Creamy Baked Ziti

 

I stumbled on this tasty meatless dish a few months ago and have made it several times since.  I have been wanting to cook with less meat to save on money and time, but without still feeling hungry afterwords. This was great!  No one missed the meat.  It is incredibly filling.  

Mine made more than 1 9X13 pan for my family of 4 (who love noodles).  I made 2 8X8 pans along with another smaller pan.  My mom also made this during Christmas when family was visiting from out of town and it fed all of us with leftovers!  

SO...if you need an easy way to feed a lot of people or need some more freezer meals, you should definitely try this.  I am gearing up for my baby and trying to stock pile freezer meal ideas so we won't have as many cereal and leftover nights :)   

This would be great paired with the make-a-head garlic bread.  All done ahead of time for a delicious, fresh tasting meal.

 

Creamy Baked Ziti-

• 1 (16 oz.) container cottage cheese
• 2 eggs
• 1 1/2 cups grated Parmesan cheese
• 1 pound ziti or other short, tubular pasta
• 2 tablespoons olive oil
• 5 medium garlic cloves , minced
• 1 (28 oz.) can tomato sauce
• 1 (14.5 oz.) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 3/4 teaspoon cornstarch
• 1 cup heavy cream
• 8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
• Salt and pepper, to taste

1. If not freezing, preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
2. Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil.  Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes.
3. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream.  Stir cottage cheese/cream mixture into tomato mixture and mix well.  Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
4. Transfer pasta mixture to a 9×13 inch baking dish. If not freezing, sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. 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 10 minutes before serving. Serves 8 to 10.

If freezing,: after you transfer the pasta into a 9x13 inch dish, cover it tightly with foil and freeze. 

If frozen: When you are ready to cook it, take it out of the freezer, add ½ cup parmesan cheese and mozzarella; recover with foil.  No need to preheat the oven, just put it in a cold oven.  You will need to cook it for longer this way. 

If thawing it: Add cheeses, then cook it as you would in step 4.  

Recipe source: realmomkitchen.com