80 minutes
A comforting and hearty baked pasta dish featuring ziti, creamy cheese, and fresh basil, topped with melted mozzarella.
Large Eggs, lightly beaten
each
Ziti Pasta
0 lb
tablespoons
Garlic Clove, minced
each
0 oz
0 oz
teaspoons
Basil, chopped
cups
teaspoons
teaspoons
cups
Low-Moisture Whole-Milk Mozzarella Cheese, cut into 1/4-inch pieces
0 oz
1. Prep Cheese Mixture
Preheat your oven to 350°F and position the rack in the middle. In a medium bowl, whisk together the cottage cheese, eggs, and 1 cup of the Parmesan cheese. Set aside.
2. Cook Pasta
Boil 4 quarts of water in a large Dutch oven over high heat. Add a tablespoon of salt and the pasta, cooking for 5 to 7 minutes until slightly softened but not fully cooked. Drain and set aside, keeping the Dutch oven for later use.
3. Simmer Sauce
In a skillet, warm the oil and garlic over medium heat until the garlic is aromatic, about 2 minutes. Mix in the tomato sauce, diced tomatoes, and oregano. Let it simmer and thicken for about 10 minutes. Remove from heat, stir in 1/2 cup basil, sugar, and season with salt and pepper.
4. Thicken Cream
Dissolve cornstarch in heavy cream in a small bowl. Pour into the now-empty Dutch oven and heat over medium until it simmers and thickens, which takes 3 to 4 minutes.
5. Combine Mixtures
Remove the pot from the heat. Stir in the cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella until well combined. Fold in the pasta to coat evenly.
6. Assemble and Bake
Transfer the pasta mixture to a 13 by 9-inch baking dish. Spread the remaining tomato sauce on top, and sprinkle with the remaining mozzarella and 1/2 cup Parmesan. Cover with foil and bake for 30 minutes. Then, remove the foil and bake until the cheese bubbles and browns, about another 30 minutes.
7. Rest and Serve
Let the baked ziti cool for 20 minutes. Garnish with the remaining basil before serving.
Use a vodka cream sauce instead of plain tomato sauce for a richer, more complex flavor.
Add cooked ground beef, sausage, or pancetta to the tomato sauce to create a heartier dish.
Include a variety of roasted vegetables like zucchini, bell peppers, and eggplant for a veggie-packed version.
Incorporate breaded and baked chicken cutlets, layered in the ziti before baking.
Fold in spinach and artichoke hearts for a classic combination that complements the creamy sauce.
Select high-quality artisanal or imported dried ziti, fresh mozzarella from a local cheesemaker, fresh basil, and San Marzano tomatoes for homemade sauce. Choose high-quality extra-virgin olive oil for the best flavor.
Cook the ziti until just shy of al dente since it will continue to cook in the oven. Toss with a little olive oil to prevent sticking.
Generously salt the pasta water and season the sauce well, tasting as you go to build layers of flavor throughout the dish.
Chiffonade the basil for even distribution. Mix most into the ziti before baking, reserving some fresh basil to garnish after baking for aroma and flavor.
Allow the baked ziti to rest for about 10 minutes before serving to ensure it sets properly and enhances flavor cohesion.
Comments (0)