Baked pasta with cottage cheese, cheese, and tomatoes
Description
The dish is prepared without unnecessary complications. It looks very hearty and appetizing. The specified amount of ingredients is enough for 8–10 servings. The prepared tomato sauce with cottage cheese can also be used for baking lasagna. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Preheat the oven with the rack in the middle position to 175 degrees. Beat the cottage cheese, eggs, and 1 cup of Parmesan cheese together in a medium bowl. Set aside.
- 2
Step 2
2. Bring 4.5 liters of water to a boil in a large pot over high heat. Add the pasta and 1 tablespoon of salt. Cook, stirring occasionally, until the pasta begins to soften, about 5–7 minutes. Drain the water and transfer the pasta to a colander.
- 3
Step 3
3. Heat olive oil in a skillet. Add minced garlic and sauté over medium heat until fragrant. Stir in tomato sauce, diced tomatoes, and oregano. Cook until thickened, about 10 minutes. Remove from heat, mix in ½ cup chopped basil and sugar, season with salt and pepper. In a small bowl, mix together cornstarch and cream. Transfer to a saucepan and bring to a boil over medium heat, cooking until thickened, 3 to 4 minutes. Remove the saucepan from heat and add the cheese mixture, 1 cup of tomato sauce, and ¾ cup mozzarella cut into 6 mm pieces. Stir until combined.
- 4
Step 4
4. Add the pasta and mix thoroughly. Transfer the pasta to a 22x32 cm baking dish and evenly spread the remaining tomato sauce on top. Sprinkle the remaining ¾ cup of mozzarella and the remaining ½ cup of Parmesan over the top. Tightly cover the dish with foil and bake for 30 minutes.
- 5
Step 5
5. Remove the foil and continue baking until the cheese is golden brown and bubbling, about 30 minutes. Let cool for 20 minutes. Sprinkle with the remaining 3 tablespoons of chopped basil and serve.