• 1 lb cottage cheese - whole milk or 1%
• 2 large eggs - lightly beaten
• 3 oz. grated Parmesan (about 1 1/2 cup)
• 1 lb ziti or other short tubular pasta
• 1 Tbsp salt
• 2 Tbsp extra-virgin olive oil
• 5 med. garlic cloves - minced or pressed (about 5 tsp)
• 1 - 28 oz. tomato sauce
• 1 - 14.5 oz. diced tomatoes
• 1 tsp dried oregano
• 1/2 cup chopped basil
• 1 tsp sugar
• ground black pepper
• 1 tsp cornstarch
• 1 cup heavy cream (alternative: 1 cup whole milk + 1 tsp cornstarch)
• 8 oz. low moisture mozzarella cheese - cut into 1/4“ pieces

1. Heat oven with rack in middle position to 350 deg. Bring 4 qut. of water to boil in large pot. Stir in 1 Tbsp salt and pasta, cook stirring occasionally , until pasta begins to soften but is not cooked through, 5-7 min. When cooked drain and leave in colander.
2. Whisk cottage cheese, eggs, and 1 cup Parmesan cheese together in medium bowl.
3. In 12” skillet heat oil and garlic and cook until fragrant but not brown, about 2 min. Stir in tomato sauce, diced tomatoes, and oregano. Simmer until thickened, about 10 min. Remove from heat and stir in basil and sugar and season with salt and pepper.
4. Stir cornstarch into heavy cream in small bowl. Add to empty large pot, bring to simmer, cook until thickened, 3-4 min.
5. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, half of mozzarella and stir to combine. Add pasta and stir to coat thoroughly with sauce.
6. Transfer pasta to 9×13 baking dish and spread remaining sauce on top, sprinkle remaining Parmesan and mozzarella on top. Cover tightly with foil and bake for 30 min. Remove foil and cook until cheese is bubbling and beginning to brown, about 30 min. longer. Cool for 20 min. prior to serving

Serves: 8-10      Total Cook Time: 1hr. 40min. (20min stove+60min oven+20min cool)
Source: Cook's Illustrated Mar/Apr 2009