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1 lb cottage cheese
2 large eggs
3 oz Parmesan Cheese
salt
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic gloves, minced
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 tsp sugar
(or use store-bought pasta sauce)
pepper
3/4 tsp cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4 inch pieces
Heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together, set aside. Cook pasta, but only for 5 minutes. Drain.
Brown garlic in oil. Stir in tomato sauce, diced tomatoes and oregano, simmer 10 minutes, stir in 1/2 cup basil and sugar. Season with salt and pepper.
Mix cornstarch and heavy cream, simmer and cook until thickened, 3 to 4 minutes. Remove from heat and add cottage cheese mixture, 1 cup tomato sauce and 3/4 cup mozzarella. Add pasta.
Put pasta in 9x13 dish. Spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and 1/2 cup Paremsan over top. Cover with foil, bake 30 minutes.
Remove foil cook for 30 minutes longer, or until cheese is bubbly and brown. Top with remaining basil and serve.
