BAKED ZITI [Everyone Gets a Corner Piece!]
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- Опубліковано 10 бер 2021
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We've all had plenty of sloppy, gritty baked ziti (aka pasta al forno aka mostaccioli if you're in the midwest), but this classic comfort food can be so much more. My recipe produces a craveable casserole that's flavorful, creamy, and a little crunchy. And everyone gets a corner piece!
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BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
FOOD PROCESSOR: amzn.to/2XDe5Yp (what i recommend, not what i use)
SALAD SPINNER: amzn.to/3l4A6dy
RECIPE (makes 4 portions)
MEAT SAUCE
•1 small red onion, chopped
•4 garlic cloves
•1 large carrot, chopped
•2 celery stalks, chopped
•1/2 bulb fennel, chopped
•35g or 1/4 cup olive oil
•Pinch salt
•70g or 4 TBSP tomato paste
•100g or 1/2 c dry white wine
•1 28oz can crushed tomatoes
•400g or 1 3/4 c chicken (or beef) stock
•100g or 1/2 c whole milk
•20g or 1 2/3 tbsp sugar
•8-10g 1 1/2 tsp salt
•20g or 3-4 tsp balsamic
Preheat broiler/grill to high. Spread 2 lbs of 80/20 ground beef into a 1/2" layer on a tray. Broil for 10 min.
Add onion, garlic cloves, carrot, celery, and fennel to food processor and pulse to a fine dice until well broken down.
Preheat large heavy bottomed pan over med high. Add olive oil, veggies, and pinch of salt. Sweat 5-6 min. When veg begins to brown add tomato paste, stir & cook for a minute (until fragrant). Deglaze with wine, scraping up brown bits. Add crushed tomatoes, chicken stock, & milk. Stir, reduce heat to med-low, & bring to a simmer.
Chop cooked meat to a crumble and add to sauce. Add sauce pot to a 350F/177 C degree oven for 2 hours. Stirring and scrape sides of pot halfway through.
RICOTTA:
•1/2 gal whole milk
•200g or 1 cup heavy cream
•15g 2 1/2 tsp salt
•100g or 1/2 c white distilled vinegar
•cheese cloth (2 layers)
•salad spinner (or colander with bowl)
Add milk & heavy cream into a large sauce pot over medium heat. Heat the dairy slowly to 190 F/88 C, stirring often (over the course of 20 min). Once heated to 190F, add salt and remove from heat. Add vinegar slowly, then very gently stir, being careful not to agitate the mixture too much. Allow ricotta to rest for 20 minutes. After 20 minutes, curd should be separated from whey.
Drape double layer of cheese cloth to line your salad spinner or colander with bowl underneath. Using slotted spoon, spoon 1/2 curd to cheese cloth, then pour the rest of the ricotta curds and whey into the cheese cloth. Drain off any whey and discard then allow curd to sit and drain for about 15-20 minutes. Your ricotta is done! Transfer to a container & chill in the fridge until you're ready to use it.
BECHEMEL
•50g or 3.5 tbsp butter
•25g or 2 3/4 tbsp ap flour
•225g or 1c whole milk
Melt butter in small sauce pot. Whisk in flour. When it's bubbly, add splash milk & whisk til incorporated. Add another splash of milk & whisk until incorporated. Add the rest of the milk & whisk til smooth. Continue to cook for about 1 minute.
PASTA/ASSEMBLY:
•1lb box of ziti
•200g or 1c reserved pasta cooking liquid
•75g or 2/3 cup shredded mozzerella
•50g or 1/2 c grated parm
•8"x8" baking dish
•Additional cheese for topping: equal parts shredded mozz, grated parm, chopped fresh mozz. I used about 2/3C each.
Add strong pinch salt to boiling water, then 80% of box of pasta. Cook until 75% done.
Drain pasta & add ziti back to pot. Add 600g meat sauce, 200g pasta water, all bechemel (200ish grams), mozz, & parm. Stir & transfer to baking dish. Align noodles to face in same direction if you're a psycho. Place on tray, bake for 45 min at 425F / 218C.
After baking, weigh down with another 8"x8" pan and allow to come to room temp before refrigerating for a few hours or overnight. When you're ready to serve, slice into 4 portions, place on baking sheet, heat for 10 min at 425F / 218C.
After 10 min, top each piece of ziti with equal parts shredded mozz, chopped fresh mozz and grated parm (i used about 1/2c per piece). Place ziti under broiler for about 40 seconds, rotating halfway through. Top with hot meat sauce and fresh ricotta, sprinkle of parm, and fresh basil
#bakedziti #mostaccoli #pastaalforno
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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
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
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.
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. 🥂
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
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.
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.
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.
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
This looks fabulous! Making it this weekend.
Yes! You ate it!! And it looks delicious, will try it soon.
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'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!
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.
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!
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.
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!
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.
Thanks for adding C°!
Really helped my process of trying your recipes here in Brazil!
Thats awesome to hear. I hope you try it!
I did not expect to learn how to make Ricotta. Thanks! It's my favorite cheese on pizza.
Corner slice for everyone will make me the family hero. Keep up the amazing work.
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.
Check out B gettin that audible sponsorship!! Kill it man!!
Thanks man! Hopefully everyone feels the same way.
Audible is my life!👍🏾
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 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.
That straightening trick is absolutely a pro move, love it.
Incredibly awesome, thank you
You bet! thank you for watching.
Can't wait for the day you drop a book, I will RUN to that preorder.
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!
I can’t (but also can) believe how you’ve blown up!!! Congrats on all the success! Very deserved!
Thanks, Julie! :)
Thanks!
Amazing video like always! This makes me want ziti!
I have 4 ziploc freezer bags full wish I could send you a couple
WTF delish. I will be making this !
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!
Mate, this looks so good. Love the home-made ricotta touch, and so easy to make!
Thanks dood!
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.
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.
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!
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
You're awesome, Bri. Love this. Cheers MM
That day I wanted lasagne, but only had ziti in the pantry... Great technique. Looks yummy.
I am 100% making this. Christ this looks good
Holy crap this recipe is awesome
Fast becoming my fave chef on here
I want to eat this. Love the fact you are using Bianco di Napoli cans of toms.
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
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.
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.
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 :)
Great looking recipe your channel is going to blow up!
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
Way to go Brian, we are super proud of you! Audible!
Thanks DD
Great recipe and video, keep it up!!
Thank you! Will do!
Can't wait to try this
Hope you enjoy
Let me know how it goes.
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 love all of your recipes Brian! I'm requesting a recipe for a Monte Christo sandwich, please. You rock dude!!! I love your channel.
Looks freaking awesome
thanks!
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.
“This is insane…. You’re probably rt. I am insane.” 😂
Love your recipes & channel so much!
4:52 I'm glad I'm not the only one that cooks barefoot.
That meat broil in the oven is brilliant! And you’re a little insane, but I love seeing you be you.
Oh man your the god of all you tube food Chanels man!
woah, that's incredibly high praise. thank you!
Absolutely wild, welcome to flavor town.
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.
Both chef John and Brian talked about the importance of home made cheese, I guess I will try it too.
I feel like I've waited too long for this video. Also.....noticed your suscribers have skyrocketed in like a week! Congrats! 🤘
thank you!
So underrated you deserve more ❤️
I appreciate that
First time I've been excited to see a sponsorship ad on a channel 🤑🤑🤑
😁thanks. Glad it didn’t bum you out.
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
Beautiful recipe. If making all your noodles unidirectional is crazy then I don’t want to be sane.
Hahahaha
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!
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.
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.
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 love your recipes, Brian. Is there a way of printing the recipes? Thank you!
Janine
Baked Ziti, I think my first time eating it was in STL. Will definitely try this version!
Hope you enjoy Thanks for watching Jon.
this channel is so under rated!!
Thanks JT
One word……that was awesome!
Aghahaha
Fantastic👍
Thank you! Cheers!
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.
Excellent channel. Love the content and pace. Do you actually wash all your own pots and dishes though?? That would be a good video!!
this looks so gooood 🤤! and seems to be more elaborate than proper lasagne 😳
Honestly it might be better than lasagna. Thanks for watching
Your shtick is gold!!
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 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.
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.
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 namesake signature dish requires this update. I'm on it.
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?
Excellence!!!
My dude only makes the most excellent things as a way to show us how to be most excellent to each other.
Butt Trumpet comin in with the great screen name and outlook on life. I dig it.
I'm back for more. Can't wait for my corner piece ☺
Thanks for being here.
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
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?
Imagine not listening to and reading the original dune books to get ready for dune 2 later this year
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?
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 UA-cam to serve up my cheese-making content. maybe one day!
Everyone else: Where did you learn to cook? 👁👄👁
Me: Where did you learn to DANCE 🤩