Ingredients Jump to Instructions ↓

  1. 1 pound whole milk or 1% cottage cheese

  2. 2 egg s, lightly beaten

  3. 1 1/2 cups grated Parmesan Salt

  4. 1 pound ziti

  5. 2 tablespoons extra virgin olive oil

  6. 5 medium garlic cloves, minced

  7. 28 ounce can tomato sauce

  8. 14 1/2 ounce can diced tomato es

  9. 1 teaspoon dried oregano

  10. 1 teaspoon sugar Ground black pepper

  11. 3/4 teaspoon cornstarch

  12. 1 cup heavy cream

  13. 8 ounces mozzarella cheese cut into 1/4 inch pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 350. 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 of salt and pasta, cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain pasta and leave in colander. Do not wash Dutch oven. 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 sugar, then season with salt and pepper. 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, 3-4 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 with sauce. Transfer pasta mixture to 13 by 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and Parmesan over top. Cover the 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 20 minutes.


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