BAKED ZITI
BAKED ZITI
500 grams pasta
¼ cup tomato paste
2 cups crushed tomatoes
1 teaspoon oregano
1 tablespoons grated garlic
Salt and pepper
Olive oil
Cheese sauce:
½ cup butter
⅓ cup all-purpose flour
1 tablespoon grated garlic
1 liter fresh milk
1 cup grated parmesan cheese
Salt and pepper
Chopped parsley
More parmesan cheese
How to Make Cheesy Baked Ziti | You Can Cook That | Allrecipes.com
Baked ziti is hearty comfort food in a casserole dish. It's cheesy, meaty, and the right amount of saucy for a dish that the entire family will love. While sometimes it may seem easier to just grab a pre-made baked ziti from the grocery store, we're here to tell you to put that cold pasta dish down! You'll be missing out on all of the wholesome goodness that homemade baked ziti has to offer — and the homemade version is actually easy to make.
#BakedZiti #Pasta #Recipe #HowTo #YouCanCookThat #Allrecipes
00:00 Introduction
00:08 Prep
00:52 Pasta
01:45 Meat & Onions
02:04 Toss Pasta with Sauce
02:15 Finishing Up the Sauce
02:42 Cheesy Layer
03:25 Layer it Up
04:48 Final Result
05:19 Taste Test
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Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Cheesy Baked Ziti | You Can Cook That | Allrecipes.com
THIS is How to Make BAKED ZITI / RIGATONI (Pasta al Forno)
Baked Rigatoni: Every Italian household has their very own version of it! From North to South the ingredients differ but the cheesy goodness and perfect crunchy edges never really change. My version of baked rigatoni is made the southern way, typical to my wife’s region Calabria. Each bite is made up of crispy salami, moist mince, the perfect amount of cheese, homemade sauce and thick pasta tubes. The surprise in this recipe is the egg – once you have tried it, you will ALWAYS add it in.
What’s your families favourite ingredient for “Pasta al forno”?
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This is How to Make BAKED ZITI (Pasta al Forno)
INGREDIENTS:
2 x bottles Italian tomato passata (700ml each)
Half an onion
4-5 tablespoons extra virgin olive oil
3 eggs
500g - 17.02oz dry rigatoni pasta
500g - 1lb pork and veal mince (mixed ground pork and veal)
Fresh basil leaves
1 x large Fior di latte mozzarella
1 x large Buffalo mozzarella
50g - 2 oz provolone cheese
100g - 1 cup cups grated pecorino cheese
1 whole calabrese spicy salami
Rock Salt
5L water
Extra virgin olive oil (EVOO)
Ice
METHOD:
1. Baked rigatoni recipes vary all over Italy, mine starts by dicing half an onion into small pieces.
2. Place a large pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil. Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
3. Now, add the tomato passata and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of rock salt.
4. Place the lid on top of the pot and leave the sauce for your baked rigatoni to cook for around 30 minutes, stirring it every so often.
5. While the sauce is cooking, get a medium size fry pan and put it on the stove at a medium heat before drizzling a generous amount of extra virgin olive oil.
6. Add the 500g of mixed pork and veal mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
7. Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
8. Once the sauce for your pasta al forno is ready, remove the lid and add some fresh basil leaves to it and stir gently, but really well.
VINCENZO’S PLATE TIP: Don’t cut your basil leaves with a knife! Break them with your hands or you lose some of the aroma and beautiful fresh flavours of this wonderful herb!
9. At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
10. Now, add a large amount of water to your big pot and bring it to the boil. This will be for the pasta in this delicious baked rigatoni dish.
11. At the same time, fill a small pot with water, bringing it to boil also – then add 3 eggs, and let them cook for 12 – 14 minutes depending on how hard you want them.
12. After 14 minutes, drop the eggs into a bowl of ice water so they stop cooking and don’t go dark in the middle.
13. Once the eggs are ready, start cooking your rigatoni and check the packet instructions for the cooking time.
14. Strain your pasta 3 minutes before the instruction time – otherwise your pasta will overcook
15. While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
16. Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce – not a mixing bowl!!
KEEP reading the final step of this recipe on Vincenzo's Plate website
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Watch the Baked Ziti video recipe again
The Best Baked Ziti - Food Wishes
If there’s a large Italian-American community near where you live, there’s a great chance you’re familiar with baked ziti. Done right, it’s a real crowd pleaser, and an easier to make alternative to lasagna. And what does “done right” mean? You’re about to see. Enjoy!
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