7 Warm-Weather Casseroles We Love
A cast-iron skillet is the secret to turning a pound and a half of grape tomatoes into a pasta sauce with a deep, pleasantly charred taste that takes this baked ziti to a new level. And unlike most baked pastas, the ziti cooks right in the sauce, so you don't need an extra pot. Just add mozzarella and Parmesan, and slide the skillet under the broiler for five minutes, until the cheeses are browned and bubbling.
Get the recipe: Baked Ziti with Charred Tomatoes