We made one of our favorite vegetarian meals tonight. Our friend Jen
is vegetarian and she LOVES cheese, so I knew this would be the perfect
thing to make for her and her boyfriend Rich.
We use the
Cook's Illustrated recipe. They don't make their recipes available without a subscription so I'll share it with you:
Rescuing Baked Ziti
Ingredients:
1 pound whole mild or 1% cottage cheese
2 large eggs, lightly beaten
3 oz grated Parmesan (about 1 1/2 cups)
Salt
1
pound ziti (we can never find ziti at the grocery store so we use
rigatoni. Penne would also work well. We could probably find ziti
here but it's not really worth the extra trip for us.)
5 tablespoons olive oil
5 garlic cloves pressed through garlic press
1 (28oz) can of tomato sauce
1 (14.5 oz) can of diced tomatoes (we use the tomatoes we canned from our garden)
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped FRESH basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoons cornstarch
1 cup heavy cream (or whole milk but we ALWAYS use cream)
8 oz low-moisture mozzarella cut into 1/4 inch pieces (about 1 1/2 cups
1. Heat oven to 350 degrees.
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 5-7 minutes.
Drain pasta and leave in colander.
Do not wash dutch oven.
2. Meanwhile, heat oil and garlic in a 12 in skillet over medium heat until garlic is fragrant but not brown, about 2 minutes.
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.
3.
Stir cornstarch into heavy cream in small bowl; transfer mixture to
now-empty dutch oven set over medium heat. Bring to a simmer and cook
until thickened, 3-4 minutes.
Remove pot from head and add cottage cheese mixture, 1 cup tomato sauce and 3/4 cup mozzarella, then stir to combine.
Add pasta and stir to coat thoroughly with sauce.
4.
Transfer pasta mixture to 13X9 inch baking dish and spread remaining
tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella
and remaining 1/2 cup Parmesan over the top.
Cover baking dish with foil and bake for 30 minutes.
5. Remove foil and continue cooking until cheese is bubbling and beginning to brown, about 30 minutes longer.
Cool for 20 minutes.
Sprinkle with the rest of the basil.
ENJOY!!!
And just because these lovely tulips Jen and Rich brought for us made me long for spring, I'll share them with you.