Baked Ziti

From Tobreth Hansen

Takes about 40 minutes start to finish and only one pot!!

1 tablespoon olive oil

1/4 teaspoon red chili flakes (I use 1/2 teaspoon but the recipe officially calls for less)

6 cloves garlic, pressed or sliced (your preference I have done both but used pressed today)

2 14.5-oz cans stewed tomatoes, pureed in a blender (I have used plain and Italian seasoned and both work okay)

3 cups water

12 oz. tube noodles - I use penne rigate because I like it best

1/2 cup cream

1 oz parmesan (about 1/2 cup if you do not have a scale)

1/4 cup fresh basil, chopped

4 ounces of shredded mozzarella (about 1 cup if you do not have a scale)

Preheat oven to 475.

Heat oil in deep frying pan. When shimmering add garlic. Saute about 30 seconds then add the red chili flakes and saute a few more seconds. Add pureed tomatoes to the pan and reduce to a simmer. Heat for 10-12 minutes. Next, add noodles and 3 cups of water to the pan - set a timer for how long the noodles need. Cover. Turn heat to high until full boil and then turn down to a simmer for remaining time the noodles need. My noodles need about 11 minutes. Remove from heat. Add cream and parmesan and fresh basil. Stir to combine. Top with cheese and bake for 10-12 minutes until golden. I have found Raley's brand cheese burns quickly so needs less time. Costco brand cheese takes about 12 minutes.

Now the cheaty note - if you do not have fresh basil on hand (it is better with fresh but what I made today was not with fresh basil) add a couple teaspoons to the tomatoes when they go in (I never measure this part). Then omit the basil at the very end.

Weight Watchers - 61 points for whole pan. Eat 1/8 for 8 points.