Cast Iron Skillet Ziti (30 Minutes)

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This recipe combines al dente ziti pasta with a rich and meaty tomato sauce, seasoned ground beef, and gooey melted cheese. We’ll prepare this dish in a cast iron skillet which adds an extra layer of flavor and creates a crispy, golden crust on top. The result is a hearty and satisfying meal that the whole family will love. Let’s get cooking!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces ziti pasta
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
  3. In a cast iron skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 5-6 minutes. Drain any excess grease.
  4. Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine and simmer for 5 minutes to allow the flavors to meld.
  5. Remove the skillet from the heat and add the cooked ziti pasta to the sauce. Mix well to coat the pasta evenly.
  6. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta.
  7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired.

Equipment

Notes

Be sure to cook the pasta until al dente as it will continue to cook slightly in the oven. For an extra kick of flavor, you can add a pinch of red pepper flakes to the sauce. If you prefer a crispier top, broil the dish for the last couple of minutes, keeping a close eye to prevent burning. Leftovers can be stored in an airtight container in the refrigerator and reheated for a quick and delicious meal the next day. Hope you enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 33g
  • Cholesterol: 90mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Pesto Green Beans

Kick things off by bringing a pot of water to boil. Trim your fresh green beans and blanch them in the boiling water for just a couple of minutes—until they're bright green but still retain a bit of crunch. Drain and plunge them into icy water to halt the cooking and preserve that vibrant color. While the beans cool, whip up some pesto, either homemade or store-bought. For a quick homemade version, blend fresh basil, pine nuts, garlic, parmesan, olive oil, and a pinch of salt in a food processor. Toss the cooled green beans with a generous dollop of pesto, ensuring they're well coated.

For Tomorrow's Dinner

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!