EASY BAKED ZITI PASTA RECIPE | SAM THE COOKING GUY 4K

we're making Max's most often requested I mean most often wind a boat's baked 2zd and it will be stupendous I want baked ziti make baked ziti can you make baked ziti you and your baked ziti fine I'm making is baked ziti I don't have anything against it you're scared no I know how to make it the problem is it's a thousand effing degrees here and this to me is not baked ziti whether this is everything but baked ziti whether in fact I heard the weather casters say tomorrow is definitely a not baked ziti day and here we are 6,000 degrees here I hate every degree of it but we'll start and I have ziti right here in my hand have a look that's ziti I know it's not that exciting but it's ziti and it goes in baked ziti it's just a tube like pasta about an inch long look if you can't get this you'd be free to use what Max penny but it's got those little points on a penne penne has the points but it's all good let's just get this boiling put one pound of the ziti into a big part of heavily salted water and we stir we're gonna boil this a couple minutes less than the package says because it will finish cooking in the oven now let's get to the important part of the ziti what goes inside and I'm using Italian sausage to go inside it's very often ground beef but I love the extra flavor that Italian sausage gives especially the hot one was that brutal and everybody very passionate let's get this going oil in the pan tell him sausage in the pan and we don't mix max but what do we do we break it up I don't want big pieces I want little pieces that's what I want so I'll just give it a good break up now and then we'll come back to it in a couple of minutes while we're waiting we're gonna cut some onion look I've just finished peeling a medium yellow onion I think they're my favorites actually and then I'm just gonna dice this up and that will look like this max I want about half three quarters of this onion and now we'll drop this in with the cooking sausage so you can see it's about three quarters of the way done break up the bigger pieces still and it goes the onion and this will mix in of course the onion will start to soften which will be good give off its flavor which will be good and in a couple minutes we had one more thing well more things but one more thing for nail max you know what that would be you are but you're also looking at some garlic no but look at the size that kid that came out mom mommy that's a beautiful clothes let's put this guy in shall we you know my style we make a place you throw a little more oil in and then this giant clove gets squeezed ah right there wait for it to get flavorful we mix it in and now the next most important ingredient whole peeled tomatoes love them makes the best sauce ever keep one or two of these in your pantry at all times you never know when the the mood will strike you at 3 a.m. to make some kind of sauce for something so we open them up can opener and what you have inside are just big beautiful gorgeous plum tomatoes peel hole we're gonna take these one by one and squeeze them on top of the sausage the onions and the garlic let's go that's gonna look like this a gentle squeeze because they can spray the juice of these right at you speaking of juice just dump out what's in just gorgeous this is a 28 ounce can it's a very typical size this is what you want keep a couple of them around I'm telling you because when you want to make some tomato sauce or marinara or something you don't want to be dinking around with a little 15 ounce can get the big boy or girl [ __ ] not really sure what these tomatoes would be but so when these guys are done we mix and then we add a couple other things no boy you don't good this is gonna be turn up the heat a bit we want this to thicken slightly the flavors are gonna be amazing but get even amazing as it sits so now out some kosher salt and pepper nice healthy pinch red pepper flakes because we can and we should give it a little heat boost and it's not gonna come out spicy spicy it's gonna come out super dang flavorful and while that starts the simmer and the flavors come together let me show you one more thing that's going in frozen spinach or as I like to say subpoena this is a 10 ounce frozen box that I've thawed in my microwave on like 60% power so if we cut it open it will look like this look you can see it's already leaking and the water that comes out of this these spinach is not helpful to anything we do so we have to drain it and it goes like this watch in here is this fully defrosted spinach but you don't want this h2o Laden stuff so take it out in your hand look at I'm not even doing anything it's dripping like a crazy man which doesn't make sense let's go over to the sink max like this watch it's not crazy spinach literally is old water with some green stuff attached to the water so do this a couple times or you could put it in a towel and squeeze it dry I think hands are fine and when you get all the water out we take this over and we put it in the sausage mixture crumble or over the top and this is chopped spinach you can buy leaf spinach in a frozen rectangle like that but the chopped is eat much easier to deal with because you want to mix it in you want a little in each bite you don't want to have to chop it after you defrost it so don't get that one get this one just listen to what I say and you're gonna be fine oh man look at how this is thickened up gosh extra vitamins extra color with the spinach extra flavor extra goodness extra everything fantastic alright I think this is ready turn this off let it cool and we attend to everything else two things before we build one is get the water out of our pasta because it's where we want it now and it looks like this hey hey just KP damn it okay good our ricotta while I was at the Italian store in my neighborhood today buying the ziti because you just can't go to a regular supermarket and always find it could always find penne ziti though somehow the special cousin that doesn't always make it out I'm just about to pay and it'll look this way just down the counter a woman in the back is working on fresh ricotta fresh ricotta my god must have that I must have fresh ricotta or as they would say in The Sopranos or Goodfellas fresh ricotta so all I'm gonna do to this is simple I'm gonna add just a little bit of oil to it to give it a little richness a little olive oil a little salt and pepper don't mix that oh boy there's nothing like fresh ricotta nothing okay max now we can build here's how we begin we have our baking dish we're gonna put a little layer of this meat sauce on the bottom oh God a lot of time but just a nice little covered so the ziti don't stick now we're gonna take half of the ziti drop it on top there's no good way to do this especially with your hands and it's hot as balls but that's okay I'm a man a man making pasta and I'm alright with this and I like the way that it just goes in kind of any which way oh boy you have no idea what's in store for us here ladies and gentlemen or maybe you do maybe you've had this and you're used to it and you're looking going his virgins gonna suck but I don't think it is so now you're a [ __ ] type we're just gonna scatter it cuz it's gonna melt it's gonna be gorgeous it's gonna be beautiful I got one layer ricotta in this thing this was a like 8 ounces half a pound of a ricotta I'm in love now more of the meat sauce this we can spread out a bit next Maxie a layer of finely shredded basil it's like a little surprise for me on the inside now for some what sorrell next some more of the ziti all righty the rest of our sauce next oh boy what's gonna go on here max feel bad a little more mozzarella max we're good to go in to the oven and we're back and hello my friend look at this beefy cheesy goodness I just want to cut a piece max Heather little one should cut a piece I really need to get that product to turntable okay but that dumb thing that they sell on as seen on TV for your home photography needs that one yeah you know I want this corner right here okay okay come here and up we go look it this is what everything about this was look at the cheese holy s dad mother dang it it's gorgeous two things back so you're ready for two things oh yes one some parm just a little parmesan on top and you knew this was coming that's a little person and there's my piece and we bite I'm looking at the layers I'm seeing the ricotta I'm seeing the spinach mixed in with the meat Italian sausage III I feel like I'm in an Italian restaurant I'm not kidding I tell you this isn't there's no benefit to me blown smoke up your ass about how my food is at this point a little cheese on your face look oh my gosh the Italian sausage was the spicy one which really generally speaking is not spicy but we did add the extra red pepper flakes I think it's a great move this interior section is super deliciously rich because of the ricotta that's in here and then the spinach and the whole thing just comes together so beautifully and the best part make it eat some cut it into portions and freeze it one hangry I don't mean to be angry I just because I walk because pillow people are like I don't know what to make I don't have anything but so take a day you got a day rule is this a half an hour take a half an hour make this make two of them covering the portions then ziplock them and freeze them or get a vacuum sealer for God's sakes holy [ __ ] damn it everybody is this so good it's so good thanks for hanging out with us don't eat the same stuff all the time don't eat the same way all the time I gotta get this anger out of me I don't know why all of a sudden I've this is happening but you're gonna want this you're gonna want a lot of this yeah

Channel: SAM THE COOKING GUY

Views: 528,024

Rating: 4.915741 out of 5

Keywords: baked ziti, best baked ziti, sam the cooking guy, sam the cooking guy baked, sam the cooking guy pasta

Id: QN_0PrF50lM

Length: 15min 57sec (957 seconds)

Published: Wed Apr 29 2020

Reddit Comments

[u/OkEgg0]

Couldnt find a written recipe for that, any link for it anywhere?

[u/monkeyman80]

that looks amazing. never seen a baked ziti layered like a lasagna. i need to try that next time.