okay, so not the most beautiful photo but don't let it fool you, it tastes a lot better than it looks.
recipe adapted from annie's eats
3 cups lowfat cottage cheese
2 large eggs, lightly beaten
1 1/2 cups grated parmesan, divided
1 lb ziti
1 tbsp extra virgin olive oil
1 1/2 lbs sweet italian sausage (i used chicken sausage)
1/2 cup yellow onion, finely chopped
5 cloves garlic, minced
(1) 28 oz can no-salt-added tomato sauce
(1) 14.5 oz can no-salt-added diced tomatoes
1 tsp oregano
1/2 cup plus 2 tbsp chopped fresh basil, divided
1 tsp sugar
3/4 tsp cornstarch
1 cup half and half
8 oz mozzarella cheese
salt & pepper
preheat oven to 350 degrees. whisk cottage cheese, eggs and 1 cup of parmesan together in a medium bowl; set aside.
bring a large pot of water to a boil. cook pasta al-dente, in a large pot according to package directions. drain pasta and set aside, leaving the pot to be used for white sauce.
heat olive oil in a large skillet over medium-high heat. cook sausage until nearly browned. add the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned.
stir in the tomato sauce, diced tomatoes and oregano. simmer until thickened, about 10 minutes. off the heat, stir in 1/2 cup of the basil and the sugar then season with salt and pepper.
in a small bowl, whisk the cornstarch and the half and half together.
transfer the mixture to the now-empty stockpot over medium heat. bring to a simmer and cook until thickened, 3-4 minutes. remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato/sausage mixture and 3/4 cup of mozzarella. stir to combine. add the pasta and toss to coat thoroughly with the sauce. transfer the pasta to a large baking dish and spread the remaining tomato/sausage mixture evenly over the top. sprinkle with the remaining mozzarella and parmesan cheese over the top.
cover with foil and bake for 30 minutes. uncover and bake for an additional 30 minutes (until the cheese is bubbling and beginning to brown). cool for 10 minutes or so and then sprinkle with the remaining basil prior to serving.
this made enough for a 9x13" baking dish as well as a smaller (two serving) reusable dish that i put in the freezer for later.
yields 10 servings