baked ziti

I am the only one in my house who will eat leftovers, which means a recipe that feeds 8-10 must be halved. This is my go-to recipe for Baked Ziti scaled down to an 8-inch square baking dish. It can easily be doubled for a 9x13-inch dish.

Serves 4-5

8 ounces cottage cheese (1 cup)
1 egg
1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
Table salt
8 ounces ziti (about 2 1/2 cups)
1 tablespoon olive oil
2 large garlic cloves, minced
1 (14.5-ounce) can tomato sauce
1/2 of a (14.5-ounce) can of diced tomatoes*
1/2 teaspoon dried oregano
1/4 cup plus 1 tablespoon chopped fresh basil leaves
1/2 teaspoon sugar
Ground black pepper
1/2 teaspoon corn starch
1/2 cup cream
4 ounces mozzarella cheese, cut into 1/4-inch pieces (about 3/4 cup)

1. Heat oven to 350 degrees. Whisk the cottage cheese, egg, and 1/2 cup of the Parmesan together in a medium bowl; set aside. Bring a pot of water to a boil and add 2 teaspoons of salt and the pasta; cook until the pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain and leave in colander.

2. Meanwhile, heat oil and garlic in a skillet until garlic is fragrant but not brown, about 2 minutes. Stir in the tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/4 cup of basil and the sugar; season with salt and pepper to taste.

3. Stir the cornstarch and cream together in a small bowl, transfer to the now empty pasta pot and bring to a simmer over medium heat. Cook until thickened, 3 to 4 minutes. Remove from heat, add cottage cheese mixture, 1/2 cup of the tomato sauce and 1/2 cup of the mozzarella; stir to combine. Add the pasta and stir to coat with the sauce.

4. Transfer to an 8-inch square baking dish and spread remaining tomato sauce over the top. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup Parmesan. Cover tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes more. Cool for 20 minutes. Sprinkle with the last tablespoon of basil and serve.

* I know there's nothing more annoying than recipe that calls for a half can of something. Save your diced tomatoes for your breakfast omelets, add them to a curry, or top a bean burrito! Sorry. :)