Baked Ziti with Turkey Sausage

This is the second time I made this dish. I make it once in January while at home in Rhode Island; the batch didn't last the night. This batch I brought over to new mommy Suzannah today. I used disposable ovenware so she doesn't have to worry about bringing any dishes back to me.

Now let me preface the ingredient list by saying this, yes this recipe uses cottage cheese as it's soft cheese base. When I first saw this I was like YUCK I HATE COTTAGE CHEESE which I do, I can't stand the stuff (it's a texture thing I think). I can tell you that it really makes this dish. It was baked in America's test kitchen and they swear by the use of cottage cheese to obtain the creamy texture of the dish. So If you are like me and say "EW COTTAGE CHEESE!" Give this a shot, believe me you won't be disappointed.



Baked Ziti with Turkey Sausage
source: Anne's Eats


Ingredients:
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugarGround black pepper
3/4 tsp. cornstarch1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Directions:
Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside.

Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes.

Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.