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a white plate topped with pasta covered in sauce and parmesan cheese next to a fork
Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream
Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream
lemon parmesan orzo in two white bowls on a table with lemon slices
Parmesan Lemon Orzo - The Gay Globetrotter
This lemon parmesan orzo recipe is a delicious side pasta dish that is full of flavor. It's reminiscent of Greek lemon orzo, filled with parmesan cheese and topped with lemon zest and parsley! #gayglobetrotter #lemonorzo #orzo #lemon #parmesan #parmesanorzo #parmesanlemonorzo
tomatoes and other vegetables are in a dish with oil being poured over them on the table
Easy Baked Feta Pasta - TikTok Recipe
a bowl filled with white rice and garnished with parsley
Garlic Butter Rice
the ingredients for lemon caper sauce in a pan
White Wine Lemon Caper Sauce
a white plate topped with pasta and sauce next to two glasses of wine on top of a wooden table
Super Easy 15 Minute Vodka Pasta Recipe
Super Easy 15 Minute Vodka Pasta Recipe - Tasting With Tina
a skillet filled with pasta and vegetables
One-Pot Chicken and Artichoke Cavatappi
This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor. #pasta #onepot #onepotpasta
two bowls of spaghetti and meatballs with bread in the background on a white table
Meatball and Spaghetti Soup
What can be more kid friendly than a bowl of Spaghetti and Meatball Soup made with turkey meatballs cooked in a light tomato broth! #soup #kidfriendly #backtoschool
an older woman standing in the kitchen holding a bowl and mixing ingredients for her meal
Baked Ziti with Sausage and Bechamel
Baked Ziti with Sausage and Bechamel | Martha Stewart
a white plate topped with pasta covered in sauce and vegetables next to a slice of pizza
Baked Ziti with Sausage and Bechamel | Sunday evenings call for spectacular dinners, and we think baked ziti is one of the dishes that best fits the bill. | By Martha Stewart | Friend of mine took a ton of garlic and ground it up and then froze it in a thin layer. I thought that was a great tip. And then I did it at home and my daughter was like yeah everybody's doing that on TikTok. Welcome back to our pantry series on everyday food I'm really excited because today I'm using one of my all-time favorite most used pantry items whole peeled tomatoes in a can because I think that they're super duper versatile and we all love the flavor I'm sure you've heard this before but they're processed when they're the most ripe so they're often the most delicious especially in the winter and they're great for making sauces and soups and all kinds of stuff so today I'm making a delicious baked ziti with a sausage-based tomato sauce. So, to start off that sauce, I have a pound of sausage and it's been removed from the casing and you want to start cooking that before you add your tomatoes. So, I'm going to get it into the pot right now and just break it up a little bit with a wooden spoon. Once you get your sausage starting to cook, you can get everything else ready and sort of go back and forth that's why I like cooking and prepping close together. What you're looking for is the to start cooking breakdown. I've said this before too but sausage is such a great starting point for a sauce like this because it already has so many flavors in it, right? It has garlic, it might have fennel, might have a little bit of spice if you use a spicy sausage. So, it's a really good base for sauces like this because you can cut down on ingredients and the CD recipe is simple but it has a tomato sauce and it also has a Bechamel which is a thickened milk and cheese sauce. So, there's a couple it steps but I think it's going to be really worth it. Anyway, let that I'm going to let that sit for a sec. I have two cloves of garlic. I need about a tablespoon of garlic needs to be minced. I recently saw a friend of mine did this thing where she took a ton of garlic and ground it up and then froze it in a in like a thin layer in a baking sheet and then cut it into little cubes and it's really a great shortcut when you're kneading garlic because it's like instead of buying the garlic that comes in the jar, you're making your own and you're keeping it frozen so it stays really fresh and delicious tasting. I thought that was a great tip and then I did it at home and my daughter was like, yeah, everybody's doing that on TikTok. I was like oh my god I thought it was being so brilliant. Oh my friend was so brilliant. Starting to get a little bit brown so just keep an eye on it. You don't want it to burn. At first talking I thought my pot was burning but it was just that the sausage was browning. That's the garlic. That'll go in in a second. And then for the sauce we have our whole peeled tomatoes. Now these come in usually like a 28-ounce pan. We try to use the whole pan in most recipes but sometimes we don't. And if you have leftover they'll last for a few days in the refrigerator or you can freeze them which I always do. Make sure you label it so you know what it is the next time you open your freezer. It's really good idea to keep things labeled and dated. Cuz things do go bad even in the freezer or they'll just get like freezer burn flavour. So the are whole tomatoes. They're peeled. They have a great texture and a fresh flavor. For this recipe, I'm just crushing it with my hands. True confession. I'd rather use my food processor for this than do this because I'm always afraid I'm going to get tomato juice like splattered all over me even though I tend not to like to use food processors and stuff as much because I don't like washing them. I don't have a dishwasher at home. So, you can trust me when I tell you that you should use a food processor that it's worth it. Whole peeled tomatoes have a nice, fresh, sort of juicy flavor but I'm also using a can of tomato sauce. Now, tomato sauce is a more processed thing. Not like tomato sauce that you would use on pasta straight but it's like a really great base. It has more flavorings in it. It's pureed so it's a little bit thicker. It's kind of the best of both worlds. Now, you can add the garlic to the sausage. You don't want to add it too early because you don't want it to burn and then just cook it till it gets a little bit fragrant which happen really quickly especially if your pot is already hot I can smell it now this is the moment at which my daughter will walk into the kitchen and be like what are you making always when I'm cooking the garlic once the sausage is almost cooked doesn't have to completely cook through you can add your whole peeled tomatoes and your can of tomato sauce this is the time to be careful be careful half a cup of water season with salt and pepper then bring it to boil reduce it to a simmer and let it cook until all the flavors have melted that'll take about minutes. So, while this is simmering, I'm going to make my Bechamel. Some of you might be thinking, well, why are we making a Bechamel? It's making it complicated. Well, I think it's going to make it more delicious. It adds just a whole another layer of deliciousness and richness to this dish which just you know, I think that's what people are looking for when they have a baked seedy to start the best. You want to melt some butter. It's two tablespoons of butter and then, stir in or whisk in two tablespoons of flour. Stir it around. Normally, when we add flour to recipes and we're making a roux, that's what this is a roux which is a combination of butter and flour. We ask people to cook it just a little bit to cook off the raw smell Sometimes when I write that I'm like do people really know what that means but when you experience it you'll know because what happens is you start getting just like a tiny bit of nuttiness. The the the flour toasts a little bit and that's all you're really looking for. You're not trying to get browning. This isn't a brown room but you don't want it to be completely raw tasting. And once you get to that level which is very very fast then you can whisk or stir in your milk. Two and 1/ 2 cups. You're going to want to start really really slow. And whisk milk just a little bit at a time I'm using a spoon but whisk is probably better what I try to do is add just a little bit of milk at a time whisking until it's smooth and then once I get like a more liquid texture I guess then I can add more all at once but if you add all of your milk at once without whisking pretty vigorously what you'll end up with is a bunch of lumps that will not disappear because they sort of cook into this little solid pieces of cooked flour and see that it's already loosening up and at this point you can add more of your milk and not worry about it getting lumpy in order to fully activate and thicken the flour which is thickening the milk you need to bring it to a boil. You can use a spoon too to get into the edges like this whisk is a little bit big. Milk is kind of a pain in the butt when you're cooking it. It sort of sticks to the sides and gets really hard and it's kind of hard to wash so be careful about those edges. Those corners of the pot because it not only does it stick where it sticks it so keep an eye on it once it's come to a boil you can add your cheese it's a/ 3 of a cup of grated parm some nutmeg not too much you just want a hint of this and then about/ 2 teaspoon of salt so then you just let this cook wanted to cook down just a little bit about 10 minutes to assemble I have my tomato sauce with sausage I have my Bechamel made both of those things can be made a day or two ahead if you want to make the Bechamel ahead cover the surface with a piece of plastic wrap directly pressed to the surface so it doesn't form a skin I have a large pot of water here I'm going to season it with salt and then you're going to cook one box a whole pound of ziti you can use penne for this you can use rigatoni any any short pasta that you want 5 minutes less than the package directions for al dente you want it basically still crunchy in the center because it's going to cook in the oven with the sauce with all those things and so it's going to start absorbing some of that liquid and you don't want it to overcook so for this it's about for five minutes is an appropriate amount of time to get really really nicely texture pasta when it's all baked together. It's going to be layered with some Parmesan cheese and some mozzarella. I'm I'm going to cut this up into cubes. Before you drain the pasta, make sure you save some pasta water. That's also going to get stirred together with the sauce and that helps it finish cooking in the oven. It'll be okay if you forget it. You could actually use just regular water but that cooking water has some salt. It has a little bit of the starch from the pasta which helps the texture of the final saw So, try But don't beat yourself up if you forget. I forget 50% of the time to save pasta water. Then drain it. Then to this you're going to add some of that tomato sauce. So three cups goes into the pasta. Half a cup of grated parm this is more than half a cup because we're going to use more later half a cup of that reserved pasta water that I just talked about should you have remembered Give that a stir and then about a cup of basil on. You'll notice I was just stirring everything together right in this pot that I cooked it in. That's because I don't feel like washing more pots. Why should I? Some salt and pepper. Don't overdo it because remember that the Bechamel has salt. The sauce has salt. The sausage has salt. You can taste it at this point. Everything is cooked. So, you know, you can taste for the seasoning and make sure that you like the way it tastes. I'll do that right now. I mean, the pot is a little crunchy but that's okay. Now, the assembly and this is a nine-by-thirteen-inch dish. Half the Bechamel goes into the bottom of the baking dish approximately. Half of the pasta mixture, one cup of more of tomato sauce, half the mozzarella cheese, this is epic, I think/, 2 a cup of Parmesan, Then the remaining pasta. So what you're doing here is you're just building layers. Encasing the mozzarella and that layer of pasta will create a delicious gooey cheese pull worthy layer. So that's for the Instagram. Just kidding. One more cup of sauce. Then the remaining Bechamel. It's like the best Sunday dinner makes a lot good to share if you're a person with a lot of freezer space you could probably double this and freeze one with the remaining mozzarella cheese so there was a total of a pound the remainder of the parm sprinkle on the top and then just the remainder of the tomato sauce it's just a little bit but you don't want to waste that I have a rimmed baking sheet that I've lined apart to put this on just in case it bubbles over it may or may not but better safe than sorry ovens at four hundred and 25 degrees. This should bake until it's like bubbly and melty and amazing. That'll take about 30 minutes and then you're going to want to let it cool for about 20 minutes too. Okay, you guys. This is epic and amazing and smells heavenly in here. So, this has been resting for about 20 minutes. Smells incredible. Ready for eating. Look at that. Oh my god. If you want to, you can put a little bit of basil if you're fancy. Holy moly. Oh, look at that. It's rich and savory and cheesy and amazing and you are going to love it.
two plates filled with pasta salad and the words ruby tuesday pasta salad
Copycat Ruby Tuesday Pasta Salad
a casserole dish with cheese and spinach on the side next to a wooden spoon
Italian Mac and Cheese - The Idea Room