A new issue of “Cook’s Illustrated” arrived in our mailbox yesterday. And while I enjoy the magazine on occasion, I couldn’t for the life of me remember ordering a subscription to it. And as I looked more closely at the mailing label, I realized why I didn’t have any recollection of placing the order. It was addressed to my husband.

But in addition to the magazine, you can also look at our TiVo playlist, and you’ll see that he has a season pass to the companion program, “America’s Test Kitchen,” airing on PBS.

He is addicted. And that’s definitely a good thing. A really, really good thing.

I asked him what it is about the recipes that has him so completely hooked, and he told me it’s because they are simple. The kind of food that real people eat. And the recipes have been tested. Over and over. Until they are perfect.

He’s onto something.

I made baked ziti last week from a Cook’s Illustrated recipe, and it was an enormous hit with my girls. Myself? I snuck into the refrigerator to polish off what little remained, long after everyone had gone to sleep. There is no meat in this, so unless you are a vegan, this is a greatly satisfying entree. I promise, it will be very, very popular at your dinner table. In fact, it’s made it’s way into a semi-regular rotation on my own weekly menu plan.

And so, with no further ado…

“To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not oven-safe, 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.

*Skillet Baked Ziti

Ingredients

1 tablespoon olive oil

6 garlic cloves, minced

1/4 teaspoon red pepper flakes

Table salt & ground black pepper

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

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, oven-safe skillet and saute over medium-high hear 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.”

*Just a few notes of my own: do not shred your own mozzarella. What a mess. Use the stuff in the bag, already shredded. But for the Parmesan, definitely grate your own. There is nothing like the sharp and nutty taste of real Parmesan. And basil? Fresh basil? A must. It adds just the right ‘punch’ that the dish needs. To extend the life of the remaining basil, wrap it in a damp paper towel, put it in a Ziploc and store it in the refrigerator. You should get a week out of it. And then, use it on everything. Julienne (place several leaves on top of one another, roll into a cylinder and cut across – a brilliant short-cut) the and make yourself an Insalata Caprese salad (sliced tomatoes, sliced mozzarella, and basil. Then flavor to taste with salt, pepper and oil or just drizzle a little Balsamic on top), or chop a few leaves up and throw it in your scrambled eggs. It’s a really versatile herb, my absolute favorite.