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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | cottage cheese, 2% | 2 | extra large | eggs | 3 | ounces | Cheese, parmesan, grated | 16 | ounces | Rigatoni or ziti pasta | 2 | tablespoons | olive oil | 5 | clove | garlic minced | 3 | cans , 15 oz (303 x 406) | tomato sauce | 8 | tablespoons | basil, fresh | 1 | teaspoon | black pepper | 1 | teaspoon | Cornstarch | 1 | cup, fluid (yields 2 cups whipped) | heavy cream | 2 | cups | mozzarella, organic, Horizon | 1 | package (10 oz) | Spinach, frozen, chopped, thawed and well drained | 4 | links 4/lb | italian sausage w/o casing | 4 | links 4/lb | italian sausage w/o casing |
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Steps
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Sequence
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Step
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| | 1 | . Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). | | 2 | 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper. | | 3 | 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. | | 4 | 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. | | 5 | 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve. |
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