, cooking until pasta is almost al dente (slightly undercooked still), stirring once or twice during cooking. This will likely be a couple of minutes more than the package directions says since it's on a lower heat than usual (ex: my package said 9 minutes and I did 12 minutes).
Stir in up to 1/2 cup more water if pasta seems dry. Top with dollops of ricotta cheese and sprinkle with shredded mozzarella cheese. Return lid to pan to allow cheese to melt. Optional: if the skillet is oven-safe, place under broiler for one to two minutes. Top with fresh tomato and parsley, if desired, and serve.