The most logically explained method to making ziti on youtube, out of the 10 Ive seen, even professional ones. No one else explained why to use a pasta with ridges, why you want the sauce to be more liquidy, why to only half cook the pasta, etc. Looking forward to more recipes. Subscribed!
Your weekday sauce has been a game changer in my cooking over the course of the last 6 months (it's extra bomb with onions/shallots sweated in the oil before adding the garlic). I've always disliked jar sauce, but also thought that tomato sauce needed to be a 3-4 hour event before I saw your weekday sauce recipe I'm dying to make this baked ziti, you can't get it like this at a restaurant here in Texas
Good ol’ weekday sauce... you’re the reason that’s now a massive thing in our lives after I tried your eggplant parm recipe. Never ever ever buying a premade jar again. 💚❣️
if you can swing it, I recommend making double-batches of the weekday sauce and freezing the leftovers. A double-batch is about the same amount of time to make and it's just as delicious when it heats up. Makes it even faster to crank out a really easy weeknight dinner!
Just be careful with how much pasta you eat at uni. I've definitely put on a few pounds just because these recipes are so nice, easy and cheap to make lol.
I love your approach on cooking videos. Not only do you show everyone how but more importantly which often gets overlooked is why do you do things. For example, the difference between fresh and dried mozzarella and whole milk ricotta cheese compared to low fat. Keep up the great work.
I watch an re watch your videos all the time.. I personally think you’re the best COOK/CHEF On TH-cam period.. an here’s why. You take simple dishes an make them your own an don’t care what anyone thinks. You challenge the norm of cooking. I love your recipes I love your weekday sauce. I’m one of your biggest subscribers an have learned soooo much from you it’s insane. I’m so thankful to have something look forward to watching everytime I step in the kitchen. I think you’re so talented an creative . It’s been a pleasure watching you the last few years. Thanks for all the knowledge , too chefs need to step down from there high horse an recognize real cooking.
I had some new friends over for dinner and made this baked ziti, sides of Italian sausage and meatballs in weekday sauce and your garlic bread recipe and they were all a big hit! Thank god about that. I'd hate to have people for dinner and it turns out bad. I only used about two cloves of garlic in the butter mixture for garlic bread and it was perfect. I can't do too much garlic. The ziti turned out perfectly! Can't wait to try more of your recipes. ♥
Steve - Thank you so much for dropping that great tip about doing a last minute drizzle of olive oil around the edges of the ziti just before it goes into the oven. I never thought of doing that!
I like how you don't change or add to classic recipes. Too many other cooking shows add ingredients that either change the taste significantly or change the dish completely. These recipes are simple and delish, the way they are supposed to be
It’s hard to find an exquisite ziti recipe… UNTIL NOW. Thanks for not taking any shortcuts when you cook. I love from scratch cooking and I only want to make the best for my family. I grow my own tomatoes, vegetables, and herbs in my garden so I love a good sauce recipe. Your other recipes are the bomb too.
That's just the way I do it. Except I add fresh parsley to the ricotta before I mix it in. I love to see the green in the dish. Also it adds a bit of flavor.
I have never had baked ziti before. Neither had my husband. Apparently it’s an east coast thing. I followed your advice and got the nod of approval from our New Jersey foodie friend. So thanks again
I just made this for dinner. Absolutely delicious! The weekday sauce had amazing flavor! As others have already posted, I'll never buy a jar of sauce again.
I made this tonight and O.M.G. It turned out great and just as pretty, with lots of those “perfect bites”! I have to say I impressed myself! I did add a little sugar to the tomato sauce (my mama always taught me to add sugar to anything with tomato) Now I’m obsessed with your cooking videos. I want very badly to perfect Cacio E Pepe…I have been in love with this dish ever since visiting Rome ♥️♥️♥️
This is a great recipe to use up some of your leftover weekday sauce from the freezer. If you already have the sauce from the freezer, you're basically done. The only work to do for dinner is to dice up the cheese and boil water. It's a super-fast weeknight dinner. Tip: if you make a double-batch of weekday sauce whenever you're making it, it's really easy to start stockpiling sauce in the freezer
Cooking this Now for Xmas 2020... be back in a hour with results. Tastes Great... UPDATE: Great used combo fresh and dry Mozzarella, and Used broiler for a few minutes Made a BIG difference
Before I started watching your videos, I couldn't even boil water. Now, I can make several awesome dishes all thanks to you. You deserve way more subscribers than you have my friend.
Been dealing with a lot lately and boy! Soo glad to find you again and binge-watch missed episodes💕👍 and This has been my all-time comfort fave pasta dish! Imma cry now! Thanx👏
I was taught to dollop the ricotta over the layers, this method makes so much more sense! I add Calabrian chili flakes to spice it up! Baked ziti has always been my “go to” for work holiday celebration and parties. 2 lbs gets devoured every time! SO good!
I would really like you to know I used to make the Sopranos cookbook style ziti a couple times a year and it was an effort. This is just as good at half the cost. Thank you so much! Love it!
Oh man, pasta al forno. I'm from Bari, South Italy, and making pasta al forno on sunday is normal administration. We also bake rigatoni, bucatini, penne, and much much more.
Many years ago I noticed a significant improvement in baked pasta dishes vs. boiled pastas with sauce. Baking allows for all the sauces' different flavor components to absorb into the pasta while finishing its cooking.
@@msr1116 Well yes, in a certain way. You obtain different results with each way of cooking. Some pasta have much better structure for baking (ziti, conchiglioni...), while other pasta types contain a density of starch made for boiling (paccheri, spaghetti...). Some pasta types like orecchiette and rigatoni are good for both, but we prefer to bake dry pasta instead of fresh, because of the starch is much more dense, with the exception of lasagna, cannelloni, and stuffed pasta.
@@DinamiteBarese .....What I've seen, eaten and prepared myself often involved a tube type of partially precooked, dry pasta....rigatoni, penne, manicotti or other large shells. Not for baking is small fresh pasta, it's too delicate. I buy a prosciutto and cheese stuffed fresh tortellini I like best in chicken soup. It's cooked separately to remove excess the flour that makes the broth murky and pasty tasting.
"It's a method". EXActly! Every decent casserole is a "method"! A background. Like soups, stews and stir fry, casseroles gave our ancestors a means to make something nourishing and delicious with what they had available. That is a gorgeous casserole, sir!
thank you stephen! im from serbia and am fairly familiar with italian cousine but this classic, italian-american way that you show is very nice, like you see in the movies or sopranos for example :D
If I were to make this I'd just make a huge portion and reheat it for leftovers later. I know you don't like reheated pasta but in my experienced baked pasta dishes are amazing when they're reheated.
@@ItalianFoodBoss Where I live in Canada, I am blessed with having a great Italian supermarket. The fresh bread, cheeses, gelatto, meats, the different types of pasta is so good. They have Italian foods, and foods from other parts of Europe and the world. In the third Sunday of August, in a park located across the street from one of the supermarket locations, they have an Italian Day. Cooking demonstrations, live music, comedy, and even a soccer game. There is also a cafe/bar next to the supermarket. The food there is so good. Cheers!
I made this last night with a few variations -- gotta say, those tomatoes make one hell of a difference! I added some chopped pancheta & cubed chicken and swapped the rigatoni for linguini and it was the best dish I've ever made. Thanks so much for all your content! 💚
Love how you begin the video with a 1 minute step by step, if you have cooking skills youre set just watching that. Don't get me wrong tho, I stay for the whole thing 😅
I came upon your blog by accident. While the recipe is fine (I do like that you gave multiple options). Putting aside this and the fact that you are "Eye Candy", I really like your style. You do not attempt to be some D-list comedian or attempt to use a fake accent. I will continue to follow.
Growing up I used to do something similar with my father, but instead of garloc and basil it was diced onion and sliced chorizo. Very simple but very good.
0:14 WOW.....this “Pasta al Forno” makes me hungry even after eating ! Beautiful crispy on top exactly how I like it ! 👍 And that's exactly my portion.
Working om this right now! Slight modifications cause you know, Im a swedish dude. Probably lesser tomatoes and no low moisture mozz anywhere except for preeshredded (which at least looks better than the powdery stuff you guys have). We'll see!
Try to add breadcrumbs on top for extra crispiness. The ricotta can be made into a manicotti filling by adding eggs and put dollops on top and inside with a spoon, to make it super creamy. A spicy baked rigatoni version with red pepper flakes and peas is common.
Smooth Ziti crisp up nicely when baked. But pasta with ridges are better to hold sauce, like Ruffles Potato Chips. Best options to replace ziti are penne and mezzi rigatoni (half the size). Long rigatoni would make the dish too heavy. Al Bronzo (bronze-cut) pasta has a rougher texture that also holds sauce well. Check out the red box Barilla and Aldi-branded Pasta.
I'm glad you tried it and told us if you liked it or not!!!!! Thank you. 🙏😁 You watch these cooking shows but you never know if they really taste good 🍲!!
Awesome recipe. Made it tonight and it turned out great. First time making homemade pasta sauce and that turned out better than I could've wished for. Thanks for the awesome recipe, you're keeping this kid well fed.
I truly did not know there was a difference in mozzarella cheeses I always buy the soft one tks Steve looks like comfort food all the way bro I'll definately be making your ziti also I've never seen the ziti noodles with ridges on it makes sense that it would stick to it better hope I can find some tks..
I love your videos sir. I could recommend you making baked pasta but instead of ricotta, using béchamel sauce on top of the tomato sauce and a mix of emmental and parmesan cheese for the covering.
![BAKED ZITI [Everyone Gets a Corner Piece!]](http://i.ytimg.com/vi/yn5nKsMN2fY/mqdefault.jpg)
The most logically explained method to making ziti on youtube, out of the 10 Ive seen, even professional ones. No one else explained why to use a pasta with ridges, why you want the sauce to be more liquidy, why to only half cook the pasta, etc. Looking forward to more recipes. Subscribed!
I'm Italian and I'm gonna call you Mom from now on.
*Ma
Mama Luigi?
I call this channel Nonnanother Cooking Show
Katakuri fan you're not funny
im also italian and the way he said ricotta was too funny
Your weekday sauce has been a game changer in my cooking over the course of the last 6 months (it's extra bomb with onions/shallots sweated in the oil before adding the garlic). I've always disliked jar sauce, but also thought that tomato sauce needed to be a 3-4 hour event before I saw your weekday sauce recipe
I'm dying to make this baked ziti, you can't get it like this at a restaurant here in Texas
Good ol’ weekday sauce... you’re the reason that’s now a massive thing in our lives after I tried your eggplant parm recipe. Never ever ever buying a premade jar again. 💚❣️
Welcome to the good life my friend.
Same!
Leave the premade jar one the supermarket shelf. Make your own. This recipe is delicious.
I don't need therapy, I just need to go to Japan! The Southern Italian name for this is "Timballo". A bomb!!!! 🚀
Bravo Stefano! 💪🇮🇹
if you can swing it, I recommend making double-batches of the weekday sauce and freezing the leftovers. A double-batch is about the same amount of time to make and it's just as delicious when it heats up.
Makes it even faster to crank out a really easy weeknight dinner!
These videos have got me cooking at university. Thanks, Steve
Just be careful with how much pasta you eat at uni. I've definitely put on a few pounds just because these recipes are so nice, easy and cheap to make lol.
@@chaoticsquid not true, just don't overeat and you can have all the pasta you want. Pasta every day is perfectly fine.
I’m gaining a few lbs, I’ll try to balance it out. I have a ton of healthy stuff. Make sure you scroll through the playlists on my homepage
@@maxolina yea but how do you not overeat pasta?
@@ultimatesteve I think discovering the god particle was easier
Ultimate “The Sopranos” dinner ❤️
Olivia dies and AJ asks "Who's gonna make the ziti?" One of my favorite lines in the whole damn series!
So what, no fucking ziti then?
Love this comment
rewatching the series again thats why im here lol
Does he have what it takes to be a varsity athlete!?
I love your approach on cooking videos. Not only do you show everyone how but more importantly which often gets overlooked is why do you do things. For example, the difference between fresh and dried mozzarella and whole milk ricotta cheese compared to low fat. Keep up the great work.
I watch an re watch your videos all the time.. I personally think you’re the best COOK/CHEF On TH-cam period.. an here’s why. You take simple dishes an make them your own an don’t care what anyone thinks. You challenge the norm of cooking. I love your recipes I love your weekday sauce. I’m one of your biggest subscribers an have learned soooo much from you it’s insane. I’m so thankful to have something look forward to watching everytime I step in the kitchen. I think you’re so talented an creative . It’s been a pleasure watching you the last few years. Thanks for all the knowledge , too chefs need to step down from there high horse an recognize real cooking.
I had some new friends over for dinner and made this baked ziti, sides of Italian sausage and meatballs in weekday sauce and your garlic bread recipe and they were all a big hit! Thank god about that. I'd hate to have people for dinner and it turns out bad. I only used about two cloves of garlic in the butter mixture for garlic bread and it was perfect. I can't do too much garlic. The ziti turned out perfectly! Can't wait to try more of your recipes. ♥
Steve - Thank you so much for dropping that great tip about doing a last minute drizzle of olive oil around the edges of the ziti just before it goes into the oven. I never thought of doing that!
I noticed that too, I’m going to drizzle the olive oil next time
Man...your Italian American recipes really hit the nail right on the head for me. This is the legit method. 👏🏻
I like how you don't change or add to classic recipes. Too many other cooking shows add ingredients that either change the taste significantly or change the dish completely. These recipes are simple and delish, the way they are supposed to be
It’s hard to find an exquisite ziti recipe… UNTIL NOW. Thanks for not taking any shortcuts when you cook. I love from scratch cooking and I only want to make the best for my family.
I grow my own tomatoes, vegetables, and herbs in my garden so I love a good sauce recipe. Your other recipes are the bomb too.
That's just the way I do it. Except I add fresh parsley to the ricotta before I mix it in. I love to see the green in the dish. Also it adds a bit of flavor.
I prefer fresh basil. Either way it's really good.
@@no2party I will add fresh basil on top of the finished dish after it comes out of the oven.
I add cannabis.
@@leolldankology Don't forget the Magic Mushrooms.
I have been making baked ziti for years. This video took my baked ziti to a higher level. Thank you!
I made this for Christmas with some left over marinara I had made a few days prior and my family went nuts over this ziti! Thank you!
I have never had baked ziti before. Neither had my husband. Apparently it’s an east coast thing. I followed your advice and got the nod of approval from our New Jersey foodie friend. So thanks again
nailed it ,its all about controlling the amounts of ingredients,so it moist crunchy chewy and yet dry (but not dried out)
Finally!! A traditional and classic recipe. Thank you, I LOVE your show, keep going ❤
Add a dry white wine like a Pinot Grigio to a longer cooked sauce, or deglaze with the garlic etc. with it. Next level goodness.
I just made this for dinner. Absolutely delicious! The weekday sauce had amazing flavor! As others have already posted, I'll never buy a jar of sauce again.
Uhmmmm, YES PLEASE!!!
Far and away, the best pasta videos. Thank you!
I made this tonight and O.M.G. It turned out great and just as pretty, with lots of those “perfect bites”! I have to say I impressed myself! I did add a little sugar to the tomato sauce (my mama always taught me to add sugar to anything with tomato) Now I’m obsessed with your cooking videos. I want very badly to perfect Cacio E Pepe…I have been in love with this dish ever since visiting Rome ♥️♥️♥️
This is a great recipe to use up some of your leftover weekday sauce from the freezer. If you already have the sauce from the freezer, you're basically done. The only work to do for dinner is to dice up the cheese and boil water. It's a super-fast weeknight dinner.
Tip: if you make a double-batch of weekday sauce whenever you're making it, it's really easy to start stockpiling sauce in the freezer
Cooking this Now for Xmas 2020... be back in a hour with results.
Tastes Great...
UPDATE: Great used combo fresh and dry Mozzarella, and Used broiler for a few minutes Made a BIG difference
Just incredible! Thank you, so much. I watched this twice back to back. I'm know what's for dinner tomorrow night.
I’d eat the top off that thing like cartman eating all the kfc chicken skins 😂
Love the recipe!
Stop starving cook something.
Before I started watching your videos, I couldn't even boil water. Now, I can make several awesome dishes all thanks to you.
You deserve way more subscribers than you have my friend.
Been using this recipe for a year now, never fails. Tastes as good as it looks!
Showing all the steps in the beginning was very satisfying thank you.
I love your channel. I’m not Italian but you make me feel like I want to go to Italy 🇮🇹 someday.. thank you
Been dealing with a lot lately and boy! Soo glad to find you again and binge-watch missed episodes💕👍 and This has been my all-time comfort fave pasta dish! Imma cry now! Thanx👏
I was taught to dollop the ricotta over the layers, this method makes so much more sense! I add Calabrian chili flakes to spice it up! Baked ziti has always been my “go to” for work holiday celebration and parties. 2 lbs gets devoured every time! SO good!
I just started using Calabrian chili and I love it!
I would really like you to know I used to make the Sopranos cookbook style ziti a couple times a year and it was an effort. This is just as good at half the cost. Thank you so much! Love it!
The way you present it and your expression made it even more delicious! Yammy.
Quite possibly the only cooking channel on youtube worth subscribing to... Excellent video !
You totally nailed the perfectly browned, slightly charred top layer. It doesn't happen by itself, so kudos to you!
Oh man, pasta al forno. I'm from Bari, South Italy, and making pasta al forno on sunday is normal administration.
We also bake rigatoni, bucatini, penne, and much much more.
Many years ago I noticed a significant improvement in baked pasta dishes vs. boiled pastas with sauce. Baking allows for all the sauces' different flavor components to absorb into the pasta while finishing its cooking.
@@msr1116 Well yes, in a certain way. You obtain different results with each way of cooking. Some pasta have much better structure for baking (ziti, conchiglioni...), while other pasta types contain a density of starch made for boiling (paccheri, spaghetti...).
Some pasta types like orecchiette and rigatoni are good for both, but we prefer to bake dry pasta instead of fresh, because of the starch is much more dense, with the exception of lasagna, cannelloni, and stuffed pasta.
@@DinamiteBarese .....What I've seen, eaten and prepared myself often involved a tube type of partially precooked, dry pasta....rigatoni, penne, manicotti or other large shells. Not for baking is small fresh pasta, it's too delicate. I buy a prosciutto and cheese stuffed fresh tortellini I like best in chicken soup. It's cooked separately to remove excess the flour that makes the broth murky and pasty tasting.
You must be proud of what you're doing here in this channel cause this is something else
"It's a method". EXActly! Every decent casserole is a "method"! A background. Like soups, stews and stir fry, casseroles gave our ancestors a means to make something nourishing and delicious with what they had available. That is a gorgeous casserole, sir!
stluanne The Southern Italian name for this is "Timballo". A bomb!!!! 🚀
Bravo Stefano! 💪🇮🇹
thank you stephen! im from serbia and am fairly familiar with italian cousine but this classic, italian-american way that you show is very nice, like you see in the movies or sopranos for example :D
Made this tonight, it was a big hit with the family. They think it is better than at any restaurant. So easy.
Amazing!!! You have changed my kitchen for the better!
If I were to make this I'd just make a huge portion and reheat it for leftovers later. I know you don't like reheated pasta but in my experienced baked pasta dishes are amazing when they're reheated.
YOU ARE THE GOODS STEPHEN, YOU COOK A LOT LIKE ME, AND WATCHING YOU IS A BLAST.
Thank you for the video! You show a lot of enthusiasm & do an excellent job in describing what you are displaying.
That is some ultimate comfort food, right there. Cheers!
Dwayne Wladyka The Southern Italian name for this is "Timballo". A bomb!!!! 🚀
Bravo Stefano! 💪🇮🇹
@@ItalianFoodBoss Where I live in Canada, I am blessed with having a great Italian supermarket. The fresh bread, cheeses, gelatto, meats, the different types of pasta is so good. They have Italian foods, and foods from other parts of Europe and the world. In the third Sunday of August, in a park located across the street from one of the supermarket locations, they have an Italian Day. Cooking demonstrations, live music, comedy, and even a soccer game. There is also a cafe/bar next to the supermarket. The food there is so good. Cheers!
@@ItalianFoodBoss I forgot to mention that there are really good food trucks with the Italian Day festival.
Dwayne Wladyka perfect for rainy sad day
I made this last night with a few variations -- gotta say, those tomatoes make one hell of a difference! I added some chopped pancheta & cubed chicken and swapped the rigatoni for linguini and it was the best dish I've ever made.
Thanks so much for all your content! 💚
So you basically made a spaghetti with meat sauce, which is a completely different dish than baked ziti. lol
@@gerrybgood3125😂😂😂
I made this tonight and it was amazing. Best baked ziti recipe yet.
Love how you begin the video with a 1 minute step by step, if you have cooking skills youre set just watching that. Don't get me wrong tho, I stay for the whole thing 😅
This guy is good at what he does and has a likeable personality Entertaining👍. Great Video 💯💯💯
I’m italian and this is just disgu...no just kidding, nothing to say about this. Well done
I like to use rigatoni. To me it's the perfect casserole/ al forno noodle. Ridges to hold the good stuff, a good tube for that also.
Thanks for your videos! I used a microwave all through my 20s lol I'm 31 now and just started cooking ...you teach me so muuuuuuuuch!!!!! Xoxo
Just made this today with a few tweaks and man! This is one of the best pasta dishes I made. I always go to your channel for pasta dishes!
Exactly how I make this!!!!! Sometimes I add peas. Especially in the Spring. Well done as usual!
Pies sound great in the receipe I'll try it thanks :)
I came upon your blog by accident. While the recipe is fine (I do like that you gave multiple options). Putting aside this and the fact that you are "Eye Candy", I really like your style. You do not attempt to be some D-list comedian or attempt to use a fake accent. I will continue to follow.
Seriously the best recipe ever. Made it last night. 10/10
Growing up I used to do something similar with my father, but instead of garloc and basil it was diced onion and sliced chorizo.
Very simple but very good.
0:14 WOW.....this “Pasta al Forno” makes me hungry even after eating ! Beautiful crispy on top exactly how I like it ! 👍
And that's exactly my portion.
Wicked channel!!! Love the way you make it simple. You make me look like a genius in the kitchen. Really enjoy it!
I have made this multiple times its so good.
Working om this right now! Slight modifications cause you know, Im a swedish dude. Probably lesser tomatoes and no low moisture mozz anywhere except for preeshredded (which at least looks better than the powdery stuff you guys have). We'll see!
this is lierally my favorite meal along with stuffed shells. excellent my friend.
Try to add breadcrumbs on top for extra crispiness. The ricotta can be made into a manicotti filling by adding eggs and put dollops on top and inside with a spoon, to make it super creamy. A spicy baked rigatoni version with red pepper flakes and peas is common.
This is honestly one of my favorite recipes I've used thanks to your video.
Excellent well-done. My family loved your recipe. Thank you for sharing
Smooth Ziti crisp up nicely when baked. But pasta with ridges are better to hold sauce, like Ruffles Potato Chips. Best options to replace ziti are penne and mezzi rigatoni (half the size). Long rigatoni would make the dish too heavy.
Al Bronzo (bronze-cut) pasta has a rougher texture that also holds sauce well. Check out the red box Barilla and Aldi-branded Pasta.
Just made this.... like Grandpa from Napoli used to make. I love it with egg but didn't do so this time. Thanks for sharing!
Thanks Steve. Great show once again. I'm going to rustle up your "Pasta Alla Norcina" tonight. Can't wait.
Not even 1 minute in & I KNEW I had to subscribe!! You feed those you love 💗
Love your inspiration, I’m drooling at 6 am ❤
I can’t wait to make this for my family! I’ve been doing it wrong. Thank you for yet another great recipe 🍝
Legit the best recipe and channel by far
The crunches are my favorite.
Love the mouth cam and your editing style. Keep it up!
Made this Sunday for my family, they loved it and I loved it because it was super simple. Good Job!
I'm glad you tried it and told us if you liked it or not!!!!! Thank you. 🙏😁 You watch these cooking shows but you never know if they really taste good 🍲!!
Dude you cook EVERYTHING ON POINTE the way thinda are SUPPOSED to be made but with perfection! You n me hqve THAT in common!
Best recipe ever!!!!!!
Another awesome recipe
Pretty legit. The intro is spot on.
Yum I am definitely going to try and make this next week. It looks like the ultimate comfort food!
This Ziti Al Forno is like therapy.
?
Best baked ziti I've ever made 😋
Made it. Loved it. It’s in the rotation.
I've seen enough....this led to tha sub...BAKED ZITI IS ABSOLUTELY FIRE
All this time I thought mouthcam was Stephen precariously fitting a whole GoPro in his mouth like a snake omg
That image you put in
my head is hilarious .
No, no, that's totally canon what's happening don't anyone tell you otherwise. I'm a believer too.
Hey I made this for the family today. They LOVED it. So much better than the ones with béchamel. You’re spot on about the crispy parts. Great job man!
The combination of fresh and regular mozzarella is a great idea.
I love the look of this dish. Great video
Awesome recipe. Made it tonight and it turned out great. First time making homemade pasta sauce and that turned out better than I could've wished for. Thanks for the awesome recipe, you're keeping this kid well fed.
I truly did not know there was a difference in mozzarella cheeses I always buy the soft one tks Steve looks like comfort food all the way bro I'll definately be making your ziti also I've never seen the ziti noodles with ridges on it makes sense that it would stick to it better hope I can find some tks..
Now THAT is baked zitty. Love that crispy crust - the best part. Oh, yeah ! Youre really good, man.
This is one of those things I have always wanted to make and never eaten before.
I haven't even seen the video yet, but I'm just gonna say thank you. For covering everything...in a way that just works
Great video. Now I know what they’re talking about constantly on the Sopranos!
This is like a different level of mac and cheese. Nice.
I love your videos sir. I could recommend you making baked pasta but instead of ricotta, using béchamel sauce on top of the tomato sauce and a mix of emmental and parmesan cheese for the covering.
Aaaah yes ! This brought a lot of memory from the "pâtes aux four" that my late Italian grandfather was often baking. Will definitely do it soon