Photo: Joe Keller/Keller + Keller

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An Italian Classic with Incredible Flavor
A cast-iron skillet is the secret to turning a pound-and-a-half of grape tomatoes into a deep, pleasantly charred-tasting pasta sauce that takes this baked ziti to a new level. And, as with the mac 'n' cheese, the ziti cooks right in the sauce, so you don't need an extra pot. At the end, 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