Ingredients for Baked Ziti From Cook's Illustrated
- 2 cups (16 ounces) 1% fat cottage cheese
- 2 large eggs
- 1 1/2 cups (6 ounces) grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- 1 pound ziti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1/2 teaspoons dried oregano
- 1/2 cup chopped fresh basil, plus 3 tablespoons for garnish
- 1 teaspoon sugar
- 1/4 teaspoon black pepper (plus more to taste)
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
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How to Make Baked Ziti From Cook's Illustrated
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- In a medium bowl, whisk together the cottage cheese, eggs, and 1 cup of the Parmesan cheese.
- Set aside.
- Bring 4 quarts of salted water to a boil in a large Dutch oven over high heat.
- Add the ziti and cook, stirring occasionally, until the pasta is softened but not fully cooked, about 5-7 minutes.
- Drain the pasta and set aside.
- Meanwhile, heat the olive oil and minced garlic in a 12-inch skillet over medium heat until fragrant (but not browned).
- Stir in the crushed tomatoes, diced tomatoes, and oregano.
- Simmer until slightly thickened, about 10 minutes.
- Remove from heat; stir in 1/2 cup of the basil and the sugar. Season with salt and pepper to taste.
- In a small bowl, whisk together the cornstarch and heavy cream.
- Add the cream mixture to the Dutch oven and cook over medium heat until thickened, about 3-4 minutes.
- Remove from heat and stir in the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup of the mozzarella cheese.
- Add the cooked pasta and stir to coat.
- Transfer the pasta mixture to a 13x9 inch baking dish. Spread the remaining tomato sauce evenly over the top.
- Sprinkle with the remaining 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake until the cheese is bubbling and beginning to brown, about 30 more minutes.
- Let cool for 20 minutes before sprinkling with the remaining 3 tablespoons of basil and serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
38g
Fat
69g
Carbs
18g
