Alison Roman's Best Baked Ziti | NYT Cooking
ฝัง
- เผยแพร่เมื่อ 25 ก.ย. 2019
- This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it's simply the best. Alison Roman swaps out classic ziti with rigatoni to get more crispy edges. It's a smart move. Get the recipe: nyti.ms/2lVfFpx
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
TH-cam: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). - แนวปฏิบัติและการใช้ชีวิต
• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• salt and pepper
• 2 tbsp tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• 1 (28-ounce) can tomato purée
• 3/4 tsp red pepper flakes
• 16 ounces/1 lb ricotta
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
• 1 pound ziti or rigatoni
• 1 pound fresh mozzarella, cut into 1/2-inch pieces
Heat oil in medium heat. Add onion, garlic, salt, pepper & cook until onion is translucent (not brown, 8 min). Add tomato paste & cook until it turns oil orange (2 min). Crush whole tomatoes by hand & add to pot and add the tomato puree. Season with salt, pepper, chili flakes. Scrape bottom of pot to loosen bits stuck. Bring to simmer and cook (stirring occasionally) until sauce has thickened, 20-30 min.
In bowl combine ricotta, heavy cream, 1/2 cup Parmesan, salt & pep.
Set aside. Boil pasta. Remove pasta when it is 2 minutes shy of being fully cooked. Drain pasta, adding 1 cup pasta water to tomato sauce.
Add 2 cups sauce to pasta to evenly coat. Layer tomato sauce into baking dish. Layer dish accordingly: pasta, sauce, 1/2 ricotta mixture, mozzarella, sauce. Repeat. Bake on rimmed baking sheet for 35 mins at 350 degrees.
I love you, thank you for this! :D
@@habibaiqbal2010 ☺️
When she said 1 pound of pasta will feed 6-8 people, I realised this is why I'll never have abs. #truthhurts
😂
ahaha that's the recommended amount!! in italy we consume generally around 80gr - 100gr MAX per person (at home, in restaurants it can be double that lol)
Nicholas Doyle L.O.L
what? that dish is crazy fattening as it is with all that cheese. I couldn't believe anyone would cook something that fattening. if all you can think of is portion size watching this, you're on your way to obese, never mind the abs.
And its why i lost mine and i dont mind #TastyTruth
My daughter made this last Christmas Eve. It was so delicious that we have decided to make it our Christmas Eve tradition. Thanks NYT Cooking. Merry Christmas!
Shana Proctor I’m gonna make it for Christmas night dinner! Good to hear it was hit.
Only christmas? Once every 3 months at least. Definitely best when its cold outside.
“Call me old fashioned . . I’ve been called worst” lmao saaaame .
I absolutely love Alison Roman's videos. She makes things seem so simple and approachable and FUN. I hope she continues to be a feature on this channel! Also, that ziti looks decadent. My goodness.
Haha I was just thinking..."wow I find her pretty annoying."
@@HUARAZ4YOU
Extremely annoying,like a middle school girl, I go right to the end of yhe video or check out link to recipe.
It's a trip to the ER waiting to happen. Looks like her waistline isn't surviving her cooking.
@@frizbeee She's insufferable. Plus when did mom jeans come back in style?
She talks too fast. And her "I"m too cool for words" approach makes me miss the laid back and self-effacing Anthony Bourdain.
I made this last Sunday and ate from it through the week. Delicious and, when cost is broken out by serving, a wonderful and budget happy meal. Disclaimer: I'm one of those single people who will eat leftover pasta straight out of the fridge.
I thought I was SUPPOSED to eat it right out of the fridge...
Cold for breakfast is best 😄
🤣
Have become obsessed with Alison Romans recipe
I have become obsessed with Alison Roman...!!! 😏
I have tried this like 10 times infact this the only pasta recipe that my whole family loves.
Amen I need her in my life every single day she's everything, I feel so comforted when I watched her, like everything going to be ok just for those few minutes of me watching her.
Same they appeal to me so much
Me too!!!
Dear the NYT cooking, why don't you send Alison to travel (and discover) Italy and its cuisine! and do a series about it. For me Alison has that charm, the one Jamie Oliver has
Yes. She reminds me of Jamie Oliver. That's what I thought the first time I saw her. I so agree.
Omg omg Alison makes my day! I seriously rewatch the stew video for like 5 times in 2 days. Every time in my kitchen, Alison cooking on the background as my main music. I just admire her confidence
Katie V Do ahh I’m glad I’m not the only one who has cooking shows as the main soundtrack to life!
How To Make Dinner we just need some booster while mastering our dishes, but I mean Alison is cool 😎
Ya know. I usually watch TH-cam cooking videos mainly for entertainment and inspiration.
But adding cream to keep the cheese soft and avoid the grainyness?!?!
I BEEN DONE LERNT 🙌🏼👏🏼🙏🏼
Randy Milano 😂😂😂
Love that you speak to my taste! Every recipe I’ve made of yours has been golden!
Love this video - I really like that she showed me how to make a marina sauce from scratch (something that I had been wanting to learn). The cook/host has a lot of personality, and when she engages with the crew behind the scene, I felt like I was there with them. When she shared why she used the pasta I thought it was a great personal share!!
Alison is my favorite to watch and to try to recreate her recipes. She has personality and teaching ability to boot. Love her and her recipes.
I’ve been wanting to make this ever since I saw this video and I finally made it tonight. I used penne and I was skeptical about a pound being enough pasta, but honestly with the amount of cheese you put in this dish you will be set for dinner for nearly a week lol. It still tasted amazing, but don’t skimp on any sauce either-use all of it!
Love watching you cook and your banter , Thanks Alison
I wish NYT cooking does more videos with Alison Roman.I have watched this over and over again.
Watched this on Monday, made it on Wednesday. This is soooo good. It is also my first time making baked ziti. The way she describes everything made me want some immediately. The instructions are perfect but i made a few substitutions. I used ground turkey with her tomato sauce recipe and added provolone to the top layer. Make this pasta recipe ASAP. IT IS GOOD
My mama made ziti all the time during my childhood. Excited to try this version!
Just made this a second ago; it's absolutely amazing.
I made this last night and it was wonderful. Alison Roman you are my new favourite chef. I learnt so much from this video, like how much oil to use when frying onions (I’d never used so much before but it worked great) salting the onions as they fry, frying the tomato paste in the oil, adding four big punches of salt to my pasta water, not over cooking the pasta. Each little tip from you that I followed contributed to the best pasta bake I’ve ever made. Thank you on behalf of me and everyone I will feed this to.
She makes it so authentic..very well done
Made this recipe last night - SO GOOD! And honestly easy to make once youve done it once or twice. I made half the recipe and it feed my family of 4 with some to spare for the next day. Cant wait to make again!
this is one of the only baked ziti or lasagna recipes i havent screamed at through the computer. i completely agree, keep it simple!!! and it will be perfect
Made this the other day ! Halved the recipe and this is The Best Baked Ziti I have tasted in my lifetime! Thank You 🙏🏼
I literally will never get sick of Alison and these videos. MORE!
I am so happy that I found this channel! You are so sweet and funny! Thank you 🙏
I made this last weekend for company...so good!
I just made two of these. So good and so simple. If you have any Calabrian chili paste or oil it’s a great addition to the sauce.
This sounds like the perfect, easy, alternative to slaving over lasagne. Thank you :)
Got to try this, and I don’t cook.
I did it, made it, shared it, and it was delicious. Your recipe, but mostly “hints” were so helpful!
This is a really great recipe, I made it and I LOVED it!! I defiantly recommend.
Alison makes those dishes look so delicious you can't help but watch and learn how to make them yourself, I'm going to make one of them tonight for dinner.
I just made it for Christmas Eve and it came out great!! (I did add some ground beef and some Italian seasoning in the sauce other than that I followed the recipe. I saw somewhere in the comments that the recipe on NY Times says to bake it at 425 so I did that for around 30 mins covered and 5 mins uncovered and added an extra 2mins with the broiler on to brown the cheese.)
Your videos are my favorite of ALL💐
I love your apt and kitchen
I like to use a potato masher to crush tomatoes in the pot. It also turns your potato masher into a multi tasker, ..bonus!
You are an absolute treasure, and smart. Thank you very much for the recipe/demo.
binge watching your videos LOVE THEM ALL. hi from Trinidad
I made this recipe when the weather was still cool. I loved it. I will definitely make it again in the fall.
We cooked this recently and it was sooooo yummy. Had enough to eat it for a 3 days and didn’t get sick of it 🔥❤️😍🤤
I love Alison Roman!!!! NYT please get her her own tv show! I’ll be making this ziti for my family. So yummy and simple. Mother of 3 loves a simple & easy recipe. Thanks Alison!
I made this tonight, it was super good! My family said this is a keeper
I have that tube tomato paste! I love it, it lasts forever and it’s so convenient.
That looks so delicious. I got acid reflux just watching this.
this is the most relatable comment here lmao
Car Ric I gained five pounds just watching !
I keep coming back to her video for recipe ...it's good
Wow, fantastic rendition of this classic dish!
You know what I hate, I have to subscribe to find out that it is probably baked at 350° for 20 minutes. I actually broiled it a bit to get the top to be how Alison and I dig it. The recipe is for any pasta bake ever. It's delicious! Thanks. I used organic Leguma Regata pasta and my own Alfredo sauce. Exquisite!
The recipe says to cook at 425 degrees for 30 to 40 minutes.
Yay finally a yummy Baked Ziti Recipe, I can’t wait to try this
This looks absolutely stunning and delicious. Using homemade sauce and the best cheeses (i.e. no additives) and an empaneled cast iron baking dish makes dishes like this and lasagna on an entire different level.
Obsessed with this ziti! In my rotation forever. Did it exactly as she said.
I am drooling as I type this!
Looks heavenly.
Christmas Dinner, Thanks Alison!!!!!😍😀
I hope you are compensated extremely well. You are the only reason I subscribe to Cooking@NYT.
Right on! Rigatoni is my favorite pasta shape. Lots of surface inside and out.
when she crushes the tomato’s with her rings i went 😐☹️☠️
spooky same. Yikes.
spooky why?
@@renegade_legend2583 I guess it seems a little unhygienic.
@@rainmayercoffee A "little" unhygienic?? There's a darn good chance those are the same rings she wears when she wipes her yass every morning! Everyone experiences a TP breach now and then.
actually if you watch this video where they consult experts, you'll see that wearing rings while cooking is actually not unhygienic. the risk is more about your rings dropping into your food, which is more of a concern for commercial kitchens. :) th-cam.com/video/rPIaukn5Xlw/w-d-xo.html
I always add just a touch of nutmeg in the ricotta.
My husband is the pickiest man in t he world. I made your baked ziti and he loved it!! Thank you for your recipe!
Im not much of a cook, but i will not only be making this again, but i will making this sauce again too! So freaking easy and so delicious!
Thank you for not over-enunciating every ingredient. It saps the joy out of many cooking programs and is annoying AF. ☺️👍
Ugh it looks delicious 🤤 I wish she used a bigger spoon to scoop up more at the end
Doing this😋Thanks!
This is seriously the best thing I’ve ever made!
More Alison, please,,👏🏽👏🏽
Just made this, man alive it’s good! 👌
You Go Girl.. Great Recipe.. Thanks..!
Alison sez, "The sauce is saucy." Everything is everything! WooHoo!
take a bong hit every time she says "saucy".
One day these student days shall pass and I'll be able to afford that luxurious amount of chee$e
I so hope you've reached this goal or are closer now!
Enjoy the cheap cheese days!!
Keep going! :)
Study hard, friend. You will soon have all the cheese you could ever dream of. You can do it! Study HARD!
I love this recipe! 3rd time I’ve made this
works great! Will say that a bit of nutmeg and an egg works wonders in the ricotta mix
looks delicious
Me 10 seconds in: so no fuckin baked ziti?
Me 2 seconds later with my best Paulie Walnuts voice: Rigatoni a la Tony
I said the same thing.
I love the fact that her baking dishes look "lived in"!
And her home doesn't look like a set. It's her actual home and oven etc.. Love 😍
I made this last night....oowee! Whole family enjoyed food!
Making this next week!
Made my version of this last night amazing
That moment when you notice a video only 8 minutes after being uploaded. 👌
I love this recipe!!! So good, best ever❤
I love the California Olive Ranch olive oil she's using. So good.
Well done.... perfect
I’m so making this today
I have a quick question, if I make the day before shd I also cook it and reheat the day I serve it or just prepare the day before and cook fresh before serving? Thx so much. Looks amazing 🤗💗
THANK GOD! She is one of the first cooks I have heard to say keep the pasta alal dente before alal dente!
I LOVE the NYC kitchens that haven’t been renovated!
Yummmm...definitely doing it
Calabro is my absolute favorite grocery store ricotta. Whenever I buy it I eat at least half the container with a spoon.
That is a good looking dish! Now I am hungry! Thank you for sharing.
That DOES LOOK EFFING AMAZING!!!! I believe using those 2 excellent brands of canned tomatoes makes all the difference. They cost 2 to 3 dollars more than the regular generic brands but definitely higher quality tomatoes.
Where is the colander from?? Love that
love the snarky subtitles. Makes life fun
Thanks for leaving in the funny bits. 👏🏽 She is so relatable! Great recipe too 😏
Very nice recipe..
🎶Alison🎶 I had such a good time hanging out with you cookin n your kitchen Thanks for the invite Sis, can't wait to do it again ♡
Very delicious and looks yummy
Oh my gah !!! 🤤 that baked ziti is beautiful!!!!! Definitely going to try it.
Love the way she talks with her hands!
Love, love, love her videos. 😍
Tonight! Simple the best! Thanks Alison
This dish is so delicious. It was worth all the stomach pains from being lactose intolerant.
Alison makes me want to cook so much... She is just so dam likeable
Yea if ur basic bitch
I started cooking more because Alison’s food looked so good and easy to make. And it is!!!
I love your cooking!
I add ground turkey to the pot after the onions and garlic then paste then tomatoes my baked ziti has a meat sauce and I also use rigatoni
I just want to eat her
love it ....and will make it with sausage and pepperoni.......yum!!