Baked ziti Mar's sausage lasagna and They have a Cheesy baked pasta Baby hi I'm Melissa Clark I'm a food Columnist and reporter for the New York Times in nyt cooking and I'm here in the Nyt studio kitchen to make a Cheesy Baked pasta I love baked ziti I love the Way that it gets browned on top and then Sausage lasagna who doesn't love sausage And I love the amount of ricotta cheese In lasagna take those two things and put Them together and you have one of the Yummiest pasta bakes out there it's Basically making a sausage e tomato Sauce I take the pasta I put it in raw I Add a little bit of extra water and then The whole thing bakes together so you Don't have to get another pot out and That's part of its appeal we love a one Pot unlike baked zii for this pasta bake You can use any shape of short pasta That you want and that makes it kind of Fun too I love something that has a lot Of nooks and crannies so that the Sausage meat can get in there wagon Wheels are a particular favorite oretti Is great shells are really good because The ricotta goes in the shells lumaki is Really one of those unusual pasta shapes It's got great chew kavat tapi always a Favorite or just plain old fucili or Rotini really anything that's like y big And has some heft to it is going to work In this dish you want to start by
Browning your sausage so let's get the The pan nice and hot this is bulk Sausage if you have regular sausage just Squeeze it right out of the casing it's Actually kind of fun to do and then this Is what you want I'm really just talking Until the pan heats up I've definitely Built up a a tolerance I'm just going to Call this hot you just want a little bit Of olive oil so the sausage does not Stick and it encourages Browning first time wearing this shirt You think I could give it a day before I Get it's oil splatters on it you know Got to save the new shirt and just want To break it up so that there's nice Little pieces throughout the Pasta everybody gets a little Sausage while that's doing that I'm Going to crush the fennel seeds if you Crush them a little bit it releases Their flavor if you don't have a mortar And pestle just put them on a cutting Board and use the side of a knife and Just kind of press into it all you're Doing is looking to like bang them up a Bit so that they are more flavorful so I'm going to add some sliced garlic now Normally if this was just ground pork And not pork sausage I would be salting this so you don't Need to Salt it yet all you want to do At this point is just sauté the garlic You're just looking for the garlic to
Get golden at the edges all the other Spices are toasting one of the things I Love about a one pan is you see all Those like little brown bits on the Bottom of the skillet I don't have to Worry about Del glazing they're going to Get incorporated into the dish as it Cooks and we get all the [Music] Flavor clean as you Go okay you see how the garlic is Starting to turn a little bit Brown so That is when I'm going to add my whole Peeled plum Tomatoes I'm going to lower that heat Again break them up and always wear your Apron sometimes I will crush them up Before I add Them bay leaves and crushed tomatoes so We have two different textures here We're just going to let this simmer for About 10 minutes wait there is a missing Bay leaf in here but wait where is it I Mean I definitely put two in right all Right where are you it didn't fall oh You see it yeah I see the stem where Where where oh Yeah very fun shape to eat and you just Want to make sure that the pasta is Covered with the sauce and I'm going to Let this simmer for 2 minutes just to Get it going you want to stir it every Once in a while just to make sure that It doesn't stick to the bottom now I'm
Going to turn the heat off and take out The bay leaves which I have conveniently Kept in a safe place now so I have fresh Mozzarella here I'm just going to pull It apart put about a third of this more Or less I'm going to eyeball it you Could grate this you could chop it up Beforehand whatever works for you part Of cooking is knowing what works for you And what you're comfortable with as much As this is my recipe it's your dinner so You got to do you wait could that be the Name of my next cookbook whoa all right Texting my agent right after we're done With this I'm going to stir it in you're Going to get cheesy bites through the Whole thing and not just on top I'm Going to just put more right on top and Then just dollops of ricot or you know You could use a spoon but my hands are Already mozzarella all right maybe I Wish I used this One it's a little gushy parmesan cheese On top of the whole thing I'm going to Wash my hands and put it in the oven the Oven by the way um I didn't say this at The beginning of the recipe but we have Preheated it to 425 all right I'm going to go check on It it's been about 20 minutes this Already looks pretty gorgeous and you Could absolutely serve it like this if You want it even Browner with a little Bit of speckly singed black bits you can
Throw it under the broiler for a minute I'm going to do that just to show you What it'll look like and while that's Broiling I want to give you a little Fennel tip if you buy fennel sausage you Don't necessarily have to add extra Fennel and if you actually don't like Fennel at all just use garlic sausage It's all up to you do you see how it got A little bit Browner the cheese a little More golden in spots okay here's um a Little tip for when you take something Super hot out of your oven or broiler Take your pot holder and just put it Over the handle because you will forget That it's super hot and you will grab it And you'll be so sad how many times have I done that so many okay garnishing Doing it fresh like this keeps it really Pungent if I had added it to the sauce It would sort of cook into something Non-descript so this gives it a lot of Personality and I'm being generous cuz I Want that pungency I like a little heat But you don't need to do this and then Just some basil you want the green you Want the color but you also want the Fresh flavor you can serve this right Now but if you you can possibly wait Another 10 or 15 minutes It'll solidify A little more but if you can't go for It and the best part of every video I Get to eat this I haven't made this in So long you know I created the recipe a
Couple of years ago I'm so excited to Eat this again Cheesy it's so good sausage yum tomato Sauce yum chili garlic ricotta cheese And mozzarella but you know what the Best part is the edges where the pasta Sits right against the pan are the Best cuz that little crunchy texture I Mean it's all the textures it's just a Really good dish I hope you make it and I hope you make it your own oh and you Can find the recipe at nyt cooking.com Along with many other amazing Recipes yum forgot how good this was [Music]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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