Features: America’s Test Kitchen Baked Ziti combines tender ziti pasta with a luscious cheese and tomato sauce, enriched with a unique twist: cottage cheese. Advantages: This dish is easier to prepare than lasagna or stuffed shells but delivers the same rich, satisfying flavors. Cottage cheese ensures creaminess without turning rubbery, offering a tangy, smooth texture. Benefits: Enjoy an indulgent, comforting pasta dish with minimal effort that will impress your family and guests alike, making every meal memorable.

Why Cottage Cheese?

Cottage cheese might sound unconventional, but in this recipe, it’s a game changer. Mixed with freshly grated Parmesan and cubed mozzarella, cottage cheese transforms into a smooth, tangy base that ensures every bite is creamy without becoming rubbery. Even skeptics of cottage cheese will be amazed by the results.

America’s Test Kitchen Baked Ziti Recipe

Here’s what you need to make this incredible baked ziti:

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Ingredients

1 lb whole milk cottage cheese
2 large eggs lightly beaten
3 oz Parmesan cheese grated (about 1 1/2 cups)
1 lb ziti or other short tubular pasta
2 tablespoons olive oil
5 garlic cloves minced
1 28 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons fresh basil chopped
2 teaspoons sugar
Salt and pepper to taste
3/4 teaspoon cornstarch
1 cup heavy cream
8 oz low-moisture mozzarella cheese cubed (about 1 1/2 cups)

Instructions

Prepare the Cheese Mixture

In a medium bowl, whisk together the cottage cheese, eggs, and 1 cup of Parmesan. Set aside.

Cook the Pasta

Bring 4 quarts of water to a boil in a large Dutch oven. Add 1 tablespoon of salt and the pasta, cooking until it just starts to soften (5-7 minutes). Drain the pasta but do not rinse the pot.

Make the Tomato Sauce

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in the tomato sauce, diced tomatoes, and oregano. Simmer for 10 minutes, then stir in 1/2 cup basil and sugar. Season with salt and pepper to taste.

Prepare the Cream Mixture

In a small bowl, whisk cornstarch into the heavy cream. Pour this mixture into the Dutch oven and cook over medium heat until thickened (3-4 minutes). Remove from heat and stir in the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup mozzarella.

Assemble the Dish

Add the pasta to the creamy mixture and stir until well coated. Transfer the pasta mixture to a 13×9-inch baking dish. Spread the remaining tomato sauce over the top. Sprinkle the remaining mozzarella and Parmesan evenly over the surface.

Bake

Cover the dish tightly with foil and bake in a preheated 350°F oven for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and golden brown (about 30 more minutes). Allow the casserole to cool for 20 minutes.

Garnish and Serve

Sprinkle the remaining 2 tablespoons of basil over the top and serve warm. Enjoy the creamy, cheesy perfection!

Tips for Success

Use Fresh Ingredients: Fresh basil and good-quality canned tomatoes make a big difference.
Don’t Overcook the Pasta: Undercooking the pasta slightly ensures it won’t become mushy after baking.
Experiment with Cheeses: While cottage cheese is a star here, you can experiment with ricotta for a slightly different texture.

Why This Recipe is the Best

Described as “creamy” and “tangy” by fans, this baked ziti delivers a balanced flavor profile that’s both comforting and sophisticated. It’s easy to prepare and reheats beautifully, making it a perfect choice for family dinners, potlucks, or meal prep.

So, the next time you’re craving a hearty pasta dish, give America’s Test Kitchen Baked Ziti a try. This recipe is destined to become a favorite in your kitchen!