Baked Ziti
by Liz Freckleton
Ingredients
- 3 oz low-moisture mozzarella cheese, cut into 1/4 inch pieces (about 1 1/3 cups)
- 1 cup heavy cream
- 3/4 tsp cornstarch
- some pepper
- 1 tsp sugar
- 1/3 cup + 2 TBSP chopped fresh basil
- 1 tsp dried oregano
- 14.5 oz can of diced tomatoes
- 28 oz can of tomato sauce
- 5 garlic cloves, minced
- 2 TBSP extra virgin olive oil
- 1 lb ziti
- some salt
- 3 oz Parmesan cheese, grated (about 1 1/2 cups)
- 2 large eggs, slightly beaten
- 1 lb whole or 1% cottage cheese
Instructions
- Put oven rack in middle position and heat oven to 350 degrees.
- Whisk the cottage cheese, eggs, and 1 cup of the Parmesan together in a medium bowl and set aside.
- Bring 4 qts of water to a boil in a large pot over high heat.
- Stir in 1 TBSP of salt and the pasta; cook, stirring often, for about 5 to 7 minutes, just shy of being all the way cooked.
- Drain the pasta and leave in the colander (do not wash the pot).
- Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat until the garlic is fragrant but not brown, about 2 minutes.
- Stir in tomato sauce, diced tomatoes, and oregano, and simmer until thickened, about 10 minutes.
- Off the heat, stir in 1/2 cup of the basil and the sugar, then season with salt and pepper to taste.
- Stir the cornstarch into the cream in a small bowl; transfer the mixture to the now-empty pot set over medium heat.
- Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup of the mozzarella; then stir to combine.
- Add the pasta and stir to coat thoroughly with sauce.
- Transfer the pasta mixture to a 9x13 pan and spread the remaining tomato sauce evenly over the pasta.
- Sprinkle the remaining 3/4 cup mozzarella and the remaining 1/2 cup Parmesan over the top.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Let cool for 20 minutes.
- Sprinkle with the remaining 2 TBSP basil and serve.