Yield 8-10 servings
- 1 pound cottage cheese
- 2 large eggs , lightly beaten
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon kosher salt
- 1 pound ziti
- 2 tablespoons olive oil
- 1 (32 oz.) jar marinara sauce
- 1/2 cup chopped fresh basil leaves, plus more for garnish
- cracked black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream
- 8 ounces mozzarella cheese , cut into 1/4-inch pieces
Pre-heat oven to 375 degrees 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 add pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty 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 marinara sauce, basil, and 3⁄4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. Season to taste with salt and pepper.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining marinara sauce evenly over pasta. Sprinkle remaining 3⁄4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Garnish with basil and serve.