5 medium garlic cloves, minced (about 5 teaspoons)
1 28 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil
1 teaspoon sugar
ground black pepper
3/4 teaspoon cornstarch
3/4 teaspoon corn
1 cup heavy cream
8 oz low-moisture mozzarella, cut into 1/4 inch pieces (about 1 1/2 cups)
Instructions
Adjust oven rack to middle position and heat oven to 350F.
Whisk cottage cheese, eggs, and 1 cup Parmesan together in
a medium bowl; set aside. Bring 4 quarts of water to boil in a
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).
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 1/2 cup basil and 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, 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 thoroughly with sauce. Transfer pasta mixture
to 13x9 inch baking dish and spread remaining tomato sauce
evenly over pasta. Sprinkle remaining 1/2 cup Parmesan over
top. Cover baking dish tightly with foils and bake for 30
minutes.
Remove foil and continue to cook until cheese is bubbling and
beginning to brown, about 30 minutes longer. Sprinkle with
remaining 2 tablespoons basil and serve.
Note- I use a combo of dried and fresh basil as well as add
about 1 lb browned Italian sausage when making the tomato
sauce.
Originally Submitted
2/6/2018
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