Creamy Baked Ziti
- 1 (16 oz.) container cottage cheese
- 2 eggs
- 1 1/2 cups grated Parmesan cheese
- 1 lb. ziti pasta
- 2 Tablespoons olive oil
- 5 medium garlic cloves, minced
- 1 (28 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 3/4 teaspoon cornstarch
- 1 cup heavy cream
- 8 oz. mozzarella cheese
- salt and pepper to taste
Preparation time 40mins
Cooking time 100mins
Preheat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes.
In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining mozzarella and parmesan on top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving. (recipe from realmomkitchen.com)