Ingredients
- 1 lb. whole milk oar 1% cottage cheese
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan cheese (1 1/2 cups) divided
- Table salt
- 1 lb. ziti
- 1 T extra virgin olive oil
- 20 oz. turkey Italian sausage
- 1/2 cup yellow onion, finely chopped
- 5 medium cloves garlic, minced or pressed
- 1 28 ounce can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tsp. dried oregano
- 1/2 cup plus 2 T. chopped fresh basil leaves, divided
- 1 tsp. sugar
- ground black pepper
- 3/4 tsp cornstarch
- 1 cup heavy cream (or whole milk)
- 8 ounces low moisture mozzarella, cut into 1/4 inch pieces
Preparation
Step 1
Center a rack in the oven and preheat the oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bow, set aside. Bring a large pot of water to boil. Stir in q tablespoon salt and the pasta, cook until pasta begins to soften but is not yet cooked through 5-7 minutes. Drain the pasta and leave in colander.
Mean while, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano. Simmer until thickened, about 10 minutes. Off the heat stir in 1/2 cup basil and the sugar and season with salt and pepper.
In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now empty stock pot over medium heat. Bring to a simmer and cook until thickened 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.
Transfer the pasta to a extra large baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.
Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.