I’ve loved you for years now, and I always will. Thank you for many years of food/love/comfort and your real, contagious personality. I adore you!! 🥹🫶🏽
Great alternative to time consuming lasagna. I prefer this, bechamel sauce is the best. So right, this freezes exceptionally well. PLEASE POST MORE..... you're my favorite chef.
This recipe looks absolutely delicious and tempting recipe I am sure its taste is incredible Beautifully prepared and perfectly executed Thanks for sharing this awesome recipe, 💖 Love from Chicago
So I've watched 10 different Italians make baked Ziti,and this is the only one that made a Bechamel. That's how I make it,,and I'm wondering is that more an American thing,or a preferential thing?
Sarah always inspires the best pasta dishes. Also, its not going to bother me that she did not rinse out the tomato cans with the water....it does not bother me at all.
Don't use tomato sauce, use crushed tomatoes instead. No whole tomatoes needed. (28 oz) This will make a thicker sauce that actually sticks to the noods! Increase the meat by 1lb.... either use ground beef or more italian sausage. Brown the meat and cook it all the way through.... why wouldn't you do that? Remove meat from heat and set aside in separate bowl. In your meat pan, saute your onion until translucent then garlic until fragrant (1m absolute max). Add 1/4 cup tomato paste and saute until the color is deep red. Add your crushed tomatoes and seasonings (Ground fennel, crushed pepper, oregano, basil, sugar...) Bring to simmer then add your meat back. Keep on low heat while making to rest of the baked ziti. For the bechamel Equal parts butter and flour. Cook on low heat while bubble form for 2 minutes. (STIR so you dont burn your roux) Add room temp milk gradually until desired thickness. *BECHAMEL DOES NOT HAVE CHEESE! Season with white pepper, garlic powder, nutmeg, and salt to taste.
These are better with whole wheat pasta. I also like to versions of: black truffle, sage, kalamata olives, diced anchovy, various vegetable diced. Sausage is always a mainstay. I leave out the béchamel as I feel it moves into lasagnesque territory too much.
Thanks for watching! Here’s the recipe: www.marthastewart.com/1554981/baked-ziti-sausage-and-bechamel
I’ve loved you for years now, and I always will. Thank you for many years of food/love/comfort and your real, contagious personality. I adore you!! 🥹🫶🏽
Sarah been watching you for years. LOVE your Sausage and Peppers from way back. My favorite recipe!! Take care.
Yum. Howsabout an all white bechamel version with veg only, OR sliced sea scallops and shrimp with asparagus tops.
When we were kids we called this dish
'More' because it was so delicious and we always asked for more.
Great alternative to time consuming lasagna. I prefer this, bechamel sauce is the best. So right, this freezes exceptionally well.
PLEASE POST MORE..... you're my favorite chef.
Very excited to try this recipe/method. One of our all-time favorites is your stuffed manicotti from your childhood cookbook!!! xox
This recipe looks absolutely delicious and tempting recipe I am sure its taste is incredible
Beautifully prepared and perfectly executed Thanks for sharing this awesome recipe, 💖 Love from Chicago
So I've watched 10 different Italians make baked Ziti,and this is the only one that made a Bechamel. That's how I make it,,and I'm wondering is that more an American thing,or a preferential thing?
So amazing 👍
Lots of love from India 🇮🇳
I’ll use rigatoni and can’t wait to try it
that looks so darn good
If the hair is natural, definitely leave it that way. Absolutely beautiful.🤗
Haba ng harang mo madam, thanks for sharing yummy food madam
Yum.
Love the new set up and lighting!
Many have been doing that garlic trick for years ....we do it with garlic and onions and then we freeze separately 🥕 carrots , celery and onions
Sarah always inspires the best pasta dishes. Also, its not going to bother me that she did not rinse out the tomato cans with the water....it does not bother me at all.
😅😂 It bothers me
I would love to know what brand whole tomatoes Sara uses. That looks delicious.
Any recomendations/advice on replacing the sausage with shrimp, or even breaded shrimp?
Love a baked ziti. Any pasta has a home at my table. In you opinion is warm or at room temperature milk best to use for the bechamel sauce? Thank you.
Hello dear friend greeting from MACAU
Yum. I have never added bechamel to my Ziti. Will be trying that this weekend. BTW your hair style is very, very cute.
Will be making this!!! Yummm. Hints for freezing leftovers, please? There are only 2 of us.
I was thinking the same thing. Freezing half of this before it's baked will probably preserve the texture best. That's what I'm gonna try.
Love this camera angle and format!
Yum! Thank you!
omg i’m making this this weekend 🤤🤤🤤
When I was growing up no one Worried about taking pictures of their food, forgot about instagram !!!
Cook and enjoy feeding your family and friends.
Very good, thanks you🌹
Looks delicious. I think the lighting is too bright, it's distracting Luv the recipe
Oh hell yeah I’m making this! 🤤😛
Don't use tomato sauce, use crushed tomatoes instead. No whole tomatoes needed. (28 oz) This will make a thicker sauce that actually sticks to the noods!
Increase the meat by 1lb.... either use ground beef or more italian sausage.
Brown the meat and cook it all the way through.... why wouldn't you do that?
Remove meat from heat and set aside in separate bowl.
In your meat pan, saute your onion until translucent then garlic until fragrant (1m absolute max).
Add 1/4 cup tomato paste and saute until the color is deep red.
Add your crushed tomatoes and seasonings (Ground fennel, crushed pepper, oregano, basil, sugar...)
Bring to simmer then add your meat back.
Keep on low heat while making to rest of the baked ziti.
For the bechamel
Equal parts butter and flour.
Cook on low heat while bubble form for 2 minutes. (STIR so you dont burn your roux)
Add room temp milk gradually until desired thickness.
*BECHAMEL DOES NOT HAVE CHEESE!
Season with white pepper, garlic powder, nutmeg, and salt to taste.
Yum!
This is technically a Mornay sauce, since there's cheese added.
Yumm 😋😋
These are better with whole wheat pasta. I also like to versions of: black truffle, sage, kalamata olives, diced anchovy, various vegetable diced. Sausage is always a mainstay. I leave out the béchamel as I feel it moves into lasagnesque territory too much.
The volume is off on this video. Sarah sounds far away compared to most videos.
USA sc
These videos are always so strange. It starts in the middle of the video then goes back to the beginning. Is that supposed to be "artistic"? LMAO
I think so, but it's more confusing than artistic, a few seconds at the beginning is all that's needed