/ Recipe Baked pasta with cottage cheese, cheese and tomatoes

Recipe Baked pasta with cottage cheese, cheese and tomatoes

  • Whole milk or 1% cottage cheese - 450 Grams
  • Large eggs - 2 pieces
  • Parmesan cheese - 90 Grams
  • Salt - To taste
  • Pasta Ziti - 450 Grams
  • Olive oil - 2 items. Spoons
  • Garlic - 5 Teeth (medium)
  • Pot of tomato sauce - 1 piece (840 g)
  • A bank of diced tomatoes - 1 piece (435 g)
  • Dried oregano - 1 teaspoon
  • Fresh basil - 1/2 cup (plus 2 tablespoons)
  • Sugar - 1 teaspoon
  • Black pepper - To taste
  • Cornstarch - 3/4 Teaspoons
  • Fat cream - 1 cup
  • Mozzarella cheese - 240 Grams

1. Preheat the oven with a stand in the middle position to 175 degrees. Beat cottage cheese, eggs and 1 cup of Parmesan cheese together in a medium bowl. Leave aside. 2. Bring 4.5 liters of water to a boil in a large saucepan over high heat. Add the pasta and 1 tablespoon of salt. Cook, stirring, until the paste begins to become soft, about 5-7 minutes. Drain the water and flip the pasta over the colander. 3. Heat the olive oil in a frying pan. Add the chopped garlic and fry over medium heat until the aroma appears. Stir with tomato sauce, diced tomatoes and oregano. Cook until thick, about 10 minutes. Remove from heat, stir from a cup of sliced ​​basil and sugar, season with salt and pepper. Stir the starch and cream in a small bowl. Bring to a boil in a saucepan over medium heat and cook until thick, 3 to 4 minutes. Remove the pan from the heat and add the curd mixture, 1 cup of tomato sauce and a mozzarella dish cut into 6 mm pieces. Mix. 4. Add the paste and mix thoroughly. Put the pasta in a baking dish measuring 22X32 cm and evenly distribute the remaining tomato sauce from above. Sprinkle the remaining cup of Mozzarella and the remaining Parmesan cup on top. Densely cover the form with foil and bake for 30 minutes. 5. Remove the foil and continue baking until the cheese is ruddy and begins to boil, about 30 minutes. Cool for 20 minutes. Sprinkle the remaining 3 tablespoons chopped basil and serve.

Servings: 8-10

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