This One Thing Massively Improved My Baked Ziti
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Today we're making baked ziti with mini meatballs! This is such a great combination and really much better than traditional baked ziti. The meatballs add so much more flavor. I hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
BAKED ZITI WITH MINI MEATBALLS:
www.sipandfeas...
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the tiny meatballs
½ pound (225 grams) ground 80/20 chuck
½ pound (225 grams) ground pork
2 large eggs
¼ cup flat-leaf Italian parsley - minced
¾ teaspoon kosher salt
½ cup (60 grams) Italian seasoned breadcrumbs
3 cloves garlic minced
½ cup (40 grams) Pecorino Romano - grated
For the sauce
¼ (56 grams)cup olive oil
1 medium onion - diced
4 cloves garlic - sliced
¼ teaspoon crushed red pepper flakes optional
2 28-ounce cans (1600 grams total) plum tomatoes - hand crushed or blender pulsed
salt and pepper to taste
Remaining ingredients
1 pound (454 grams) ziti or penne, rigatoni, etc
1 pound (454 grams) mozzarella - shredded, divided
1 pound (454 grams) ricotta
½ cup (40 grams)Pecorino Romano - grated
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My Grandmother would often make these meatballs and layer them in her lasagna. I figured an easier version for this baked ziti was in order. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!
This has been called Lasagna Calabrese. But yo, no spices in the sauce? Gotta add spice to the sauce for me.
My great-grandma also made very tiny meatballs for lasagna. I don't know how she got them so small and perfect, but we never questioned the magic!
Mutti (pronounced moo-ti) by far the best sauce.
Meatballs in the lasanga layers, always! My husbands late uncle taught me that. ❤ BTW, that was my beautiflul late dogs name. 😉
Great video recipe.. his facial expressions and face resembles the autograph appraiser from Pawn Stars!
The best way to avoid overmixing your meatballs is to mix all extra the ingredients into a “panade” and then add the meat and mix to combine. That way the seasonings and such are evenly distributed but you don’t need to handle the meat much.
Excellent advice! Thanks!
That reasoning also goes for meatloaf
You should do a “James Revisited” series❤….re-do the recipes that James gave you a *7 😅 …not sure there are many; but, as he gets older, his tastes may change. It would be fun!
That's a great idea!
@@SipandFeast Or you could implement his suggestions the second time around as well and see how it turns out.
Yes!! 🎯💯💥💖
Agreed. I could hardly get my kids to McNuggets.
That's a cool idea!
YES! Please, make two. Tough times right now for so many people ... I am joyfully making more of everything I cook and giving it to my beautiful senior neighbors. They are having such a difficult time right now and they are so grateful for a home-cooked meal or dessert--especially soups.
Cool story
I’m a 72 yo Sicilian woman. It’s amazing how different Italians cook according to what they were raised doing. I’m shocked you didn’t season the ricotta. (Salt pepper, egg, parsley,and cheese). I fry loose sausage since my mother ALWAYS said. Pork adds flavor to sauce, beef doesn’t. I also add evoo, cheese rind (that I keep frozen), and fresh basil (which I remove once simmered) when making a quick sauce.
James = marketing genius. It’s not an 8.5 it’s a 9-½! That’s honestly next level marketing thinking right there - I legitimately think he’s found his calling
I love how you have your Son doing QA on your dishes, and love his comments. Also fantastic that you encourage him to think about the food, and its flavors, teaching him to cook.
At first I thought you guys are in NJ with his "Yes, I know.." and the added Eye Roll.
Good stuff!
Long Island Italian-American culture and northern New Jersey Italian-American culture aren't all that different; they are both part of the same exodus from the urban areas.
Absolutely love the format of these videos. I also really enjoy you bringing your family in for the taste test and taking the time to reflect on what made it taste good, and what can be improved. Keep it up!
James takes his scoring very seriously, and a score of 9"ish" is very good. I'm going to try it!
For most people I am confident this would be a 10!
@@csflmich2239 I don't disagree.
True, a couple episodes back James was told to be really tough with the scoring. Good thing is even before the scoring, he could tell the pasta needed a little more time. I feel he has better food knowledge than other kids his age.
I have learned SO MUCH from this site! 😊 And that “taste tester” is so serious and so honest about his review!
James’ scoring sounds like me struggling through college math😂 I love it!
I love this channel, everything about it is just perfect!
🥰Yummy!! Your recipes, and your family, make our hearts smile!!! Thank you, always!!!!💌
This is the only pasta recipe channel I trust.
The food freak is even better imo
@Dana
Brian lagerstrom is great one who makes great stuff that isn't over the top too.
Try the Buon a Petitti channel as well; it's an Italian grandma cooking for her family.
Thanks for this great meatball recipe! After baking them, I braised them in your Sunday sauce for an hour. My grandson gave the meatballs a 9 & the sauce a 10! That averages out to a 9.5! Woo hoo! The sauce was tweaked with 3 finely grated carrots to replace the sugar & to cut the acid. I also added 3 bay leaves. As we’ve been taught, make it your own. I love how you present these recipes!
Meatballs make almost anything better!!! Add'l tip for shaping meatballs for viewers, I like to use one of those little sherbet scoops, and they all turn out pretty much the same size, and bonus, they are pretty much preshaped. LOL! James is the bomb! He's really doing a great job with trying to give you the tasting notes .
Here in southern Italy, the version with small meatballs is widely used. Also pasta dishes in general (even those not baked), unlike the way they do in America, when you put the meatballs in the sauce, you always put the mini meatballs and not those big things like they do in America. Greetings from Italy ! 👋
What about no spices in the tomatoes? Basil, pepper, doesn't look good to me
@@ps138vs2cavi I don't understand your question.
@@ps138vs2cavi Spices in tomato sauce are put in to give more taste, more flavor and aroma and not for “beauty”. If then to you a little green from the basil or a little black from the pepper bothers your eyes, then don't put them in. It is very simple ! :)
@@aris1956 😂 I'm asking why there's no spices 😂 you misunderstood. But thanks for the effort
@@aris1956 where I'm from we season our food more.
I'm not American. I'm not Italian. I'm especially not Italian-American. Seeing this dish of baked pasta still gave me flashbacks of bein a father who comes back from work and feeds his family. Somehow. I'm not a father either.
Made this today & it was pretty dang good. I did change a few things 1. Made a 1/2 recipe in a 8x8 pan. 2. Was lazy & already had frozen meatballs so that what I used ( I’m sure yours are far superior). 3 didn’t have Romano but had plenty of Asiago so again that’s what I used. 4. Had plenty of fresh basil in my garden so I used that in the sauce. I love that we have someone from the Long Island area representing classical Italian recipes from the area. Thanks for all you do.
Im gonna have to try this. I am not a fan of baked ziti with Italian sausage so i bet this would be delicious!! Like you said, the fact he asked to finish it is the best score you can get!!
That looks lovely. I like to put my ricotta into baked pasta in clumps during assembly. It's more interesting than having it mixed all through the sauce.
Jim...you are teaching people how to cook. Bravo.
God Bless Tara, Sammie, and James, and God bless you.
I always make a little Pattie with my chop meat and I cook it and everyone tries a taste then I can add more seasonings if I need too! This looks amazing and James is the best
I love your videos. &watch them all the time I share them with friends. keep them coming my husband loves when I make them.
Wet hands make smooth balls. Great video. I've made a number of your recipes. The family absolutely loves them. You are my go-to for Sunday dinner.
I’m so happy to see that you actual whisk your eggs before adding them.
Well hello 👋 I have been watching you for the past month and enjoying every minute! I was born and raised in New York Long Island actually Lake Ronkonkoma moved to Brooklyn when I was 18 (ran away and got married), I Did the opposite lived there for 30 years… I live in California the past five years, so anything from New York warms my heart …I love to cook I’m 1/2 Italian and 1/2 Puerto Rican and it blesses my heart to watch you and listen to you. You are such a good Dad I love how you make this a family thing… I want a couple of trips from you and I’ve been cooking for 40 years it’s good to be teachable…anyway be encouraged and know that your a blessing to so many of us😉👍
I’ve been watching him since about 10k subs.
I’m from Long Island too! From the Stony Brook area spent some time in Smithtown as well. I ran away at 18ish too! But that was to Arizona 😂. This all happened decades ago.. I guess some things remain the same no matter the time 🤷🏻♀️.
Great to see another LI’er here. He’s got some great recipes. Reminds me of spending time cooking with my grandmother in Queens but that’s so long ago she had a pet dinosaur!!
Sorry I don’t want a couple of trips from you. I was voice texting.😬😂🤣
YOUR WEBSITE IS ABSOLUTELY AMAZING ‼️‼️‼️‼️THANK YOU SO MUCH FOR CLASSY AND SIMPLICITY 👏👏👏👏
Made this recipe over the weekend using turkey burger and chicken Italian sausage (wife doesn’t eat beef) and it is marvelous! Better than any baked ziti recipe I have found. Also added a cup of chopped spinach.
I absolutely love the way he shows all the ingredients up front and they're already prepared - NOT having to sit through endless chopping of onions, peppers, potatoes etc., grating, dicing and peeling - he gets right into the cooking. His presentation is just the way I want to see a recipe prepared - I judge all other cooking videos by his standards.
i like when he does all the chopping for the noobs out there
@@PeterKudelin
Anyone who spends time watching TH-cam recipes sees that nonsense so much already. You could watch just about anyone else and half the video is that.
@@Kyle496 sure. i personally like his video on "how i make way better alfredo". it's the perfect mix of the two in my opinion. he does some chopping but you can skip through and then he gives the same rundown of ingredients like here
I've watched a million cooking videos from Food Network (Emeril, Alton Brown, Tyler Florence, and Ina Garten) back in the late 90s to several TH-camrs today. My knife slicing/dicing knife skills are decent but I still like to watch all the chopping. There's something sort of Zen about it.
Very fine video. Great idea putting small meatballs in the dish … I will definitely try this … thank you!
That kid is about the age where pretty soon that second pan is gonna be 'the taste tester serving'.
Amazing pasta dish. It surely looks delicious and so Italian. Thanks for sharing this great recipe.
Jeff, I haven’t enjoyed a cooking video like yours in a very long time! As an Italian, we enjoy good food, your recipes are wonderful! Thank you for all your efforts!
Try doing any pasta - get pasta all boiled up, and drain. Using a seine cup, place pasta into hot (way below frying heat) toasted ghee butter oil. Pull out in quick fashion, and put into your recipe. The butter oil coats and toasts the pasta inside and out - and giving a delicious toasty caramelized (movie popcorn butter flavor) but also the toasted bread flour pasta flavor - alongside any other milk and/or cream and/or cheese recipe ingredients. Double toasty flavor. Even putting garlic into the butter oil - for a deep embedded garlic flavor.
Thanks for the video. Made this last night, my family loved it. This recipe makes a ton of food, enough to feed 14-16 people. So yeah, bake some in a separate foil pan that you can give to someone.
😂this is an awesome dish. The “Judge “ is a funny guy. You are a very lucky man with a great family.
Forgo the Bro!!! James went with a Forgo the Ten strategy, but his asking to eat the rest should easily bump up his 8.5 or 9 minus 1/2 or whatever he gave it!
Three hours till tea time and this pops up. Damn it TH-cam. Looks fantastic as always.
I picked up a spookilly similar recipe from a granny on my travels in Italy a few years ago. I was just passing through, got talking to a guy and he invited me back to his family's house for dinner. This is what we had and I took down the recipe as gran cooked it. It was amazing. She topped it off with loads of basil though. Delish.
James knows his fractions! I can't wait to make this.
the scoring was hilarious! 8 9/10th it is!
Using parchment paper can save clean up if it overflows.
Want a fast way to do meatballs.
Roll the meat into a sausage the size of the meatballs and cut them to size.
(if too sticky / freeze them for 10-20 minutes and put your knife in hot water )
Then you can just wet your hands and roll them all at once.
Perfect for making mini meatballs - that otherwise take forever.
Super time saver.
It took about 10 minutes. Some restaurants will roll a rope like gnocchi and cut pieces for wedding soup and other recipes like you suggest.
@@SipandFeast 100% Only worth it if you are doing a large batch.
james with that common core math 😂 i look forward to trying this recipe out! it looks delicious
Your videos always make my senses hungry. I love your taste tester’s critique while you inspire his palette on the down low 😉😎😍
Your son always gives me a valuable take. And your recipes have given me better grades from my grandchildren critics. Thanks 🙂
Most frozen pizzas are made by 2 companies, they have different quality levels like value, premium, super premium and private labels(store brands). Nestles main brands are stouffers, jacks, tombstone, digiorno, California pizza kitchen. Schwab’s makes Tony’s, red baron, freshcetta, and many store brands.
Made this last night and everyone LOVED it!
Your recipes are the BEST. I love them and my family loves them - absolutely delicious. Thank you!!!
In college my closest food court had a Sbarro I ate their ziti so much in four years I haven’t eaten ziti since. Made this recipe tonight because it looked so good. My 6 year old gave it 9/10 only because I crisped the top layer of noodles under the broiler and he’s not a fan. My 2 year took a bit and spit it out so 0/10 but it’s okay if it’s not cottage cheese Mac and cheese or nuggets he won’t eat it. Only change I made was I blended up a green pepper mushrooms and a zucchini in the sauce because my kids think they are allergic to vegetables.
Your recipe videos are a pleasure to watch. Not to mention your accent. ("What accent?" you say.) Your voice reminds me of a friend, Steve Damiani, RIP. Be well.
While watching this, I was thinking that an episode comparing different garlic preparations would be interesting… like in the simple sauce preparation. I notice some people crush the garlic, sometimes it’s sliced, some people use a special grinding dish. I’m curious about that little detail, not sure if others are!
Very good idea!
WOW...
I thought I was the only one who baked their meatballs!
When I put a cooking sheet of meatballs in the oven in front of several Italian-American friends that I was making dinner for they acted like I was putting a newborn in the oven instead of meatballs.
They insisted that real meatballs have to be fried.
I love the way your son critiques your food; I would do 30-35 minutes and my sons would sniff both containers up their nostrils bcz they're pasta-crazy... our whole family is.
I would do one thing different... we chop our meat to its finest when preparing baked pasta dishes bcz my sons don't like meatballs on a plate... only in sandwiches. Your ingredients are so spot on and we absolutely love cheese. I give it a 9 bcz of meatballs instead of crushed meat; but a 10 for presentation bcz it's a beautiful dish. Thanks for sharing and this will be on my holiday menu, or it may be on my Superbowl Sunday menu... Go Eagles! 🦅🖤💚🤍🦅
Bro gloves! HA! I love it. Great video.
Looks very good, thank you
Thank you, will try.
an astute critic! Love this- and am gonna try this dish!
Gotta love that Taste Tester!!!
best tools in the kitchen are your hands!! no need for gloves! love your channel!!!
James came out with something new with the "balance" comment. So astute 😂🤣😂. That would be an adjective right? Help me out here writers.
.
But 8-9/10 🤣😂🤣😂🤣? That's has to be a first.
Enjoy how your son is the taste tester. I was taught to add a 1/4 tsp of baking soda to the sauce when it starts to bubble, this would kill the acid so not to back up after you eat. What do you think? Also, if you open both ends of a tomato paste can the paste will completely push right out. Thanks and take care.
New haircut on the taste tester. Looks good.
Thank you for sharing this video and information and it looks delicious 😋!
Or how about sliced sausage rounds?
I am definitely going to make this.
Carmella Soprano always had baked ziti in the freezer. Tony could have it or sometimes she gave one to the Priest or a neighbor. Would you freeze this? Before baking it?
8 and 9/10ths 😂😂😂😂😂😂😂 James is the best!
9:42..."Can I finish this?" That's all you really need to know.
Jim, you're killing me with the pasta! I'm diabetic. My a1c is 5.0 and dropping, I allow a slice of pizza occasionally. Pizza and bread making are my passions.
Type 2 diabetic here. 5.0 is already great! Congrats! I do eat pasta sometimes. It's my comfort food.
Great video. I finally made your pasta fazzool. It was great keep up the great work. Jody from Miami sends
James, 8-9/10?😊 Looks delicious!
My daughters are in love with James.
James is a tough taste tester lol
No matter how dead pan we try to be, our kids can read us. He could see you were not happy with an 8.5 so he put it up to 9. Not 10, though, so he has a mind of his own (which is exactly what we want our kids to have).
Ima start calling him James and a Half lol👍
"Can I finish this?" says it all.
Question for you James….Whole Foods, Uncle G’s, or Stews as your go to on the island?
Unfortunately, I can't find everything at one place. I do go to the first 2 you mentioned and Meat Farms quite often.
@@SipandFeast exactly my problem! I work in all of those for work and would love to see Uncle G’s carry more organic. Keep up the great work as always. All your recipes remind me of growing up in an NY Italian family (from Rockland). Here’s to 1 Million hopefully soon 🤞🏻
No BRO GLOVES, Jim. No no no. Stay strong, man!
Yummy ♥️
You HAVE to try Alta Cucina tomatoes. They will quite literally change your life.
I’m amazed you don’t weigh 300lb. Quality not quantity!
RIGHT???😂
could you use passata instead of crushed tomatoes
Would love a toad in the hole recipe!
Just curious .. why do you oven-roast your meatballs rather than cook them stovetop with some oil in a cast iron skillet -- traditional style?
If i did this with my daughter itd be more like
I made this delicious homemade ziti
my daughter ' pretends to throw up"
Cool
No shame in the Bro Gloves. Washing my hands delays dinnertime.
I soooooo hungry now!!!🙀😻❤️🍝
"We want you to be reeeaaallly honest"................"THIS IS AN 8.5 THEN BUDDY 🤨"........."okay i give it a 9".........."Thank you buddy" 😄😄😄
Its hard to hear with the music
Always for go the bro😂
What was the ONE THING?
Microwave? Never!
You are so good! Yum!
What was the 'one thing'?
Meatballs
I promise I’ll give you an honest 10 if I can try it 😂
Jim, do you drain the ricotta cheese?
Not for ziti because it needs the moisture. I do drain it for Italian cheesecake.
where’s the assassins spaghetti video?
I'm 8 ahead right now. The videos take a lot longer to edit than film.
❤️❤️❤️
You need bigger bowls, my friend! 👍