Baked Ziti

Baked Ziti

adapted from http://vittlesandbits.blogspot.com/

• 16 oz.  ziti (or any other tubular pasta, such as penne)
• 2 C. small-curd, lowfat cottage cheese
• 2 eggs 
• 1/2 C. freshly shredded parmesan or romano cheese, divided
• 3 1/2 C. tomato sauce, divided 
• 3/4 t. cornstarch
• 1/2 t. garlic powder
• 1/4 C. heavy cream
• 3/4 C. lowfat or whole milk
• 1 1/2 C. freshly grated mozzarella cheese, divided
• 2 T. chopped, fresh basil

Combine cottage cheese, eggs, and 1/4 C. parmesan cheese in a small bowl.  Set aside.  Grease a 13x9 baking pan and set that aside as well.

Preheat oven to 350 degrees, and bring a large pot of water to a boil.  Add pasta and cook only 5 or 6 minutes. (You want it to half-cook now, and do the rest of the cooking in the oven.  This prevents it from getting mushy.)

Drain pasta in colander, and return now-empty pot to stove over medium-low to medium heat.  Add cornstarch, garlic powder, cream, and milk.  Bring to a simmer and cook until thickened, 3-4 minutes.

Remove cream sauce from heat, and add cottage cheese mixture along with 1 C. tomato sauce and 1 C. mozzarella cheese.  Stir to combine, then add pasta.  Stir to coat thoroughly with the sauce.

Transfer pasta to prepared baking dish, and spread evenly in dish.  Pour remaining 2 1/2 C. tomato sauce over top, and spread in even layer.  Sprinkle chopped basil, and remaining 1/4 C. parmesan over the top.  Then sprinkle with remaining 1/2 C. mozzarella (feel free to use more if you like it super cheesy!)

Cover dish tightly with foil and bake 45 minutes.  Remove from oven and take foil off top of dish.  Bake an additional 15 minutes uncovered, then remove from oven and serve.