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The Best Baked Ziti with Cottage Cheese (Postpartum Ziti)
4.9 from 291 votes

The Best Baked Ziti with Cottage Cheese (Postpartum Ziti)

The Best Baked Ziti with Cottage Cheese features tender pasta coated in a hearty red sauce made from Italian sausage, garlic, and a blend of herbs. The creamy mixture of cottage cheese, Parmesan, and mozzarella adds a rich and comforting texture that binds the dish together. Topped with additional mozzarella and Parmesan, this baked casserole offers a satisfying balance of savory flavors and cheesy goodness, ideal for family dinners or meal prepping.

Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 519 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound ziti pasta or penne/rigatoni if you can't find ziti
  • olive oil
For the red sauce
  • 1 pound Italian sausage mild
  • 5 garlic smashed and minced, cloves
  • 2 teaspoons oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (28-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon sugar
  • 1/2 cup basil chopped, fresh
For the cream
  • 1 cup heavy cream cold
  • 1 teaspoon cornstarch
For the cottage cheese mixture
  • 2 egg lightly beaten, large
  • 1 pound cottage cheese
  • 1 cup Parmesan Cheese grated
  • 1 cup mozzarella cheese chopped into 1/4 inch cubes
To top casserole
  • 1 cup mozzarella cheese chopped into 1/4 inch cubes
  • 1/2 cup Parmesan Cheese grated
  • basil to garnish after baking, chopped, more

Instructions

    Cup of Yum
  1. Preheat your oven to 375 degrees F. Spray a deep 9x13 inch casserole dish with nonstick spray, focusing on the edges.
  2. Cook the pasta. Fill a 3 quart pot with water and add 1 tablespoon kosher salt. Bring to a rolling boil over high heat. Add 1 pound ziti (or other tubular pasta, if you can't find ziti.) Cook until just shy of al dente, about 5 to 7 minutes. Drain pasta into a colander and drizzle with a little bit of olive oil so that it doesn't stick together. Stir to distribute oil. Set aside. Save the pot that you boiled the pasta in!
  3. Meanwhile, make the red sauce. In a large skillet, crumble and cook 1 pound Italian sausage over medium high heat until thoroughly cooked and no longer pink, it should take about 5 minutes. Drain and discard the fat. (I usually turn off the heat while draining the fat)
  4. Once the fat is drained (turn the heat back to medium high and wait until the pan is hot again), add 5 cloves of minced garlic. It should be somewhere between 1 and 2 tablespoons, you can adjust this amount to taste.
  5. Add the spices: 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Saute the garlic and spices with the sausage for about 1 minute, until fragrant.
  6. Add the can of tomato sauce and can of diced tomatoes. Lower the heat to medium and cook until the mixture bubbles, then turn to medium low and simmer for about 10 minutes to marry all those flavors a bit.
  7. Take the skillet off the heat. Stir in 1 teaspoon sugar and 1/2 cup fresh chopped basil.
  8. Thicken the cream: In the now-empty pot that you boiled the pasta in, add 1 cup cold heavy cream. Whisk in 1 teaspoon cornstarch until there are no lumps at all. Set the pot over medium heat and bring to a very low simmer, stirring frequently. The mixture should be thickened in about 3-4 minutes.
  9. For the cottage cheese mixture: Meanwhile, in a medium bowl, beat 2 eggs well. Add 1 pound cottage cheese and combine well. Stir in 1 cup Parmesan cheese and 1 cup cubed mozzarella.
  10. Once the cream has thickened, remove from heat and stir in the cottage cheese mixture. Add 1 cup of the red sauce and stir together.
  11. Add the drained pasta to the pot with the cottage cheese and stir to combine.
  12. Transfer all the pasta to the prepared deep 9x13 inch pan.
  13. Spread the remaining red sauce evenly on top of the pasta.
  14. Top the casserole with 1 cup chopped mozzarella cheese and sprinkle evenly with 1/2 cup Parmesan cheese.
  15. Spray a sheet of foil with nonstick spray and cover the casserole. (If you don't grease the foil, it will stick to the cheese!)
  16. If your casserole is very full, place on a baking sheet in case it bubbles over.
  17. Bake the covered casserole at 375 for 25 minutes.
  18. Remove the foil and bake for another 25 minutes.
  19. If you would like to brown the cheese even more, move your oven rack to the highest position and broil for 1-2 minutes. Don't walk away!
  20. Let the baked ziti sit for about 10 minutes before digging in.
  21. Garnish with fresh chopped basil.

Notes

  • This casserole freezes well when baked in an aluminum pan, wrapped tightly with foil, and kept up to three months.
  • Thaw frozen casserole in the fridge for 24 hours before baking or bake directly from frozen at 350°F for 45-75 minutes until thawed, then bake uncovered an additional 20-30 minutes.
  • If ziti pasta is unavailable, penne or rigatoni can be used as substitutes.

Nutrition Information

Serving 1serving Calories 519kcal (26%) Carbohydrates 37g (12%) Protein 26g (52%) Fat 30g (46%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 113mg (38%) Potassium 569mg (12%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 994IU (20%) Vitamin C 9mg (10%) Calcium 336mg (34%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 519

% Daily Value*

Serving 1serving
Calories 519kcal 26%
Carbohydrates 37g 12%
Protein 26g 52%
Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 113mg 38%
Potassium 569mg 12%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 994IU 20%
Vitamin C 9mg 10%
Calcium 336mg 34%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.