Creamy Baked Ziti
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Who doesn’t find comfort in a bowl of pasta like this creamy baked ziti? Tender noodles topped with garlicky tomato sauce and cheese, that is definitely a comfort dish in my book. A while back, I posted a delicious Baked Ziti. I posted it after a quest to find a decent baked ziti recipe. It was hard to find one that didn’t end up dry. The one I found was divine. Chicken broth kept it from drying out.
Then, I recently saw another Baked Ziti recipe that was calling my name. I found it over on Let’s Dish and she adapted it from an America’s Test Kitchen recipe. This recipe isn’t just topped with cheese. It has a cheesy cream sauce you make and mix into the tomato sauce. Oh, it’s good, so good! This recipe doesn’t dry out, either. That creamy, cheesy tomato sauce keeps the dish nice and moist.
Now, this recipe does require a little more effort than the other baked ziti recipe. You aren’t relying on a bottled sauce, and you have to make two sauces—the creamy one and the tomato version. However, the sauces come together quite quickly and easily. The taste is also well worth the extra 15 minutes to make the sauces. This version is also meatless, whereas my other version includes ground beef.
Keep in mind that this recipe also serves 8 to 10, so you may want to half the recipe. Add some yummy bread like herbed garlic bread and a nice tossed salad and you’re set for dinner.
Ingredients for Creamy Baked Ziti Pasta
- COTTAGE CHEESE
- EGGS
- PARMESAN CHEESE
- ZITIS OR OTHER SHORT TUBE-SHAPED PASTA
- OLIVE OIL
- GARLIC
- TOMATO SAUCE
- DICED TOMATOES
- DRIED OREGANO
- DRIED BASIL
- SUGAR
- CORNSTARCH
- HEAVY CREAM
- MOZZARELLA CHEESE
- SALT AND PEPPER
Instructions for Creamy Baked Ziti
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Cheese Mixture: In a medium bowl, whisk together cottage cheese, eggs, and 1 cup of grated Parmesan cheese. Set aside.
Cook the Pasta: Prepare the pasta according to the package directions, cooking only until it begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain the pasta and leave it in the colander.
Make the Tomato Sauce: Meanwhile, heat olive oil and minced garlic in a large skillet over medium heat until fragrant but not browned, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, basil, and sugar. Season with salt and pepper to taste. Let the mixture simmer until thickened, about 10 minutes.
Prepare the Cream Mixture: Whisk cornstarch into heavy cream in a medium saucepan. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove the saucepan from heat and add the cottage cheese mixture to the thickened cream. Stir until well combined.
Combine the Mixtures: Add the cottage cheese and cream mixture to the tomato sauce and mix well. Add half of the cubed mozzarella and the cooked pasta, stirring until the pasta is thoroughly coated with the sauce.
Assemble the Casserole: Transfer the pasta mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the remaining cubed mozzarella and the remaining 1/2 cup of Parmesan cheese over the top.
Bake the Casserole: Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake until the cheese is bubbling and beginning to brown, about 30 minutes longer.
Cool and Serve: Allow the casserole to cool for 10 minutes before serving. This recipe serves 8 to 10 people.
Frequently Asked Questions
Can I use ricotta cheese instead of cottage cheese?
Yes, you can substitute ricotta cheese for cottage cheese if you prefer. Ricotta cheese will provide a similar creamy texture and rich flavor.
Can I make this recipe ahead of time?
Absolutely! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
Can I add other ingredients to the ziti?
Yes, feel free to add other ingredients such as cooked ground beef, Italian sausage, or vegetables like spinach, mushrooms, or bell peppers. Just cook any additional ingredients before mixing them into the casserole.
How do I store leftovers?
Store any leftover baked ziti in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How do I reheat the casserole?
You can use the microwave, stove, or oven to reheat the baked ziti. If using the microwave, heat in 1-minute intervals until warmed through. For the stove, heat the casserole in a skillet over medium heat, adding a splash of water or broth to keep it moist. If using the oven, cover the casserole with foil and heat at 350°F (175°C) until warmed through.
Can I use a different type of pasta?
Yes, you can use other types of pasta, such as penne, rigatoni, or fusilli. Just make sure to adjust the cooking time based on the pasta you choose.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free pasta and ensuring that the other ingredients, such as cornstarch and tomato products, are also gluten-free.
For more recipes like this, try:
Creamy Baked Ziti
Real Mom Kitchen
Equipment
Ingredients
- 16 oz cottage cheese
- 2 eggs
- 1 ½ cups grated Parmesan cheese
- 1 lb ziti or other short tubular pasta
- 2 Tbsp olive oil
- 5 garlic cloves medium sized, minced
- 28 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- ¾ tsp cornstarch
- 1 cup heavy cream
- 8 ounces mozzarella cheese cut into 1/4-inch pieces (about 1 1/2 cups)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
- Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, basil, and sugar. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes.
- In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
- Transfer pasta mixture to a 9×13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving. Serves 8 to 10.
