1 pound of whole milk cottage cheese

2 large eggs, beaten

3 ounces parmesan cheese, grated (about 1 1/2 cups)

1 pound ziti

2 tablespoons olive oil

5 garlic cloves, minced

1 28 oz can tomato sauce

1 14.5 oz can diced tomatoes (or 3 whole diced tomatoes)

1 teaspoon dried oregano

1/2 cup chopped, fresh basil

1 teaspoon sugar

Pepper

3/4 teaspoon corn starch

1 cup heavy cream

8 oz low-moisture mozzarella cheese, cut into 1/4 in pieces (about 1 1/2 cups)

Heat oven to 350 degrees.

Whisk the cottage cheese, eggs, 1 cup of Parmesan in a bowl and set aside.

 

Boil the pasta as indicated on the box (add 1 tablespoon of salt).  Cook for 5-7 minutes, until al dente.  Drain the pasta, rinse under cool water to stop the cooking, leave in colander.  Do not wash the pot.

 

Remove the casing from the sausage, cut into bite size pieces.  Remove sausage and set aside.  Heat oil and garlic over medium heat for about 2 minutes in same pan as sausage.  Stir in tomato sauce, diced tomatoes and oregano and summer until thickened (about 10 minutes).  Off the heat, stir in 1/2 cup of the basil and the sugar, then season with salt and pepper to taste.

 

Stir the cornstarch into the cream in a small bowl; transfer the mixture to the now-empty pot set 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 cup of the tomato sauce, and 3/4 cup of the mozzarella then stir to combine.  Add the pasta and stir to coat thoroughly with sauce.

 

Transfer the pasta mixture to a 13x9 inch baking dish and spread the remaining tomato sauce evenly over the pasta.  Sprinkle the remaining 3/4 cup of the mozzarella and the remaining 1/2 cup Parmesan over the top.  Cover the baking dish tightly with foil and bake for 30 minutes.

 

Remove the foil and continue to cook until the cheese is bubbling and beginning to brown (about 30 minutes longer).  Let cool for 20 minutes.