3 ounces grated Parmesan cheese - about 1½ cups (I grated fresh)
Table salt
1 pound ziti or other short, tubular pasta (I used mini mastaciolli)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced (microplane!) or pressed through garlic press (about 3 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
¼ -1/2 cup GOOD quality prepared basil pesto
2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream (see note)
12-16 ounces low-moisture whole-milk mozzarella cheese, cut into ¼-inch pieces (about 2-3 cups) (see note) I used the old part skim kind and it works fine. Just DONT use pre-grated..
Instructions
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). IT WILL COOK MORE DURING BAKING.
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 the basil pesto to taste, (I used around ⅓ cup), the basil, and sugar, then season with salt and pepper. Not too much salt, as the cheese has lots.
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, just a minute or two. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 1 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13- by 9-inch baking dish (or three small pie pans) and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with additional chopped basil and serve.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/baked-ziti-pasta/