Baked Ziti from Cook's Illustrated

Ingredients

• 1 lb 1% fat cottage cheese
• 2 large eggs, lightly beaten
• 3 ounces parmesan cheese, grated
• salt
• 1 lb ziti pasta
• 2 tablespoons extra-virgin olive oil
• 5 medium garlic cloves, minced

• 1 (28 ounce) can tomato sauce

• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 cup plus 2 tablespoons fresh basil, chopped
• 1 teaspoon sugar
• black pepper
• 3/4 teaspoon cornstarch
• 1 cup heavy cream
• 8 ounces mozzarella cheese, cut into 1/4 inch pieces

Directions

1. 1

   Adjust oven rack to middle position and heat oven to 350°F 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.

2. 2

   Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.

3. 3

   Stir cornstarch into heavy cream in small bowl, transfer mixture to 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 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat.

4. 4

   Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. 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 3 Tablespoons basil and serve.