 You've seen the thumbnail. You know what I'm making. I'm going to show you guys how to make a big Z. Now, come on in here. Take a look at this right here. Look, these are my ingredients. And I'm going to go ahead. I've already started, you know, heating up my, you know, I use a wok. You guys can use a regular, you know, pan or whatever for me. I just put a little heat in this and I'm going to start. I'm not going to put no oil or nothing like that. Because look, this is that sweet, you know, that sweet sauce is right. So it's going to have enough. If I can get it out, we'll just put that in there. It'll come up to temp. And what we're going to do is we're going to start browning that. Now, if you guys pay attention right here, I went ahead and preheated my oven to 350 degrees, right? Now you guys see what I'm doing is I'm just breaking it up because I want to get maximum exposure on the bottom of the, you know, the wok, right? Again, I'm using a wok, not a pan, but you guys do it however you want to. All I'm doing right now is go in the head and just getting it to brown. All right. So you see it starting to brown up. This is cool. You know what I mean? We're going to cook it down just a little bit further, right? But now as this is going, I'm going to add a little olive oil. This is my infused olive oil made by Branch and Vine. You know what I mean? I'm going to keep with that whole little Italian seat, you know, Italian theme with it. Now I'm going to take my press. I'm getting ready to load it up, you know, with some, some garlic. Now I'm going to just go ahead and give you know a press. Look at that folks. Minced garlic in like 10 seconds, right? Now get all of this off. We'll just get this in here. Let it get some of that heat on it and start marinating this flavors along, right? Now I'm going to go ahead and use my little press here to make it just a little bit smaller. So now I like, I kind of like diced them down to certain size. I'm just making them just a little smaller. You guys know we can always cheat it. You see what I'm doing? This is fine. This is a whole lot more onion than I'm going to need, but I'll still just take it, right? And just run through it a couple of passes. I can tell you this, if you get it right the first time, get the right size that you're looking for, you don't have to come with this. This is my little cheat. All right. So look, now we get ready to go ahead, you know, and get our pasta together, right? Check it out. ZD noodles. Water's already hot. We just add it. Let me go ahead and reach across, grab myself a, you know, wooden spoon. Then what we do is we just move this across like this. I'm going to add a pinch of salt. We're going to let these and cook these to the instructions that's on the box. We want these to be al dente. All right. So I want you guys to come in and take a look. I know I did it a little backwards this time because a lot of people see me do onions first. Then the last thing I add is my garlic, right? But I really want this to be real garlicky. You know what I mean? I have that without adding all of the different seasonings. You know what I mean? So having minced garlic works just fine, right? So now I want you guys to pay attention. Look right here. All of this, what I said aside right now, this is always getting ready to go in there, right? So I got it all right here. And don't forget, the full ingredient list will be down in the description box below. Now, all you got to do is start adding everything now. Now that my potatoes was in, now I'll come with my sauce. Listen, there is no order. I don't want to fake like it is or nothing like that. You just want to add them. You know, everything that I showed you that was left, you just want to add it, right? I'm going to go ahead and set my heat down here to a medium because we want to get this back to, you know, boiling so everything can start getting warm and start marinating itself, right? Marrying itself to each other. We add our water, our seasoning. Okay, so you see that right there? See, that's what I'm looking for, right? Now we're going to add our bay leaves, right? I'm just going to push them down like that and let them do their thing. Oh yeah. Next thing we do, we want to put a lid over the top, right? I'll put it over this way because you can see where the vent, I'm going to adjust this so that it stays like a cool little simmer. We're going to let this go for 30 minutes. Okay, so everything is coming right around, you know, to the witching hour, right? So listen, get myself some spray, non-stick spray, right? Go ahead and just spray this. You know, you don't want anything to stick, right? Trust me, folks, make your life a whole lot easier. All right, so now that we have that spray, let me go ahead and take this off right here. I'm just going to give this a, you know, a nice little stir. Loving what I'm seeing, right, folks? Now listen, I'm going to go ahead and take out, you know, my bay leaves, right? Now what you want to do is you want to go ahead and just start, you know, introducing your ziti, right? Now this was one pound, so all of this got to go in there. Now you guys kind of like figuring out why I used a wok, right? I just like the fact that when you use a wok, you know, with the high sides, it makes it just a little bit more easier. If you guys use a pan, make sure you've got enough room, you know, for all your meat and all of your, you know, your ziti pasta. Now we're still under a medium, you know, excuse me, like a medium low, you know, flame, right? You want to get it nice and hot because when we started introducing, you know, our cheese, you want to make sure that it melts properly. And if I hadn't said already, listen, we want to save our little bit of that pasta water. That's the secret to getting everything to be creamy, folks. So listen, I have something right here. Whenever I make pasta, I like to keep something, you know, after ready. So when my cheese starts getting thick, you know what I mean? I just add a little bit of that. And then, you know, that right there is, like I said, it's the secret to keeping everything creamy. So now look, this is what I do. This is fresh mozzarella, right? So I just take a little bit and just put something in here like that. Listen, it's going to be, as you can see, it's just the way it breaks up. And when you put it in there like that, it'd be like, like gummy, right? So I just go ahead and take my spoon and just do it like this. You know, it helps it when it melts. You don't want to make them too big, but we got to the heat, right? Just keep adding this like this. And then we're going to start giving it a stir, start mixing this in. Then we're going to come with a little bit of that parm. Matter of fact, I'm going to put a little bit of that parm in here with it. Now I'm going to go ahead and just sprinkle a little bit of this parm in here, just like that, not all of it. Right? And then we just going to work this in back and forth. We're going to let that heat do its thing. I just really want to get it underneath. You know, once we got it underneath, you see that steam coming off? Don't forget, we still got a fire underneath it. We're just going to keep moving it, you know, back and forth. Once I see it down like that, see how it kind of like disappeared? We're going to let that heat just go ahead and melt. Now we're going to go ahead and finish up the rest. Just start adding that. You remember this? Remember we greased it? That was key. Why? Because I'm getting ready to take this, right? I'm going to add this in here because I'm going to knead it. I'm going to take it and then what we're going to do is we're going to pour it in just like that. Remember, we had 350 degrees. We're going to set a timer for 30 minutes and I'll see y'all in just a second, folks. Okay, folks, now after all of that, tell me your brain ain't going, your mouth is not watering. If you do something ain't right, man. So check it out. Here we go. You guys can see it. Nice and creamy. It's cheesy. Cheers. I ain't got nothing for you, folks. Listen, those of you guys who've been lucky enough to eat at the Olive Garden, I want to hear all that up. Are people saying, are they not good or you can make it better? This right here is over the top, but it's just a restaurant quality. I just gave you the recipe. You guys try it. Let me know down in the comment section below. And let's go, you know, go ahead and open up that conversation. Now, if you're new to my channel, let me just take your time to say thank you for watching this video. Don't forget to like and smash that subscribe button until everybody out there. Listen, there's a channel out here to simplify these recipes and taking the mystery out of cooking. And you know what, folks, I'm going to go over here and sit down in this chair, kick back, watch a little TV and eat, and I'm out.