Getting ready to cook some baked ziti for the first time any

Talk to Dennis at Sbarro in the Florence mall. He's an expert on baked ziti.

>>8589154
:(

>>8589154
Is baked ziti scrappy mall food tier?

>>8589167
No, baked ziti is a nectar of the Gods. Surprisingly enough, Sbarro's ziti is usually damn good. It's probably the best thing on their menu.

>>8589184
Never had sabarros ziti, it's pretty pricey for what you get

Also is ricotta a requirement
I have mozzarella, provolone, and parmesan

https://www.youtube.com/watch?v=wjG-LJ5PP0o

Anyone?

>>8590748
Mix ziti with sauce, meat, cheese, vegetables, etc. Put cheese on top. Bake it.

It's not rocket science.

>>8589145

Your pic is penne, not ziti, you stupid shitcunt

You can put whatever meat you want in the sauce. I like chicken breast over beef since you have to simmer a beef sauce for so fucking long and chicken is done in 20 minutes.

You can also top it either with just cheese if you have some good stuff or with a bechamel cheese sauce. Put some parmigiano or some other strong cheese in there.

>>8589145
Heh, I'm making baked ziti today as well.
I'm making my own tomato sauce, because I'm picky about that shit. And I'm also using a bechamel on top. I also like spinach in mine, but that's a personal preference. I don't always put meat in it, sometimes I do, sometimes I don't.
>ziti
>tomato sauce
>bechamel
>provolone
>mozzarella
>parmesan
>spinach
>maybe some kind of meat, depending on what I have
>breadcrumbs for the top (I mix them with some parmesan and red pepper flakes and sprinkle over the top before baking)

>>8589252
>4chan pass

How much cum do you drink a day?

>>8590814
There are no ridges so its ziti you stupid cunt

>>8590865
I'm using premade sauce sorry I'm too new to cooking to make my own sauce

>>8591002
Aw, you should totally learn to make your own sauce, it's really not hard at all. But, premade is convenient, so I can understand. I'm just so used to making my own sauce, I can't ever go back to premade.

>make your own suace
>add Italian sausage
>cook pasta till it has a little crunch left
>stir ricotta, mozzarella and some sauce into the pasta
>layer pasta, sauce, cheese 2x
>bake

>>8591063
I was going to layer the cheese in rather than mixing it , is mixing it better?

>>8591002
I always found premade sauce so acidic. I like to add a splooge of extra tomato paste, some extra basil, thyme, and oregano, a few drops of hot sauce, and a small spoon of sugar to it when I heat it up. The sugar helps tone down the sour, acidy tomato taste and the hot sauce adds a subtle zing,

>>8591116
Ok thank you any of tips for spicing up premise sauce?

>>8591119
>premise sauce
wat is that

>>8591002
That's where you're messing up. Jarred sauces are all awful and way more expensive than making your own sauce. You really can't go wrong with marcella hazan's tomato sauce: literally crushed tomatoes, butter, an onion, and salt. Don't even need to chop the onion, just halve it, and throw everything together in a pot. Then simmer for like an hour.

>>8591002
all you really need are a couple cans of crushed tomatoes, garlic, sugar, fresh basil and spices. you will never look back after making your own sauce.

really though, premade sauce gives me the farts while fresh does not

>>8591134
oh yeah and olive oil

>>8591101
Layering is better, because you get the chance at the lovely "ooey gooey" cheese portions. I like to mix a LITTLE cheese into the sauce, for flavor, but for the best texture, you should layer.

>>8591127
It's like quinky sauce but with more ketchup

>>8590865
sounds good AF.

Fuck it, I'm making baked ziti today too. I'll report back

>>8589145
The first time I made it I didn't have nearly enough tomato sauce and didn't use enough ricotta, so it was just baked pasta with a little sauce and cheese.

>>8591232
Do it faggot. DO IT.

>>8591238
This is a good point for any newbies. You have to remember that the pasta will swell and soak up sauce while it bakes (even if you've cooked it al dente first) so you have to use enough sauce or you end up with a dry baked pasta.