Slow-and-Delicious Baked Ziti

This is a recipe from America's Test Kitchen. The chef, David Pazmino, said he wanted "big on flavor and light on prep." After I made this I realized that chef's live in a different world than the rest of us. So, this wasn't hard to make but it was definitely time consuming - about 2 hours from start to finish so this is a dish to make when you have some time. That said, it is worth it when you have that time. Also, try to follow the ingredients exactly if you can b/c it's been tested with umpteen variations (i.e. - milk vs. cream, shredded vs. cubed mozzarella, etc.) to get just the right combination and it really does work.

1 lb whole-mlik or 1 percent cottage cheese

2 large eggs, slightly beaten

3 oz (about 1 1/2 cups) Parmesan cheese (I used 1 C grated for the filling & 1/2 C shredded for the top)

Salt

1 lb ziti or other short, tubular pasta

2 Tbsp extra-virgin olive oil

5 garlic cloves, minced

1 (28oz) can tomato sauce

1 ( 14.5oz) can petite diced tomatoes

1 tsp dried oregano

1/2 C plus 2 Tbsp chopped fresh basil (I used 1 Tbsp dried)

1 tsp sugar

Pepper

3/4 tsp cornstarch

1 C heavy cream

8 oz low-moisture mozzarella cheese, cut into 1/4-inch pieces

Adjust oven rack to middle and heat oven to 350 degrees. Whisk the cottage cheese, eggs, and 1 cup of the (grated) Parmesan together in a medium bowl; set aside. Bring 4 quarts water to boil in a large Dutch oven over high heat. Stir in 1 tablespoon of salt* and the pasta; cook stirring often, until the past is just barely shy of al dente, 5-7 minutes. (You don't want the pasta all the way cooked at this point.) Drain pasta, leave in colander, and do not wash the pot.

Meanwhile, heat the oil and garlic in a large skillet over medium-high heat until the garlic is fragrant but not brown, about 2 minutes. Stir in the tomato sauce, diced tomatoes, and oregano and simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup of the basil and the sugar then season with salt and pepper to taste. Stir the cornstarch into the cream in a small measuring cup or bowl; transfer the mixture to the empty pasta pot set over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup of the mozzarella, then stir to combine. Add the pasta and stir to coat thoroughly with sauce.

Transfer pasta mixture to a 9x13 baking dish and spread the remaining tomato sauce evenly over the pasta. Sprinkle the remaining mozzarella and (shredded) Parmesan evenly over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Let cool for 20 minutes. Sprinkle with remaining 2 tablespoons with basil and serve. (I didn't do this b/c I used dried basil so I just stirred it all into the sauce.)

*A note on the salted water. I've always wondered why I bother salting pasta water b/c I can't tell the difference when I don't salt it - until now. I generally just shake a little in there and that's the problem, it's not nearly enough. When I followed this recipe I learned that you really do have to give it a good amount and then it does flavor your pasta and it's so yummy. You can alter it to taste of course but you do need way more than a tiny little pinch. :)