Baked ziti with charred tomatoes from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 109) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Liz_Young on April 22, 2024

    This was okay, not great. Too little sauce, too much pasta for us.

  • Shewi128 on March 14, 2023

    This was not a memorable recipe but an easy weeknight recipe. Plus, it only used one pan. The sauce ends up being fairly thin. One thing I would recommend is making sure the tomatoes get more charred for more flavor and make a thicker sauce. I would make this again, especially during the summer with fresh tomatoes. Edit: I made this again, and I cooked the noodles 2 minutes longer, and that helped thicken the sauce.

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