Classic Baked Ziti

Name: Classic Baked Ziti
Prep time: 15 min
Cook time: 1 h 22 min
Total time: 1 h 37 min
Yield: 8 Servings
Ingredients: 1 pound 1% cottage cheese; 2 large eggs; 2 ounces about 1 cup freshly grated parmesan cheese; 1 pound ziti or other similar pasta; 2 tablespoons olive oil; 5 medium garlic cloves; 1 (28-ounce) (28-ounce) can tomato sauce; 1 (14.5-ounce) (14.5-ounce) can diced tomatoes; 1 teaspoon dried oregano; 1 tablespoon dried basil; 1 teaspoon sugar; black pepper; 2 teaspoons cornstarch; 1 cup milk; 8 ounces mozzarella cheese

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4.6

117 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 37 mins
Servings
8 Servings
Calories
481 kcal
Course
Main Course
Cuisine
Italian

Classic Baked Ziti

Iris Warren

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Ingredients

Servings

1 pound 1% cottage cheese about 2 cups
2 large eggs
2 ounces about 1 cup freshly grated parmesan cheese
1 pound ziti or other similar pasta like rigatoni or penne
2 tablespoons olive oil
5 medium garlic cloves finely minced (about 5 teaspoons)
1 (28-ounce) (28-ounce) can tomato sauce
1 (14.5-ounce) (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon sugar
black pepper
2 teaspoons cornstarch
1 cup milk 1% or above
8 ounces mozzarella cheese cut into 1/4-inch cubes

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.
Cook the pasta in a pot of salted, boiling water until it begins to soften but isn't cooked all the way (cook it about three minutes short of the package directions) - it will finish cooking in the oven.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.
Drain the pasta and leave it in the colander. Return the pot (no need to wash) to the stovetop. Whisk together the cornstarch and milk and pour it into the pot set over medium heat. Bring the milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes.
Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine. Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to the prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.
Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.

Notes

Noodles: after making this for so many years, I've found that penne or rigatoni sub really well for the ziti noodles.
Parmesan: also, I've cut down the Parmesan from 1 1/2 cups to just 1 cup and in a pinch.
Tomatoes: I've found that a 28-ounce can of crushed tomatoes subs very well for the tomato sauce.
Basil: you can sub fresh basil (1/2 cup fresh in place of the 1 tablespoon dried) by adding it at the end of simmering time and stirring it in off the heat.
Ricotta/Cottage Cheese: also, don't be tempted to sub in ricotta (been there, done that). It makes the finished dish much drier. If you don't like the texture of cottage cheese, blend it a bit first to smooth out the texture.
Freezable Meal: prepare the recipe right up until the baking step and then cover with a double layer of aluminum foil that's been lightly greased with cooking spray. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase the time by another 20 minutes or so. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Nutrition Information

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Serving 1 Serving Calories 481kcal (24%) Carbohydrates 56g (19%) Protein 27g (54%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 85mg (28%) Sodium 1129mg (47%) Fiber 4g (16%) Sugar 11g (22%)