1 lb ziti
1 lb sweet Italian sausage
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon granulated sugar
1/2 cup fresh basil, chopped
8 oz cream cheese, softened
16 oz cottage cheese
1/2 cup sour cream
2 eggs
1 1/2 cups Parmesan cheese, grated and divided
2 cups frsh mozzarella cheese, chopped into 1/4-inch cubes and divided
Fresh basil, chopped, for garnish
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. In a large pot of salted boiling water, cook to al dente. Drain, rinse and set aside. In a large skillet, cook the sausage over medium high heat until no longer pink. Drain fat. Add garlic and cook until fragrant, about 1 minute. Add oregano, basil, and season with salt and pepper. Stir in tomato sauce and diced tomatoes. Lower heat to medium and cook until mixture bubbles. Reduce heat to medium low and let simmer 10 minutes. Remove skillet from heat and stir in sugar and fresh basil. Set aside. In a large bowl, beat the cream cheese until smooth. Add eggs, cottage cheese, and sour cream and mix until well combined. Stir in 1 cup of the Parmesan and 1 cup of the mozzarella. Add 1 cup of the red sauce and the drained pasta to cottage cheese mixture and stir to combine. Transfer to prepared baking dish. Top with remaining red sauce, followed by the remaining 1 cup mozzarella and 1/2 cup Parmesan. Spray a sheet of aluminum foil with nonstick spray and cover casserole. Bake for 25 minutes. Uncover and bake 25 minutes more. Broil 1 to 2 minutes to brown cheese further. Let sit 10 minutes before serving. Top with chopped basil and enjoy!
