There is something mighty comforting about a pan of baked pasta coming out of the oven, especially when it asks so little of the cook and still tastes like Sunday supper. This oven baked 4-ingredients creamy roasted tomato basil ziti leans on a handful of simple staples to make a rich, homey dish with a touch of Italian inspiration, the kind of recipe that feels like it was passed quietly from one kitchen to another over a back fence.
Serve this ziti with a crisp green salad, warm garlic bread, or a side of roasted vegetables if you want to round things out. It also pairs nicely with grilled chicken, mild Italian sausage, or just a glass of iced tea or red wine when you want to keep supper simple but satisfying.
Oven Baked 4-Ingredients Creamy Roasted Tomato Basil Ziti
Servings: 6
Ingredients
1 pound ziti pasta
2 pints cherry tomatoes
8 ounces cream cheese, softened
1 cup fresh basil leaves, torn
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Preheat your oven to 425°F. Bring a large pot of salted water to a boil, and grease a 9x13-inch or similar rectangular glass baking dish.
2. Add the cherry tomatoes to the baking dish, drizzle with olive oil, and season with the salt and black pepper. Roast for 20 to 25 minutes, until the tomatoes are blistered and beginning to collapse.
3. While the tomatoes roast, cook the ziti in the boiling water until just shy of al dente. Reserve 1 cup of pasta water, then drain the pasta.
4. Remove the baking dish from the oven and stir in the cream cheese while the tomatoes are still hot. Add a splash or two of the reserved pasta water and mix until a creamy sauce forms around the roasted tomatoes.
5. Fold in the drained ziti and half the basil, tossing gently so the pasta is well coated. If needed, add a little more pasta water to loosen the sauce.
6. Return the dish to the oven and bake for 10 to 15 minutes, until hot and bubbling around the edges. Scatter the remaining basil over the top before serving.
Variations & Tips
Add a cheesy top: If you want a more traditional baked ziti feel, sprinkle a little shredded mozzarella or Parmesan over the pasta before the final bake. It is not part of the four main ingredients, but it makes a lovely golden finish.
Make it heartier: Stir in cooked Italian sausage, shredded rotisserie chicken, or white beans if you need a more filling main dish. This is a fine way to stretch the pan for hungrier folks around the table.
Use the basil wisely: Fresh basil is best added in two parts, some mixed in for flavor and some scattered on top for brightness. If basil leaves are large, tear them by hand instead of chopping so they keep their fragrance.
Save the pasta water: That starchy water is the little secret that helps the cream cheese melt into a silky sauce. Add it a bit at a time so the ziti stays creamy rather than loose.
Roast for flavor: Do not rush the tomatoes. Let them blister and slump well in the oven, because that roasted sweetness is what gives this simple dish its big flavor.