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Ingredients
2 tbsp extra-virgin olive oil- 1 lb sweet or hot Italian sausage, casings removed
½ tsp red pepper flakes optional- 5 cups marinara
1 tsp kosher salt plus more as needed- 16 oz whole-milk cottage cheese
½ tsp garlic powder- 1 oz finely grated Parmesan, divided about 1/2 cup
- ¼ cup chopped fresh parsley, divided
ground black pepper- 16 oz ziti or other tube-shaped pasta
2 cups water- 12 oz shredded low-moisture mozzarella, divided about 3 cups
Instructions
- Heat the oven to 450°F with a rack in the upper third. Heat the oil in a high-sided, 12-inch ovenproof skillet over medium-high. Brown the sausage, breaking it up, for 3 to 5 minutes. Add optional pepper flakes for 1 minute.
- Add marinara and 1 teaspoon salt and simmer about 10 minutes. Meanwhile, mix the cottage cheese, garlic powder, half the Parmesan and half the parsley. Season with salt and pepper.
- Stir the ziti and water into the skillet. Bring to a simmer and stir about 2 minutes, then take off the heat. Fold in half the cottage cheese mixture and half the mozzarella, leaving pockets of cheese.
- Spoon the remaining cottage cheese mixture over the pasta and sprinkle with the rest of the mozzarella and Parmesan. Bake 30 to 35 minutes until the pasta is tender and the sauce is bubbling.
Notes
Use a high-sided skillet so it can hold the sauce and uncooked pasta.
Adapted from Theodora Kaloudis, Delish.
