Not the prettiest picture in the world, but I was so busy eating this dish that I didn’t get time to take a better photo!
This baked ziti is an absolute comfort food, and oh so good. This recipe was a little different than the norm as it called for the majority of the sauce to be poured over the top vs. mixed in. It was really good!
- 1 lb whole milk or 1% cottage cheese
- 2 large eggs, lightly beaten
- 1.5 cups grated parm cheese
- table salt
- 1 lb ziti
- 5 medium garlic cloves, minced or grated
- 1 can tomato sauce (28 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 t dried oregano
- 1/2 cup chopped fresh basil leaves
- 1 t sugar
- ground black pepper
- 3/4 t cornstarch
- 1 cup heavy cream
- 8 oz motz cheese cubed
Preheat oven to 350 degrees
Whisk cottage cheese, eggs, and 1 cup parm together. Set aside. Cook pasta until al dente in boiling salted water.
Heat oil and garlic in skillet over medium heat (2 min). Stir in tomato sauce, diced tomatoes, and oregano. Heat until thickened (about 10 mins). Take off heat and stir in basil, sugar, and salt and pepper to taste.
Stir cornstarch and heavy cream together and transfer mixture to the now-empty pot on the stove (from pasta). Bring to simmer over medium heat and cook until thickened. Remove from heat and add cottage cheese mixture, 1 cup of tomato sauce and 3/4 cup of the mozzarella. Stir. Add the pasta and stir to coat.
Transfer pasta to 13x9 (I used 9x9) baking dish and spread remaining tomato sauce evenly over the pasta.Sprinkle remaining mozzarella and 1/2 cup parm over dish, cover with foil and bake 30 mins. Remove foil and cook until cheese is bubbling (20-30 mins longer). Cool 15 mins, sprinkle with additional basil and serve.