Great channel! Glad I stumbled onto it! One of the few cooking channels which gets straight to the point with someone who has experience working in a kitchen.
Keep putting in the work, this channel is by far one of the most cheffy channel with great and elaborated recipes, thanks for sharing all of them with us!
Just wanted to let you know that I just found your channel last week (pasta alla vodka recipe) and im now hooked- I made that dish the day of and it was so good. Your content is concise, knowledgeable, and clearly shows that you take the time to make your videos. Like others have posted, I was oddly happy to see an Audible sponsorship on your video, thanks for the videos/advice! Best wishes
I can't wait to try this! I've never made Ziti before! I'm so stoked I found your channel! Finally a great cook who also has a dope personality! And now I will binge...
Wow, watching a bunch of baked ziti videos on YT to see any differences, and this one is truly exceptional and stands out. So many actionable tips and processes I will take from this, apart from just the great recipe.
I tried it with bulk italian sausage in round 1. good, but i ended up liking the all beef a little better in this recipe. Thanks for the comment, Nathan!
Brian ty for all of your recipes I still miss Anthony bordain and his tv show I have lost three great friends to drugs it still hurts a lot after all these years
Great recipe! This is very similar to the Greek pastitsio. The only difference is that, starting from the bottom, we layer the pasta, then the meat sauce and the bechamel sauce at the end.
I saw you did ziti and my first reaction was like, eh it's ziti. But that looks fire! The béchamel and making your own ricotta Is a must. Also I've seen you do it before but the way you do your ground beef is brilliant.
LOVE the meat tray idea; it totally brought back a most pleasant childhood memory of my mom doing exactly that, tres ZEN. Just broiled up a tray of sautéed chicken now and can’t wait to salidify that golden/slightly charred goodness. And Happy 2022, too. 🥂
The way you cook the minced meats is brilliant. I detest cooking minced meats on the stovetop with it never really browning well. Your way of doing things is more hands-off, a big plus, and the result is awesome!
you are very well "seasoned" for a student of the culinary arts your age. your work is beautifully executed. I've tried more than a few of your recipes and so far you're batting 1000. you are generous to share such hard earned knowledge. Now: lets do some moussaka and pastichio as greek competitors of this gorgeous ziti....lined up noodles!!!! Hilarious and awesome.
@@BrianLagerstrom in my opinion, cinnamon is key for the meat sauce. an awesome béchamel perfects it. but honestly....its hard not to hit bulls eye when you have eggplant, fried potatoes, spiced meat sauce cooked down with red wine. You'll kill it...I know it. you have an awesome sense of spice, chemistry, timing...well you got it all kid. consider me a fan of your tremendous culinary skills. can't wait for your iteration.
I bought the white wine, the balsamic vinegar, a fricking fennel and I made the meat sauce today and it’s… THE 👏 BEST 👏 MEAT 👏 SAUCE 👏 EVER Thanks from Norway for posting awesome recipes Brian 👨🏻🍳 🤌
I made this recipe this past weekend. Definitely a bit of work, but worth every minute. Best baked ziti I’ve ever had. And don’t skip the fresh made ricotta! So delicious!
@@BrianLagerstrom if I were to make this using 4 boxes of ziti for a 20x13x3 pan, how much bechamel and tomato sauce would I want to mix in prior to baking?
Just found it recently but i seriously love your channel, it always blows my mind how many incredible cooking channels there are but yours definitely deserves to blow up. Everything you put out is phenomenal, I cannot wait to make this when my gf comes in town next weekend. Will be along for the journey ahead!
Very nice. I like that meat sauce technique and look forward to trying it. This seems to me to have all the necessary ingredients of a lasagna bolognese (so I'd love to see your take on a lasagna). I like to add roasted eggplant to baked ziti.
This was by far the best Ziti I've ever made. Nice touches with the sugar and balsamic in the sauce and that fresh Ricotta really makes all the difference!
@@BrianLagerstrom I did! First time making Ricotta, I've made Mozzarella before but not Ricotta. It really did make all the difference to the Ziti, the creamy and freshness offset the savory of the ziti. I loved the oven reducing of the sauce and the compression of the Ziti before reheating and serving, thanks!
Very impressive! I have seen a lot of baked ziti recipes, and this one actually introduced several new concepts that I had not seen before. I'll have to try the bechamel sauce and aligning the ziti. One thing I tend to do when I make baked ziti is that I use either penne rigate (the penne with the ridges) or tortiglioni (smaller rigatoni with spiral ridges). The texture of pasta with ridges feels better to me. Also, I incorporate spinach into the sauce. I have done this recipe with radiatore pasta, and I like it a bit better. The texture holds sauce better.
Radiatore would be sick, I love that shape. Also, I prefer ridged noodle as well, but I felt I needed to use ZITI in the ZITI vid. When its baked it really doesn't end up making a HUGE diiff. But I feel you.
@@BrianLagerstrom In order to have a nutritionally balanced I always try to incorporate greens. Do you have any recommendations for doing so in the tastiest possible manner? So far I've been defrosting and squeezing dry frozen chopped spinach (using a potato ricer, or more recently, my super heavy tofu press which lets me set-and-forget while I do other prep work), and neutralizing some of the alkalinity with a tablespoon or so of sherry vinegar or other flavorful vinegars, then folding this into the ragu. How would you incorporate spinach or kale or other leafy greens into a dish like this?
I am currently looking forward to Thursday's video drop. I subscribe to many cooking channels, but only pay attention to yours. I have made the food processor smash burgers! OMG it was simply mind blowing. I am now a proper cook dude.
I’m Italian American from Brooklyn and the Bronx . Not bad 👍🏻✅ I got some good tips from this but I make my sauce different but gonna try some of these Techniques
Absolutely beautiful! Love your videos! I do think it is important to make mention (for anyone interested in making the ricotta cheese) that ultra pasteurized milk does not curdle as well as just plain pasteurized or raw milk. You will not get a good result with ultra pasteurized.
Beef gum. 😂 Can relate...my poor boys. Lol. Love your channel! I searched allll over town for rye flour yesterday to make my first sourdough starter. Finally found it and began the process. Looking forward to using your sourdough recipe to bake a loaf! Thanks for all your hard work!
Nice! I do a similar dish with cannelloni so I appreciate you lining up the Ziti. Just found your channel today & have subscribed, liking the food & methods. Looking forward to going through your back catalogue of videos & to future ones.
@@BrianLagerstrom Just looking through the back catalogue of videos and liking what I see. Looks like we have similar tastes. Think I'm going to like it here. Food all looks amazing.
Congrats on the sponsorship. In Australia we just call this pasta bake. We sort of consider it a poor man’s lasagne, but this really takes it to the next level.
It really is a poor mans lasagna. PASTA BAKE should have been the title. Thanks for the support on the sponsorship. I wasnt sure how people would take it. If people are cool with it and still watch it could mean more/better content in the future.
My new favorite cooking channel. Only thing I would maybe recommend is throwing in a little more terminology in there (i.e. "Sofrito"). Recipe looks great -- I really dig your idea of laying the protein out on a sheet tray to caramelize it. IDK why I didn't think of that considering I cook bacon in the oven too. It's just more neat and tidy and less fuss... Cheers from one professional cook to another.
Great channel! Glad I stumbled onto it! One of the few cooking channels which gets straight to the point with someone who has experience working in a kitchen.
Thanks for checking out the vid and for taking the time to comment
my new favorite channel getting that audible sponsorship!!! way to go man!!
Thank you!
This far surpassed my expectations - best meat sauce I've ever made, and definitely a top 10 dish for me. Thanks dude!
Woah that’s high praise. Thanks dd
Dude Bri, I’ve watched about 10 of your videos so far. You’re gonna take my skills to a different level. So glad I found your channel. Thanks
Keep putting in the work, this channel is by far one of the most cheffy channel with great and elaborated recipes, thanks for sharing all of them with us!
Wow, thank you!
I really am starting to see the practicality of you meat sheet idea. It allows for more overlapping tasks and I love that ish. Keep it up, man!
Thanks wolf.
Thanks!
Just wanted to let you know that I just found your channel last week (pasta alla vodka recipe) and im now hooked- I made that dish the day of and it was so good. Your content is concise, knowledgeable, and clearly shows that you take the time to make your videos. Like others have posted, I was oddly happy to see an Audible sponsorship on your video, thanks for the videos/advice! Best wishes
Thanks for watching , I’m very happy to hear you’ve gotten some value out of them. Thanks for taking the time to comment.
Great recipe chef. I love how you took the time to line up the noodles. Attention to detail makes the difference between Ok and amazing!
Thank you so much 👍
Agreed! It has to look good in the thumbnail too haha
@@BrianLagerstrom well you nailed that too.
I can't wait to try this! I've never made Ziti before! I'm so stoked I found your channel! Finally a great cook who also has a dope personality! And now I will binge...
Thanks for being here Ashley! Let me know how the ziti goes if you make
I've been cooking all your recipes and every one of them is a knock-out! Can't wait to try this one out - that ziti looks dumb good
that's so awesome. hope you like it!
the "meat sheet" is such a genius ideaaaa
I hate breaking up ground meat with a spoon all day.
@@BrianLagerstrom it be like dat
game changer for sure! Finding this channel recently has been so awesome, loving it.
Wow, watching a bunch of baked ziti videos on YT to see any differences, and this one is truly exceptional and stands out. So many actionable tips and processes I will take from this, apart from just the great recipe.
Looks great! I have always used bulk Italian sausage in the past. You have changed my meal plans for the weekend.
I tried it with bulk italian sausage in round 1. good, but i ended up liking the all beef a little better in this recipe. Thanks for the comment, Nathan!
Brian ty for all of your recipes I still miss Anthony bordain and his tv show I have lost three great friends to drugs it still hurts a lot after all these years
That straightening trick is absolutely a pro move, love it.
Great recipe! This is very similar to the Greek pastitsio. The only difference is that, starting from the bottom, we layer the pasta, then the meat sauce and the bechamel sauce at the end.
I saw you did ziti and my first reaction was like, eh it's ziti. But that looks fire! The béchamel and making your own ricotta Is a must. Also I've seen you do it before but the way you do your ground beef is brilliant.
So glad you dug it! Thanks for watching.
LOVE the meat tray idea; it totally brought back a most pleasant childhood memory of my mom doing exactly that, tres ZEN. Just broiled up a tray of sautéed chicken now and can’t wait to salidify that golden/slightly charred goodness. And Happy 2022, too. 🥂
I did not expect to learn how to make Ricotta. Thanks! It's my favorite cheese on pizza.
Thanks for adding C°!
Really helped my process of trying your recipes here in Brazil!
Thats awesome to hear. I hope you try it!
Stumbled upon this completely by accident and you are amazing!! Your knowledge is out of this world _thank you for sharing!!
Thank you for watching Ben.
The way you cook the minced meats is brilliant. I detest cooking minced meats on the stovetop with it never really browning well. Your way of doing things is more hands-off, a big plus, and the result is awesome!
Check out B gettin that audible sponsorship!! Kill it man!!
Thanks man! Hopefully everyone feels the same way.
Audible is my life!👍🏾
you are very well "seasoned" for a student of the culinary arts your age. your work is beautifully executed. I've tried more than a few of your recipes and so far you're batting 1000. you are generous to share such hard earned knowledge. Now: lets do some moussaka and pastichio as greek competitors of this gorgeous ziti....lined up noodles!!!! Hilarious and awesome.
Thanks for watching! I haven’t made moussaka... any ideas?
@@BrianLagerstrom in my opinion, cinnamon is key for the meat sauce. an awesome béchamel perfects it. but honestly....its hard not to hit bulls eye when you have eggplant, fried potatoes, spiced meat sauce cooked down with red wine. You'll kill it...I know it. you have an awesome sense of spice, chemistry, timing...well you got it all kid. consider me a fan of your tremendous culinary skills. can't wait for your iteration.
@@BrianLagerstrom myfavoritefoodschristinecusing is pretty good. I thought she had some good cooking technique and ideas.
I subscribe to them all. And this is my new favorite! Don't change anything, just fantastic.
This is the best comment today. Thank You.
Very nicely done B-Man! Good for you on the Audible sponsor! I've been listening to books for years.
Thanks Im an avid user of Audible. I was thrilled when they wanted to sponsor a vid.
I bought the white wine, the balsamic vinegar, a fricking fennel and I made the meat sauce today and it’s…
THE 👏 BEST 👏 MEAT 👏 SAUCE 👏 EVER
Thanks from Norway for posting awesome recipes Brian 👨🏻🍳 🤌
So glad you liked it!
I made this recipe this past weekend. Definitely a bit of work, but worth every minute. Best baked ziti I’ve ever had. And don’t skip the fresh made ricotta! So delicious!
I'm just not sure about leaving it overnight lol why waste all that freshness? Then you gotta reheat the meat sauce again too.
Dude! You solved a mystery for me that I’ve been trying to figure out for years! How to make a solid squared off slice of baked ziti! Thank you!
Glad I could help! I hope you give it a try.
@@BrianLagerstrom if I were to make this using 4 boxes of ziti for a 20x13x3 pan, how much bechamel and tomato sauce would I want to mix in prior to baking?
@@BrianLagerstrom what keep this ziti together the bechemel or the fact that your compress it over night in the fridge?
I just discovered your channel and it is kind of unreal that such quality Content only has so few views and subscribers, prepare to blow up man 👌
I hope you’re right Gunther!
I made this last night, it was amazing. The flavors in the meat sauce were the star of the show. I even did the psycho pasta alignment :)
Corner slice for everyone will make me the family hero. Keep up the amazing work.
Mate, this looks so good. Love the home-made ricotta touch, and so easy to make!
Thanks dood!
Just found it recently but i seriously love your channel, it always blows my mind how many incredible cooking channels there are but yours definitely deserves to blow up. Everything you put out is phenomenal, I cannot wait to make this when my gf comes in town next weekend. Will be along for the journey ahead!
Thank you so much!
That day I wanted lasagne, but only had ziti in the pantry... Great technique. Looks yummy.
I want to eat this. Love the fact you are using Bianco di Napoli cans of toms.
4:52 I'm glad I'm not the only one that cooks barefoot.
Very nice. I like that meat sauce technique and look forward to trying it. This seems to me to have all the necessary ingredients of a lasagna bolognese (so I'd love to see your take on a lasagna). I like to add roasted eggplant to baked ziti.
Baked Ziti, I think my first time eating it was in STL. Will definitely try this version!
Hope you enjoy Thanks for watching Jon.
I am 100% making this. Christ this looks good
Love that meat broiler trick. I find myself using the broiler for *everything* these days, so I get pretty excited when I find something new. Thanks!
totally. when a shortcut yields the result of the long way it feels like a pretty big win
I love all of your recipes Brian! I'm requesting a recipe for a Monte Christo sandwich, please. You rock dude!!! I love your channel.
This was by far the best Ziti I've ever made. Nice touches with the sugar and balsamic in the sauce and that fresh Ricotta really makes all the difference!
That’s awesome! Did you make the ricotta?
@@BrianLagerstrom I did! First time making Ricotta, I've made Mozzarella before but not Ricotta. It really did make all the difference to the Ziti, the creamy and freshness offset the savory of the ziti. I loved the oven reducing of the sauce and the compression of the Ziti before reheating and serving, thanks!
My favorite video so far. Great work, definitely going to try this one out sometime.
Awesome! Thank you!
Thanks! Let me know how it goes if you do.
@@BrianLagerstrom I’ll tag you on the gram
So cool to see you’re getting sponsors! Can’t wait to try this one! Looks fabulous!
Its alot of fun. Thanks for all the support #1 fan! Lorn is sending you lodge dutch oven for bread we talked about.
Mama Mia! I like the addition of fennel, deff going to do that on my next red sauce
I hope you give it a try. Thanks for watching
Well, well ,well thank you for my weekend food project! You the dopest B man
U know it’s going to be good when Brian says “and then put it overnight in the fridge” and u say no I’m hungry now 😋
Thanks man! Let me know how it goes
@@BrianLagerstrom Update: it was dope as heck!
Very impressive! I have seen a lot of baked ziti recipes, and this one actually introduced several new concepts that I had not seen before. I'll have to try the bechamel sauce and aligning the ziti.
One thing I tend to do when I make baked ziti is that I use either penne rigate (the penne with the ridges) or tortiglioni (smaller rigatoni with spiral ridges). The texture of pasta with ridges feels better to me. Also, I incorporate spinach into the sauce.
I have done this recipe with radiatore pasta, and I like it a bit better. The texture holds sauce better.
Radiatore would be sick, I love that shape. Also, I prefer ridged noodle as well, but I felt I needed to use ZITI in the ZITI vid. When its baked it really doesn't end up making a HUGE diiff. But I feel you.
@@BrianLagerstrom In order to have a nutritionally balanced I always try to incorporate greens. Do you have any recommendations for doing so in the tastiest possible manner?
So far I've been defrosting and squeezing dry frozen chopped spinach (using a potato ricer, or more recently, my super heavy tofu press which lets me set-and-forget while I do other prep work), and neutralizing some of the alkalinity with a tablespoon or so of sherry vinegar or other flavorful vinegars, then folding this into the ragu.
How would you incorporate spinach or kale or other leafy greens into a dish like this?
Baking the meat in the oven is a game changer. Thanks.
It really is! Breaking up beef with a spoon is a thing of the past.
Yes! You ate it!! And it looks delicious, will try it soon.
I can’t (but also can) believe how you’ve blown up!!! Congrats on all the success! Very deserved!
Thanks, Julie! :)
Amazing video like always! This makes me want ziti!
I have 4 ziploc freezer bags full wish I could send you a couple
“This is insane…. You’re probably rt. I am insane.” 😂
Love your recipes & channel so much!
Oh man your the god of all you tube food Chanels man!
woah, that's incredibly high praise. thank you!
This looks fabulous! Making it this weekend.
I am currently looking forward to Thursday's video drop. I subscribe to many cooking channels, but only pay attention to yours. I have made the food processor smash burgers! OMG it was simply mind blowing. I am now a proper cook dude.
Thanks for watching and the smash burgers are one of my favorites from the channel
I’m Italian American from Brooklyn and the Bronx . Not bad 👍🏻✅ I got some good tips from this but I make my sauce different but gonna try some of these Techniques
I thought I knew my way around a ziti, but this is just next level. Now that I've seen this, I don't think there is any better way to make it.
I hope you give it a try!
@@BrianLagerstrom Heck yeah I am. Would love to see your approach to lasagna btw.
Holy crap this recipe is awesome
Way to go Brian, we are super proud of you! Audible!
Thanks DD
That meat broil in the oven is brilliant! And you’re a little insane, but I love seeing you be you.
Absolutely beautiful! Love your videos!
I do think it is important to make mention (for anyone interested in making the ricotta cheese) that ultra pasteurized milk does not curdle as well as just plain pasteurized or raw milk. You will not get a good result with ultra pasteurized.
Thank you!
@@BrianLagerstrom you’re welcome! I’m trying out your Neapolitan pizza tomorrow....can’t wait!!
Beef gum. 😂 Can relate...my poor boys. Lol. Love your channel! I searched allll over town for rye flour yesterday to make my first sourdough starter. Finally found it and began the process. Looking forward to using your sourdough recipe to bake a loaf! Thanks for all your hard work!
Going to give this a try this weekend! Have seen most of your videos. Amazing stuff!
Thanks JABBA, let me know how it works out.
Great looking recipe your channel is going to blow up!
You're awesome, Bri. Love this. Cheers MM
Can't wait for the day you drop a book, I will RUN to that preorder.
this channel is so under rated!!
Thanks JT
Nice! I do a similar dish with cannelloni so I appreciate you lining up the Ziti.
Just found your channel today & have subscribed, liking the food & methods.
Looking forward to going through your back catalogue of videos & to future ones.
Thanks for the sub. Hope you enjoy my stuff!
@@BrianLagerstrom Just looking through the back catalogue of videos and liking what I see. Looks like we have similar tastes. Think I'm going to like it here. Food all looks amazing.
Fast becoming my fave chef on here
First time I've been excited to see a sponsorship ad on a channel 🤑🤑🤑
😁thanks. Glad it didn’t bum you out.
Congrats on the sponsorship. In Australia we just call this pasta bake. We sort of consider it a poor man’s lasagne, but this really takes it to the next level.
It really is a poor mans lasagna. PASTA BAKE should have been the title. Thanks for the support on the sponsorship. I wasnt sure how people would take it. If people are cool with it and still watch it could mean more/better content in the future.
This looks bangarang. Meat sheet is wicked smart too.
Are you from the great state of New Hampshire or Vermont?
Wicked smart indeed. Thanks for watching.
Nice touch with the homemade ricotta!
I love making my own cheese, would love to see your take on mozzarella or goat cheese.
now if only i could get TH-cam to serve up my cheese-making content. maybe one day!
Both chef John and Brian talked about the importance of home made cheese, I guess I will try it too.
I love the "Meat Sheet" maneuver! BTW, waiting for your next video is like the torturous 6 days between the next Mandalorian to drop...
This may be the highest compliment I’ve ever received.
Incredibly awesome, thank you
You bet! thank you for watching.
Baked ziti was always such a mundane thing in my head but holy moly me oh my. Really loving your videos and dance moves
Thanks Joe, I hope you give it a try.
I feel like I've waited too long for this video. Also.....noticed your suscribers have skyrocketed in like a week! Congrats! 🤘
thank you!
Haven’t a clue what this is but looks delicious as all your stuff does so weekend food solved👍🥰
Hope you enjoy
You've never heard of baked ziti???
@@alkahol6289 no I’ve just looked it up online the pasta are called Ziti, will have to substitute with Rigatoni as I have never seen them in Germany 🥰
@@BrianLagerstrom yes will have to use rigatoni though 🥰😩
Rigatoni will be great. I hope you like.
Seriously, I don't know why this channel does not have more views
...is what i ask myself every morning
How would that ricotta work for canolis? Good or should I use a different process?
Everyone else: Where did you learn to cook? 👁👄👁
Me: Where did you learn to DANCE 🤩
after caramelizing the meat, do youo throw away the rendered fat and juices, or do they end up in the sauce (minus the fat, i guess)?
thanks
Whoot whoot on the #audible sponsorship! I'm still in deep gratitude for the burger sauce recipe so major congrats!
Thanks, Im so glad people weren't mad about the ad. It could really support more/better content moving forward.
Imagine not listening to and reading the original dune books to get ready for dune 2 later this year
Beautiful recipe. If making all your noodles unidirectional is crazy then I don’t want to be sane.
Hahahaha
My new favorite cooking channel. Only thing I would maybe recommend is throwing in a little more terminology in there (i.e. "Sofrito"). Recipe looks great -- I really dig your idea of laying the protein out on a sheet tray to caramelize it. IDK why I didn't think of that considering I cook bacon in the oven too. It's just more neat and tidy and less fuss... Cheers from one professional cook to another.
I've never had baked ziti. It seems to be basically the same ingredients as lasagna, just with a different noodle? Going to have to give this a shot.
Excellent channel. Love the content and pace. Do you actually wash all your own pots and dishes though?? That would be a good video!!
WTF delish. I will be making this !
this looks so gooood 🤤! and seems to be more elaborate than proper lasagne 😳
Honestly it might be better than lasagna. Thanks for watching
So underrated you deserve more ❤️
I appreciate that
One word……that was awesome!
Aghahaha
Made this with rigatoni instead. Absolutely delicious. If I had a culinary spirit animal, it would be B man.
Absolutely wild, welcome to flavor town.
That’s the most beautiful ziti I’ve ever seen 😍
Thanks Aaron!
Great recipe and video, keep it up!!
Thank you! Will do!
I love your recipes, Brian. Is there a way of printing the recipes? Thank you!
Janine