Baked Ziti I Made It

Baked Ziti

pointsevenout 13 years ago
Recipe by America's Test Kitchen.
http://www.americastestkitchen.com/recipes/detail.php?docid=18759
This is a very good baked ziti casserole. Unfortunately America's Test Kitchen has a very strict non-use policy, meaning I can't transcribe the recipe to this site. So here's the link. Hope you find the recipe as good as I did. It will put the starch back in your tutu.
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lilliancooks 13 years ago said:

That looks sooo good Points! But that site wouldn't let me see the recipe unless I joined the site! And I was a little leary about joining because of this disclosure about how they use our email address...

How We Use Your E-mail Address
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive Notes from the Test Kitchen, our free newsletter, along with notification of America's Test Kitchen specials.

"Unless otherwise notified"...Does that mean they will 'notify' me when they give my email address out to every solicitor who wants to buy the list from them?

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pointsevenout 13 years ago said:

Can't say. Have not been solicited by anybody so far. You should be able to watch the video without joining which is very instructional and they do call out the ingredient amounts in the video.

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annieamie 13 years ago said:

America's Test Kitchen's web site will give anyone a one day free pass to check out their recipes and articles. A few years ago, I enjoyed a few hours roaming around their site and picked up some great tips and recipes. They did send me email after my free day suggesting that I purchase a subscription to their magazine.

Pointsevenout, thanks for the pictures of your Ziti. I think I'll make a pan of it tonight. Thanks also for the laugh you gave me about "putting the starch back in your tutu." That was brilliant! (Very funny, too!)

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frankieanne 13 years ago said:

I've been an non-paying member of America's Test Kitchen for quite a few years. I get an email from them about once a week - usually to buy one of their books. Christopher Kimball also sends out a newsletter once in a while. Seems like about every six months or so. I've never received any other kind of notice from them. By the way - you do get to look at some of the recipes if you give them your email address, but in order to view some of the older ones, you need to be a paying member.

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lilliancooks 13 years ago said:

Yes Points! You were right...I was just able to watch the video without joining. I didn't notice that before. It looks really good...except I don't like THAT much oregano! And whats with the cottage cheese? I much rather use ricotta!

Did you make it exactly as written? Your photo looked just like theirs! Good job!

Thanks Frankieanne! I don't mind a few emails once in awhile. Maybe I will become a free member.

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pointsevenout 13 years ago said:

A teaspoon of oregano is too much? Come on!
According to them the cottage cheese gives the dish a creamy texture with just a little bite. And the ricotta tends to lead to a grainy texture.
Made it exactly as written. The 10 minute simmer time for the tomato sauce didn't find my sauce thickened up as much as in the video and if you turn around too many times the garlic will brown up quickly. Whenever you start smelling it you got to get it off the flame. The recipe goes together quickly and you are doing a lot of things at the same time even if you have all the ingredients measured out in those little Pyrex cups.
Can't even taste the cottage cheese as cottage cheese. It blends well into the white sauce.
You will be pleased with the result making it per spec. Free membership lasts only 2 weeks. As far as I know you can be a non-paying member forever as per Frankieanne's testimony but are limited to the things you can do. I'm still exploring.

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pleclare 13 years ago said:

I think they have good recipes Points and Lillian!

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lilliancooks 13 years ago said:

I like oregano to just be just slightly in the background, especially with tomato recipes. I would of used 1/2 a teaspoon. I tend to go for more of a sweeter sauce than a tangy one. I do LOVE alot of fresh basil! And I never thought ricotta was grainy! Especially when its in cooked dishes. I think cottage cheese is too sour tasting for baked ziti. But thats just my opinion!

I love the idea of showing videos of the recipes being made! I always enjoy watching them!

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pointsevenout 13 years ago said:

I love ricotta too but if you pay attention to the residue on your tongue after the bite has been masticated and swallowed you will feel the small graininess. It's not a bad thing if you love ricotta. It's one of the things I recognize when trying to figure out what is in the recipe, by mouth.
I normally don't do cottage cheese because of the sour note of the cheese. But it does blend well into the recipe and they use a little sugar. I'm impressed, and might start using cottage cheese again in other dishes without worry.

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