Baked Ziti Should Be ALL Crispy Edges
Like Lasagna, the best part of baked ziti is the crispy edges. Usually you bake a ziti in a backing dish. But only 4 corners? Get outta town.So how do you serve baked ziti, in a smarter way that turns the entire thing into one, big, crispy edge? It starts with ditching the baking dish and replacing it with a sizzle platter. This is the new way to make baked ziti. This is Sizzling Mini Meatball Rigatoni
PATREON:
https://goo.gl/5Nr1oB
RECIPE
https://www.notanothercookingshow.tv/recipes
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44 Comments
For all the PASTA lovers out there, here's one of my all-time favorites 🔥 https://youtu.be/piFaFgAV7dY This is Penne alla Vodka done right!
I feel like there has to be a better brand of ricotta than that in NYC.
Looks great! of all the store bought ricotta… I prefer Polly-O as its the creamiest and more similar to what an Italian cheese shop would make. Also a product of NY!
Looks great ! Definitely going to try this one!! Thank you Sir!!!!!!!!!!
I first ate baked mostaccioli at Palermo's on North Vermont in Los Angeles in the 1980s. The sauce, the cheese, the crispy bits were just incredible. I sometimes make it at home but it's not the same. I think, using your methods, I can come closer to what made me so happy so long ago. Palermo's is still there in case anyone is looking for great Italian.
If I was invited to dinner and was served baked ziti I would smack them and leave it’s sauce with noodles
That looks absolutely divine 😍
Damn, I'd eat this dish 7 nights a week for a year. Great job Chef.
Awesome looking Ziti!! Can't wait to make this one!!
Poke a hole in the top of the can of olive oil. Youll thank me for the time saved trying to pour it out quicker
This is such a great cooking channel Steve – we appreciate you!
A NACS Masterpiece! File away in the Classics category!
I plan on making this for a couple friends who are sick with the mumps, but the recipe I found calls for 18 cups of oregano. Any tips on acquiring this much oregano for a cheap price?
You lost me at don't go overboard with garlic 😂
Something I love even more than a finding a good recipe is discovering new(to me) techniques that can be applied far and wide beyond that one particular recipe!!
Example 1) Pureeing/whipping ricotta before using. It's actually that "graininess" that always put me off from ricotta. Back when I last actually cooked real meals, I think I subbed cottage cheese & sour cream instead in my baked ziti(or maybe it was extra mozz & the sour cream; sadly it's been a LONG time). When I get back to cooking stuff like this, I'll remember to give it another try using this extra step!!
Example 2) I love the double-bagged piping bag!!! I haven't had much experience with them, but none of those experiences I would call "good". [Probably just me, but…] I love the simple solution to tying off and sealing the first bag, then using the second for control.
Thanks buddy!!!
Definitely going to try this recipe!
9:06 RIP little Rigatoni
Made this same dish with ragu, ikea meatballs, elbow macaroni and some velveeta slices…it was good
That'll do Steve!! 😮😂
Mmmmm, decadence!
I would love to eat your cooking/recipes. BUT I will never use them. I don't have 48hrs, unlimited $$, and access to specialty ingredients. But I would like to eat what you cook. NYC mfers are unrelatable😂
Gotta be the most complicated cooking cider…..
Where’d you get that grater that you used for the tomatoes!
I'd love to find a sizzle platter that size. I have looked around for years and can only find smaller ones.
Dont forget the cheese
Took me a while to figure out what 'rigotta' was. Never heard of baked ziti, it's strangely not a thing at all in Australia but looks good.
Yum!
"It's like your mouth is SpiderMan" 💗
Sorry bro, I just can't with that hyper-repetative music (@5:10). Ruins every video for me. And it's so unnecessary. I guess others don't notice or care. Sadly unsubscribing because of it. Peace.
Thank you
jeez … good ideas here
This is far more life changing than Sam the Cooking Guy's recipes.
I love Mutti Pasatta! I use it every month. Such good flavor.
Looks amazing as always but, personally I’d much rather have it the way it looks at 9:39 when coming out of the saucepan…..my wife prefers everything crispy as hell too so, I have to take my food out 30 minuets before and set it aside and then heat it up at the end so we can eat together 😂
ree gotta has flavor?, who knew
1:38 Fun Fact: In Germany we call this thing „Flotte Lotte“. Great to have indeed.
Steve's Ziti >> Carm's Ziti?
as always, thanks for the recipe, Steve! Looks great and on my list for next week during the rainy days coming to California.
don't go overboard with garlic? excuse me sir, i'm italian!
What is it with the "re-gott-a"? That's not how you pronounce that word, in English nor in Italian 😆😅. Nice video though.
Nice Ziti, Nice sauce, But meatballs are missing alot! Invite me over I will show you. No cameras.
Insanely hot just-out-of-the-oven pasta with little pillows of cool, creamy ricotta.. 🤌🏻
Learn how to pronounce ricotta correctly ffs.
geez⚡️
fromage, fromage, fromage et fromage, that's it, Im in! 😁