Roger's Baked Ziti

From Cook's Illustrated - 

1 lb whole milk cottage cheese

2 large eggs, slightly beaten

3 oz grated Parmesan cheese (about 1.5 cups)

table salt

1 lb ziti, or other short, tubular pasta

2 T virgin olive oil

5 medium minced or pressed garlic cloves

1 lg (28 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 t dried oregano

1.5 c plus 2 T chopped fresh basil (dried works ok)

1 t sugar

ground black pepper

3/4 t cornstarch

1 c heavy cream

8 oz low-moisture mozzarella cheese (cut into 1/4" pieces - about 1.5 c)

Adjust oven rack to middle position and heat oven to 350.

Whisk cottage cheese, eggs and 1 c Parmesan in medium bowl. 

Bring water to boil in lg Dutch oven over high heat. Stir in 1 T salt and pasta and cook, stirring occasionally till pasta begins to soften but is not yet cooked through - 5-7 minutes. Drain and leave in colander.

Heat oil and garlic in 12" skillet over medium heat till garlic is fragrant but not brown - 2 minutes. Stir in tomato sauce, diced tomatoes and oregano. Simmer till thickened - 10 minutes. Turn off heat, stir in 1/2 basil, sugar and then salt and pepper.

Stir cornstarch into heavy cream in small bowl. Transfer to empty Dutch oven and set over medium heat. Bring to simmer and cook till thickened - 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 c tomato sauce and 1/2 cu mozzarella; stir to combine. Add pasta and stir to coat.

Transfer pasta to 13x9" baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and 1/2 c Parmesan over top. Cover tightly with foil and bake for 30 minutes.

Remove foil and continue to cook till cheese is bubbling and beginning to brown - about 30 minutes. Cool for 20 minutes. Sprinkle with remaining 2 T basil and serve.

Serves 8-10 Haha)