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a bit rich... consider less dairy
From America's Test Kitchen episode: Who Wants Pasta?.
Serves 8 to 10
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.
1pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2large eggs, lightly beaten
3ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1pound ziti or other short, tubular pasta
2tablespoons extra virgin olive oil
5medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1(28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1teaspoon dried oregano
1/2cup plus 2 tablespoons chopped fresh basil leaves
1teaspoon sugar
Ground black pepper
3/4teaspoon cornstarch
1cup heavy cream (see note)
8ounces low-moisture whole-milk mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
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1st Keep
 jessfern
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