Step 1

For the Tomato Sauce Method

Step 2

In a dutch oven, give a generous pour of extra virgin olive oil and bring to a simmer over medium heat.- Extra virgin olive oil

Step 3

Add large chopped onion and stir until soft and translucent.- 1 large onion chopped

Step 4

Add crushed garlic and sauté for an additional minute until fragrant.- 6 cloves crushed garlic

Step 5

Next, set aside your onion and garlic and cook your beef and sausage in batches until it is brown and crumbly.- 1 pound ground beef- 1 pound sweet italian sausage (casing removed)

Step 6

Drain off most of the fat and add the garlic and onion back into the pot. Then, add a tomato paste.- 1 ½ tbsp Tomato paste

Step 7

Add San Marzano tomatoes (lightly crushed) to the pot. Stir to combine.- 4 cans 28oz San Marzano tomatoes (lightly crushed)

Step 8

For moisture, fill one of your tomato cans with water and add to the pot.

Step 9

Add parmesan cheese rind as well as stem of basil to the pot. Cover the pot and bring to a simmer.- 1 parmesan cheese rind- 1 whole stem basil

Step 10

Once the sauce is bubbling, stir and partially cover the pot and reduce the heat to about as low as your stove will go. Simmer for 1 ½ hours, keep the sauce bubbling, and stir occasionally.

Step 11

Once the sauce is melded, scrape down the sides of the pot to add more flavor.

Step 12

Add some chopped basil to the pot and season to taste with kosher salt and freshly ground black pepper. Cover and set aside the sauce for later recipes.- Chopped basil to taste- Kosher salt- Freshly ground black pepper

Step 13

For the Carmella’s Lasagna Method

Step 14

The pasta should be slightly undercooked and almost crunchy, so boil your lasagna noodles for no more than 4 minutes. Then, immediately move them into a pot or bowl of nice and cool water to pause the cooking process.- 1 package lasagna noodles

Step 15

Lay each noodle out on a lint-free kitchen towel. Set aside for later.

Step 16

Take an aluminum foil lasagna pan and fill with a healthy layer of sauce to prevent noodles from sticking to the bottom of the pan.- Tomato sauce (see above)

Step 17

Lay down your first layer of pasta and make sure that all of the gaps are filled. In addition, make sure to flip the pattern every layer to maintain the lasagna’s structure.- 1 package lasagna noodles

Step 18

Spread a generous amount of ricotta cheese on top of the noodles and add grated parmesan cheese.- Ricotta cheese- ½ ounce parmesan cheese grated

Step 19

Next, add a layer of basil leaves and a layer of thinly sliced fresh mozzarella cheese.- Basil leaves- Thinly sliced fresh mozzarella cheese

Step 20

Top it off with another layer of sauce and then repeat steps 4-6 until the pan is completely full.- Tomato sauce (see above)

Step 21

On the final layer, spread a generous coating of sauce and a generous grating of parmesan cheese. Then, add a little bit of kosher salt and freshly ground black pepper.- Tomato sauce (see above)- parmesan cheese grated- Kosher salt- Freshly ground black pepper

Step 22

Cover the pan tightly with aluminum foil and place in a 350°F oven for 30 minutes.

Step 23

Once 30 minutes has passed, take the lasagna out of the oven, uncover the pan, and place back into the oven for 15-30 minutes, or until brown and bubbly on top.

Step 24

Let sit for at least 15 minutes before digging in.

Step 25

For the Carmella’s Baked Ziti Method

Step 26

Cook ziti noodles to very al dente for no more than 5 minutes. Pour your pasta into a large bowl and toss with your tomato sauce and mix accordingly.- 1 pound ziti noodles- 1 ½ cups Tomato sauce (see above)

Step 27

Into an aluminum pan, pour and spread about half of your pasta over the bottom of the pan.- 1 pound ziti noodles

Step 28

Spread some ricotta cheese on top of the pasta as evenly as possible and add your ½ inch chunks of mozzarella cheese on top. Then, add grated parmesan cheese.- Ricotta cheese- 1 inch Mozzarella cheese chunks)- ¾ oz Parmesan cheese grated

Step 29

Add the remaining half of your ziti and spread it out nice and even. Make sure none of the cheese is exposed.

Step 30

Top the pan off with a cup or two of sauce and grated parmesan cheese.- ¾ oz Parmesan cheese grated

Step 31

Cover the pan tightly with aluminum foil and place in a 350°F oven for 30 minutes.

Step 32

Once 30 minutes has passed, take the ziti out of the oven, uncover the pan, and place back into the oven for 15-20 minutes until browned, crispy, and bubbly on top.

Step 33

For the Babish Baked Rigatoni Method

Step 34

Boil ziti noodles until cooked al dente.- 1 pound rigatoni noodles

Step 35

In a bowl, add cottage cheese, whole eggs, grated parmesan cheese, and optionally, add some freshly grated nutmeg. Mix accordingly.- 16 ounces cottage cheese- 2 whole eggs- 2 ounces parmesan cheese grated- Nutmeg grated

Step 36

Add some chopped basil in bite-size pieces to the bowl and mix. Set aside for later.- Basil chopped

Step 37

Pour tomato sauce (method above), your pan of Béchamel sauce (see below), and your cottage cheese, egg, parmesan, and basil mixture to the pasta. Stir.- 1 ½ cups Tomato sauce (see above)- Béchamel sauce (see below)

Step 38

Then, add low moisture full fat mozzarella cheese (½ inch chunks) and mix until all of the ingredients are evenly dispersed.- 8 ounces low moisture full fat mozzarella cheese (1/2 inch chunks)

Step 39

Pour into an aluminum pan and top with tomato sauce. Top it off with shredded low moisture full fat mozzarella cheese and grated parmesan cheese.- 1 ½ cups Tomato sauce (see above)- ½ pound low moisture full fat mozzarella cheese (shredded)- 1 ounces parmesan cheese grated

Step 40

Cover the pan tightly with aluminum foil and place in a 350°F oven for 30 minutes.

Step 41

Once 30 minutes has passed, take the rigatoni out of the oven, uncover the pan, and place back into the oven for 15-20 minutes until browned, crispy, and bubbly around the edges.

Step 42

For the Bechamel Sauce Method

Step 43

Into a medium saucepan, add melted butter and flour. Whisk together and cook for 1 minute before slowly streaming in milk.- 3 tbsp butter (melted)- 3 tbsp flour- 2 cups milk

Step 44

Whisk constantly and cook for an additional 1-2 minutes until you end up with a thick and creamy Béchamel sauce.