Baked Ziti

Baked Ziti

Published March 1, 2009. From Cook's Illustrated.

INGREDIENTS

    • 1

    • pound whole milk cottage cheese or 1 percent cottage cheese (see note)2

    • large eggs, lightly beaten3

  • ounces grated Parmesan cheese (about 1 1/2 cups)Table salt

    • 1

    • pound ziti or other short, tubular pasta2

    • tablespoons extra virgin olive oil5

    • medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)1

    • (28-ounce) can tomato sauce1

    • (14.5-ounce) can diced tomatoes1

    • teaspoon dried oregano1/2

    • cup plus 2 tablespoons chopped fresh basil leaves1

  • teaspoon sugarGround black pepper

    • 3/4

    • teaspoon cornstarch1

    • cup heavy cream (see note)8

ounces low-moisture whole-milk mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

INSTRUCTIONS

      • 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 thickened, about 10 minutes. Off heat, stir in ½ 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 ¾ 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 ¾ 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.