@Coming soon @Adam Garratt @Sarginis 😳 As a single lady for many years those who bleep out ‘their less than 0.2 authentic fucks per minute’ seems cruel to those horizontally challenged… 😉🤣😉🤣 Seriously guys look at your channel names then re read your comment thread! All three of you made my day with what you wrote, if you end up having another conversation do link me into your chat. Love to you all and for making me smile.x
I just made this tonight and it was delicious! Great comfort food. This time my wife helped - she made the meatballs using her own recipe, and I did the rest exactly as your recipe instructs. Easy peasy! My wife has made many pasta bakes in the past, but this was the first with meatballs, and of course my first attempt at a pasta bake. Very successful and will definitely be making this again. Thank you!
I was told to always remember that pasta loves to swim. LOL Love the sauce, I make meatballs and sauce but don't have pasta. Just have the meatballs and sauce with plenty of garlic and loads of cheese.
ANOTHER great vid' Adam! Love the dancing squirrels and your commentary on onions & garlic. Super recipe too - will most definitely be trying this one! Many thanks. Stay safe mate.
*YUMMISSIMO!* 😋 I've often made something like this, (not meatballs, just Beef Minced with Penne Rigatoni), but I've never thought of grating the veggies, Adam. I think that's a great idea, not because of any fussy kids, coz there's nobody here except me, but because I think it helps to thicken the sauce. BTW, living alone as I do, that would feed me for 3 or 4 meals, too. Well done, mate! 👍🏻
You are right kids are picky and i sneak veggies in my sketti sauce all the time. Not sure if you know this but i can a few veg for long term storage, (also meat jams jellies and pickles) and it is so easy to crack a jar open and mash it up my fave being celery onion and peppers followed by sweet potatoes and carrots or all of the above depending on how many I'm cooking for. ain't nothing wrong with a pasta bake any time of the day, week or year.
@@Adam_Garratt get yourself a pressure canner then unless you are canning high acid foods then you can use a water bath method, I actually made some hp style brown sauce today as I had a few apples to use up.
I do this the same way. Yours looked scrumptious. Re the onion i saw something online i think it was cut of the top and bottom and it will peal easily and i have seen people smash the garlic with the palm of their hand and it seems to peel off easily as well. You did ask for tips lol ! Thank you for this lovely video.
I love your videos, this one included! I have one suggestion that I hope you might enjoy 😅 here it is: I feel like a lot of people are sleeping on pre ground pepper. The stuff that comes in a shaker. It’s less potent than freshly ground but it’s still plenty potent and it works better for things like this where you need *lots* of it Save the stuff that comes in a mill for garnish or for things that cooked up one serving at a time The pre ground stuff is soooo much easier to just put into a sauce or stew by the spoonful
Thanks Adam I'll make one I love pasta bake anykind of pasta the is only me who likes it so I can freeze the rest infact I could put in the foil dishes freeze one and cook the other oh you mentioned broccoli well I'm 67 and can't stand broccoli I love all the other vegetables but that one I don't remember mum cooking it could it of been an expensive veg as mum had 6 kids plus her and dad do we had meals like your making filing meals and homely one thanks Adam
Hi Adam, this is another on my "to try" list. If you want a tip to peel garlic, just drop the cloves in really hot water for about 30 seconds. The skin will rehydrate and easily come off in one piece. (may work for onions too, I'll try next time and let you know) 🍴👍🏻😊😋 Well, curiosity got the better of me. I just tried it on a brown onion and it worked too - yay!!
Well what can I said another lovely looking meal there adam as always 👌 Like the interesting facts in the beginning is there more to come!!! Sticking pencils up 👃😂😂
Great recipe, I know what’s I’m going to do with the mince festering in the freezer. I’m freezer diving at the moment to clear everything out for Christmas. This sounds right up my street. Thanks Adam ❤️
Great video Adam. Very creative with the leftovers from the Ikea meatballs. I think my kids will like this, so I'll give it a try! Looking forward to sunday already! 🙌 All the best & stay safe.
Hi Adam!!! Soooo happy to see you again!!! Loved this video! Can’t wait to try it out! It looks Devine!!! The only change I’d make is to grate my own cheese. But if I’m starving and want to save time... pre-shredded sounds good!!! 😋🤤😍
Adam Garratt LoL 😂 🤣not at all!!! The only reason I said this is I’m a mad Mac and cheese lover... even bad Mac and cheese.... boxed stuff 😣... how sad is that!? I’m American so that’s my excuse 🤦🏾♀️ Any way the Mac and cheese experts 🤣😂😂 ... on line said pre- grated cheese has additives that affect meltability... 🤷🏽♀️ yours looked pretty bad ass delish... so yummers to them!!! 🙌🏾🙌🏾🙌🏾😋🤗
Wey hey hey mate awesome video as always... Awesome pasta bake and I'm gonna throw in a glug of red wine in the sauce to help deglaze the pan... Any type of pasta and me are the greatest of friends so this is another one to try when I lose my final 3kgs in weight, total loss 4st...!!! Just think how much pasta I can now eat...lol Thank you Adam, the God of normal awesome cooking that even I can do... Big hugs to your grandad... :-)
Heyyy Adam that looks bloody delicious pasta bake is me and my kiddies fav I even did it with meatballs ages ago yours looks better tho obviously 🥰 stay safe bab 👍
All my grandkids would love this. Not me for some reason, I don’t like tomato based sauces. I used to love them but I guess my tastes have changed over the years. I’m going to make this next time the grandkids are here though cos they will wolf it down and I like it when they eat their food. Thanks for this recipe Adam.
Well done mate, however I usually skip the oven part and serve it fresh out of the pan with a good shave of Parmesan, Basil and topped with Olive Oil. Cheers
25 min oven time left as I'm writing. Sooo looking forward to this! BTW, I've used a red lentil pasta. So it looks very, very red =) And I finely chopped the veg instead of the grating, mainly for small-bits-still-there kind of texture.
Uncooked pasta, the ultimate al dente. Just before watching this I had been rummaging around my big freezer looking for Chicken Brests or Thighs and came across a couple of packets of meatball so this is just the right time. So In answer to your questions - Yes Yes.
Adam, you seemed to be channeling your inner Chris the Butcher during the interlude :-) Oh, your tan trousers made it look like you had nothing on under your apron. On the salinity of the water, it should be a 1% brine, so 10 g of salt for every litre of water. The salinity of the Bay of Naples is 3.7% on average and that is way too salty.
Cole and Mason? Expensive salt and pepper mills, but they work brilliant, last forever and have lifetime guarantees. They look fantastic and you’ll enjoy using them. Good luck.
If your pasta is floating in sauce it's not Italian, we don't drown our pasta in gobs of sauce. Pasta should be cooked al dente too the tooth, just a bit of chew. Pasta should be cooked with salt, I repeat, salt! or it taste like S**t. Hoover? use a broom and dust pan! Meatball pasta bake looks scrummy Adam mate.
I can't help you with the garlic peeling, but with the onions, peel off an extra layer to make it easy on yourself, and then, instead of "chuckin' it the bin", put it in a plastic bag in your freezer. I'm sure I saw you in another video saving chicken wing tips for stock. Why use a fresh peeled onion? You'll get all the flavour you want from the skins. And that plastic bag is where all my parsley stocks go. And celery peelings and cut ends. And carrot peelings (as long as you wash them first). All your veg peels will give you great flavour for soup. Sadly, I have this horrible feeling we are all going to need tips like these. And yes, I liked your recipe and will try it out. Tks.
I know its a small thing but leaving the swearing in and bleeping it out adds a real authenticity, great job. Love the editing.
Haha, thanks mate much appreciated
Bleeping's not needed IMHO. I mean, come on, it's less than 0.2 fucks per minute!
@Coming soon @Adam Garratt @Sarginis 😳 As a single lady for many years those who bleep out ‘their less than 0.2 authentic fucks per minute’ seems cruel to those horizontally challenged… 😉🤣😉🤣 Seriously guys look at your channel names then re read your comment thread! All three of you made my day with what you wrote, if you end up having another conversation do link me into your chat. Love to you all and for making me smile.x
Lol! Love the little squirrel boogie 😊
I just made this tonight and it was delicious! Great comfort food. This time my wife helped - she made the meatballs using her own recipe, and I did the rest exactly as your recipe instructs. Easy peasy! My wife has made many pasta bakes in the past, but this was the first with meatballs, and of course my first attempt at a pasta bake. Very successful and will definitely be making this again. Thank you!
Yummy tops man, even after im finished my dinner and full id still look at your videos brilliant bro
San miguel my favourite drink . Wish we had the weather here in the UK to go with the drink. Fab video ❤
I was told to always remember that pasta loves to swim. LOL
Love the sauce, I make meatballs and sauce but don't have pasta. Just have the meatballs and sauce with plenty of garlic and loads of cheese.
Looked a great bake. Will you be doing a new video of this one?
I can never find the recipe and list of ingredients on my Google phone Love your British cooking
If you look just under the title, you'll see the word 'more' click that to expand the description, all ingredients are down there 🙂
ANOTHER great vid' Adam! Love the dancing squirrels and your commentary on onions & garlic. Super recipe too - will most definitely be trying this one! Many thanks. Stay safe mate.
Thanks mate. I like to add silly sh*t to my videos 😂😉. All the best
*YUMMISSIMO!* 😋
I've often made something like this, (not meatballs, just Beef Minced with Penne Rigatoni), but I've never thought of grating the veggies, Adam. I think that's a great idea, not because of any fussy kids, coz there's nobody here except me, but because I think it helps to thicken the sauce. BTW, living alone as I do, that would feed me for 3 or 4 meals, too. Well done, mate! 👍🏻
Thank you Chris mate. Glad you liked it 🙂👍
You are right kids are picky and i sneak veggies in my sketti sauce all the time. Not sure if you know this but i can a few veg for long term storage, (also meat jams jellies and pickles) and it is so easy to crack a jar open and mash it up my fave being celery onion and peppers followed by sweet potatoes and carrots or all of the above depending on how many I'm cooking for. ain't nothing wrong with a pasta bake any time of the day, week or year.
I've got some canned veg recipes in my great grandmothers recipe book that was handed down to me by my grandmother. Might have to give them a try 🙂
@@Adam_Garratt get yourself a pressure canner then unless you are canning high acid foods then you can use a water bath method, I actually made some hp style brown sauce today as I had a few apples to use up.
Awesome Adam!😋😋
Only just found this channel. I quite like it
Just made this tonight, really nice, a big hit with the family. Thank you for your guidance.
Love a good pasta bake! Love the squirrels having the party 🥳 lol editing is amazing 😉
Thank you Jen Jen x
I do this the same way. Yours looked scrumptious. Re the onion i saw something online i think it was cut of the top and bottom and it will peal easily and i have seen people smash the garlic with the palm of their hand and it seems to peel off easily as well. You did ask for tips lol ! Thank you for this lovely video.
Another lovely recipe to add to my list thank you. Are you still having trouble with your cooker ignition?
That looks great! Good idea to grate the veggies. I think I'll add mushrooms when I make it. :)
I absolutely love this guy!
Thank-you so much 😁
The pasta bake looks absolutely delicious, it is going on my to-do list great vid Adam, :-)
Cheers Joe mate. Thanks for watching!
I love your videos, this one included!
I have one suggestion that I hope you might enjoy 😅 here it is:
I feel like a lot of people are sleeping on pre ground pepper. The stuff that comes in a shaker. It’s less potent than freshly ground but it’s still plenty potent and it works better for things like this where you need *lots* of it
Save the stuff that comes in a mill for garnish or for things that cooked up one serving at a time
The pre ground stuff is soooo much easier to just put into a sauce or stew by the spoonful
3:30 I think I was one of those ‘super veg detectives’ as a child. Lol
Still am a lot to be honest!
Thanks Adam I'll make one I love pasta bake anykind of pasta the is only me who likes it so I can freeze the rest infact I could put in the foil dishes freeze one and cook the other oh you mentioned broccoli well I'm 67 and can't stand broccoli I love all the other vegetables but that one I don't remember mum cooking it could it of been an expensive veg as mum had 6 kids plus her and dad do we had meals like your making filing meals and homely one thanks Adam
You know its funny, I'm not actually I big fan of broccoli either. I just feel I should have it. I'm weird 🤣
Hi Adam, this is another on my "to try" list. If you want a tip to peel garlic, just drop the cloves in really hot water for about 30 seconds. The skin will rehydrate and easily come off in one piece. (may work for onions too, I'll try next time and let you know) 🍴👍🏻😊😋
Well, curiosity got the better of me. I just tried it on a brown onion and it worked too - yay!!
Well thanks for that! I'll try that out next time! Cheers buddy
Well what can I said another lovely looking meal there adam as always 👌
Like the interesting facts in the beginning is there more to come!!! Sticking pencils up 👃😂😂
Hahaha cheers David. I'll add more as I remember more silly crap I have done over the years 😂😉
Great recipe, I know what’s I’m going to do with the mince festering in the freezer. I’m freezer diving at the moment to clear everything out for Christmas. This sounds right up my street. Thanks Adam ❤️
I just put the garlic cloves in my garlic press without peeling. Only the garlic goes through the holes, leaving the papery stuff inside the press
Liked your video.👍
Thank you Lynette ❤️
👍❤️ If you ever make so many meatballs again you could wrap them in dough (like croissants are), add egg yolk and cheese and/or sesame on top.
That's a great idea! Thanks!
Yum yum!! Will give it a go!!
Hi Adam, just made your cheesy meatball pasta bake. Its absolutely delicious, cheap and filling too. Many thanks for posting it
Great video Adam. Very creative with the leftovers from the Ikea meatballs. I think my kids will like this, so I'll give it a try! Looking forward to sunday already! 🙌 All the best & stay safe.
Cheers Sven. Good job I don't have kids though, as I ate all of it to myself 😂
Hi Adam!!! Soooo happy to see you again!!! Loved this video! Can’t wait to try it out! It looks Devine!!! The only change I’d make is to grate my own cheese. But if I’m starving and want to save time... pre-shredded sounds good!!! 😋🤤😍
Thank you Gaile. Grating your own cheese is always best for sure. I was being a lazy sod 😂
Adam Garratt LoL 😂 🤣not at all!!! The only reason I said this is I’m a mad Mac and cheese lover... even bad Mac and cheese.... boxed stuff 😣... how sad is that!? I’m American so that’s my excuse 🤦🏾♀️ Any way the Mac and cheese experts 🤣😂😂 ... on line said pre- grated cheese has additives that affect meltability... 🤷🏽♀️ yours looked pretty bad ass delish... so yummers to them!!! 🙌🏾🙌🏾🙌🏾😋🤗
Hiya Adam. I'm new and I love your cooking! Hi from New Zealand x
Thank you Marie. Welcome! 🙂
Wey hey hey mate awesome video as always... Awesome pasta bake and I'm gonna throw in a glug of red wine in the sauce to help deglaze the pan... Any type of pasta and me are the greatest of friends so this is another one to try when I lose my final 3kgs in weight, total loss 4st...!!! Just think how much pasta I can now eat...lol Thank you Adam, the God of normal awesome cooking that even I can do... Big hugs to your grandad... :-)
That's an awesome achievement Chris. Well done mate!
New subscriber here, just found your wonderful website. Most definitely going to try the meatballs and pasta bake, looks delicious.
Thank you Jane! And welcome to the family
Another great video. If you put the garlic cloves unpeeled in a jar with a lid and shake vigorously the skin comes off 👍
Cheers Barry. Appreciate it mate 🙂👍
Yet another winner dinner it was delicious thanks Adam ❤❤❤
Looks delish. Good idea to use up extra fixins..Cheers!!
Cheers Tom! Hope you're well
I will be trying this. Also like that tip on the tom puree.
Thank you, enjoy! 😉
You crack me up!!😂
Nothing wrong with a pasta bake. You can of use whatever pasta you want. I’ll try this.
Nice one Chris. Hope you're well
Adam Garratt I doing good
That looks yummy. Can't wait to try it myself. Thanks for the great video.
You're welcome Nancy thank you 🙂
Well done Adam, you’re my kind of cook. You enjoy it, and you make it so that I just have to try it. Thank you pal.
My pleasure mate
Hi Adam I am going to try this won tomorrow. Greetings from Cape Town. Keep up the good stuff. Cheers bud.
Thank you Martin. Hope you're well mate
Heyyy Adam that looks bloody delicious pasta bake is me and my kiddies fav I even did it with meatballs ages ago yours looks better tho obviously 🥰 stay safe bab 👍
Thank you Beryl. You stay safe too hun x
I’m definitely going to make this yummy ❤
All my grandkids would love this. Not me for some reason, I don’t like tomato based sauces. I used to love them but I guess my tastes have changed over the years. I’m going to make this next time the grandkids are here though cos they will wolf it down and I like it when they eat their food. Thanks for this recipe Adam.
Oxo make some good Salt & pepper grinders great video as always 👍
Ooh thanks David I'll have a look! Have a good day
Nice video of the day.❤🎉.
Put pan o bread crumbs mixed with the cheese for more crunch 🐨
I love the video. I will make it!
Thank you Purple Reigns 🙂
Well done mate, however I usually skip the oven part and serve it fresh out of the pan with a good shave of Parmesan, Basil and topped with Olive Oil.
Cheers
Sounds good mate 🙂👍
@@Adam_Garratt It's delicious mate
Cheers
I agree with you Adam. I find a decent pepper mill, either.
Have you tried soaking the onions and garlic in hot water before peeling?
Have you tried squashing the garlic clove a bit first - the paper skin then comes off easily!
Yeah I do that. I just have it in for garlic and onion paper at the minute 😂😂
25 min oven time left as I'm writing. Sooo looking forward to this!
BTW, I've used a red lentil pasta. So it looks very, very red =) And I finely chopped the veg instead of the grating, mainly for small-bits-still-there kind of texture.
Nice! I hope you enjoy it Yury 😉
Hi Adam, get a turkey baster and squirt boiling water into the drainage hole, to defrost it. Sorted
That's a fantastic idea! I'll try that out. Thank you!
I'm making this even though I have no taste of smell due to covid
Hope you make a speedy recovery fella!
I always cover mine with tin foil so the pasta doesn't go crunchy. I usually take the foil off for the last 5 minutes so the cheese melts.
12:10 flaming Gordan Ramsey... :) love it!
😂😉
Uncooked pasta, the ultimate al dente. Just before watching this I had been rummaging around my big freezer looking for Chicken Brests or Thighs and came across a couple of packets of meatball so this is just the right time. So In answer to your questions - Yes Yes.
Nice one James. Chicken would aslo work in this too. Heck throw it all in 😂
I like making a pasta bake, I myself dont like eating it, not into pasta I'd pick around it for the meatballs... this looks so damn tasty though.
Let's be honest, the meatballs are the best bit 😉
Adam, you seemed to be channeling your inner Chris the Butcher during the interlude :-) Oh, your tan trousers made it look like you had nothing on under your apron. On the salinity of the water, it should be a 1% brine, so 10 g of salt for every litre of water. The salinity of the Bay of Naples is 3.7% on average and that is way too salty.
F**k onions and garlic 😂😂
Cole and Mason? Expensive salt and pepper mills, but they work brilliant, last forever and have lifetime guarantees. They look fantastic and you’ll enjoy using them. Good luck.
Ooh thanks I'll look them up
Any suggestion of what I can do with some corn flour I need to use? Something simple and cheap
Did that tin of san Miguel even move lol
After many sups mate, many sups 😂
i liked the video after i saw onion carrot celery
I have never peeled celery, is it necessary?
Not always, if its a little old I do it because it can be a bit tough an stringy.
@@Adam_Garratt thanks for your response ☺
No IKEA close by but I’ll make it.
You can use any meatball for this, I just happened to have ikea ones left 😊
Liquidize all veg ! The Brats will never know! - -Buy a Peugeot pepper mill - Ive had one for decades! [never fails]
Bet Chris can't make this
🖕🖕🖕🖕🖕🖕🖕🖕🖕🖕🖕
If your pasta is floating in sauce it's not Italian, we don't drown our pasta in gobs of sauce. Pasta should be cooked al dente too the tooth, just a bit of chew. Pasta should be cooked with salt, I repeat, salt! or it taste like S**t. Hoover? use a broom and dust pan! Meatball pasta bake looks scrummy Adam mate.
Should get you on the channel rich and cook us all up some pasta! Pasta a la krasker 😂😉
Mr Krasker when you cooking me some pasta mr krasker
Bring back the dancing squirrels!
I can't help you with the garlic peeling, but with the onions, peel off an extra layer to make it easy on yourself, and then, instead of "chuckin' it the bin", put it in a plastic bag in your freezer. I'm sure I saw you in another video saving chicken wing tips for stock. Why use a fresh peeled onion? You'll get all the flavour you want from the skins. And that plastic bag is where all my parsley stocks go. And celery peelings and cut ends. And carrot peelings (as long as you wash them first). All your veg peels will give you great flavour for soup. Sadly, I have this horrible feeling we are all going to need tips like these. And yes, I liked your recipe and will try it out. Tks.
Actually looks like a good'un 😉
its not just me then with garlic skin all over my floor
Hate it! 🤣
You've the same cooker as me.. I fking hate it x
It's bullshit isn't it! Haha. My old landlord put it in. So tempted to just buy a new one really.
@@Adam_Garratt it Really is shit 🤣x
First
Hurrah! 👍