8 oz. low moisture mozzarella cheese, cut into 1/4 inch pieces (about 1 1/2 cups)
Preheat oven to 350 degrees. Whisk cottage cheese,
eggs, and 1 c. Parmesan together in medium bowl-
set aside. Bring 4 qts. of water to boil in a
large Dutch oven over high heat. Stir in 1 Tbsp.
salt and pasta. Cook until pasta has begun to
soften, but is not yet cooked through, 5-7
minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in 12 inch skillet
over medium heat until garlic is fragrant but not
brown, about 2 min. Off heat, stir in 1/2 c. basil
and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl and
transfer mixture to now empty Dutch oven set over
medium heat. Bring to simmer and cook until
thickened 3-4 min. Remove pot from heat and add
cottage cheese mixture, 1 c. tomato sauce, and 3/4
c. mozzarella, then stir to combine. Add pasta
and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 X 9 baking dish and
spread remaining tomato sauce evenly over pasta.
Sprinkle remaining 3/4 c. mozzerella and remaining
1/2 c. Parmesan over top. Cover baking dish with
foil and bake for 30 min. Remove foil and continue
to bake until cheese is bubbling and beginning to
brown, about 30 min. longer. COol for 20 min.
Sprinkle with remaining 2 Tbsp. basil and serve.
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