Cottage Cheese Baked Ziti
Arrange a rack in upper third of oven; preheat to 450°. In a large (at least 12"), high-sided, ovenproof skillet over medium-high heat, heat oil. Cook sausage, breaking up into large pieces, until browned, 3 to 5 minutes. Stir in red pepper flakes (if using) and cook, stirring, until warmed through, about 1 minute.
Ingredients :
- 2 Tbsp. extra-virgin olive oil
- 1 lb. sweet or hot Italian sausage, casings removed
- 1/2 tsp. crushed red pepper flakes
- 5 cups store-bought or homemade marinara sauce
- Kosher salt
- 1 container full-fat cottage cheese
- 1/2 tsp. garlic powder
- 1 oz. Parmesan, finely grated, divided
- 1/4 cup finely chopped fresh parsley, divided
- Freshly ground black pepper
- 1 lb. ziti, rigatoni, or other tube-shaped pasta
- 2 cups water
- 12 oz. low-moisture mozzarella, shredded, divided
Directions :
- Arrange a rack in upper third of oven; preheat to 450°. In a large (at least 12"), high-sided, ovenproof skillet over medium-high heat, heat oil. Cook sausage, breaking up into large pieces, until browned, 3 to 5 minutes. Stir in red pepper flakes (if using) and cook, stirring, until warmed through, about 1 minute.
- Add marinara; season with 1 tsp. salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Meanwhile, in a medium bowl, combine cottage cheese, garlic powder, half of Parmesan, and half of parsley, mashing the curds as you stir; season with salt and black pepper.
- Add ziti and water to skillet and bring to a simmer. Cook, stirring so pasta doesn’t stick to bottom of skillet, until well combined, about 2 minutes. Remove skillet from heat, then fold in half of cottage cheese mixture and half of mozzarella, making sure to leave some pockets of cheese throughout.
- Dollop pasta with remaining cottage cheese mixture. Sprinkle remaining mozzarella and Parmesan over.
- Transfer to oven and bake until pasta is tender and bubbling, and cheese is golden and browned in spots, 30 to 35 minutes. Let cool 5 minutes. Top with remaining parsley.
