Recipe Name Baked Ziti Submitted by Ron Souza Recipe Description A meatless pasta casserole Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 24 ounces 1% Cottage Cheese 2 large eggs 3 ounces grated parmesan 16 ounces penne 1 teaspoon salt 2 tablespoons olive oil, extra virgin 5 cloves garlic minced 2 cans , 15 oz (303 x 406) tomato sauce, use 15 oz can 1 can (14 oz), ready-to-serve Tomatoes, canned, organic, Del Monte 1 teaspoon marjoram 10 tablespoons basil, fresh, chopped 1 teaspoon splenda no-calorie sweetener 1/2 teaspoon black pepper, ground 3/4 teaspoon Cornstarch 8 ounces Cheese, mozzarella, part skim milk, low moisture 3 tablespoons milk powder, nonfat Steps Sequence Step 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 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 Stir cornstarch, dry milk, into 8 ounces pureed cottage cheese 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 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 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.