Baked Ziti

(makes 8-10 servings)

  This meal freezes great, so I will bake half in a smaller dish to eat, and the other half put in a foil container and freeze for later.  Then just defrost and bake according to directions.

16 oz. cottage cheese
2 eggs, lightly beaten
1 1/2 c. parmesan cheese, divided
1 lb. baked ziti noodles (rigatoni)
2 T. oil
5 t. minced garlic
28 oz. tomato sauce
1-14.5 oz. can diced tomatoes
1 t. oregano
1/2 c. fresh basil, chopped (plus a little more to garnish at the end)
1 t. sugar
salt & pepper
3/4 t. cornstarch
1 c. heavy cream
8 oz. mozzarella cheese, grated and divided

1. Cook pasta in salted water for about 8 minutes or until cooked al dente.  Drain.
2. Meanwhile, mix cottage cheese, eggs, and 1 c. parmesan cheese.  Set aside.
3. In a pan, saute garlic in oil just until fragrant.  Stir in tomato sauce, diced tomatoes, and oregano.  Let simmer for about 10 minutes.  Remove from heat and stir in 1/2 c. basil and sugar.  Season with salt & pepper to taste.
4. In another pan, (I use the one I cooked my pasta in) mix cornstarch and heavy cream.  Cook over medium heat and let simmer for 3-4 minutes.  Remove from heat and add cottage cheese mixture, 1 c. of the tomato mixture, 4 oz. mozzarella cheese, and drained pasta.  Transfer to a 9x13" baking dish.  Spread remaining sauce over the top.  Sprinkle the remaining 4 oz. mozzarella cheese and 1/2 c. parmesan cheese on the top.
5. Bake at 350 degrees for 30 min. covered, then remove foil and bake another 30 min.
6. Let cool and sprinkle a little more basil for garnish.