Creamy, comforting skillet ziti baked briefly for a golden cheese topping and rich tomato flavor.

6 garlic cloves, minced

4 teaspoons olive oil, divided

¼ teaspoon red pepper flakes

Salt and black pepper, to taste

1 can (28 ounces) crushed tomatoes

3 cups water

12 ounces ziti pasta

½ cup whole-milk ricotta cheese

¾ cup grated Parmesan cheese, divided

½ cup heavy cream

¼ cup chopped fresh basil, plus 1 tablespoon for garnish

1 cup shredded mozzarella cheese

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1. Preheat oven to 475°F and position rack in the middle.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet. Add garlic, red pepper flakes, and salt; cook until fragrant.

3. Add crushed tomatoes, water, pasta, and salt. Simmer covered until pasta is nearly tender.

4. Mix ricotta with olive oil, Parmesan, salt, and pepper in a bowl.

5. Stir cream, Parmesan, and basil into the pasta. Season to taste.

6. Transfer to baking dish if needed, top with ricotta mixture and mozzarella.

7. Bake until cheese melts and lightly browns. Garnish with basil and serve.

If skipping the oven, cover the skillet after adding cheese and let it melt from residual heat.