This is my recipe for the best baked ziti!! The leftovers are even better. It makes a big batch so get out your 13x9 pan and enjoy!!!
1 carton cottage cheese
2 lightly beaten eggs
1 cup grated Parmesan cheese (extra for topping)
1 lb ziti
2 T olive oil
6 minced garlic cloves
1 28 oz can tomato sauce
1 14 oz can diced tomatoes
1/2 cup chopped fresh basil
2 tsp chopped oregano and/or thyme. Any Italian herbs will do, whatever is growing in the garden.
3/4 tsp corn starch
1 cup whipping cream
2 cups mozzarella cheese cut into small pieces or pearlini fresh mozzarella.
Heat oil and garlic in large skillet over medium heat (don't brown the garlic it will be bitter). Stir in tomato sauce and diced tomatoes, simmer for about 10 minutes, season with kosher salt/pepper. Add fresh herbs and 1 tsp sugar.
Stir together cottage cheese, eggs and 1 cup grated Parmesan.
Cook Ziti in boiling salted water for 7 minutes and drain. Put cream and corn starch in dutch oven and cook a few minutes until thick. Remove from heat and add the cottage cheese mixture, a cup of the tomato sauce and half of the mozzarella. Stir to combine and add the drained pasta.
Put in 13x9 pan and spread remaining tomato sauce over pasta. Sprinkle with remaining mozzarella and extra Parmesan. I really load it with cheese.
Cover with foil and bake at 350 for 30 minutes. Remove foil and cook for another 30 minutes until bubbly and brown. Let sit for 15 minutes before serving.