Friday, December 3rd, 2010 - Baked Ziti

Recipe is from America's Test Kitchen website, you have to login to get it though, so I'm copying it here:

Serves 8 to 10

The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

INGREDIENTS

• 1pound whole milk cottage cheese or 1 percent cottage cheese (see note)
• 2large eggs , lightly beaten
• 3ounces grated Parmesan cheese (about 1 1/2 cups)
•  Table salt
• 1pound ziti or other short, tubular pasta
• 2tablespoons extra virgin olive oil
• 5medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
• 1(28-ounce) can tomato sauce
• 1(14.5-ounce) can diced tomatoes
• 1teaspoon dried oregano
• 1/2cup plus 2 tablespoons chopped fresh basil leaves
• 1teaspoon sugar
•  Ground black pepper
• 3/4teaspoon cornstarch
• 1cup heavy cream (see note)
• 8ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
• 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
• 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
• 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
• 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Changes: I switched the cornstarch for flour and used Italian seasoning, not basil and oregano.  I added a bit of onion when I was sautéing the garlic.  I forgot to buy aluminum foil, so we just baked it in the oven for 15 to 20 minutes and it was ready.



We loved this!  It was a lot of ingredients, but the taste is just fantastic.  The fresh mozzarella (which is cheap here!) and the cottage cheese were my favorite parts.  I halved this recipe and still put it in a 9x13 and it was enough for the two of us plus some for lunch the next day.  I will be making this again!