Baked Ziti

After a month or more of no posting, I am starting up again. The last 2 posts were started earlier, but I never finished them till now. I tried a new recipe the other day and liked it so much I made it again today for leftovers. I put some in the freezer for much later. I got this recipe from America's Test Kitchen but made a few adjustments of my own. I wanted to only use things I had at the house and that prompted most of my changes. All I had to buy was the cheese.

1 lb cottage cheese
2 eggs, lightly beaten
3 oz. Parmesan cheese, grated (about 1 1/2 cups)
salt
1 lb ziti or other short tubular pasta
1 jar spaghetti sauce
3 cans tomato sauce
1 cup heavy cream
1 tsp cornstarch
8 oz. mozzarella cheese, cut into 1/4 inch pieces (about 1 1/2 cups)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs, and 1 cup of the Parmesan together in a medium bowl; set aside. Bring 4 quarts quarts water to a boil in a large pot. Add 1 tbsp salt and the pasta; cook, stirring occasionally, until the pasta begins to soften but is not yet cooked through, 7 minutes. Drain the pasta and leave in the colander (do not wast the pot).

Heat your spaghetti sauce and tomato sauce. I also add some more seasoning, a little crushed red pepper, garlic powder and italian seasoning. Heat until warmed.

Stir the cornstarch and heavy cream together in a small bowl; transfer the mixture to the now empty pot set over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove the pot from from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup of the mozzarella; stir to combine. Add the pasta and stir to coat thoroughly with the sauce.

Transfer the pasta to a 13x9 inch baking dish and spread the remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Serve.