[33 - 33] what's up guys today we're making baked
[33 - 36] ziti this is my version of an Italian
[36 - 39] classic after watching Sopranos for the
[39 - 41] third time I was really craving this
[41 - 43] dish so I figured I'd get in the kitchen
[43 - 45] and make it happen now for the
[45 - 47] ingredients here we have some diced
[47 - 51] tomatoes a little garlic onion fresh
[51 - 54] basil of course some tomato paste and
[54 - 58] tomato sauce Parmesan cheese we're gonna
[58 - 61] put that in the sauce as well a little
[61 - 62] bit of sugar just to balance the acidity
[62 - 65] as needed three different meats here and
[65 - 70] some delicious red wine well hey what
[70 - 72] the I'm trying to record a video here
[75 - 79] [Music] happy wife happy life I guess well now
[79 - 81] happy wife happy life I guess well now that we got our wine back we can get
[81 - 83] started if you don't feel like making
[83 - 85] your own sauce go ahead and use half
[85 - 87] vodka sauce half marinara that's my
[87 - 89] favorite way to do it if you are
[89 - 91] following along go ahead and add in some
[91 - 94] olive oil and some diced onion we're
[94 - 95] gonna cook that until it becomes
[95 - 98] translucent once the onion has cooked
[98 - 99] down a bit go ahead and season with salt
[99 - 102] and pepper or pepper and salt in this
[102 - 104] case not sure how screwed that up
[104 - 107] but seasoned it nonetheless give it a
[107 - 109] good mix and add in some minced garlic
[110 - 112] we're adding the garlic and after the
[112 - 114] onion because the garlic will burn if we
[114 - 116] add it in at the same time and nobody
[116 - 118] wants burnt garlic so now that we've
[118 - 119] avoided that can go ahead and cook it
[119 - 122] down and remove it now we're going in
[122 - 125] with our meat so we got ground beef hot
[125 - 127] italian sausage and sweet Italian
[127 - 129] sausage go ahead and add in some basil
[129 - 131] add back in that onion and garlic
[131 - 134] mixture and incorporate everything
[134 - 137] together give it a nice mix and go in
[137 - 139] with some tomato paste that's about
[139 - 142] three tablespoons give or take tomato
[142 - 144] paste that has a nice concentrated
[144 - 146] flavor and it also will help thicken the
[146 - 148] sauce and once you add in your tomato
[148 - 150] paste go ahead and mix everything
[150 - 155] together like you see me doing here next
[155 - 157] we're gonna go ahead and deglaze with
[157 - 159] some of that red wine that we stole back
[159 - 160] from the wife
[160 - 163] bring it up to a boil and then reduce to
[163 - 167] a simmer I'm gonna add in some basil a
[167 - 173] whole can of tomato sauce some diced
[173 - 177] tomatoes and then we're going to stir
[178 - 180] and incorporate everything I'm gonna go
[180 - 182] ahead and cover it with the lid and let
[182 - 188] it simmer for about an hour so go ahead
[188 - 189] and stir it and get everything off the
[189 - 193] sides and off the bottom of the pan and
[193 - 196] as always taste as you go what we're
[196 - 199] tasting for here is balance so we're
[199 - 202] going with some Parmesan cheese we're in
[202 - 205] a season with salt and pepper as well
[205 - 208] here in a minute there's the salt and
[208 - 214] here with the pepper tomatoes typically
[214 - 216] have a bit of acidity to them so I
[216 - 218] recommend adding a pinch of sugar just
[218 - 220] to balance that out a lot of people will
[220 - 222] dump a ton of sugar in their sauce and
[222 - 223] make it really sweet
[223 - 225] that's not really what we're going for
[225 - 227] here it's all about balance to make sure
[227 - 229] that you keep that in mind
[229 - 231] it's Hallion season and onion powder
[231 - 237] going into the sauce as well there's
[237 - 240] that pinch of sugar I was talking about
[240 - 242] at this point you want to stir it and
[242 - 244] taste it again just to make sure you got
[244 - 251] it right which of course I did now we're
[251 - 254] on to our noodles so heavily salt your
[254 - 256] pasta water this is another step with a
[256 - 257] lot of people skip but it's very
[257 - 260] important I like to use a rigatoni
[260 - 262] noodles which is not necessarily
[262 - 265] traditional and ziddi but I feel that
[265 - 267] rigatoni noodles are superior to ziti
[267 - 269] noodles because of their shape and
[269 - 271] texture which allow more meat sauce to
[271 - 275] enter the noodle also something that's a
[275 - 276] little bit non-traditional here I'm
[276 - 279] going in with half ricotta and half sour
[279 - 281] cream mostly because ricotta kind of
[281 - 284] tastes like [ __ ] and sour cream makes it
[284 - 286] a lot more balanced of a dish some
[286 - 289] Parmesan cheese and basil or Basel if
[289 - 291] you want to sound like Gordon Ramsay I
[291 - 294] won't judge give that a nice mix and
[294 - 296] then we're gonna go ahead and taste for
[296 - 298] seasoning it's really important to
[298 - 300] always taste as you go you'll see me say
[300 - 302] that pretty much every dish that I make
[303 - 306] we're going with some pepper it's how
[306 - 311] you in seasoning salt and some onion
[311 - 315] powder give that a nice mix together and
[315 - 317] then taste it again of course if it
[317 - 319] doesn't taste good before you start
[319 - 321] cooking it won't taste good after now
[321 - 323] it's time to start making our ziti so
[323 - 325] put a nice scoop of your meat sauce in
[325 - 327] the bottom of the baking dish this is a
[327 - 329] nice thin layer just to make sure
[329 - 331] nothing burns at the bottom
[331 - 333] this sauce can also be used for any
[333 - 337] pasta dish that requires a meat sauce go
[337 - 339] ahead and spoon in your meat sauce into
[339 - 341] your ziti noodles or rigatoni noodles in
[341 - 344] this case next we're gonna add some
[344 - 345] mozzarella cheese
[345 - 347] make sure that's evenly distributed
[347 - 349] throughout the pasta this is gonna help
[349 - 351] add some nice pockets of cheesy
[351 - 355] deliciousness go ahead and spoon in your
[356 - 358] rigatoni noodles make a nice even layer
[358 - 361] on top of that first layer of pasta
[361 - 363] sauce one of the beautiful things about
[363 - 365] this dish is that it freezes really well
[365 - 366] so if you find yourself with a lot of
[366 - 369] leftovers break out that vacuum sealer
[369 - 371] and freeze yourself some pasta for the
[371 - 374] future now keep spooning your noodles in
[374 - 375] there until you have a nice even layer
[375 - 378] and then we're to go in with our ricotta
[378 - 381] mixture that we made earlier this is
[381 - 383] almost kind of like the stepstool
[383 - 386] lasagna but it's a ziti so spoon and
[386 - 388] your ricotta mixture in so you have the
[388 - 391] even layer and then we're gonna add one
[391 - 396] more layer of our noodles and sauce
[400 - 400] little action shot for you and then
[400 - 401] we're to go in with some more sauce just
[401 - 403] to hit any spots that look a little bit
[403 - 408] dry nobody likes try a ziti once that's
[408 - 409] taken care of add a little bit more
[409 - 413] fresh basil a little Italian seasoning
[413 - 418] for good measure we're gonna add a nice
[418 - 421] layer of shredded Parmesan cheese and
[421 - 423] then finally we're going to top it with
[423 - 424] mozzarella cheese
[424 - 427] I really recommend the fresh mozzarella
[427 - 430] rather than the shredded mozzarella but
[430 - 432] use whatever you have if it's in the
[432 - 434] budget or if you can find it by the real
[434 - 436] mozzarella cheese it really makes a big
[436 - 437] difference here
[439 - 445] [Music] and we're going into the oven a little
[445 - 447] and we're going into the oven a little bit more basil hopefully you're a basil
[447 - 452] fan and now brace yourself for the money
[452 - 462] shot finally we're gonna garnish with
[462 - 463] some basil and a little bit of fresh
[464 - 467] Parmesan cheese and then my favorite
[467 - 471] part which is when we get to eat it I
[471 - 474] finally get to enjoy the fruits of mine
[474 - 481] or not thanks a lot babe and there you
[481 - 483] have it that's my baked ziti recipe hope
[483 - 485] you guys enjoy if you do give me a
[485 - 489] thumbs up subscribe to the channel for
[489 - 491] weekly recipes and as always thanks for