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This One Thing Massively Improved My Baked Ziti
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- čas přidán 1. 02. 2023
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Today we're making baked ziti with mini meatballs! This is such a great combination and really much better than traditional baked ziti. The meatballs add so much more flavor. I hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
BAKED ZITI WITH MINI MEATBALLS:
www.sipandfeast.com/baked-zit...
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the tiny meatballs
½ pound (225 grams) ground 80/20 chuck
½ pound (225 grams) ground pork
2 large eggs
¼ cup flat-leaf Italian parsley - minced
¾ teaspoon kosher salt
½ cup (60 grams) Italian seasoned breadcrumbs
3 cloves garlic minced
½ cup (40 grams) Pecorino Romano - grated
For the sauce
¼ (56 grams)cup olive oil
1 medium onion - diced
4 cloves garlic - sliced
¼ teaspoon crushed red pepper flakes optional
2 28-ounce cans (1600 grams total) plum tomatoes - hand crushed or blender pulsed
salt and pepper to taste
Remaining ingredients
1 pound (454 grams) ziti or penne, rigatoni, etc
1 pound (454 grams) mozzarella - shredded, divided
1 pound (454 grams) ricotta
½ cup (40 grams)Pecorino Romano - grated
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My Grandmother would often make these meatballs and layer them in her lasagna. I figured an easier version for this baked ziti was in order. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!
This has been called Lasagna Calabrese. But yo, no spices in the sauce? Gotta add spice to the sauce for me.
My great-grandma also made very tiny meatballs for lasagna. I don't know how she got them so small and perfect, but we never questioned the magic!
Mutti (pronounced moo-ti) by far the best sauce.
Meatballs in the lasanga layers, always! My husbands late uncle taught me that. ❤ BTW, that was my beautiflul late dogs name. 😉
Great video recipe.. his facial expressions and face resembles the autograph appraiser from Pawn Stars!
The best way to avoid overmixing your meatballs is to mix all extra the ingredients into a “panade” and then add the meat and mix to combine. That way the seasonings and such are evenly distributed but you don’t need to handle the meat much.
Excellent advice! Thanks!
That reasoning also goes for meatloaf
I absolutely love the way he shows all the ingredients up front and they're already prepared - NOT having to sit through endless chopping of onions, peppers, potatoes etc., grating, dicing and peeling - he gets right into the cooking. His presentation is just the way I want to see a recipe prepared - I judge all other cooking videos by his standards.
i like when he does all the chopping for the noobs out there
@@PeterKudelin
Anyone who spends time watching CZcams recipes sees that nonsense so much already. You could watch just about anyone else and half the video is that.
@@Kyle496 sure. i personally like his video on "how i make way better alfredo". it's the perfect mix of the two in my opinion. he does some chopping but you can skip through and then he gives the same rundown of ingredients like here
I've watched a million cooking videos from Food Network (Emeril, Alton Brown, Tyler Florence, and Ina Garten) back in the late 90s to several CZcamsrs today. My knife slicing/dicing knife skills are decent but I still like to watch all the chopping. There's something sort of Zen about it.
Very fine video. Great idea putting small meatballs in the dish … I will definitely try this … thank you!
You should do a “James Revisited” series❤….re-do the recipes that James gave you a *7 😅 …not sure there are many; but, as he gets older, his tastes may change. It would be fun!
That's a great idea!
@@SipandFeast Or you could implement his suggestions the second time around as well and see how it turns out.
Yes!! 🎯💯💥💖
Agreed. I could hardly get my kids to McNuggets.
That's a cool idea!
YES! Please, make two. Tough times right now for so many people ... I am joyfully making more of everything I cook and giving it to my beautiful senior neighbors. They are having such a difficult time right now and they are so grateful for a home-cooked meal or dessert--especially soups.
Cool story
What's more impressive than your cooking is how well mannered and happy your family seems. Your taste tester is going to grow into a fine young man! Thanks for all of the content man!
James’ scoring sounds like me struggling through college math😂 I love it!
Our family tradition (Calabrian) for the meatballs is to use 1part ground beef, 1 part ground pork, and 1 part ground veal. Believe me, the veal adds so much to the flavor. My grandmother, Lucia Marino, would make a huge batch, frying some. Friends, family, and neighbors would stop by on the way home from church and get a paper towel cone with one or two meatballs in it. Everyone loved Lucia's meatballs.
“Can I finish this” is the best compliment you could get. 👍🇮🇹
Thanks for sharing man. You're making our homes happier
Thank you very much!
Okay! I missed it on accident but interested
Absolutely love the format of these videos. I also really enjoy you bringing your family in for the taste test and taking the time to reflect on what made it taste good, and what can be improved. Keep it up!
great to see you doing your life's work. it's also nice to hear tara off camera. the taste tester is growing up so fast!!! keep cooking, please!
James takes his scoring very seriously, and a score of 9"ish" is very good. I'm going to try it!
For most people I am confident this would be a 10!
@@csflmich2239 I don't disagree.
True, a couple episodes back James was told to be really tough with the scoring. Good thing is even before the scoring, he could tell the pasta needed a little more time. I feel he has better food knowledge than other kids his age.
Forget the food ... I love the way your son looks at you as he speaks!!! Clearly, you have a great relationship with each other.
James = marketing genius. It’s not an 8.5 it’s a 9-½! That’s honestly next level marketing thinking right there - I legitimately think he’s found his calling
You’re so critical of yourself, but at the same time you’re turning your son into being an authority of Italian American food. I love it!
I love how you have your Son doing QA on your dishes, and love his comments. Also fantastic that you encourage him to think about the food, and its flavors, teaching him to cook.
At first I thought you guys are in NJ with his "Yes, I know.." and the added Eye Roll.
Good stuff!
Long Island Italian-American culture and northern New Jersey Italian-American culture aren't all that different; they are both part of the same exodus from the urban areas.
I love this channel, everything about it is just perfect!
This is the only pasta recipe channel I trust.
The food freak is even better imo
@Dana
Brian lagerstrom is great one who makes great stuff that isn't over the top too.
Try the Buon a Petitti channel as well; it's an Italian grandma cooking for her family.
The microwave tip for testing meatloaf or meatball mixtures has been life-changing.
I’m a 72 yo Sicilian woman. It’s amazing how different Italians cook according to what they were raised doing. I’m shocked you didn’t season the ricotta. (Salt pepper, egg, parsley,and cheese). I fry loose sausage since my mother ALWAYS said. Pork adds flavor to sauce, beef doesn’t. I also add evoo, cheese rind (that I keep frozen), and fresh basil (which I remove once simmered) when making a quick sauce.
That kid is about the age where pretty soon that second pan is gonna be 'the taste tester serving'.
I have learned SO MUCH from this site! 😊 And that “taste tester” is so serious and so honest about his review!
I'm not American. I'm not Italian. I'm especially not Italian-American. Seeing this dish of baked pasta still gave me flashbacks of bein a father who comes back from work and feeds his family. Somehow. I'm not a father either.
Thanks for this great meatball recipe! After baking them, I braised them in your Sunday sauce for an hour. My grandson gave the meatballs a 9 & the sauce a 10! That averages out to a 9.5! Woo hoo! The sauce was tweaked with 3 finely grated carrots to replace the sugar & to cut the acid. I also added 3 bay leaves. As we’ve been taught, make it your own. I love how you present these recipes!
Meatballs make almost anything better!!! Add'l tip for shaping meatballs for viewers, I like to use one of those little sherbet scoops, and they all turn out pretty much the same size, and bonus, they are pretty much preshaped. LOL! James is the bomb! He's really doing a great job with trying to give you the tasting notes .
🥰Yummy!! Your recipes, and your family, make our hearts smile!!! Thank you, always!!!!💌
Such a good idea to add meatballs!!! Looked like a 10 to me, so sweet how James was using fractions...he reall thinks about his ratings..
Made this today & it was pretty dang good. I did change a few things 1. Made a 1/2 recipe in a 8x8 pan. 2. Was lazy & already had frozen meatballs so that what I used ( I’m sure yours are far superior). 3 didn’t have Romano but had plenty of Asiago so again that’s what I used. 4. Had plenty of fresh basil in my garden so I used that in the sauce. I love that we have someone from the Long Island area representing classical Italian recipes from the area. Thanks for all you do.
I come home from a hard frustrating day and there it is You and James waiting for me and watching your eyes sparkle with him makes everything worth it. I hope to have a son of my own someday. Great pasta as well!
That looks lovely. I like to put my ricotta into baked pasta in clumps during assembly. It's more interesting than having it mixed all through the sauce.
Here in southern Italy, the version with small meatballs is widely used. Also pasta dishes in general (even those not baked), unlike the way they do in America, when you put the meatballs in the sauce, you always put the mini meatballs and not those big things like they do in America. Greetings from Italy ! 👋
What about no spices in the tomatoes? Basil, pepper, doesn't look good to me
@@ps138vs2cavi I don't understand your question.
@@ps138vs2cavi Spices in tomato sauce are put in to give more taste, more flavor and aroma and not for “beauty”. If then to you a little green from the basil or a little black from the pepper bothers your eyes, then don't put them in. It is very simple ! :)
@@aris1956 😂 I'm asking why there's no spices 😂 you misunderstood. But thanks for the effort
@@aris1956 where I'm from we season our food more.
Three hours till tea time and this pops up. Damn it CZcams. Looks fantastic as always.
Im gonna have to try this. I am not a fan of baked ziti with Italian sausage so i bet this would be delicious!! Like you said, the fact he asked to finish it is the best score you can get!!
I made this for a family gathering and doubled the recipe. I have a sauce recipe that I use but did these meatballs and all the cheese. It turned out delicious. I prepared everything the day before and baked it according to the directions provided. The only adjustment I might make is less salt in the meatballs which may be a personal preference. Thank you for recipe that will go in my book!
Thank so much for your good vibes and God bless you and your family and all of us!
Came for the jazz, stayed for the food.
I love your videos. &watch them all the time I share them with friends. keep them coming my husband loves when I make them.
I always make a little Pattie with my chop meat and I cook it and everyone tries a taste then I can add more seasonings if I need too! This looks amazing and James is the best
Great video as always I'm definatly make that!! Thank you for sharing.
Try doing any pasta - get pasta all boiled up, and drain. Using a seine cup, place pasta into hot (way below frying heat) toasted ghee butter oil. Pull out in quick fashion, and put into your recipe. The butter oil coats and toasts the pasta inside and out - and giving a delicious toasty caramelized (movie popcorn butter flavor) but also the toasted bread flour pasta flavor - alongside any other milk and/or cream and/or cheese recipe ingredients. Double toasty flavor. Even putting garlic into the butter oil - for a deep embedded garlic flavor.
Amazing pasta dish. It surely looks delicious and so Italian. Thanks for sharing this great recipe.
Made this recipe over the weekend using turkey burger and chicken Italian sausage (wife doesn’t eat beef) and it is marvelous! Better than any baked ziti recipe I have found. Also added a cup of chopped spinach.
Your recipes are the BEST. I love them and my family loves them - absolutely delicious. Thank you!!!
Wet hands make smooth balls. Great video. I've made a number of your recipes. The family absolutely loves them. You are my go-to for Sunday dinner.
ACK!!! James is growing too fast!! 😄
Oh, I'm definitely doing this! I love the idea of the mini meatballs 👌🏿
Jeff, I haven’t enjoyed a cooking video like yours in a very long time! As an Italian, we enjoy good food, your recipes are wonderful! Thank you for all your efforts!
James is a questionable judge. His math skills are even more suspect. But I can't deny the sheer comedic value of him giving this dish a 9.0 minus 0.5, as if you couldn't figure out that it's still comes out to 8.5.
Bravo on another fine recipe and episode!
Love the videos, I'm a chef also and appreciate you for giving me new ideas on recipe's
Hahaha… back to math class 😂 “It was better 8 1/2….So I did 9- 1/2”. You were right… the fact that he wanted to finish it says EVERYTHING!
😂this is an awesome dish. The “Judge “ is a funny guy. You are a very lucky man with a great family.
I’m so happy to see that you actual whisk your eggs before adding them.
Jim...you are teaching people how to cook. Bravo.
God Bless Tara, Sammie, and James, and God bless you.
Thanks for the video. Made this last night, my family loved it. This recipe makes a ton of food, enough to feed 14-16 people. So yeah, bake some in a separate foil pan that you can give to someone.
Just made it this week for my parents and other guests and everybody loved it!
the scoring was hilarious! 8 9/10th it is!
Thank you for sharing this video and information and it looks delicious 😋!
Forgo the Bro!!! James went with a Forgo the Ten strategy, but his asking to eat the rest should easily bump up his 8.5 or 9 minus 1/2 or whatever he gave it!
👍🏼born in Throggs Neck, grew up in Mt. Vernon..every town had at least one diner..most had two or three..every town! Now in SC..not one to be found..
Love your family, and the food🇮🇹
♥️🤍💙
Great show!
james with that common core math 😂 i look forward to trying this recipe out! it looks delicious
Looks very good, thank you
I love James's scoring system! This looks delicious.
YOUR WEBSITE IS ABSOLUTELY AMAZING ‼️‼️‼️‼️THANK YOU SO MUCH FOR CLASSY AND SIMPLICITY 👏👏👏👏
Love this!!! Hubby says he had too much baked Ziti as a kid. I think is just was not seasoned right. Will try yours.
I picked up a spookilly similar recipe from a granny on my travels in Italy a few years ago. I was just passing through, got talking to a guy and he invited me back to his family's house for dinner. This is what we had and I took down the recipe as gran cooked it. It was amazing. She topped it off with loads of basil though. Delish.
Well hello 👋 I have been watching you for the past month and enjoying every minute! I was born and raised in New York Long Island actually Lake Ronkonkoma moved to Brooklyn when I was 18 (ran away and got married), I Did the opposite lived there for 30 years… I live in California the past five years, so anything from New York warms my heart …I love to cook I’m 1/2 Italian and 1/2 Puerto Rican and it blesses my heart to watch you and listen to you. You are such a good Dad I love how you make this a family thing… I want a couple of trips from you and I’ve been cooking for 40 years it’s good to be teachable…anyway be encouraged and know that your a blessing to so many of us😉👍
I’ve been watching him since about 10k subs.
I’m from Long Island too! From the Stony Brook area spent some time in Smithtown as well. I ran away at 18ish too! But that was to Arizona 😂. This all happened decades ago.. I guess some things remain the same no matter the time 🤷🏻♀️.
Great to see another LI’er here. He’s got some great recipes. Reminds me of spending time cooking with my grandmother in Queens but that’s so long ago she had a pet dinosaur!!
Sorry I don’t want a couple of trips from you. I was voice texting.😬😂🤣
When my best friend’s mom made meatballs it was at least 200 large ones!! Three to four huge pots of meatballs and sauce.. they were stored in gallon pails (ice cream containers) in fridge and freezer… they never made it through the week… lol (my best friend had two older brothers)
Ask James if an A- is the same as a B+?
Most frozen pizzas are made by 2 companies, they have different quality levels like value, premium, super premium and private labels(store brands). Nestles main brands are stouffers, jacks, tombstone, digiorno, California pizza kitchen. Schwab’s makes Tony’s, red baron, freshcetta, and many store brands.
Thank you, will try.
Another great pasta dish. Thanks S&F.
James knows his fractions! I can't wait to make this.
I LOVE THIS DUDE. AMAZING CONTENT!!!!!!!!!!!!!!!!
Like your style man.... Love to you and yours from North Nottinghamshire UK
I love these series
Made this last night and everyone LOVED it!
Using parchment paper can save clean up if it overflows.
an astute critic! Love this- and am gonna try this dish!
Want a fast way to do meatballs.
Roll the meat into a sausage the size of the meatballs and cut them to size.
(if too sticky / freeze them for 10-20 minutes and put your knife in hot water )
Then you can just wet your hands and roll them all at once.
Perfect for making mini meatballs - that otherwise take forever.
Super time saver.
It took about 10 minutes. Some restaurants will roll a rope like gnocchi and cut pieces for wedding soup and other recipes like you suggest.
@@SipandFeast 100% Only worth it if you are doing a large batch.
Went off script.. Made it with meatballs & meat sauce, plus mozzarella, ricotta, parmaesan & Romano (what I had on hand). Added garlic & fresh basil to my onions, plus tomato paste & pork / beef. Used Penne pasta. Everyone enjoyed it. Thanks as always.
In college my closest food court had a Sbarro I ate their ziti so much in four years I haven’t eaten ziti since. Made this recipe tonight because it looked so good. My 6 year old gave it 9/10 only because I crisped the top layer of noodles under the broiler and he’s not a fan. My 2 year took a bit and spit it out so 0/10 but it’s okay if it’s not cottage cheese Mac and cheese or nuggets he won’t eat it. Only change I made was I blended up a green pepper mushrooms and a zucchini in the sauce because my kids think they are allergic to vegetables.
Great video thanks for the recipes over the years! Can you make that cavatelli and broccoli recipe next? You said it was on the to do list a few months ago. Thanks!
Your videos always make my senses hungry. I love your taste tester’s critique while you inspire his palette on the down low 😉😎😍
Your son always gives me a valuable take. And your recipes have given me better grades from my grandchildren critics. Thanks 🙂
I am definitely going to make this.
Delicious as usual! I did everything made some nice sauce use marsala wine though to sweeten it up because I did spicy Italian sausage instead of meatballs kind of a cheat but my husband asked me to do it that way with your recipe and it turned out amazing he loved it He's had baked ziti before and so have I and it's either dry or it just tastes like cheese!!!!
I always do a low carb pasta version either zucchini noodles and I did spaghetti squash but I didn't use the ricotta in it I'm going to try that next time!
Nice work Jim. I'm drooling. for that baked ziti. Your son is growing up so fast.
Looks pretty darn good. ❤️
I love your channel!
Gotta love that Taste Tester!!!
Suggestion - Use your PASTA Pot to mix the ingredients. Just rinse it in cold water quickly - the motts will not melt and the rest can get hot without a problem- that way - no extra bowls to wash.
WOW...
I thought I was the only one who baked their meatballs!
When I put a cooking sheet of meatballs in the oven in front of several Italian-American friends that I was making dinner for they acted like I was putting a newborn in the oven instead of meatballs.
They insisted that real meatballs have to be fried.
love your taste tester
Super Nice!!!
James came out with something new with the "balance" comment. So astute 😂🤣😂. That would be an adjective right? Help me out here writers.
.
But 8-9/10 🤣😂🤣😂🤣? That's has to be a first.
thanks again!!
Your recipe videos are a pleasure to watch. Not to mention your accent. ("What accent?" you say.) Your voice reminds me of a friend, Steve Damiani, RIP. Be well.
how i prepare it is make the meatballs plopping them raw in regular tomato sauce then once done cut them in slices & then add to the baked ziti
Great video. I finally made your pasta fazzool. It was great keep up the great work. Jody from Miami sends
I love the way your son critiques your food; I would do 30-35 minutes and my sons would sniff both containers up their nostrils bcz they're pasta-crazy... our whole family is.
I would do one thing different... we chop our meat to its finest when preparing baked pasta dishes bcz my sons don't like meatballs on a plate... only in sandwiches. Your ingredients are so spot on and we absolutely love cheese. I give it a 9 bcz of meatballs instead of crushed meat; but a 10 for presentation bcz it's a beautiful dish. Thanks for sharing and this will be on my holiday menu, or it may be on my Superbowl Sunday menu... Go Eagles! 🦅🖤💚🤍🦅