How to boil water baked ziti Videos

I'm glad you enjoyed it! It's one of my favorites as well!

+Cajun TV Network I can't blame you, it's one of my favorites as well

+Joshua Wilson Awesome!! I'm glad you and your family enjoyed it! There's nothing that makes me more happy then to hear back from people when they try my recipes. That's a great idea with the red wine, btw. I'll have to try that sometime.

+Cooking With Chrissy I'll message you on your Facebook page and we can discuss more about this.

+Meatloaf Princess That could be a lot of fun! It's been a while since I've cooked a meatloaf. I'll have to thumb back through my recipes, but it sounds like it would be fun.

+Spoon Fork Heart Thank you!

Thanks! let me know how they come out! 

thanks my love, I tried!

I will try my best!

thanks! make sure to tag a picture of it so I can see! #cookinwithantonio  

Thank you for watching! 

Let me know how it comes out! More video's to come !! =)

You're boyfriend, husband, family or whoever you'll be making it for will love it! Thank you for watching !

You're welcome ! Hope you're appetite is ready for the upcoming video's I have lined up! 

+lauriehintz Thank you! I am so glad that you like the recipe. I appreciate you watching. Have a great evening. ~Lynn

+frann t I hope you enjoy it, Frann!  Thanks so much for watching.  Have a great day.  ~Lynn

+Diane Graham Thank you!  I am glad that you like it.  I appreciate you watching.  Have a wonderful day.  ~Lynn

+Dionne Baldwin One pot meals are so great and easy.  I hope you enjoy this one.  We really did!  Thanks for watching.  ~Lynn

+Patricia G.G. Thank you, Patricia!  I am so glad that you like the ziti recipe.  We really enjoyed it.  The pot is great.  I can't wait to try other recipes in it.  Such a thoughtful gift.  I hope you have a wonderful weekend, as well.  Love,  Lynn

+Pamela Collins You're welcome! ;-)

+lynnsrecipes Thank you for responding so quickly!  =)

+Pamela Collins Yes, that would work fine.  Thanks for watching.  ~Lynn

+Barnali's Kitchen Thank you, Barnali!  So happy you like it.  Have a wonderful day.  Love,  Lynn

+Chaos Kitchen 51 You're welcome, Tom!  So happy you liked it.  I hope you have a great day, as well.  ~Lynn

;-)

thanks lynn, you too!

+rintube12 Thank you!  I am so glad that you like the recipe.  Have a wonderful day.  ~Lynn

+Honeyville Grain I did get  the Chef Tess's gourmet food storage recipe book- but as I said, it doesn't have the shelf life of the assembled recipes for us to label the jars with. This is what I was asking you to plz include. Therefore, based upon your response, I will label all the assembled meals containing meat- as 10-15yrs, from the date the #10 can was originally sealed. and the repackaged leftovers as 24.6 yrs instead of 25- as per LisaB.'s youtube CH.nutnfancy-food storage recommendation, as well.

+TheHairguruLisa Hi! Actually, if you visit shop.honeyville.com, you'll be able to find both of Chef Tess' Meals in a Jar Books. Yes, you can store Freeze Dried Meat in your Meals in a Jar and it will last 10-15 years. You can also repack all the ingredients from the #10 cans that you didn't use by placing them in jars or mylar bags and adding an oxygen absorber. They'll keep their original shelf life when sealed properly.

+mi2thami Yes it does!

Delish looking! How was it? You're right it is similar to making lasagna. :))

that plate is way to small I WANT MORE--- damn darn that looked good

+Cameron's Corner We'll bring him back soon :)

@tdjtx You didn't get my point of the melting process of fresh grated parm. It doesn't contain enough fat to melt well. If not "grated super fine" it becomes a hard strandy mess. I actually don't even use straight mozzerella either, which can be rubbery and dull. I use a blend of quality cheese in and on top that taste better. Mine taste much better than that Cooks Illustrated version which I did try and never will again. Just because a recipe is published doesn't make it good.

@mysticalla Sorry, it's not horrible. I use small curd cottage cheese and it turns out great every time. I always use fresh mozzarella. I don't like using the Kraft parm basically because they put cellulose in it as a free flowing agent, it's basically saw dust. You make yours they way you like, I'll make mine they my family likes.

@ChaChaDave Thanks, I've used both as well and I never really liked the texture of the ricotta. I like it in manicotti and stuffed shells but now I prefer cottage in my baked ziti.

Yes, it is from Cooks Illustrated. It's a lot of work but it is really good. I was a little skeptical about the cottage cheese but it really works.

Hi. Enjoyed the video. I like both cottage or ricotta cheese. I've used both. Looks good!