Willow's Best Baked Ziti

I found this recipe in a library cookbook for the American Test Kitchen it became an instant hit!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare vegetables.

Step 2

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs, and 1 cup of the Parmesan together in a medium bowl; set aside. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta; cook, stirring occasionally, until the pasta begins to soften but is not yet cooked through, 5 to 7 minutes.

Step 3

Drain the pasta and leave in the colander (do not wash the pot).

Step 4

Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat until the garlic is fragrant but not brown, about 2 minutes. Stir in the tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in ½ cup of the basil and the sugar; season with salt and pepper to taste.

Step 5

Stir the cornstarch and heavy cream together in a small bowl; transfer the mixture to the now-empty pasta pot set over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce, and ¾ cup of the mozzarella; stir to combine. Add the pasta and stir to coat thoroughly with the sauce.

Step 6

Transfer the pasta to a 13 by 9-inch baking dish and spread the remaining tomato sauce evenly over the pasta. Sprinkle the remaining ¾ cup mozzarella and remaining ½ cup Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Step 7

Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer.

Step 8

Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.