This episode gives off heavy, Ina Garten Barefoot Contessa “if you can’t find organic rose water infused with the tears of a virgin, store bought is fine” vibes. hahaha
lmao this made me laugh out loud.. my mother loves Ina... She livin that perfect, rich Hamptons life here on Long Island, meanwhile I'm in the Boondocks half hour west of her lol... Must be nice, she seems like such a sweet lady, and a great chef, so it's deserving... Just wish I could be her neighbor is all! 🤣 I'll cook for her on Sunday, and she can cook for us Monday through Saturday! lol
This guy really makes sure we have everything we need to try to make his recipes. He has a cook book coming out. He has a link to his website with the recipe. He has a link to all his cooking tools he uses. And he makes sure he gives us both types of measurements and Fahrenheit and Celsius for all his viewers to understand.
@@PinkPatriot Cooking is about feeling! You don't need to measure everything exact, do it by taste! Unless you're baking. That's not an art, its a science.
@@greenblack6552 I’m 20 years old still living with my mum currently in lockdown not being an essential worker living barely pay check to pay check with no savings and when I do work it’s only one shift a week only 4 hrs 🙃 Before you tell me to “get another job then” I apply for 20+ jobs a month in my field I’m qualified for and the one interview I had this week for my dream job has been postponed till lockdown is over.
I've prioritized taking care of my mind, having fun, and doing things that make me laugh. And eating well - as in, really good food, like steak or pasta or fresh vegetables or an amazing dessert. You know, 'treat yourself.' Love from Korea 🇰🇷💕
I worked in an Italian restaurant owned by an Italian family. Al Forno is what we made and they used rigatoni because it was what the supplier sold in bulk.
You should do a vid where the camera men/editors battle it out to see who the best cook is by following one of your own tutorials that they filmed/edited.
I remember nick di'giovanni did this on his Channel. They both have pretty similar content are equally as entertaining to watch. They are the same age group aswell
Okay, THIS IS ABSOLUTELY DELICIOUS!! I had to change it up a little bit and these will be my notes. I used bacon and red onion and added mushrooms. Used 1 3/4 tsp of fennel. I used 1 1/4 lbs of Italian sausage and 3/4 lbs of spicy sausage and a 1 lbs of hamburger, which ended up being to much meat for one can of sauce, so I added another big can. I did add 1 tbls of Italian seasoning for each can. I had a quart of sauce left over. Which is okay since it sooooo dam good! My daughter doesn't like ricotta so I used very little and I put Basel, parsley and tsp garlic powder and grated parmesan in it (no eggs). The cheese I had to substitute Mozzarella, Monterey and grated parmesan. I wish I had a deeper 9x13 dish to fit it all. My wife loves lasagna and said this just took it place. I had 2 helpings it was sooo good. Daughter said it was okay but she's picky. That okay because more for us. Thank you for this delicious recipe and it's going into my favorite file.
Why is Donald Trump pretty and I am not? But why does he only have a wife but I have TWO HANDSOME GIRLFRIENDS who I show off in my masterpiece YT videos? Do you know the answer, dear the
His surname would make him a Bengali. Which means his partner is one lucky girl. Bengali food is to DIE FOR (and this is coming from me, a South Indian. We have some of the best breakfast food and coffee in the world).
I love how I said I wanted to cook a special dinner a couple weeks back for my S.O and I asked him what his favorite food was and he said Ziti. So happy I found it under one of my fav cooking channels 💛 it came right on time
Making this tonight I’m so excited!! I made your fettuccini Alfredo and it was the best!! Update: I made it and my whole family loved it!! It was amazing, thank you for your awesome recipes!
By the power of my italianness: Looks legit. Only thing I personally oppose tho, is the use of sugar in the sauce. I know you said it's optional, but I always say that baking soda works much better. Once the bubbling goes away, you have a nice sweet tomato taste without the added "candy" flavor that too much sugar can give. Baking powder neutralizes the bitterness without altering the tomato sweetness (it makes a difference IMO).
@@4plus4equalsmoo my bad !!! I actually meant baking soda !!! It's sodium bicarbonate. In italy we just call it "bicarbonato", so I always get confused between powder and soda :D thanks ! I'll edit my reply
@@sethmason5682 just add and steer until the spirit of an Italian grandma appears and whisper into your ears: "enough, my child" ! Jokes aside, for a liter of sauce a half a tea tea spoon will be more than enough. Clearly depends on which tomatoes you start with
For real nostalgia you should have used Kraft green bottle "parmesan" cheese. Cause we all know none of our moms used real parmesan cheese in this dish.
I love a good baked ziti! Josh, you mentioned your mom making it for you. My mom generally wasn't big on Italian foods, but she did make a mean lasagna. Especially later in my teen years, when she started putting pepperoni in it. It was so good! Another of my favorite meals that she used to make was, she'd put smoked sausage, cabbage and potatoes in a casserole dish and bake it until the potatoes got soft. It was just magical!
In my family, this is "baked pasta" and it has been a staple for decades. Personally, I like using rotini, as the deep curves really hold the sauce and cheese nicely.
Josh, your book exceeded my expectations! As a starting home cook I like to listen to papa's tips. I already made some tasty pickled red unions. Thanks
So I been on UA-cam for years and I just discovered you a week ago and already ordered your cook book! I made the easy ziti last night and omg it came out so good!!
Ok story time: the “salty like the ocean” thing is to not be taken super to heart. You ever taste the ocean? Holy crap. Anyways when I was younger I over-salted my water (yes you can do that) and my pasta was inedible. Not saying you shouldn’t be heavily salting your water, but maybe don’t be as overzealous as I once was.
I did it once , I have a habit of tasting the boiled pasta realise it was wayyyy too salty so I ( washed it in cold water) it got back to normal past buttt then I added a few table spoons of the salty water in it not too much just to get a hint, I used the water as my salt substitute in the sauce as well I had perfect pasta
@@josephmarciano2584 Ideal pasta water is considered to be between 1 and 2% salinity, depending on personal preference, based on experimentation. That's 1.5 to 3 teaspoons per quart. Enjoy!
It’s all about getting a feeling for it I grew up watching my family make Italian food all the time and everyone has a different style but the amount of salt they put in was always around the same but it all depends on your taste. I tend to over salt because I make my sauce with fresh tomato so it’s sweet and combats the saltiness but it’s all in your own feeling
Saw this yesterday and couldn’t resist trying it!! Trekked through the snow and everything to get all the ingredients lol Turned out amazing, thank you for the recipe!!
Salt water both has a higher boiling point than pure water *and* heats more quickly. That means, when you drop your pasta into the boiling water and lower the water's temperature, salt water not only starts at a higher drop-in point but takes less time to get back up to where you want it. It'll cook more evenly which is especially important for dry pasta since it needs to both re-hydrate *and* cook.
@josh this is the first recipe of yours I have ever followed. This "easy" version of Ziti was incredible. I have followed other UA-camr recipes and this is the first one I didn't feel like I needed to adjust. Do more of these. The wife and I really enjoyed this.
I like your cooking and attention to detail Josh, even when it it is unrealistic to most home cooks, and I know you have to make the content you want to make, but I really wish you sprinkled your ‘humour’ instead of literally drowned us in your cringey ‘papa’ meme-fest formula. Your cooking stands up, as does your video production. I don’t dislike character comedy cooking, I’ve even learned to love Matty Matheson but regardless of how desperately you try, you ain’t that, and you could be serious and great, instead of increasingly embarrassing. I wanna keep subbing for your passion for cooking, as I share it, but increasingly I struggle to watch. You’ll ignore this, as you should (it is after all just a random ‘toxic’/critical UA-cam comment), so just take the compliment-you’re great and talented at cooking and making videos. You don’t have to try so hard to be a comedian meme master.
My baked ziti is somewhat in between. I spend most of my time on the Ricotta and cheese mixture. Ricotta, olive oil, garlic paste (using knife-crushed garlic, pinch of salt, and a mortar and pestle), fresh basil, oregano, and pepper. Salt to taste. Add 1 large egg. Mix until totally homogeneous. My cheese is shredded mozzarella (on the large side of my box-grater) and Parmesan (medium side).
For those of us that don't own a Kitchenaid or a meat grinder, a quick workaround is to cut the meat up, slightly freeze it then use your food processor, and pulse it in batches. An ATK tip.
I live in Italy, in the region of ragu, and the fact that you only cooked the salsa for 5 minutes hurt me on a personal level. Valentina no kiss. Still love you, but no kiss.
@@tonishaw19 Honestly, the recipes vary so much that it’s crazy to think that one is better or more traditional than the other. Use what you like or what you have on hand 😉
I took it to the next level by greasing my casserole with pressurized goose fat. Instead of prosciutto I used jamon iberico. Muy delicioso. I'm %100 Italian so I know good food. Great job Joshua. My babushka would love this
Hey Josh, genuinely enjoy your videos for the fun humor, goofy shit, and absolutely amazing food. You've been a huge source of inspiration for me exploring more and more cuisine, and I can't thank you enough!
Add focaccia bread, chopped into cubes into that meat, let it all cook together, it absorbs the flavor of the meat. Also, if you slather some of that pasta through some ricotta cheese, you can make layers of sauced ziti, then ricotta ziti, top mozz, then another layer of the sauced, cheese. 375 for 30. Thats the way I've been doing it, works wonders.
Wow, I am impressed! I was wondering why he had already shown how to make Baked Ziti, yet still lots of time left on the channel. I am going to subscribe
Josh, pasta water is not supposed to be actually as salty as the ocean. The ocean is overwhelmingly salty. It's about 3% salt. Pasta water starts to get too salty past 1% salinity. Try this: run an experiment salting pasta water by your normal method and compare it with pasta water salted to match the ocean's salinity. Do it!
I'm doing a mixture of both recipes. Using the cheese and noodles from the first recipe and the sauce from the fancy version. Dinner will be epic! Now to go to his Garlic bread recipe!
Thank you so much for saying the size of the dutch oven you were using. I really wish more people did that. It's hard to tell sometimes what size of pot/pan we should be using.
we do this at our home (although a little bit simpler) but we call it macarronada. it's basically the exact same, rigattoni with ground pork and tomato sauce and a nice cheese crust on the top
![BAKED ZITI [Everyone Gets a Corner Piece!]](/img/n.gif)
This episode gives off heavy, Ina Garten Barefoot Contessa “if you can’t find organic rose water infused with the tears of a virgin, store bought is fine” vibes. hahaha
😂🤣
lmao this made me laugh out loud.. my mother loves Ina... She livin that perfect, rich Hamptons life here on Long Island, meanwhile I'm in the Boondocks half hour west of her lol... Must be nice, she seems like such a sweet lady, and a great chef, so it's deserving...
Just wish I could be her neighbor is all! 🤣 I'll cook for her on Sunday, and she can cook for us Monday through Saturday! lol
@@randomrecipes5007 yeah but she bullies Jeffrey. He's a total cuck.
😂🤣😂
😂
This guy really makes sure we have everything we need to try to make his recipes. He has a cook book coming out. He has a link to his website with the recipe. He has a link to all his cooking tools he uses. And he makes sure he gives us both types of measurements and Fahrenheit and Celsius for all his viewers to understand.
It's you, ain't it, Josh?
And grams too! (I’m a food scale user, not a tool measurement user,) so grams is the end all be all!
Finally grams is superior!!!
You all need to understand
@@PinkPatriot Cooking is about feeling! You don't need to measure everything exact, do it by taste! Unless you're baking. That's not an art, its a science.
And his recipes taste phenomenal! I've only tried his fettuccine but omggg
If I had the money to be able to afford Josh’s version and put that in my mouth I think I’d hear angel sing and fly to heaven and cry
How poor are you?
Sameeeee i can't be out here buying guanciale and tons of cheeses but man one day 😭
@@greenblack6552 I’m 20 years old still living with my mum currently in lockdown not being an essential worker living barely pay check to pay check with no savings and when I do work it’s only one shift a week only 4 hrs 🙃 Before you tell me to “get another job then” I apply for 20+ jobs a month in my field I’m qualified for and the one interview I had this week for my dream job has been postponed till lockdown is over.
I tried the first one and I heard angels sing
@@greenblack6552 you can’t make fun of someone for that
I've prioritized taking care of my mind, having fun, and doing things that make me laugh. And eating well - as in, really good food, like steak or pasta or fresh vegetables or an amazing dessert. You know, 'treat yourself.' Love from Korea 🇰🇷💕
Yesss! Congrats Vikram! We all love you! Thanks for helping Papa create this quality content!
Btw in Italy it's just "pasta al forno" meaning backed pasta, so you can use whatever pasta you want
I worked in an Italian restaurant owned by an Italian family. Al Forno is what we made and they used rigatoni because it was what the supplier sold in bulk.
Even like sphagetti?
@@therandomstranger3951We used broken lasagna pieces haha 😅
I love the simple recipes you make, they are so easy to follow and simple. Really makes a huge difference for home cooks like me
You should do a vid where the camera men/editors battle it out to see who the best cook is by following one of your own tutorials that they filmed/edited.
Dang thatd be interesting im invested
I neeeed this now
I'd watch the hell out of that.
I remember nick di'giovanni did this on his Channel. They both have pretty similar content are equally as entertaining to watch. They are the same age group aswell
Okay, THIS IS ABSOLUTELY DELICIOUS!!
I had to change it up a little bit and these will be my notes.
I used bacon and red onion and added mushrooms. Used 1 3/4 tsp of fennel. I used 1 1/4 lbs of Italian sausage and 3/4 lbs of spicy sausage and a 1 lbs of hamburger, which ended up being to much meat for one can of sauce, so I added another big can. I did add 1 tbls of Italian seasoning for each can. I had a quart of sauce left over. Which is okay since it sooooo dam good! My daughter doesn't like ricotta so I used very little and I put Basel, parsley and tsp garlic powder and grated parmesan in it (no eggs). The cheese I had to substitute Mozzarella, Monterey and grated parmesan. I wish I had a deeper 9x13 dish to fit it all.
My wife loves lasagna and said this just took it place. I had 2 helpings it was sooo good. Daughter said it was okay but she's picky. That okay because more for us.
Thank you for this delicious recipe and it's going into my favorite file.
josh's pasta maker looks like it was used in battle during world war 2
Why is Donald Trump pretty and I am not? But why does he only have a wife but I have TWO HANDSOME GIRLFRIENDS who I show off in my masterpiece YT videos? Do you know the answer, dear the
@@AxxLAfriku excuse me WTF
@@AxxLAfriku excuse me what the fuck are u trippin on
@@asexualpolarbear880 @NaveZ It's a troll acc that posts nothing but BS comments to get attention
@@finneh6145 lmao I figured. Have a good day/night
Vicram's no longer a single Boi. Congrats to his lucky partner!
Yo this is the only comment I found that mentioned Vikram's engagement.
Congratulations, Vicram!!
Vikram with a K is his name. And lots of happiness to him and his partner 😊✨💜
His surname would make him a Bengali. Which means his partner is one lucky girl. Bengali food is to DIE FOR (and this is coming from me, a South Indian. We have some of the best breakfast food and coffee in the world).
@@taun96 Yeah Josh should make some bhetki macher paturi and roshogolla.
"Quattro formaggi" because "formaggio" is singular. But my rating is infinite ziti/olive oil anyway c: Love you Papa
I noticed that too but I love Papa so it doesn’t bother me
I love how I said I wanted to cook a special dinner a couple weeks back for my S.O and I asked him what his favorite food was and he said Ziti. So happy I found it under one of my fav cooking channels 💛 it came right on time
Now I have a sudden urge to buy Joshua’s book, must have included a subliminal message 🤷♂️
I would have bought it right away if it was called "A Weissman Once Said"
@Coriana Rae That's what I heard too and i already ordered it a few months ago
@@greenblack6552 damn that’s a good ass title
I have an urge to buy a pasta extruder!
@@greenblack6552 it's written on the back side
“Are you salting your tomatoes?”
Me, yesterday, salting my tomatoes thinking papa would be proud 🥺🥰
i dont have a sandwich without salting them i just cant go back!!!!
Me who's going to make baked macaroni: **Laughs in rebel**
Lol
Have you tried smoked macaroni? Changed. My. Life.
@@LynagustheSmall I've smoked 3 penne stacked end to end
Oh god
You menace to society
Did the basic recipe tonight for dinner. Major success! Added some crushed red pepper and about 2 TBS of "Italian seasoning"
Not sure if I'm still here for the food, or Josh's multiple personas
I’ve counted about eight
Yes
@@kitty62862 now name them lol
I'm here for both 😭💜
Making this tonight I’m so excited!! I made your fettuccini Alfredo and it was the best!!
Update: I made it and my whole family loved it!! It was amazing, thank you for your awesome recipes!
By the power of my italianness: Looks legit. Only thing I personally oppose tho, is the use of sugar in the sauce. I know you said it's optional, but I always say that baking soda works much better. Once the bubbling goes away, you have a nice sweet tomato taste without the added "candy" flavor that too much sugar can give. Baking powder neutralizes the bitterness without altering the tomato sweetness (it makes a difference IMO).
could i use baking soda instead
@@4plus4equalsmoo my bad !!! I actually meant baking soda !!! It's sodium bicarbonate. In italy we just call it "bicarbonato", so I always get confused between powder and soda :D thanks ! I'll edit my reply
How much baking soda should I add?
@@sethmason5682 just add and steer until the spirit of an Italian grandma appears and whisper into your ears: "enough, my child" ! Jokes aside, for a liter of sauce a half a tea tea spoon will be more than enough. Clearly depends on which tomatoes you start with
@@86fuser Haha! OK, I'll give the baking soda a try the next time I encounter any bitterness. Thank you.
Holy hell. PAPA BROUGHT THE 4K GOODNESS. Casserole is looking SHARP.
Congrats Vicram!!!! 🎉
For real nostalgia you should have used Kraft green bottle "parmesan" cheese. Cause we all know none of our moms used real parmesan cheese in this dish.
We all liked to eat sawdust cheese as a kid.
@@griffinsalluci3787 lol
@@griffinsalluci3787 touch grass, just to annoy you im gonna use cheddar and swiss the next time i make it
@@griffinsalluci3787 seek help
@@griffinsalluci3787 it’s not that serious
I love a good baked ziti! Josh, you mentioned your mom making it for you. My mom generally wasn't big on Italian foods, but she did make a mean lasagna. Especially later in my teen years, when she started putting pepperoni in it. It was so good!
Another of my favorite meals that she used to make was, she'd put smoked sausage, cabbage and potatoes in a casserole dish and bake it until the potatoes got soft. It was just magical!
In my family, this is "baked pasta" and it has been a staple for decades. Personally, I like using rotini, as the deep curves really hold the sauce and cheese nicely.
Barilla Large Shells.
Not the jumbo, the large.
Perfect
For me is mezze penne. I prefer small.
Josh, your book exceeded my expectations! As a starting home cook I like to listen to papa's tips. I already made some tasty pickled red unions. Thanks
Why did the italians lose the war?
They ordered ziti instead of shells 😢
Shell more superior with this recipe, little scoops.
@@PastelKenshi whoosh
😂😂
@@josephmarciano2584 congrats on ruining the joke and adding a worse joke 😕
They were ziti soldiers
So I been on UA-cam for years and I just discovered you a week ago and already ordered your cook book! I made the easy ziti last night and omg it came out so good!!
Ok story time: the “salty like the ocean” thing is to not be taken super to heart. You ever taste the ocean? Holy crap. Anyways when I was younger I over-salted my water (yes you can do that) and my pasta was inedible. Not saying you shouldn’t be heavily salting your water, but maybe don’t be as overzealous as I once was.
My boyfriend took the salty like the ocean saying way too seriously as well and the same thing happened to him 🤣🤣🤣
I did it once , I have a habit of tasting the boiled pasta realise it was wayyyy too salty so I ( washed it in cold water) it got back to normal past buttt then I added a few table spoons of the salty water in it not too much just to get a hint, I used the water as my salt substitute in the sauce as well I had perfect pasta
@@josephmarciano2584 Ideal pasta water is considered to be between 1 and 2% salinity, depending on personal preference, based on experimentation. That's 1.5 to 3 teaspoons per quart. Enjoy!
Truth!!!! I did it once when making macaroni and cheese! Never again!
It’s all about getting a feeling for it I grew up watching my family make Italian food all the time and everyone has a different style but the amount of salt they put in was always around the same but it all depends on your taste. I tend to over salt because I make my sauce with fresh tomato so it’s sweet and combats the saltiness but it’s all in your own feeling
Anytime a new video releases I get instantly hungry 🤤
Yes
The secret is to have something to eat when watching!
You are everywhere I swear lol
Thankfully, I just finished a meal a few moments ago.
no one cares u sad bot get a life
I combined some of both recipes and it came out delicious! Thank you for the recipes
Imagine being part of Joshua's crew. I'd wanna edit for him one day
Also can’t hurt to be the taste tester every now and then haha🤤
@@sneph7319 That's what I was referring to xd
Saw this yesterday and couldn’t resist trying it!! Trekked through the snow and everything to get all the ingredients lol Turned out amazing, thank you for the recipe!!
"So we all know lasagna."
Not personally, never really got the chance to talk with them, sorry Weissman
She's pretty cool and down-to-earth. I can introduce you if you want.
This makes me sad. You should acquaint yourself with one. Intimately. Make it. With your hands. 😊
Lasagne.
Lasagna is one sheet.
@@nonconformist36 Lasagna is a WOMAN?! 😳
@@hshsaidn4h367 duh
If you’re from Chicago, it’s closer to Mostaccoli than ziti. Ziti is a smaller tube. You made baked Rigatoni.
Really missed the chance to say, "This is impastable."
Scrolled down to the comments because that's actually what I heard.
No way that’s what i was thinking ahahahahahhahahahahh
Oops I just made this comment before I checked
IMPASTA AMOGUS
Damnit I just commented this as well. Beat me to it
Salt water both has a higher boiling point than pure water *and* heats more quickly. That means, when you drop your pasta into the boiling water and lower the water's temperature, salt water not only starts at a higher drop-in point but takes less time to get back up to where you want it.
It'll cook more evenly which is especially important for dry pasta since it needs to both re-hydrate *and* cook.
Might as well move to Wisconsin and make my own cheese
JOSH, THATS WHAT WE ARE SAYINGGGGGGGGF
@josh this is the first recipe of yours I have ever followed. This "easy" version of Ziti was incredible. I have followed other UA-camr recipes and this is the first one I didn't feel like I needed to adjust. Do more of these. The wife and I really enjoyed this.
Oh, my baby LOVES her baked ziti! Excited to make this one, Joshua.
Probably the funniest ad/self-promo I've seen in a long time. Good job, papa.
Nothing like watching Josh's videos knowing damn well that I'm gonna regret the hunger thereafter
I like your cooking and attention to detail Josh, even when it it is unrealistic to most home cooks, and I know you have to make the content you want to make, but I really wish you sprinkled your ‘humour’ instead of literally drowned us in your cringey ‘papa’ meme-fest formula. Your cooking stands up, as does your video production. I don’t dislike character comedy cooking, I’ve even learned to love Matty Matheson but regardless of how desperately you try, you ain’t that, and you could be serious and great, instead of increasingly embarrassing. I wanna keep subbing for your passion for cooking, as I share it, but increasingly I struggle to watch.
You’ll ignore this, as you should (it is after all just a random ‘toxic’/critical UA-cam comment), so just take the compliment-you’re great and talented at cooking and making videos. You don’t have to try so hard to be a comedian meme master.
I didn’t hesitate I’ve been waiting for so long!😭
Just got your book! Can honesty you’ve actually inspired me to want to cook! You the man JW🙌🏼😙 cant wait for it to come!!
My baked ziti is somewhat in between. I spend most of my time on the Ricotta and cheese mixture.
Ricotta, olive oil, garlic paste (using knife-crushed garlic, pinch of salt, and a mortar and pestle), fresh basil, oregano, and pepper. Salt to taste. Add 1 large egg. Mix until totally homogeneous.
My cheese is shredded mozzarella (on the large side of my box-grater) and Parmesan (medium side).
I swear I literally had Baked Ziti on the mind and bought all the stuff to make it got home and Josh has a recipe. Time to try 😆
I want to see Vincenzo’s reaction to the homemade version I’m not sure what he would think honestly
Today I learned that JW is a vocalist. Also holy shit that's a recipe.
That looks so absolutely fabulous, I want to climb in, and be one with it 😎
For those of us that don't own a Kitchenaid or a meat grinder, a quick workaround is to cut the meat up, slightly freeze it then use your food processor, and pulse it in batches. An ATK tip.
I live in Italy, in the region of ragu, and the fact that you only cooked the salsa for 5 minutes hurt me on a personal level. Valentina no kiss. Still love you, but no kiss.
Exactly! And the fact that he used crushed tomatoes (never the quality of whole) pained me.
@@tonishaw19 depends on the season , no point in using whole tomatoes out of season it will taste better with a good can
@@tonishaw19 Honestly, the recipes vary so much that it’s crazy to think that one is better or more traditional than the other. Use what you like or what you have on hand 😉
@@kyllianholder I think they mean canned whole tomatoes. They're usually better quality imo
@@Virginiafox21 Exactly. :)
I took it to the next level by greasing my casserole with pressurized goose fat. Instead of prosciutto I used jamon iberico. Muy delicioso. I'm %100 Italian so I know good food. Great job Joshua. My babushka would love this
The editing of Josh’s videos make me feel like im on lsd
Josh for any sort of baked pasta, boil it half way through Al Dente
as it continues cooking in the oven and absorbs the sauces
Josh: makes a big deal about specifically using ziti over penne
Also Josh: makes homemade rigatoni instead
Book; pre-ordered! Apron; acquired! I cannot wait to cook!!!!
Joshua and Nick DiGiovanni should do a collab yooooo that would be epiccccc
I made this in my first trimester and didn’t get sick! Thanks Josh 🎉
“So We All Know Lasagna” Very Nice Starting Intro- “SO WE ALL KNOW LASAGNA😂”
I usually don't mind your "extra" recipes but that meat sauce looks like the best thing ever jesus christ.
PAPPA has so many PASTABILITIES for video and series! What do you think?
bau!
But JOSHUAER, where he makes his JOSH recipes more joshuer.
@Alexander Alexandrov indeed.
@@BeardGainz wtf?! :D
Congratulations Vicram on getting engaged❤️🎉
Josh would make a fine Cantor if his cooking career ever fizzles out.
"Pasta extrusion" XD - simply awesome! Loved the idea of adding ricotta )))
PASTA LA VISTA, PAPPA!
i'll be back!
It’s 12am, now im hungry.. im gonna go make some ziti. Thanks Josh
Josh: this is impossible
Me: this is Impastaible
This is the comment I was searching for haha
I'd love to see a Collab between you and Chefpk. Best cooking Collab ever!!!
I’ve always wanted to try this dish… now I got an excuse
@Wally Wally The mitochondria is the powerhouse of the cell
MAN! That onion dice was a thing of beauty!
“It’s called baked ziti! Don’t use penne!”
…..proceeds to make homemade penne pasta.
This ☝
True. Also, penne is way better than ziti. All those ridges hold saucy goodness.
@@tristinyaeger9222 I agree I always swap out the zitti pasta for the penne. The cheese and sauce sticks to the pasta so great.
made the first recipe for my family tonight and came out beyond perfect 👍🏻
wth josh. I could’ve used this last night when I made mine last night.
Congratulations Vikram on getting engaged. Sending much love your way.
Hey Josh, genuinely enjoy your videos for the fun humor, goofy shit, and absolutely amazing food. You've been a huge source of inspiration for me exploring more and more cuisine, and I can't thank you enough!
i wanna know how much you spend on those cheese blocks. 6 oz block of parm at my local store is 10-11 dollars. shit's stupid expensive
Missed the golden opportunity to say “this is impastable” for all the dads back home
Add focaccia bread, chopped into cubes into that meat, let it all cook together, it absorbs the flavor of the meat. Also, if you slather some of that pasta through some ricotta cheese, you can make layers of sauced ziti, then ricotta ziti, top mozz, then another layer of the sauced, cheese. 375 for 30. Thats the way I've been doing it, works wonders.
it's actually "baked pasta" in Italy, and we use penne
Heh, we just call it ‘Pasta bake’ in Australia.
I bought the book the first day watching uploaded videos telling everyone about the book I’m still waiting on my hard copy 💯👨🏾🍳
I'm not Italian but it's "Quattro formaggi"
Formaggio is when there's only one formaggio
Wow, I am impressed! I was wondering why he had already shown how to make Baked Ziti, yet still lots of time left on the channel. I am going to subscribe
Josh, pasta water is not supposed to be actually as salty as the ocean. The ocean is overwhelmingly salty. It's about 3% salt. Pasta water starts to get too salty past 1% salinity. Try this: run an experiment salting pasta water by your normal method and compare it with pasta water salted to match the ocean's salinity. Do it!
Love the Maine lobster rolls and as a Mainer I will say I'm glad you added it you representing us perfectly🌲
Me,an italian watching the pasta estruder: "Is that thing supposed to replace me? Pft pathetic"
Recovering from a late summer cold. You are the perfect chicken soup!
We just call it “pasta al forno” which mean “pasta oven” 😂
And the second one is “ Quattro formaggI” cause is plural 😉😘
1 formaggio
2 formaggi
The fancy one is crazy! It just kept getting better and better
How am I just seeing this NOW!! I'm making this for dinner lol
This recipe has my man in love with me rnnnn😁😁😁
Was it really necessary to use short ribs in this one when you would be grinding and mixing it in a sauce anyways?
I'm doing a mixture of both recipes. Using the cheese and noodles from the first recipe and the sauce from the fancy version. Dinner will be epic! Now to go to his Garlic bread recipe!
im a damn child. i laughed when the tomato paste hit the pan.
Your literally my new favorite recipe channel just from this one vid due to the entertainment. I will be trying this recipe for my family. Thanks
Joshua: makes an italian recipe
Also him: ah yes, its stereotypes time
He has to give them something to complain about.
Josh got a fortune cookie about cooking and singing will bring all the power.
2 minutest 78 comment 1k views. What the hell Papa?😁👌 papa is popular😂
Bro😂
Thank you so much for saying the size of the dutch oven you were using. I really wish more people did that. It's hard to tell sometimes what size of pot/pan we should be using.
He missed the chance to say "this is imPASTAble"
we do this at our home (although a little bit simpler) but we call it macarronada. it's basically the exact same, rigattoni with ground pork and tomato sauce and a nice cheese crust on the top
“This is impossible”. No, Josh, this is imPASTAble 😎
are you maltese