Skillet Baked Ziti

I haven't posted a recipe for a while, and the theme for this month's Recipe Box Swap is pasta, and I made this baked ziti this week, and it's super yummy and easy - so, here it is! It came from America's Test Kitchen.

1 tablespoon olive oil
6 garlic cloves , minced
1/4 teaspoon red pepper flakes
salt and pepper to taste
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil leaves
1 cup shredded mozzarella cheese

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
Serves 4

Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan and basil while the pasta cooks.

1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.

2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.

3. Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.