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Postpartum Ziti
Postpartum Ziti
Postpartum Ziti
INGREDIENTS
- 1 POUND COTTAGE CHEESE
- 2 LARGE EGGS, LIGHTLY BEATEN
- 3 OUNCES PARMESAN CHEESE, GRATED (ABOUT 1 1/2 CUPS)
- 1 POUND ZITI OR OTHER SHORT, TUBULAR PASTA
- 1 POUND ITALIAN SAUSAGE
- 5 GARLIC CLOVES, MINCED
- 1 28-OUNCE CAN TOMATO SAUCE
- 1 14.5-OUNCE CAN DICED TOMATOES
- 1 TEASPOON DRIED OREGANO
- 1/2 CUP CHOPPED FRESH BASIL, PLUS EXTRA FOR GARNISH (DRIED WORKS TOO)
- 1 TEASPOON SUGAR
- SALT AND PEPPER TO TASTE
- 3/4 TEASPOON CORNSTARCH
- 1 CUP HEAVY CREAM
- 8 OUNCES LOW-MOISTURE MOZZARELLA CHEESE, CUT INTO 1/4-INCH PIECES (ABOUT 1 1/2 CUPS)
INSTRUCTIONS
- HEAT OVEN TO 350 DEGREES.
- WHISK COTTAGE CHEESE, EGGS, AND 1 CUP OF PARMESAN TOGETHER IN A MEDIUM BOWL AND SET ASIDE.
- COOK PASTA UNTIL JUST SHY OF AL-DENTE, ABOUT 5 TO 7 MINUTES. DRAIN PASTA, DRIZZLE WITH A BIT OF OLIVE OIL, AND LEAVE IN COLANDER (DO NOT WASH POT).
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