Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4-6

Ingredients:

2 tsp. olive oil

6 garlic cloves, minced (prepared garlic will work also)

1 tsp. salt

Pinch of pepper flakes

2 (14.5 oz.) cans diced tomatoes with basil and oregano

3 C. water or stock (vegetable or chicken)

16 oz. uncooked pasta

1/2 C. heavy cream

1/2 C. grated Parmesan cheese

1 C. grated mozzarella cheese

Parsley for garnish

What to do:

Sauté oil, garlic and red pepper flakes in a large oven-safe skillet over medium-high for about 2 minutes (do not burn the garlic or pepper flakes). Add the canned tomatoes, water or stock, ziti, salt and pepper. Cover and cook over medium heat, stirring often (about every two minutes to keep the pasta from sticking to the bottom of the pan). Cook until pasta is almost tender about 15-20 minutes. Take off stove and stir in cream and Parmesan cheese. Season with salt and pepper to taste. If you do not have an oven-safe skillet, transfer the pasta mixture into a 2-quart casserole dish before sprinkling with the cheese and baking. Sprinkle mozzarella evenly over the pasta. Place skillet under broiler and bake until cheese has melted and browned, about 5-10 minutes. Garnish with parsley (optional)