Baked Ziti

By Shaylie

The test kitchen prefers baked ziti made with heavy
cream, but whole milk can be substituted by increasing
the amount of cornstarch to 2 teaspoons and increasing
the cooking time in step 3 by 1 to 2 minutes. Our
preferred brand of mozzarella is Dragone Whole Milk
Mozzarella. Part-skim mozzarella can also be used, but
avoid preshredded cheese, as it does not melt well.

Ingredients

• 1 pound whole milk or 1 percent cottage cheese
• (see note)
• 2 large eggs, lightly beaten
• 3 ounces grated Parmesan (about 1 1/2 cups)
• Table salt
• 1 pound ziti or other short, tubular pasta
• 2 tablespoons extra-virgin olive oil
• 5 medium garlic cloves, minced or pressed
• through garlic press (about 5 teaspoons)
• 1 (28-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 cup plus 2 tablespoons chopped fresh basil
• leaves
• 1 teaspoon sugar
• Ground black pepper
• 3/4 teaspoon cornstarch
• 1 cup heavy cream
• 8 ounces low-moisture mozzarella cheese, cut into 1/4-inch pieces (about 1-1/2 cups)

Details

Servings 8

Preparation

Step 1

1. Adjust oven rack to middle position and heat
oven to 350 degrees. Whisk cottage cheese, eggs,
and 1 cup Parmesan together in medium bowl; set
aside. Bring 4 quarts of water to boil in large Dutch
oven over high heat. Stir in 1 tablespoon salt and
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 (do not
wash Dutch oven).
2. Meanwhile, heat 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 thidcened,
about 10 minutes. Off heat, stir in 1/2 cup basil and
sugar, then season with salt and pepper.
3. Stir cornstarch into heavy cream in small bowl;
transfer mixture to now-empty Dutch oven set over
medium heat. Bring to simmer and cook until thickened,
3 to 4 minutes. Remove pot from heat and add cottage
cheese mixture, 1 cup tomato sauce, and 3/4 cup
mozzarella, then stir to combine. Add pasta and stir
to coat thoroughly with sauce.
4. Transfer pasta mixture to 13- by 9-inch baking
dish and spread remaining tomato sauce evenly over
pasta. Sprinkle remaining 3/4 cup mozzarella and
remaining 1/2 cup Parmesan over top. Cover baking
dish tightly with foil and bake for 30 minutes.
5. Remove foil and continue to cook until cheese
is bubbling and beginning to brown, about 30
minutes longer. Cool for 20 minutes. Sprinkle with
remaining 2 tablespoons basil and serve.