The Best Baked Ziti with Cottage Cheese – Comforting Postpartum Ziti

This Baked Ziti with Cottage Cheese is not your ordinary pasta casserole. Designed with comfort and heartiness in mind, this dish is perfect for those busy postpartum days (or any time you crave some delicious baked pasta!). With layers of tender pasta, creamy cottage cheese, and a savory red sauce, it’s a comforting meal that’s as nourishing as it is satisfying.

When I first made this baked ziti, it was right after my first baby was born, and I needed something quick, hearty, and satisfying. This dish was a lifesaver! The creamy cottage cheese mixture, combined with rich sausage and tangy tomatoes, made it the perfect meal to fill me up and keep me going. Even now, every time I make it, I’m reminded of those early days of motherhood when this ziti was my go-to for feeding my family and guests who stopped by to help. It’s not just food, it’s a warm hug in a dish!

Why This Baked Ziti with Cottage Cheese?

Creamy Cottage Cheese: Unlike traditional ricotta, cottage cheese adds a creamy texture without being too heavy.
Savory Red Sauce: The Italian sausage and fresh basil-infused tomato sauce bring depth and flavor to every bite.
Great for Feeding a Crowd: This dish is perfect for meal trains or large family gatherings.
Make-Ahead Friendly: Prepare it ahead of time, refrigerate, and pop it in the oven when ready.
Hearty and Filling: With a balance of carbs, protein, and creamy sauce, this meal is both indulgent and satisfying.

Ingredients:

For the Pasta:

1 pound (450 g) ziti (or penne/rigatoni if ziti isn’t available)
Olive oil for drizzling

For the Red Sauce:

1 pound (450 g) mild Italian sausage
5 garlic cloves, minced (about 12 g)
2 teaspoons dried oregano (4 g)
1 teaspoon dried basil (2 g)
1 teaspoon kosher salt (6 g)
1/2 teaspoon black pepper (1.5 g)
1 (28-ounce / 800 g) can tomato sauce
1 (14.5-ounce / 410 g) can diced tomatoes
1 teaspoon sugar (4 g)
1/2 cup (15 g) fresh basil, chopped

For the Cream:

1 cup (240 ml) cold heavy cream
1 teaspoon cornstarch (3 g)

For the Cottage Cheese Mixture:

2 large eggs, lightly beaten
1 pound (450 g) cottage cheese
1 cup (90 g) Parmesan cheese, grated
1 cup (115 g) mozzarella cheese, cut into 1/4-inch cubes

For the Topping:

1 cup (115 g) mozzarella cheese, cut into 1/4-inch cubes
1/2 cup (45 g) Parmesan cheese, grated
Fresh basil, chopped (to garnish)

Directions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and spray a deep 9×13-inch casserole dish with nonstick spray. Pay extra attention to the edges.
Cook the Pasta: Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, and cook the ziti until just shy of al dente (5-7 minutes). Drain the pasta, drizzle with olive oil, stir to prevent sticking, and set aside.
Make the Red Sauce:
In a large skillet over medium-high heat, crumble and cook the sausage until browned and fully cooked, about 5 minutes. Drain the fat, then return the skillet to the heat and add the garlic. Sauté for 1 minute until fragrant.
Stir in oregano, basil, kosher salt, and black pepper, cooking for another minute. Add the tomato sauce and diced tomatoes. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove from heat and stir in sugar and chopped fresh basil.
Thicken the Cream:
In the same pot used for the pasta, whisk together the cold heavy cream and cornstarch until smooth. Set over medium heat and bring to a low simmer, stirring frequently for 3-4 minutes until thickened.
Prepare the Cottage Cheese Mixture:
In a medium bowl, combine the beaten eggs, cottage cheese, Parmesan cheese, and cubed mozzarella. Stir well. Once the cream has thickened, remove it from the heat and mix in the cottage cheese mixture. Add 1 cup of the red sauce and stir to combine.
Combine Pasta and Sauce:
Add the drained pasta to the pot with the cottage cheese mixture. Stir until the pasta is fully coated in the creamy sauce.
Assemble the Casserole:
Transfer the pasta mixture to the prepared casserole dish. Spread the remaining red sauce evenly over the top. Sprinkle the chopped mozzarella and grated Parmesan cheese over the entire casserole.
Bake the Casserole:
Cover the dish with greased foil (to prevent the cheese from sticking). If the dish is very full, place it on a baking sheet to catch any overflow. Bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 25 minutes. For a bubbly, golden top, broil the casserole for 1-2 minutes, keeping a close eye on it.
Let it Rest:
Allow the baked ziti to rest for 10 minutes before serving. Garnish with fresh chopped basil and enjoy!

Notes:

Meal Prep Friendly: This dish can be made in advance and frozen or refrigerated before baking. Simply adjust the baking time if it’s cold.
Substitutions: If you’re not a fan of sausage, ground beef or turkey works great too.
Cheese Options: Feel free to use a blend of cheeses like provolone or asiago for added flavor.