This Classic Baked Ziti is a great meal to have with family or friends! The comfort of Italian food brings out the laughter in your soul when surrrounded at the table by those close to you! This ziti recipe was slightly adapted from a Cooks Illustrated recipe I had made a couple of times. If you have several mouths to feed, this would be perfect to serve with a salad on the side. If you need something to take to a family who just brought home a newborn or to give to a family to express condolences for a loss, this would be a welcomed gesture of kindness. As always, getting family together to assist with its prep is a chance to make memories!
The Tomato Sauce (#1):
Over MED-LOW heat saute garlilc in the olive oil until lightly golden.
Add in a 28 oz can or 2-14 ounce cans of tomato sauce. I used two of the CENTO brand which were 15 ounce cans. Stir for about 10 minutes or until it starts to noticeably thicken. This would be a good time to start the pasta. Cook it just under the al dente stage time listed on the package.
Remove from heat and add in the basil chiffonade, freshly chopped oregano, sugar, freshly ground black pepper and the Kosher salt.
Cheese Sauce (#2):
In a medium bowl, whisk together the cottage cheese, Parmigiano-Reggiano cheese and 2 large eggs.
In a small saucepan over LOW heat, whisk togeether the heavy whipping cream and cornstarch. Simmer until thickened.
Add cream mixture from above to the cottage cheese mixture in the medium bowl along with half of the 8-oz package of mozzarella pearls and 1 cup of the tomato sauce(#1) that was set aside.
Prepped for baking!
- Put the cooked ziti in a prepared deep 13″ x 9″ x 2″ pan.
- Pour the cheese sauce(#2) over the ziti and toss to combine/distribute.
- Pour the remaining tomato sauce over the top of the ziti and stir to combine.
- Sprinkle with the rest of the mozzarella pearls along with about another 1/2 cup of Parmigiano-Reggiano cheese and 2 tablespoons of additional basil chiffonade.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake an additional 30 minutes.
Time to Eat!
Once you take it out of the oven, recover it with the foil and let it rest for about 15 minutes before serving. This smells so good! I can’t wait!
Well, that didn’t take long!
Fortunately there were some leftovers!! The lighting is much better in this shot too! As shown in the second picture below, you can add some cooked and crumbled Italian sausage, if desired. The day before, I had it in a bowl on the side so those who desired some extra flavor could sprinkle it as a topping. YUM!
Baked Ziti
Ingredients
- 1 pound ziti cooked under al dente stage, drained
Tomato Sauce
- 2 T extra virgin olive oil
- 1 T finely minced garlic
- 1 28 oz can tomato sauce I used Cento brand 2-15 oz cans
- 1 14.5 oz can crushed tomatoes I used Cento brand
- 1/2 c basil chiffonade
- 1 T freshly chopped oregano
- 1/4 t sugar
- 1/2 t freshly ground black pepper
- 1/2 t Kosher salt
White sauce
- 1 pound (16 oz) container 2% low fat cottage cheese
- 1 c Parmigiano-Reggiano cheese, grated about 2 oz
- 2 large eggs
- 1 c heavy whipping cream
- 1 t cornstarch
- 1 8 oz pkg mozzarella pearls, divided in half The remainder will be used as part of the final topping
Final Toppings
- 2 T basil chiffionade
- 1/2 c Parmigiano-Reggiano cheese, grated
- 4 oz mozzarella pearls( remainder of 8 oz pkg)
- 1 pound mild Italian sausage, cooked, crumbled (optional) This can be added with the sauce or on the side for those who want it after it's cooked)
Instructions
- Cook pasta 2-3 minutes before al dente stage time listed on box. Drain and set aside.
Tomato Sauce
- In a 12" skillet on MED-LOW heat, saute garlic about 3 minutes or until ligtly golden.
- Add in the tomato sauce and crushed tomatoes. Stir for about 10 minutes until thickened. If using dried oregano in place of the fresh, add it here.
- Remove skillet from heat and add in the basil chiffonade, freshly chopped oregano, sugar, blasck pepper and salt. Set aside
White Sauce
- Whisk togeether the cottage cheese, Parmigiano-Reggiano cheese and eggs in a medium bowl. Set aside.
- In a small saucepan, whisk the heavy whipping cream and cornstarch over LOW heat. Simmer until thickened. Blend it into the mixture in the medium bowl with the cottage cheese, eggs and cheese.
- Next, stir in 1 cup of the tomato sauce and half of the mozzarella pearls into the bowl.
Throwing it all together:
- Put ziti into prepared(sprayed) 13" x 9" pan. A deep dish style pan works well to help avoid any spillage while baking.
- Pour the white sauce mixture over the ziti and stir to combine and coat the pasta.
- Pour the tomato sauce over the ziti mixture and stir to combine and distribute the sauce equally.
- Sprinkle with another 1/2 cup of Parmigiano-Reggiano cheese. Top with the remainder of the mozzarella pearls and basil chiffonade.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and continue to bake for an additional 30 minutes.
- Remove from oven and back with the foil for about 15 minutes before serving.
- Cooked and crumbled Italian sausauge can be served on the side as an individual preference.
