[2 - 2] what's up guys welcome back when I was a
[2 - 4] kid one of my favorite things to eat was
[4 - 6] a pasta bake I loved lasagna I loved
[6 - 9] baked ziti baked spaghetti you name it I
[9 - 11] loved it today we're taking a few of
[11 - 13] those classic ideas and putting a Twist
[13 - 15] on it and elevating the childhood
[15 - 18] classic of a pasta bake but before we
[18 - 20] get into the recipe please take a quick
[20 - 21] second to subscribe to the channel make
[21 - 23] sure you hit that Bell to enable
[23 - 24] notifications as well alright guys so
[24 - 26] we'll get the party started with some
[26 - 28] Italian sausage I'm using mild you could
[28 - 30] also use ground beef pork turkey
[30 - 32] whatever you like we're getting this
[32 - 35] going with a pound and a half of Italian
[35 - 37] sausage though but again feel free to
[37 - 40] substitute that with whatever floats
[40 - 41] your boat we're just going to Brown this
[41 - 44] up nicely make sure we get some good
[44 - 45] crust and flavor that's what you want to
[45 - 48] see right there
[50 - 50] and this is going to act as a foundation
[50 - 52] for our sauce it's going to release some
[52 - 54] of that fat and flavor that's going to
[54 - 59] help saute our onions and our garlic
[61 - 61] and this episode is sponsored by bright
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[122 - 125] started today is most of the way cooked
[125 - 127] we're going in with one diced onion
[129 - 132] [Music] just a rough dice nothing crazy
[132 - 134] just a rough dice nothing crazy give that a good mix allow the onion to
[134 - 137] start to sweat down
[137 - 139] at this point
[139 - 143] we're going to add a pinch of salt
[145 - 145] just to help the onions sweat down a
[145 - 146] little bit that salt will start to
[146 - 148] release some of the moisture from The
[149 - 151] Onion [Music]
[151 - 152] [Music] and you always want to season as you go
[152 - 156] anyway so pinch of salt
[156 - 158] get that worked in let the onions soften
[158 - 160] a bit then we're going in with our
[168 - 168] next up we're going in with about three
[168 - 170] tablespoons of good quality tomato paste
[170 - 171] this is going to add some concentrated
[171 - 174] tomato flavor it's going to thicken up
[174 - 179] the sauce a little bit as well
[181 - 183] followed by one to two tablespoons of
[183 - 187] Italian herb paste
[192 - 192] I also like to add a little bit of red
[192 - 193] pepper flakes
[193 - 195] just for a little pop of heat on the
[201 - 201] season it up with my all-purpose
[201 - 203] or just a little salt pepper garlic
[204 - 206] whatever flavors you like guys go ahead
[206 - 214] and mix that in
[224 - 224] and last but not least I want to add
[224 - 226] about four cloves of minced garlic you
[226 - 227] want to add that towards the end that
[227 - 233] way it doesn't burn up on you
[236 - 236] we got a flavor party in here
[236 - 238] now just to deglaze the skillet we're
[238 - 240] going in with about a half cup of red
[240 - 241] wine you could use beef broth here as
[249 - 249] just give that a mix
[249 - 250] that wine is going to cook off
[250 - 253] completely safe for kids to eat I get
[253 - 256] that question a lot
[256 - 257] but by the time this is done there's
[257 - 259] going to be no alcohol left
[264 - 264] just the flavor
[264 - 267] beautiful color developing
[267 - 268] at this point we're going to go ahead
[268 - 270] and add in our crushed tomatoes
[270 - 272] quick reminder guys that all the
[272 - 273] specific measurements and ingredients
[273 - 275] for this recipe can be found in the
[275 - 276] description box below so don't forget to
[276 - 278] check that out
[278 - 281] there's 28 ounces of crushed tomatoes
[281 - 283] and then we're going to add in some
[283 - 285] diced tomatoes as well
[285 - 287] you use tomato sauce if you want
[287 - 288] depending on the consistency you're
[291 - 292] then we're going in with some diced
[292 - 296] tomatoes as well
[299 - 299] about 14 ounces of those
[299 - 301] just give that a good mix and let that
[301 - 302] cook down those diced tomatoes are
[302 - 305] cooked down and get nice and soft
[306 - 308] basically emulsify right on into the
[309 - 310] sauce we'll just let this roll for about 30
[310 - 312] we'll just let this roll for about 30 minutes all right so I say one of my
[312 - 315] favorites as a child with lasagna and
[315 - 316] baked ziti they usually have like a
[316 - 319] ricotta mixture in the middle I'm not a
[319 - 320] big fan of ricotta so we're going to use
[320 - 323] this mixture we have half a cup of sour
[324 - 326] cream 5.2 ounces of boars and garlic and herb
[327 - 330] 5.2 ounces of boars and garlic and herb cheese trust me on this one guys
[330 - 332] most ricotta that you get from the store
[332 - 334] kind of sucks if we're being honest
[334 - 336] there are there is some good like
[336 - 338] homemade whipped ricotta recipes out
[338 - 340] there but I really like this ever since
[340 - 343] I started using this combination so give
[343 - 344] it a try let me know what you think in
[345 - 347] I'm sure the Italian folks in the
[347 - 349] comments are losing their mind I still
[349 - 351] love you though you're gonna lose your
[351 - 353] mind over this too because I'm using one
[353 - 356] tablespoon of garlic paste it's easy I
[356 - 358] always got it in the fridge
[360 - 361] assuming next we're going to season it up with
[361 - 368] next we're going to season it up with some Italian seasoning
[383 - 383] when I say some I mean a lot
[392 - 392] get in there and give that a good mix
[392 - 394] now if you want to use ricotta instead
[394 - 395] of the sour cream that's totally fine
[395 - 397] definitely go with the Boars in though
[397 - 399] you guys gotta trust me on that it's
[399 - 401] great on a charcuterie board too so if
[401 - 403] you find it on sale stock up on it
[403 - 405] because it is a kind of expensive at
[405 - 407] certain stores I think I got this for
[407 - 410] 4.99 on sale which is a steal these days
[410 - 412] I've seen it as expensive as 7.99 which
[412 - 414] is ridiculous
[414 - 417] it's going to give that a good mix you
[417 - 418] want to mix it good so that it kind of
[418 - 421] spreads out that boars and cheese is
[421 - 425] kind of tough until you break it down
[426 - 426] next up we're going to add a little bit
[428 - 430] along with some red pepper flakes just
[430 - 432] to add a little Heat
[432 - 437] that's optional though
[439 - 439] I'm actually going to add a teaspoon of
[439 - 442] this Italian herb paste to the situation
[444 - 448] just because we got it nearby
[448 - 449] give that a good mix then we're going to
[449 - 452] taste it as always guys taste as you go
[452 - 456] and adjust the flavor to your preference
[456 - 457] but this is where we're going to be
[457 - 461] layering in between our pasta bake
[461 - 463] nice little cheesy element
[463 - 465] plenty of garlic flavor in there as well
[465 - 467] all right so our sauce has been rolling
[467 - 469] for about 45 minutes I'm gonna go ahead
[469 - 472] and add in a pinch of sugar
[472 - 474] which again may be controversial in the
[474 - 476] comments but hey
[476 - 478] feel free to say mean things to me down
[478 - 480] there when I add that Sugar I'm also
[480 - 485] going to add just a splash of cream
[487 - 487] give that a mix and we'll let this roll
[487 - 490] for another 15 minutes
[490 - 492] and then we'll build our casserole dish
[492 - 495] and get this bad boy in the oven for one
[495 - 496] of the most delicious pasta bakes you
[496 - 499] probably ever had in your life
[499 - 500] last but not least we're gonna add a
[501 - 503] little fresh chopped basil
[503 - 508] I am a basil stand so I love it I love
[508 - 511] to add it to all of my pizzas my pastas
[511 - 512] my sandwiches
[512 - 514] if you like it go ahead and add it to
[514 - 516] yours if not you can leave it out
[516 - 518] but there you have it guys we'll let
[518 - 519] this sauce go for 15 minutes and then
[519 - 522] it'll be time to get this in the oven
[522 - 524] all right my friends once the pasta is
[524 - 526] cooked to a perfect al dente
[526 - 529] we're going to add it to our sauce quick
[529 - 532] PSA to always salt your pasta water but
[532 - 534] you guys know that by now we're using
[534 - 536] mafodeine noodles
[536 - 539] just to switch it up a little bit
[539 - 542] these are superior in my opinion due to
[543 - 546] and the noodles or the pasta The Ridges
[546 - 548] hold the sauce beautifully
[548 - 550] so we're going to bake it
[550 - 553] you guys can find this at Wegmans at
[553 - 556] Whole Foods on Amazon and just mix until
[556 - 559] it's well combined
[559 - 560] and then we'll start to build our
[560 - 563] casserole dish
[563 - 564] all right so we're going down with a
[564 - 566] light layer of pasta sauce at the bottom
[566 - 568] of the casserole dish because grandma
[568 - 570] said so and then we're going to go ahead
[570 - 574] and start to add in our methodine pasta
[574 - 576] so just try to you know make a nice even
[578 - 580] then that cheese mixture we made is
[580 - 582] going right in the middle one more layer
[582 - 586] layer of pasta and then some mozzarella
[586 - 589] to top things off now for that cheese
[591 - 596] mixture let's kind of dollop it around
[598 - 598] and kind of smooth it into a nice even
[598 - 600] layer it doesn't have to be perfect
[600 - 606] it'll kind of melt all together
[608 - 608] right on top of that a little freshly
[608 - 610] grated Parmesan cheese because why the
[610 - 612] hell not We're Here for a Good Time not
[626 - 626] another layer of palm and then top it
[626 - 629] with mozzarella ends with 375 degree
[629 - 640] oven for about 25 to 30 minutes
[642 - 642] all right guys that's how we're looking
[642 - 645] fresh out of the oven at 375 for exactly
[645 - 648] 25 minutes golden brown and Beautiful on
[648 - 650] top I'm gonna hit it with just a pinch
[650 - 653] of parsley for a pop of color this is
[653 - 654] the part where I say brace yourself for
[654 - 656] a trademark money shot say it with me
[656 - 660] guys looking good the only thing left to
[660 - 662] do my friends is digging here for a
[662 - 664] taste test but before we do that please
[664 - 666] take a quick second to subscribe to the
[666 - 668] channel make sure you hit that Bell to
[668 - 670] enable notifications as well
[670 - 672] all right guys time for the moment of
[672 - 673] truth I'm going to tell you what I
[673 - 676] already love about this recipe one of my
[676 - 678] favorite things about lasagna is you get
[678 - 680] those crispy bits at the end but with
[680 - 682] the shape of this noodle you get way
[682 - 685] more of those bites
[686 - 692] too bad I'm on a diet