Chef Jyll Everman shows how to make your own baked ziti using flavorful tomato sauce, spinach and Italian sausage!
Full ingredients and recipe: https://fox11online.com/living/living-recipes/classic-baked-ziti#
#recipe #recipeoftheday #bakedziti #pasta #italian #fox11living
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NOW. RIGHT NOW, I’M JUST STARTING TO BROWN UP SOME ITALIAN PORK SAUSAGE FROM ELKINS. SO WHILE THAT STARTS TO BROWN UP, I WANT TO GET A LITTLE FLAVOR IN THERE. SO LET’S DO OUR ONION FIRST. I GOT A NICE BROWN ONION HERE. I FEEL LIKE IT’S BEEN A MINUTE SINCE WE’VE HAD A LITTLE ONION TUTORIAL. MAYBE IT HASN’T. I DID SAY A WHILE AGO, FOX 11 POSTED SOMETHING ABOUT OUR 100TH EPISODE OR SOMETHING, AND ONE OF YOU OUT THERE MADE A LITTLE SASSY COMMENT ABOUT 100 EPISODES AND 100 TIMES WE’VE HAD TO WATCH HER CUT AN ONION. YEP, LET’S DO IT AGAIN. SOMETIMES YOU JUST NEED A REFRESHER. SO. AND I FEEL LIKE IT’S BEEN A MINUTE. SO, SIR, CLOSE YOUR EYES. IF YOU DON’T WANT TO WATCH ME DO IT AGAIN. ALL RIGHT, SO YOU GOT YOUR ONION. IT’S PEELED, THE LINES ARE COMING AT YOU. GO AHEAD AND CHOP RIGHT DOWN THOSE LINES. I KEPT THAT END INTACT. QUARTER TURN STRAIGHT DOWN. SEE? EASY PEASY. THAT DIDN’T HURT ANYBODY. AND THEN JUST RUN YOUR KNIFE THROUGH THE END THERE. I’M GOING TO GET THIS SINKING DOWN HERE WITH MY SAUSAGE BECAUSE I WANT THAT FLAVOR. I WANT BOTH FLAVORS TO REALLY COME TOGETHER WELL IN THAT SAUSAGE KIND OF SINKING INTO THAT FAT OR, EXCUSE ME, THE ONION SINKING INTO THAT FAT, IT’S GOING TO ADD A LOT OF FLAVOR. LET’S DO THIS SIDE TOO. I LIKE AN ONION IN MY SAUCE. CUTTING DOWN THE LINES. NOW THIS SIDE WAS A LITTLE BIT THICKER. SO I’M GOING TO TURN IT. AND I’M GOING TO CUT GENTLY HALFWAY THROUGH JUST TO KIND OF MAKE IT A LITTLE BIT SMALLER. ALL RIGHT LET’S GET THESE ONIONS IN. LET’S START GETTING SOME FLAVOR. NOW. WHAT I LOVE ABOUT A BAKED ZITI. AND IT’S SOMETHING WE HAVE QUITE OFTEN. YOU KNOW I HAVE A LOVE HATE WITH BAKED ZITI BECAUSE I WHEN I JOINED THE EVERMAN FAMILY IN CALIFORNIA, I’M GOING TO MY VERY FIRST CHRISTMAS AT MY HUSBAND’S HOUSE. AND I’M THINKING BAKED ZITI BECAUSE I KNOW HIS FAMILY DOESN’T EAT SEAFOOD AND THEY DON’T REALLY EAT VEGETABLES, AND THEY DON’T REALLY EAT ANYTHING EXCEPT FAST FOOD. AND THEY’RE NOT WATCHING THIS BECAUSE THEY’RE IN CALIFORNIA. SO I CAN SAY ANYTHING I WANT. AND I THOUGHT A BAKED ZITI. BAKED ZITI, WHO’S NOT GOING TO LIKE A BAKED ZITI? AND I BROUGHT IT, AND ONLY MY HUSBAND ATE IT BECAUSE THEY DON’T LIKE TOMATO BASED THINGS AND THEY DON’T LIKE SAUSAGE. BUT TRUST ME, UNLESS YOU’RE A PART OF THE EVERMAN FAMILY, YOU WILL LOVE THIS. IT IS DELICIOUS. WE’RE GONNA GO AHEAD AND GET SOME GARLIC GOING HERE TOO. I WILL ALWAYS TELL YOU WHEN YOU CAN USE GARLIC. YOU CAN ABSOLUTELY USE GARLIC FOR THIS IF IT MAKES YOUR LIFE EASIER. THIS IS AN EASY ONE TO USE GARLIC FOR, BUT I’M GOING TO USE THE FRESH STUFF HERE. FOR SOME REASON, SARAH HAS BEEN FINDING GARLIC WHERE THE CLOVES ARE THE SIZE OF GOLF BALLS. AND YOU KNOW WHAT? I’M HERE FOR IT. WE’RE JUST GONNA KEEP RUNNING OUR KNIFE THROUGH UNTIL IT’S MINCED UP. OH, THOSE ONIONS WERE A LITTLE STRONG. I’M GETTING A LITTLE BIT OF TEAR HERE. THAT’S ALL RIGHT. ALL RIGHT, THEN I’M GOING TO SET THESE TO THE SIDE BECAUSE I DON’T WANT THOSE TO BURN. WE’LL ADD THOSE IN IN A LITTLE BIT. ONCE THESE GET A LITTLE MORE BROWNED UP GIVE THESE ANOTHER STIR. MAKE SURE EVERYTHING’S SINKING DOWN. WELL I’M JUST GOING TO DO THE LITTLE CHOP CHOP AT THE SAME TIME. ALL RIGHT. I’M GONNA GET A LITTLE SEASONING IN THIS AS WELL. GOTTA DO A LITTLE SALT AND PEPPER OBVIOUSLY. NOW AGAIN, YOU KNOW, IT’S BEEN A MINUTE SINCE WE TALKED ABOUT SALT, BUT I’VE HAD A COUPLE QUESTIONS ABOUT IT LATELY. AND WE HAVE A MINUTE FOR SALT. THE SALT THAT I USE EVERY DAY IS I GET A HUGE BOX OF KOSHER SALT. I PUT IT IN A LITTLE CONTAINER AND I SEASON WITH MY FINGERS. YOUR SALT SHAKER IS MEANT FOR YOUR KITCHEN TABLE WHEN YOU JUST WANT TO FINISH OFF YOUR MEAL. WHEN YOU’RE COOKING, YOU WANT TO GET GOOD PINCHES OF SALT NICE AND UP HIGH. EVEN DISTRIBUTION, AND JUST KEEP A LITTLE CROCK, A LITTLE BEAUTIFUL CROCK. WE WERE JUST AT THE STOCK MARKET AND SHAWANO ABBY AND I WENT SHOPPING A COUPLE WEEKS AGO, AND I HAD POINTED OUT HOW MANY BEAUTIFUL SALT CROCKS THEY HAVE. IT’S JUST SUCH A GOOD GIFT. IT’S A FOODIE GIFT. I LOVE FOODIE GIFTS AND GIVE IT WITH A BOX OF KOSHER SALT. AND THEN YOU GOT YOUR PEPPER. NOW IF YOU’RE MOVING QUICK, GO AHEAD AND JUST DO A NICE DASH OF PEPPER WITH YOUR FINGERS. BUT IF YOU HAVE TIME, YOU WANT TO USE THE PEPPER GRINDER. THOSE WHOLE PEPPERCORNS IN THERE, THEY GET CRUSHED AND SLICED AT THE SAME TIME. AND THEN BOOM, ALL THE OILS COME OUT AND GIVE THAT BRIGHT PEPPER FLAVOR. BUT IF YOU DON’T HAVE TIME AGAIN, A LITTLE PEPPER A LITTLE OVER THE TOP. NOW I ALSO WANT TO ADD IN OF COURSE, MY FAVORITE, THE WAY YOU ADD WARMTH AND HEAT, BUT A BEAUTIFUL KIND OF FLAVOR ON YOUR PART. YOU’RE GOING TO GO AHEAD AND DO SOME CHILI FLAKES COOKING FOR ADULTS TODAY. SO I’M DOING A FULL TEASPOON. BUT IF YOU’RE COOKING FOR KIDS, JUST A LITTLE PINCH. JUST GIVE THESE A GOOD STIR. THOSE ONIONS ARE STARTING TO SOFTEN UP. THAT SAUSAGE IS STARTING TO BROWN UP. I FEEL LIKE I CAN PROBABLY ADD MY GARLIC IN NOW. GET IT ALL? WE DO NOT WASTE GARLIC AROUND HERE. SPEAKING OF, A COUPLE WEEKS AGO WE FOUND OUR GARLIC TO BE SO BEAUTIFUL. WE NAMED HER ANNE AND LOOK AT HOW BEAUTIFUL SHE’S GOTTEN. THE STOCK MARKET SISTERS WERE LIKE, WHAT DID YOU DO TO OUR DECOR? BUT LOOK AT HER. HER NAME IS ANNE FOR ANNE BURRELL, BECAUSE LOOK AT HER HAIR. I JUST WANT TO MAKE SURE WE DIDN’T. ANNE BURRELL CHECK IN PAYING TRIBUTE. NOW, AT THIS POINT, I WANT YOU TO ADD IN SOME OREGANO. HOWEVER, I HAVE SOME DRIED OREGANO ON THE SIDE. AND THEN SARAH REMINDED ME, WE HAVE FRESH OREGANO IN THE GARDEN, SO IT WOULD BE SILLY OF ME NOT TO USE THE FRESH STUFF, BUT WHEN I’M AT HOME, 99% OF THE TIME I DON’T HAVE FRESH STUFF, SO DRIED IS FINE, SO I’M JUST GOING TO GET A TABLESPOON OR SO HERE. GIVE THAT A LITTLE CHOP. OH, IT SMELLS SO GOOD. ANYTIME I CAN USE FRESH HERBS. IF I HAVE THEM I WILL USE THEM. BUT THE DRIED IS TOTALLY FINE IN THIS. ALL RIGHT I’M GOING TO GET THAT RIGHT IN THERE TO LET THAT START COOKING ALONG. ALL RIGHT. NOW ON DECK. OOH. NOW MY SAUSAGE IS LOOKING GOOD. THOSE ONIONS ARE GETTING A LITTLE COLOR TO THEM. NOW WE’RE TALKING. ALL RIGHT SO ON DECK HERE I HAVE A CAN OF CRUSHED TOMATOES. YOU JUST WANT TO HAVE THAT READY TO GO. THAT’S WHAT’S GOING TO MAKE OUR SAUCE. I ALSO HAVE SOME PARMESAN AND MOZZARELLA CHEESE BECAUSE ONCE I STIR IN THIS PASTA IT’S GOING TO BE READY TO LAYER UP. NOW ZITI IS IT. BASICALLY IT’S FOR THE WORD ZITI COMES FROM THE WORD ZITA WHICH IS MEANS BRIDE. THIS IS A VERY TYPICAL MEAL YOU WOULD FIND AT AN ITALIAN WEDDING. A REALLY BEAUTIFUL PASTA AL FORNO, WHICH MEANS A BAKED PASTA. SO ZITI JUST MEANS FROM ZITA MEANS BRIDE. AND IT IS PERFECT FOR A BAKED PASTA BECAUSE IT’S JUST THE SHAPE OF IT ABSORBS AND IT GETS IN THE HOLES AND IT’S DELIGHTFUL. IT’S LIKE A PENNE OR RIGATONI, BUT KIND OF LIKE A CROSS BETWEEN BOTH. SO. BUT IF YOU CAN’T FIND IT FOR SOME REASON, YOU CAN’T FIND ZITI. RIGATONI OR PENNY WILL WORK. GREAT. ALL RIGHT. SO NOW I’M GOING TO GET MY TOMATOES IN HERE NOW THAT THAT SAUSAGE IS COOKED THROUGH. GIVE THAT A STIR. WARM THAT UP. WE’RE GONNA PUT IT ALL TOGETHER. OOH I AM LIKE SPRAYING SAUCE ON MY FOREHEAD. MAYBE IT WILL, YOU KNOW, TAME. MATILDA. SHE’S BEHAVING HERSELF TODAY. ALL RIGHT, I’M GOING TO SPRAY A BIG OLD CASSEROLE DISH HERE. JUST A BIG BAKING DISH, WHATEVER YOU HAVE. AND THEN I’M GOING TO JUST MAKE SURE THIS IS STIRRED UP, AND WE’RE GOING TO GET OUR POUND OF ZITI RIGHT IN HERE. AND GIVE THIS A GOOD STIR. AND I’VE GOT SIMON SPECIALTY CHEESE. WE STOPPED THERE. WE PICKED UP SOME FRESH MOZZARELLA AND PICKED UP SOME PARMESAN. SO WE’RE GOING TO BE USING THAT IN HERE AS WELL. ALL RIGHT. SO DO I HAVE I DO HAVE A BIG SPOON. PERFECT. SO ONCE YOU HAVE THIS ALL STIRRED UP LEAVE NO NOODLE UNTURNED. THERE WE GO. OH I SMELL THE GARLIC IN THERE. YUM. ALL RIGHT. SO NOW I’M GOING TO JUST DO ABOUT HALF OF THIS. AND THEN WE GOT TO DO LAYERS OF CHEESE. YOU CAN’T JUST BAKE IT AND HAVE LAYERS OF JUST A LAYER OF CHEESE ON THE TOP. THAT DOESN’T MAKE ANY SENSE TO MY LIFE. I NEED ALL THE LAYERS. SO I’M GOING TO GO AHEAD AND KIND OF SPREAD THAT OUT. GET SOME FRESH MOZZARELLA OVER THE TOP. HOW’S IT DOING? OH THAT LOOKS GOOD SARAH. YOU WANT TO GRAB IT SARAH LOOKS CUTE TODAY Y’ALL. AND SHE’S GOING TO BRING IN THE FINISHED BAKED ZITI A LITTLE BIT OF PARM. AND THEN WE’RE GOING TO DO A SECOND LAYER. BUT LET ME GET OUT OF SARAH’S WAY BECAUSE SHE’S GOING TO PUT THIS DOWN FOR YOU TO LOOK AT. OH SHE’S PRETTY. CAN YOU REACH. YOU’RE SO CUTE. BLESS HER HEART. SHE’S GOT CUTE LITTLE ARMS. WE’RE GONNA DO THE SECOND LAYER HERE, AND I’M GOING TO HIT IT WITH A LITTLE FRESH BASIL RIGHT BEFORE I SERVE IT. SO
Dining and Cooking