Tuesday, July 19, 2011

Tuesdays at The Table -- Baked Ziti

I could make this recipe a family secret. I really could. It's that a-mazing! But I'm going to share and link up with Cole.  And you will make and share with those you love. Everyone's a winner. (BUT, if you are one of my besties or family, you are not allowed to try this before I make it for you!. Deal?)

I introduce to you Cook's Illustrated Baked Ziti:


Ingredients

1 lb 1%fat cottage cheese
2 large eggs, lightly beaten
3 ounces parmesan cheese, grated
salt
1 lb ziti pasta
2 tablespoons EVOO
5 medium garlic cloves, minced
1 (28 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons fresh basil, chopped
1 teaspoon sugar
black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4 inch pieces
    Directions:
1 Adjust oven rack to middle position and heat oven to 350°F Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 Tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.

Prep Time: 20 mins
2 Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
Total Time: 1 1/2 hrs


  1. 3 Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat.

  2. 4 Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

  3. 5 Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 Tablespoons basil and serve.



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2 comments:

Meg O. said...

Yum! I love the idea of the fresh mozzarella and the basil on top.

Meg {henninglove} said...

this look delicious and what a recipe to have plenty of leftovers!