Binging with Babish: Ziti and Lasagna from The Sopranos

  • Published on: 17 September 2019
  • Rarely does food play such a central character in a TV show or movie that's not specifically about food, but in The Sopranos, it might as well be one of the family. The crown jewel of which, despite Artie Bucco's hapless attempts, is the cuisine of Carmela Soprano. Strap on your gold President and build a ramp for the ducks, because it's time to emotionally repress our murderous mentality with some cheesy, saucy pasta - with a layer of basil underneath the cheese, of course.


    Tickets on sale now for my book tour!

    Pre-order my book before its release on October 22nd for access to exclusive content!

    Music: "XXV" by Broke for Free

    My new show, Being with Babish!

    My playlist of preferred cooking tunes, Bangers with Babish!

    Binging With Babish Website:
    Basics With Babish Website:
  • Runtime : 10:16
  • sopranos tony soprano the sopranos carmela soprano carmela soprano's lasagna carmela soprano's ziti sopranos ziti sopranos lasagna sopranos food artie bucco artie bucco food how to make lasagna how to make ziti how to make baked ziti baked ziti recipe lasagna recipe pasta al forno lasagne binging with babish babbish cooking with babish pear qwerty horse soprano's lasagna sopranos recipes


  • Whyte Shadow
    Whyte Shadow   17 hours ago

    Physically hurts the way americans say baysilIts basil

  • Hammoudi
    Hammoudi   2 days ago

    "So what no fucking Ziti now?"

  • Brenda S
    Brenda S   2 days ago

    My favorite ingredient in both dishes is the ricotta cheese!

  • jason lu
    jason lu   2 days ago

    key to any good spaghetti or "sauce" is the san marzano tomatoes. If you can get them fresh awesome. I usually buy it canned. But it really make a huge difference.

  • woonger ;
    woonger ;   3 days ago

    This video made me realize that I have VERY strong feelings about lasagna. (Ricotta is delicious but béchamel is just superior)

  • Peter Frank
    Peter Frank   6 days ago

    Why on earth would you precook the Lasagna noodles? What a painful thing to watch. I will try the basil layer though ;-)

  • Juan
    Juan   1 weeks ago

    Man you are awesome, and I love The Sopranos. One question though, why does every American youtuber believe they are super innovative by adding bechamel to lasagna? Ricotta is traditional only in some parts of Italy. Most Italians and everyone in similar countries like Spain or France use bechamel in lasagne and no riccota. This is a genuine question.

  • Scott Tom
    Scott Tom   1 weeks ago

    Damn I wish I was your neighbour

  • Masala Pizzaa
    Masala Pizzaa   1 weeks ago

    I have very limited items at home but I am planning to make something reminiscent of ziti at home with processed cheese spread, farfalle, cottage cheese and store bought 'pizza pasta' sauce. I really hope its not a total disaster.

  • charl X
    charl X   1 weeks ago

    I too object to to ricotta with pasta bakesItalian seal of approval to your opinions on ricotta. Im not entirely sure about the cottage cheese.

  • WaterWarrior36
    WaterWarrior36   1 weeks ago

    The guy in the intro clip is in Blue Bloods!! What's the actor's name?!

  • Jihad Toom
    Jihad Toom   1 weeks ago

    “How much cheese did you put?”Babish: yes

  • Chebi Kitty
    Chebi Kitty   1 weeks ago

    What do you think of making a white sauce ziti? I can't eat tomatoes they give me extremely bad heartburn so I've been trying to switch it out with white sauce. The lasagna turned out amazing but I'm not sure how the ziti might work

  • Shouko Komi
    Shouko Komi   1 weeks ago

    I imagine your neighbors love your cooking a lot, every week they smell something badass and when you have leftovers it’s the same feeling as Santa delivering you presents

  • Cristina Zanin
    Cristina Zanin   1 weeks ago

    Funny how he said "in the face of tradition" and makes a pasta al forno way closer to the actual Italian recipe, not only in terms of ingredients themselves but also about the reasons/role of each ingredient.Guys, if Italians get offended is just because you claim to know the traditional recipe on the basis of an Italo-American recipe passed down and adapted to the US taste and idea of Italy, loosing autenticity, but more importantly meaning.

  • Cristina Zanin
    Cristina Zanin   1 weeks ago

    Just some curiosities, since a friend got confused:- in Italy Ziti pasta is much longer than this. It's a spaghetti-size pasta - tricky for this recipe- when talking about Lasagna in Italy, always remember that the south version uses cheese, the Bolognese one is creamier, usually with besciamella sauce. Never tried the in-between one. Seems great

  • Mehedi
    Mehedi   1 weeks ago

    You're 32?! I thought you was at least in your early fourties!

  • Uber Gigan
    Uber Gigan   1 weeks ago

    Shouldve made a grilled cheese of a radiator

  • Victoria Orlando
    Victoria Orlando   2 weeks ago

    I think you would enjoy the ricotta better if you blended it with eggs, parsley, salt and pepper. One egg per pound of cheese. It makes it creamier.😃

  • Eric Nolen
    Eric Nolen   2 weeks ago

    Being against Ricotta is a major chef character flaw

  • Dr. Pawlittle
    Dr. Pawlittle   2 weeks ago

    No idea about cooking but lots of marketing knowledge. I would not eat it.

  • Jaethen Carl
    Jaethen Carl   2 weeks ago

    It bothered me when he called the sauce gravy

  • John Johansen
    John Johansen   2 weeks ago

    Gee, I'm lazy. I only use pre cooked lasagna plates.

  • 13th Evergreen
    13th Evergreen   2 weeks ago

    Baking with "It said to do it this way, I'm not Italian and know better" Babish

  • zetetikos21
    zetetikos21   2 weeks ago

    Pasta al forno can be done with any type of pasta actually.

  • TonyNewJersey1
    TonyNewJersey1   2 weeks ago

    Just a little trick when using fresh Mozzarella (especially buffalo): Cut it into slices, place on a couple of sheets of kitchen paper towels, cover with a couple more and then put a cutting board on top, give it some pressure and stand something heavy on it (2-3 bottles of wine or olive oil should do) for 20 minutes.And presto, (almost completely) moisture-free, fresh Mozzarella that is guaranteed to be delicious, cheese-stringy and not going to make your dish soupy.

  • Dave McLover
    Dave McLover   2 weeks ago

    I’ve never been aroused at pasta before

  • Lee Manning
    Lee Manning   2 weeks ago

    This channel would be so much better without his bad takes

  • Michael Mathers
    Michael Mathers   2 weeks ago

    I adore the sopranos, I bought the family cook book. I take nothing in it seriously.All my tastes lead me to canned San marzano tomatoes, slights amount of torn fresh basil, salt, pepper, all over rigatoni.Then in each personal serving I put my mozzarella and/or capicola in while zapping it in the micro.

  • Babak A
    Babak A   3 weeks ago

    Finally another person not withstanding ricotta! wow this is amazing!

  • Brandon Scott
    Brandon Scott   3 weeks ago

    When are you going to team up with Chef John from Food Wishes?