This is a slightly adapted version of the America’s Test Kitchen recipe for baked ziti. So yes, it’s a bit more work than mixing up some pasta with jarred sauce (which, as a busy mother I am not beyond doing), but if I’ve got some extra time, this is definitely the way to make baked ziti.
I’m not a cottage cheese fan, so I was skeptical of using it in place of ricotta. But truth be told, I’m not a huge fan of ricotta either. It’s the texture I don’t like, especially when it’s cooked. Still, I was surprised that I liked the cottage cheese more. It stayed creamy during baking, just like the folks at America’s test kitchen said it would. This does make a lot, so unless you are feeding an army, I would suggest cutting the recipe in half, or freezing some for later.
Who Dished It Up First: Adapted from America’s Test Kitchen