• 1 pound 1% cottage cheese, approximately 2 cups (see notes for ricotta substitute tips)
• 2 large eggs
• 2 ounces freshly grated Parmesan cheese, about 1 cup
• 1 pound ziti or other similar pasta, such as rigatoni or penne (cook 3 minutes less than package directions)
• 2 tablespoons olive oil
• 5 medium garlic cloves, finely minced (about 5 teaspoons)
• 1 (28-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon sugar
• Black pepper, to taste
• 2 teaspoons cornstarch
• 1 cup milk, 1% or above
• 8 ounces mozzarella cheese, cut into 1/4-inch cubes (or use shredded)

1. Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan with cooking spray or butter, and set it aside.
2. Mix the Cheese Filling: In a medium bowl, combine the cottage cheese, eggs, and 3/4 cup of the freshly grated Parmesan cheese. Whisk them together until well combined. This mixture forms the creamy, rich base of our ziti.
3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the ziti (or chosen pasta) and cook until it’s slightly softened but still quite firm – about three minutes less than the package directions suggest. Remember, it will finish cooking in the oven, so avoid overcooking it at this stage. Drain the pasta thoroughly and set aside in the colander.
4. Prepare the Tomato Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 2 minutes, until it’s fragrant but not browned. Stir in the canned tomato sauce, diced tomatoes, sugar, dried basil, and dried oregano. Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly. Remove the skillet from the heat and season the sauce generously with salt and black pepper to taste.
5. Make the Creamy Binder: Return the pasta pot (no need to wash it) to the stovetop. In a small bowl, whisk together the cornstarch and milk until smooth. Pour this mixture into the pot and place it over medium heat. Bring the milk to a simmer, whisking constantly, and cook for 3 to 4 minutes until it thickens into a light sauce. This cornstarch slurry is key to creating that extra creamy texture.
6. Combine the Ingredients: Remove the pot with the milk mixture from the heat. Add the cottage cheese mixture, about 1 cup of the simmered tomato sauce, and half of the cubed mozzarella cheese to the pot. Stir well to combine all these creamy, cheesy elements. Now, add the drained, partially cooked pasta to the pot and gently stir until every piece is thoroughly coated with the delicious cheesy-sauce mixture.
7. Assemble the Ziti: Transfer the coated pasta mixture into your prepared 9×13-inch baking pan, spreading it out evenly. Spoon the remaining tomato sauce over the top of the pasta, ensuring an even layer. Finally, sprinkle the remaining mozzarella cubes and the rest of the Parmesan cheese over the sauce. This creates that irresistible golden, bubbly crust.
8. Initial Bake (Covered): Cover the baking dish tightly with aluminum foil that has been lightly sprayed with cooking spray on the underside (to prevent cheese from sticking). Bake for 30 minutes. This covered baking allows the pasta to finish cooking and the flavors to meld beautifully.
9. Final Bake (Uncovered) & Serve: Remove the foil and continue to bake for another 30 minutes, or until the cheese is bubbling, golden brown, and delightfully gooey. Once out of the oven, let the baked ziti cool for about 10 minutes before serving. This resting time helps the dish set, making it easier to slice and serve, and preventing it from falling apart. Enjoy your perfectly cheesy and saucy classic baked ziti!

Parmesan Cheese Adjustment: While the recipe originally called for 1 1/2 cups of Parmesan, I’ve successfully cut it down to just 1 cup without compromising flavor. You can adjust this to your personal preference for cheesiness. Always aim for freshly grated Parmesan for the best taste and texture.

Tomato Sauce Variation: If you’re out of plain tomato sauce, a 28-ounce can of crushed tomatoes works wonderfully as a substitute. It will lend a slightly chunkier texture to the sauce, which many people enjoy.

Fresh Basil Option: For an elevated flavor, swap the 1 tablespoon of dried basil for 1/2 cup of fresh basil leaves. To preserve its vibrant flavor and color, stir the fresh basil in at the very end of the sauce simmering time, just after you’ve removed it from the heat.

Cottage Cheese vs. Ricotta Revisited: A word of caution against substituting ricotta for cottage cheese in this specific recipe. While ricotta is common in some baked pasta dishes, it tends to make *this* particular ziti much drier. The moisture content and creaminess of cottage cheese are essential here. If the texture of cottage cheese is a concern, simply blend it in a food processor until smooth before adding it to the mixture.

Meat Lover’s Addition: To make this an even heartier meal, consider browning 1 pound of ground beef, Italian sausage, or a combination of both with the garlic. Drain any excess fat, then proceed with adding the tomato sauce ingredients. This adds a wonderful depth of savory flavor and protein.

Make-Ahead & Freezing Instructions (Expanded): This baked ziti is ideal for preparing in advance. Assemble the entire dish up to the point of baking. Cover it tightly with a double layer of aluminum foil (greased underneath) and refrigerate for up to 2 days, or freeze for up to 3 months. To bake from the refrigerator, simply follow the baking instructions. If baking from frozen, thaw the dish in the refrigerator for 1-2 days first. Then bake covered for 30 minutes, uncover, and bake for an additional 40-50 minutes, or until heated through and bubbly. For baking directly from frozen, bake covered for 1 hour 30 minutes, then uncover and bake for another 30 minutes. Always ensure the internal temperature reaches 165°F (74°C) for food safety.