At a restaurant I worked at we would use 50/50 cottage cheese / ricotta to make the price point on our lasagna. No one ever noticed. I think that could work in this dish.
I can't remember which cooking show it was (because I used to watch a lot of them when I was a teenager in the 80s) but they recommended if you froze an entree or even pie filling, line the pan with plastic wrap, put the food in it, freeze it, pop it out and put in a labeled freezer bag. When you wanted to heat it up, pop it out of the bag and wrap, insert into the pan, and bake off.
Blending cottage cheese and a pinch of salt until smooth makes the consistency much closer to ricotta. I just use a stick blender in the original container.
One of the things I love about Glen’s recipes is how easily they are adaptable for my own particular taste: this recipe is meat heavy, but it’s a simple matter to make it vegetarian: sub mushrooms or eggplant for the meat, adjust the spices, and voilà.
I found that basket online on Amazon. I love it. It's so much easier for me, as I'm old now, and lugging a big pot of boiling water to the sink to drain pasta is probably dangerous for me now. Makes a lot easier for me to handle. So glad I saw it on your show ages ago.
Just two of us, and we always love having premade frozen meals ready to go, so thanks for this! Also, perfect balance on describing a way to do it but also highlighting it’s a framework and so many other ways to do it!
Baked pasta dishes are SO good for making ahead. My dad prefers doing it with lasagna, but of course there’s a ton of variations on the theme, such as this!
Because I like them!!!!! Best reason ever!!!! I like a bite of a chunk of cheese in this type of cheese instead of shredding! And something like that on the timing is a good thing.
I saw that brand of pasta well-reviewed on Vincenzo's Plate channel. I've been buying it here in Poland ever since. One of the best you can find in stores here.
Anything pasta and red sauce makes my husband happy. Except he would pick out "those funny green bits"! And my son in law prefers cottage cheese to ricotta so that's a win.
At 75 years old, I just found out I've got severe "gerd" which means I can't eat anything acidic or fatty like sausage. tomato sauces, spicy food, onion, garlic, cheese, vinegar/wine, lemon, plus chocolate, coffee, etc. which makes me very sad since I love all these foods! So I watch you make these dishes and then enjoy eating them vicariously enjoying them with you. If I eat these "gerd" foods, I get severe heartburn and my stomach is sick for a long time. Even foods that are allowed like green vegetables, salmon, sweet potato, applesauce, cream of wheat, also are making me sick. Not eating is my only relief. But I weigh hardly 72 lbs. But I am still addicted to watching you, Glen. Thank you! - Marilyn
You need to supplement your diet with something, ie Boost, Endure, etc, to increase your caloric intake and to make sure you are getting all your vitamins, nutrients, etc I wonder if anything else has been ruled out. Being sedentary may cause gastric reflux too, very painful. I do wish you better health, Happy New Year🥳
@@dottyk1637 There's not much to my current diet since everything I eat (gerd-safe foods) still make me feel sick. My husband bought me 2 cases of chocolate Ensure just before I found this out and chocolate is forbidden for Gerd. However, I drank one the other day and then I suffered heartburn all night. We bought chocolate because that is what they gave me in the hospital when I went to the ER and admitted me for 6 days. They told me about my severe osteoporosis resulting in several spinal fractures and multiple rib fractures. I'm just a mess! Thank you so much for your kind advice. - Marilyn
@@midhudsonmarketing6484GERD takes away so many wonderful foods! After I had my gallbladder removed, I had horrible pains from eating solid food. Until that issue finally resolved, I relied on high-calorie juice smoothies like Bolthouse and Naked Juice to increase my calorie intake. There is quite a variety of flavors, and you should be able to find some that don't trigger your GERD. For my GERD, I had hiatal hernia surgery. It didn't eliminate the GERD, but it eliminated about 90%. I don't know if that's an option for you, or not. There's another surgery called a fundoplication, but it's a more drastic surgery that my doctor said I didn't need. I hope you can find a way to manage your issue. It really can be challenging.
Glen. *You wouldnt believe this.* But I somehow came across your 13 year younger self on a channel called *TouristaTV* - I absolutely couldnt believe it was you!!! I watched some of the videos there and I was like... _"why does this guy look and sound so familiar to me??"_ *IT WAS YOU!* Not quite sure if that channel was owned/Run by you or the history of it. But it was certainly interesting to see how youve evolved in those 13 years.
Glen, thank you for this! I am undergoing chemotherapy and radiation at this time, and you'd better believe that this has made it to my "list" of dishes I will be preparing for myself once I'm able to eat "normal" food again. You can't go wrong with a combination like that!
Love your recipes, I never thought of putting banana peppers in my pasta dishes I have a lot I cut up and flash froze.think about it same flavors as green bell pepper. ❤
I love this idea! I have never heard of tossing ricotta with the hot pasta before mixing in the sauce, but brilliant! I’m always looking for ways to use ricotta, as I make a “cheater” ricotta whenever I have leftover milk on grocery shopping day so there is often a container in my fridge. All of the ingredients are pantry/fridge/freezer staples for me, so I will be trying my variation on this very soon. (Once I have a chance to make some more sausage, as I don’t have any in the freezer at the moment.)
That looks so yummy and comforting. Great advice for what to add to customize the pasta. Adding your favorite pizza toppings is something most people can relate to. Always fun to stop by and watch my neighbor to the north cooking interesting food.
I love the fact you’re making a type of lasagna! My family always made lasagna for Christmas Eve because my mom didn’t want to cook regular Christmas dinner
Now I want to make a batch of that n freeze it! I will add a small amount (1/8 cup) of Gorganzola crumbles in with the Ricotta, and a layer of pepperoni slices atop the pasta before adding the cheese and sauce.
Ricotta and mascarpone, for as simple of cheeses as they are, do not deserve the expense that they are priced at. They should be as cheap as cottage cheese and cream cheese. I think the only reason they are expensive is because they are Italian cheeses.
Ricotta (Italian for "recooked") is very expensive to make because you need about five litres of heated fresh cheese-strained whey to produce the tub Glen uses in this video. Mascarpone is heavy cream soured with lemon juice, a simpler/cheaper process, except it's strained for a day or two so you pay for the time spent, and the strained liquid means you're getting a cream concentrate. Doesn't matter where they produce it, they're expensive. It's not a "just paying for the PDO" matter this time.
My current favorite is a little rolling gadget that chops up the garlic, and you can just open a little doors and toss it into the pan. Can't do the squeeze thing anymore sadly.
I recall about 5 years ago you did an episode where you made cottage cheese and re-processed the whey to make Ricotta. I think you found that the Ricotta and the Cottage cheese were not that far apart.
I don't know if anybody said it, but as an italian I can say that the brand "La Molisana" number every shape of pasta in progressive order. Rigatoni are actually n°31 in their catalogue.
I’ve been making “Cheesy Pasta Bake” for my husband and I for years, with whatever meat and veg needs using up or was on special (it's a method!). Sometimes has a tomato based sauce, sometimes not. I always make a big pan of it, and we wind up eating it for two or three nights in a row, which admittedly gets boring. I can’t believe it's never occurred to me to split it into two dishes and freeze half! D'oh! I’ll be doing that from now on.
Mom used to follow the same technique and substitute what we could afford (bad financial times in the early 80s). She called it Lazy man’s Lassgua. Had enough of it that I don’t like baked pasta as an adult.
Glen, have you made a leg of lamb for the channel? I would love to see your take on a good recipe. Sending good vibes from Scotland. All the best for 2025 to you and the good lady.
Funny, I just made roast leg of lamb for New Year Day, froze a chunk for another time, last chunk going to be finished off today. Of course, the doggies got some too😋 Happy New Year everyone🎉🧨🥳
@@dottyk1637 i made my first ever leg of lamb and it went down a treat. I bought everything in to help, a rack, a thermometer, fresh herbs and used a timer. It couldn't have went better, but I did my research, usually late at night just before sleeping and I incorporated different people's advice regarding rub and piercing with garlic and thyme. Honestly I was so chuffed with the outcome. Hope yours went well!
Hey Glen. Question from my wife, who makes a similar pasta bake to yours - what is the best way to freeze it? She hasn’t found a good way to freeze, as hers gets watery and soggy.
Sounds a lot like Ziti! Also, I always use cottage cheese because of price and ricotta is very bland anyway. You can always put the cottage cheese in a blender & you have ricotta!😂
The recipe looks great. I do have one complaint though. I depend on closed captions to “hear” much of what you’re saying but your newest videos, even after I wait a while, aren’t captioned. I hate missing parts of what you are saying.
Captions are 'off' for the foreseeable future. UA-cam is testing a new system on some channels, and it sucks. So in order to have a viewable video for the many, I need to turn off the captions.
I think it depends on your taste. I never add sugar to tomatoes (canned or otherwise), but I also know that I tend to like sour things. (I sometimes add a bit of vinegar to canned tomatoes to brighten the flavour.) But as Glen always says, make it your own! Add a pinch of sugar if you like your tomatoes less sour!
Will never understand the ricotta route when making these types of dishes. Mostly lasagne though rather than this which is a fairly simple hearty dish. You can make an amazing béchamel, grate some cheese in it and get a far better result and mouth feel, without the heaviness and over creaminess of a ricotta. Maybe its a country thing, I'm in the UK
I Feel like i've accidentally made this dish or something similar to it 100 times, each time somewhat different with whats on hand. No sausage? use ground beef. No cans of tomatoes? use tomato paste and stock, maybe some marinara sauce, whatever. Cheese - whatever you have on hand. etc etc. Not a huge fan of the hot peppers directly in the dish, though. a lot of people add too much and then its hard to make it un-hot. I'd rather add a dash of cayenne for spice and let people adjust on their own plate with more cayenne, pepper flakes, hot suace, or whatever.
I think that UA-cam changed how the feed works and now they don't show you the channels you subscribe to but instead try to push other stuff on you. The best way to keep up with your favourite creators is to just go directly to your Subscriptions page; that way you won't miss any new uploads. I've been doing that for the past year and it works great.
I get confused when you say add white wine. What kind? I don't drink wine often, but like to cook with it, but don't know much about it. Elucidate please!
I usually go with a cheap savignon blanc when ineed a white wine for cooking. Basically i avoid anything that has a strong oaky flavor (from the barrel) as it may intensify as it cooks.
you can use just about any white wine that isn't super sweet. The sweetness will affect the flavour, so if you add a ton of sweetness you will somewhat taste it. any dry white wine will work. Technically a dry red will work too but it will produce a heavier flavour. Something you can try out over multiple attempts at this recipe, to see if you like it.
What happened to all the captions? I've noticed your videos have lacked captions for a few weeks now, even the auto-caption option is disabled. Any reason? It makes it easier to follow along with my hearing loss, even if they aren't perfect.
The southern US pronunciation of the brand for your baking dishes is very different... probably very wrong too. We say le croy-zit... syllable strength on the croy.
Glenn would be fun and cute if when you’re filming close to Valentine’s Day, you could just out of the blue while you’re testing a meal you could say “Julie I love you“ :)
As written, your recipe would be an assault on my palate. None of those flavors would be pleasing from my point of view. And that is okay. I imagine the tastes as you add them. I would rather have food that I can enjoy. Not burn my mouth and tongue on. Each ingredient was a hard no from me and it got worse. So, thanks, but no thanks. I'll stick to my bland comforting food for me. It doesn't mean that others won't enjoy it.
Because there are a ridiculous number of people on the internet who are weird but think they are special and don't understand the concept of politeness or keeping their useless opinions to themselves. They feel like the negative things they have to say are important, they feel entitled to tell others what they should be doing, they love to complain about mundane things that really don't matter in the grand scheme of things. What they really should be doing is figuring out why they are like that and make strides to be more decent human beings.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
At a restaurant I worked at we would use 50/50 cottage cheese / ricotta to make the price point on our lasagna. No one ever noticed.
I think that could work in this dish.
I can afford he ricotta I just don't like the sweet flavour. I've used bechamel and cottage cheese before to great results, and bechamel is cheap.
I can't remember which cooking show it was (because I used to watch a lot of them when I was a teenager in the 80s) but they recommended if you froze an entree or even pie filling, line the pan with plastic wrap, put the food in it, freeze it, pop it out and put in a labeled freezer bag. When you wanted to heat it up, pop it out of the bag and wrap, insert into the pan, and bake off.
@@maggiep3263 that's really smart!
Great tip!! That way, you don't tie up a baking dish.
Blending cottage cheese and a pinch of salt until smooth makes the consistency much closer to ricotta. I just use a stick blender in the original container.
Thanks for the tip!
One of the things I love about Glen’s recipes is how easily they are adaptable for my own particular taste: this recipe is meat heavy, but it’s a simple matter to make it vegetarian: sub mushrooms or eggplant for the meat, adjust the spices, and voilà.
Little bit of olivol
Eggplant would add a whole lot of water to this (way more than equivalent amount of meat or mushrooms).
@: yeah, I wasn’t thinking raw eggplant. Roasted seasoned eggplant slices - that’s the ticket.
I appreciate that you attempt to make everything easy. You take out the intimidation factor.
I found that basket online on Amazon. I love it. It's so much easier for me, as I'm old now, and lugging a big pot of boiling water to the sink to drain pasta is probably dangerous for me now. Makes a lot easier for me to handle. So glad I saw it on your show ages ago.
Just two of us, and we always love having premade frozen meals ready to go, so thanks for this! Also, perfect balance on describing a way to do it but also highlighting it’s a framework and so many other ways to do it!
Baked pasta dishes are SO good for making ahead. My dad prefers doing it with lasagna, but of course there’s a ton of variations on the theme, such as this!
Looks great! You're the channel I have made the most recipes (or, methods, as you would prefer!) from and this looks like another for me to follow.
Because I like them!!!!! Best reason ever!!!! I like a bite of a chunk of cheese in this type of cheese instead of shredding! And something like that on the timing is a good thing.
Great: comfort food, easy to make, just right for a meal on a cold night. Perfect
Temperatures are dropping today, so this baked comfort food sounds so good right now.
I saw that brand of pasta well-reviewed on Vincenzo's Plate channel. I've been buying it here in Poland ever since. One of the best you can find in stores here.
We Italian Americans call it baked ziti
Anything pasta and red sauce makes my husband happy. Except he would pick out "those funny green bits"! And my son in law prefers cottage cheese to ricotta so that's a win.
At 75 years old, I just found out I've got severe "gerd" which means I can't eat anything acidic or fatty like sausage. tomato sauces, spicy food, onion, garlic, cheese, vinegar/wine, lemon, plus chocolate, coffee, etc. which makes me very sad since I love all these foods! So I watch you make these dishes and then enjoy eating them vicariously enjoying them with you. If I eat these "gerd" foods, I get severe heartburn and my stomach is sick for a long time. Even foods that are allowed like green vegetables, salmon, sweet potato, applesauce, cream of wheat, also are making me sick. Not eating is my only relief. But I weigh hardly 72 lbs. But I am still addicted to watching you, Glen. Thank you! - Marilyn
From experience, that is usually related to irritability/emotional stress. Not trying to get personal here but just sharing that tip!
You need to supplement your diet with something, ie Boost, Endure, etc, to increase your caloric intake and to make sure you are getting all your vitamins, nutrients, etc
I wonder if anything else has been ruled out. Being sedentary may cause gastric reflux too, very painful.
I do wish you better health, Happy New Year🥳
@@alvareo92 Thank you for your empathy and advice. Much appreciated! - Marilyn
@@dottyk1637 There's not much to my current diet since everything I eat (gerd-safe foods) still make me feel sick. My husband bought me 2 cases of chocolate Ensure just before I found this out and chocolate is forbidden for Gerd. However, I drank one the other day and then I suffered heartburn all night. We bought chocolate because that is what they gave me in the hospital when I went to the ER and admitted me for 6 days. They told me about my severe osteoporosis resulting in several spinal fractures and multiple rib fractures. I'm just a mess! Thank you so much for your kind advice. - Marilyn
@@midhudsonmarketing6484GERD takes away so many wonderful foods! After I had my gallbladder removed, I had horrible pains from eating solid food. Until that issue finally resolved, I relied on high-calorie juice smoothies like Bolthouse and Naked Juice to increase my calorie intake. There is quite a variety of flavors, and you should be able to find some that don't trigger your GERD. For my GERD, I had hiatal hernia surgery. It didn't eliminate the GERD, but it eliminated about 90%. I don't know if that's an option for you, or not. There's another surgery called a fundoplication, but it's a more drastic surgery that my doctor said I didn't need. I hope you can find a way to manage your issue. It really can be challenging.
Glen. *You wouldnt believe this.* But I somehow came across your 13 year younger self on a channel called *TouristaTV* - I absolutely couldnt believe it was you!!! I watched some of the videos there and I was like... _"why does this guy look and sound so familiar to me??"_ *IT WAS YOU!* Not quite sure if that channel was owned/Run by you or the history of it. But it was certainly interesting to see how youve evolved in those 13 years.
What a coincidence!
Yes, he would believe, it’s his channel complete w link on his Glen’s Hangar page :)
It is his channel because I've seen him adding comments using this channel
I always put Kalamata olives and capers in my pasta sauces. Absolute necessity. ❤
It's like scrambled lasagna....marvelous!
Ohh, I need to start putting olives in my sauce. So good, and I always have them hanging around.
Glen, thank you for this! I am undergoing chemotherapy and radiation at this time, and you'd better believe that this has made it to my "list" of dishes I will be preparing for myself once I'm able to eat "normal" food again. You can't go wrong with a combination like that!
Love your recipes, I never thought of putting banana peppers in my pasta dishes I have a lot I cut up and flash froze.think about it same flavors as green bell pepper. ❤
Simple and looks so good.
Thank you
Excellent choice for pasta.
I love this idea! I have never heard of tossing ricotta with the hot pasta before mixing in the sauce, but brilliant! I’m always looking for ways to use ricotta, as I make a “cheater” ricotta whenever I have leftover milk on grocery shopping day so there is often a container in my fridge.
All of the ingredients are pantry/fridge/freezer staples for me, so I will be trying my variation on this very soon. (Once I have a chance to make some more sausage, as I don’t have any in the freezer at the moment.)
That looks so yummy and comforting. Great advice for what to add to customize the pasta. Adding your favorite pizza toppings is something most people can relate to. Always fun to stop by and watch my neighbor to the north cooking interesting food.
Omg need to try this with my favourite chicken sausage from an amazing meat store here in Sudbury. Their chicken sausage is so flavourful!
Oh this looks so good! Thanks for sharing Glen ❤
you got me at cheesy
I love the fact you’re making a type of lasagna! My family always made lasagna for Christmas Eve because my mom didn’t want to cook regular Christmas dinner
I'll be right over. Yummy.
Looks good! Over all, it is not an expensive dish, especially as it will make four servings with a salad.
Exactly...maybe 6 with some garlic bread
Yum, that looks satisfying.
Love the look of that, I'm definitely gonna be making something similar based on this recipe!
This is exactly what i want to make! Had this rolling around in my brain.... 😂
YES CAPERS!
Very comforting in every way, both the recipe, and your lovely channel.
Now I want to make a batch of that n freeze it!
I will add a small amount (1/8 cup) of Gorganzola crumbles in with the Ricotta, and a layer of pepperoni slices atop the pasta before adding the cheese and sauce.
Food is so expensive I've had to start cooking at home more. These are great ideas for cook once...eat 3-4 times.
This recipe looks SO good, yummo!!!!
Can't go wrong with spicy Italian Sausage. I don't remember ever eating a dish with it that I didn't love.
Dang, man, that looks delicious! I got nothing more to offer to the conversation, just thanks for the good content and happy new year!
Thank you for sharing. Happy New Year!
you could also, as a twist, make your mixture and mix it heavy on the Ricotta, stuff the shells and make a spicier Manicotti
Ricotta and mascarpone, for as simple of cheeses as they are, do not deserve the expense that they are priced at. They should be as cheap as cottage cheese and cream cheese. I think the only reason they are expensive is because they are Italian cheeses.
Ricotta (Italian for "recooked") is very expensive to make because you need about five litres of heated fresh cheese-strained whey to produce the tub Glen uses in this video. Mascarpone is heavy cream soured with lemon juice, a simpler/cheaper process, except it's strained for a day or two so you pay for the time spent, and the strained liquid means you're getting a cream concentrate. Doesn't matter where they produce it, they're expensive. It's not a "just paying for the PDO" matter this time.
My current favorite is a little rolling gadget that chops up the garlic, and you can just open a little doors and toss it into the pan. Can't do the squeeze thing anymore sadly.
More ideas like this please ❤
I'm new to your channel. Thanks for the great tips 😄
That sounds great!
I'm going to have to make it, mine.
Love the channel!
Side question.
Do you rinse your capers?
Balsamic vinegar and apple juice is a nice sub for wine.
I love capers with chicken
Costco in Ottawa sells 1 kilo bags of St. Alberts cheese curds for a reasonable price. They would be excellent in a dish like this.
I’d be licking that bowl a whole lot sooner than I would a bowl of cake batter! That looks prime, Glen!
I am so going to make this!
I recall about 5 years ago you did an episode where you made cottage cheese and re-processed the whey to make Ricotta. I think you found that the Ricotta and the Cottage cheese were not that far apart.
I don't know if anybody said it, but as an italian I can say that the brand "La Molisana" number every shape of pasta in progressive order. Rigatoni are actually n°31 in their catalogue.
I’ve been making “Cheesy Pasta Bake” for my husband and I for years, with whatever meat and veg needs using up or was on special (it's a method!). Sometimes has a tomato based sauce, sometimes not. I always make a big pan of it, and we wind up eating it for two or three nights in a row, which admittedly gets boring. I can’t believe it's never occurred to me to split it into two dishes and freeze half! D'oh! I’ll be doing that from now on.
My sister sent me to your channel. Glad to be here. ….Tom
If you didn't have that white wine... try the PICKLE JUICE. It adds so much to recipes like this.
I can never make just enough soup. Always a huge amount, but the excess goes in the freezer for later. Great minds!
Mom used to follow the same technique and substitute what we could afford (bad financial times in the early 80s). She called it Lazy man’s Lassgua. Had enough of it that I don’t like baked pasta as an adult.
I love that Wok! Could you share what make it is? Thank you.
MMMMMM, sweet n cheesy. What is the brand of pan your are using for the sauce? Love the look and style! Thank you
Me toooooo..I love his pans/pots..I believe on one video he answered the question about one of them and said it’s now discontinued 😢
I spy a chocolate cake off to the side...lol. :D
Glen, have you made a leg of lamb for the channel? I would love to see your take on a good recipe. Sending good vibes from Scotland. All the best for 2025 to you and the good lady.
Funny, I just made roast leg of lamb for New Year Day, froze a chunk for another time, last chunk going to be finished off today. Of course, the doggies got some too😋
Happy New Year everyone🎉🧨🥳
@@dottyk1637 i made my first ever leg of lamb and it went down a treat. I bought everything in to help, a rack, a thermometer, fresh herbs and used a timer. It couldn't have went better, but I did my research, usually late at night just before sleeping and I incorporated different people's advice regarding rub and piercing with garlic and thyme. Honestly I was so chuffed with the outcome. Hope yours went well!
Where did you get your garlic press, I’ve been looking for one like that with no luck
Love pasta
Cottage cheese that’s had a quick trip through a food processor is pretty close to ricotta. Splash of heavy cream if you have some on hand.
It’s interesting
I’m not sure if prices are actually different, but based on past experience I’d guess cottage cheese is more expensive in central US
Glen: "Save money where you can"
Glen: "These are Le Creuset"
Buy wisely.
Buy quality.
Buy once.
@@GlenAndFriendsCooking Exactly! 👍👍👍
❤
Hey Glen. Question from my wife, who makes a similar pasta bake to yours - what is the best way to freeze it? She hasn’t found a good way to freeze, as hers gets watery and soggy.
I'd add smoked paprika and red capsicum but I'd never freeze it - I think it changes the texture of the pasta
Sounds a lot like Ziti! Also, I always use cottage cheese because of price and ricotta is very bland anyway. You can always put the cottage cheese in a blender & you have ricotta!😂
don't forget to hit the like button as it helps these two lovely peeps
Canadian Pastochio?
The recipe looks great. I do have one complaint though. I depend on closed captions to “hear” much of what you’re saying but your newest videos, even after I wait a while, aren’t captioned. I hate missing parts of what you are saying.
Captions are 'off' for the foreseeable future. UA-cam is testing a new system on some channels, and it sucks. So in order to have a viewable video for the many, I need to turn off the captions.
@ I understand. YT seems to do things like that to my favorite channels. Appreciate the quick explanation.
Speaking of pizza toppings once weather gets better any more pizza vidoes or videos using the piizza oven.
baked Puttanesca
We don’t waste bacon fat in this house either. Best things for sautéed chicken or almost anything.
I thought you filmed a load of your cocktail videos between Christmas and new year...will you be too drunk to think about cooking 😂
With that much canned tomatoes - would need a little sugar to counteract the sourness of the tomatoes
I think it depends on your taste. I never add sugar to tomatoes (canned or otherwise), but I also know that I tend to like sour things. (I sometimes add a bit of vinegar to canned tomatoes to brighten the flavour.) But as Glen always says, make it your own! Add a pinch of sugar if you like your tomatoes less sour!
I never add sugar to my tomatoes. Sugar in tomatoes reminds me of tomato preserves (jelly).😵💫
I have an impulse to put eggplant in this somehow.
Will never understand the ricotta route when making these types of dishes. Mostly lasagne though rather than this which is a fairly simple hearty dish. You can make an amazing béchamel, grate some cheese in it and get a far better result and mouth feel, without the heaviness and over creaminess of a ricotta. Maybe its a country thing, I'm in the UK
I Feel like i've accidentally made this dish or something similar to it 100 times, each time somewhat different with whats on hand. No sausage? use ground beef. No cans of tomatoes? use tomato paste and stock, maybe some marinara sauce, whatever. Cheese - whatever you have on hand. etc etc. Not a huge fan of the hot peppers directly in the dish, though. a lot of people add too much and then its hard to make it un-hot. I'd rather add a dash of cayenne for spice and let people adjust on their own plate with more cayenne, pepper flakes, hot suace, or whatever.
Glen, what can I substitute for pasta? I'm on carb restrictions due to diabetes.
Zucchini. I’ve done it before for Lasagna. It’s very good I just cut them in long strips instead of Circles.
UA-cam didn't put this in my feed, I had to find it on your channel page. What's up with that?
I think that UA-cam changed how the feed works and now they don't show you the channels you subscribe to but instead try to push other stuff on you. The best way to keep up with your favourite creators is to just go directly to your Subscriptions page; that way you won't miss any new uploads. I've been doing that for the past year and it works great.
I get confused when you say add white wine. What kind? I don't drink wine often, but like to cook with it, but don't know much about it. Elucidate please!
Sorry for intruding. (How Canadian lol)
Any dry white. Pinot Grigio, Chardonnay, Sauvignon Blanc, would be acceptable in this.
I usually go with a cheap savignon blanc when ineed a white wine for cooking. Basically i avoid anything that has a strong oaky flavor (from the barrel) as it may intensify as it cooks.
you can use just about any white wine that isn't super sweet. The sweetness will affect the flavour, so if you add a ton of sweetness you will somewhat taste it. any dry white wine will work. Technically a dry red will work too but it will produce a heavier flavour. Something you can try out over multiple attempts at this recipe, to see if you like it.
What happened to all the captions? I've noticed your videos have lacked captions for a few weeks now, even the auto-caption option is disabled. Any reason? It makes it easier to follow along with my hearing loss, even if they aren't perfect.
UA-cam is testing a new caption system, that has been interfering with the video. So I’ve turned it off until they work out the bugs.
@@GlenAndFriendsCooking Thanks for the explanation. Hoping that gets resolved soon.
Is it pronounced Basil or Basil? One is an Herb and the other is a British Actor.
The southern US pronunciation of the brand for your baking dishes is very different... probably very wrong too.
We say le croy-zit... syllable strength on the croy.
Mmmmm...for sure the French would be frowning at your pronouncing that final T. As long as you understand each other, though, that's what matters. 🙂
Glenn would be fun and cute if when you’re filming close to Valentine’s Day, you could just out of the blue while you’re testing a meal you could say “Julie I love you“ :)
As written, your recipe would be an assault on my palate. None of those flavors would be pleasing from my point of view. And that is okay. I imagine the tastes as you add them. I would rather have food that I can enjoy. Not burn my mouth and tongue on. Each ingredient was a hard no from me and it got worse. So, thanks, but no thanks. I'll stick to my bland comforting food for me. It doesn't mean that others won't enjoy it.
I find it hard to understand why you felt you needed to say this.
Because there are a ridiculous number of people on the internet who are weird but think they are special and don't understand the concept of politeness or keeping their useless opinions to themselves. They feel like the negative things they have to say are important, they feel entitled to tell others what they should be doing, they love to complain about mundane things that really don't matter in the grand scheme of things. What they really should be doing is figuring out why they are like that and make strides to be more decent human beings.