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–+ servings

Baked Ziti

Family meal perfection is right here! Who doesn't like pasta ? Even as a leftover, it's incredible!
5 from 1 vote
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Course: Main Course
Cuisine: Italian American
Keyword: Baked Feta Pasta, baked ziti, Italian-American
Servings: 8

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.