Baked Ziti

Be sure to use low moisture whole milk mozzarella. Part-skim mozzarella can be used, but avoid pre-shredded cheese, as it does not melt well.

1 pound 1 percent small curd cottage cheese
2 large eggs, lightly beaten
3 oz freshly grated parmesan cheese (about 1 1/2 C)
table salt
1 pound ziti or other short tubular pasta
2 Tbl extra-virgin olive oil
5 medium garlic cloves, minced or pressed through a garlic press
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp dried oregano
1/2 C fresh chopped basil leaves
1 tsp sugar
fresh ground black pepper
3/4 tsp cornstarch
1 C heavy cream
8 oz low moisture whole milk mozzarella cheese, but into 1/4-inch cubes

Adjust oven rack to middle position and heat oven to 350. Whisk cottage cheese, eggs, and 1 C parmesan together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large Dutch oven over high heat. Stir in 1 Tbl salt and the pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander; return Dutch oven to stove.

Meanwhile, heat olive oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Turn off the heat an dadd basil and sugar, then season to taste with salt and pepper. Stir cornstarch into heavy cream in small bowl; transfer mixture to Dutch oven set over medium heat. Bring to a simmer and cook 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C of the tomato sauce, and half the cubed mozzarella, stirring to combine. Add pasta and stir to coat thoroughly. Transfer pasta mixture to a greased 13 by 9 baking dish and spread remaining tomato sauce evenly over pasta. Top with remaining mozzarella and 1/2 C parmesan. Cover tightly with foil, place on a large rimmed baking sheet, and bake for 30 minutes. Remove foil and continue ot bake 30 minutes longer. Cool for 20 minutes.

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