My friend passed this recipe along to me after we had it for dinner at her house. I just made it tonight, and it is very yummy.
Baked Ziti Recipe
1 lb. lowfat cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan (about 1.5 cups)
1 lb. ziti or other tubular pasta (I used penne)
2 tbl. extra-virgin olive oil
5 medium garlic cloves, minced or pressed (I also used 2 extra cloves and finely chopped them)
1 (28 oz.) can tomato sauce
2 c. alfredo sauce (I used store bought)
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1 c. plus 2 tbsp. chopped fresh basil leaves
4 tbsp. sugar
ground black pepper
1 tsp. cornstarch
1 c. heavy cream
8 oz. low-moisture mozzarella cheese, cut into small cubes (this is important...do not shred cheese!) You will have 1.5 cups of cubed cheese
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. Bowl pasta al dente, 5-7 minutes. Drain and leave in colander.
2. 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, alfredo sauce, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in half cup basil and sugar, then season with salt and pepper. Make sure heat is off and sauce is sitting.
3. Stir in cornstarch into heavy cream in small bowl, and transfer to 4 quart pan (I used the same pan that I boiled the noodles in) set over medium heat. Bring to simmer and cook until thickened, 2-4 minutes. Remove pot from heat and add cottae cheese mixture, 1 cup tomato sauce (from skillet), and half cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4. Transfer past mixture to 13-by 9-inch baking dish and spread remaining tomato sauce evely over pasta. Sprinkle remaining mozzarella cubes and remaining parmesan cheese 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 basil and serve.
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Renee
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