Ingredients

2 tbsp. extra-virgin olive oil

1 lb. sweet or hot Italian sausage, casings removed

1/2 tsp. crushed red pepper flakes

5 c. store-bought or homemade marinara sauce

Kosher salt

1 (16-oz.) container full-fat cottage cheese

1/2 tsp. garlic powder

1 oz. Parmesan, finely grated (about 1/2 cup), divided

1/4 c. finely chopped fresh parsley, divided

Freshly ground black pepper

1 lb. ziti, rigatoni, or other tube-shaped pasta

2 c. water

12 oz. low-moisture mozzarella, shredded (about 3 cups), divided

Instructions

Step 1: Arrange a rack in the upper third of the oven and preheat to 450°F (230°C). In a large (at least 12″), high-sided, ovenproof skillet over medium-high heat, heat the olive oil. Add the sausage, breaking it into large pieces, and cook until browned, about 3 to 5 minutes. Stir in the crushed red pepper flakes and cook for another minute until fragrant.

Step 2: Pour in the marinara sauce and season with 1 teaspoon of kosher salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Step 3: While the sauce simmers, combine the cottage cheese, garlic powder, half of the grated Parmesan, and half of the chopped parsley in a medium bowl. Mash the curds slightly with a spoon and season with salt and freshly ground black pepper to taste.

Step 4: Add the dry pasta and 2 cups of water to the skillet with the sauce. Bring to a simmer and cook, stirring frequently to prevent sticking, until the pasta is just starting to soften, about 2 minutes. Remove the skillet from heat, then gently fold in half of the cottage cheese mixture and half of the shredded mozzarella, leaving some pockets of cheese visible throughout.

Step 5: Dollop the remaining cottage cheese mixture over the pasta. Sprinkle the remaining mozzarella and Parmesan evenly on top.

Step 6: Transfer the skillet to the preheated oven and bake until the pasta is tender, the sauce is bubbling, and the cheese is golden and browned in spots, about 30 to 35 minutes. Let the baked ziti cool for 5 minutes before serving. Garnish with the remaining parsley.

Tips & Variations

For a vegetarian version, substitute the sausage with sautéed mushrooms or a plant-based sausage alternative.

Use low-fat or part-skim cottage cheese to reduce richness without losing creaminess.

If you prefer a spicier dish, increase the crushed red pepper flakes or use hot Italian sausage.

Adding a handful of fresh spinach or kale into the skillet before baking can boost the nutritional value and add color.

FAQs

Can I use a different type of pasta for baked ziti?

Yes, any tube-shaped pasta like rigatoni, penne, or even small shells works well. Just adjust the cooking time slightly if needed.

Is it necessary to use full-fat cottage cheese?

Full-fat cottage cheese gives the dish a creamier texture, but you can use part-skim or low-fat versions for a lighter option. Just note that the texture may be slightly less rich.