Name: Baked Ziti Cho-Style
Prep time: 25 min
Cook time: 1 h
Ingredients: 1 pound 4% cottage cheese; 1 1/2 cup Chobani Plain 0% Greek Yogurt; 1 pound whole-wheat ziti; 2 large eggs; 1 1/2 cup grated Parmesan cheese; 1/2 cup basil; 2 tablespoon extra virgin olive oil; 1 tablespoon salt; 5 medium garlic cloves, minced; 1 (26-ounce) jar of pasta sauce; 1 (14.5-ounce) can diced tomatoes; 1 teaspoon dried oregano; 1 tablespoon cornstarch; 8 ounce mozzarella cheese, cut into 1/4-inch pieces

Baked Ziti Cho-Style

By: Chobani Yogurt

Having trouble finding baked pasta recipes? This Baked Ziti Cho-Style, made with Chobani Yogurt, three kinds of cheeses and whole-wheat pasta, is sure to become one of your new favorite pasta recipes in your home.

Preparation Time25 min

Cooking Time1 hr

Ingredients

1 pound 4% cottage cheese
1 1/2 cup Chobani Plain 0% Greek Yogurt
1 pound whole-wheat ziti
2 large eggs
1 1/2 cup grated Parmesan cheese
1/2 cup basil
2 tablespoons extra virgin olive oil
1 tablespoon salt
5 medium garlic cloves, minced
1 (26-ounce) jar of pasta sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon cornstarch
8 ounces mozzarella cheese, cut into 1/4-inch pieces

Instructions

Adjust oven rack to middle position, and preheat oven to 350 degrees F.
Mix cottage cheese, eggs and 1 cup Parmesan in medium bowl; set aside.
Bring 4 quarts of water to boil in large pot over high heat. Stir in salt and pasta; cook, stirring occasionally, for about 6 minutes or until pasta begins to soften but is not yet cooked through. Drain pasta and leave in colander.
Meanwhile, make tomato sauce by heating oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes.
Stir in pasta sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Turn off heat, and stir in ½ cup basil.
In a small bowl, stir cornstarch into Chobani. Heat the now-empty, unwashed pot used to cook the pasta over low heat.
Add the Chobani mixture, and bring to simmer, stirring occasionally. Cook until thickened, about 2 to 3 minutes.
Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ½ cup mozzarella. Stir to combine.
Add drained pasta, and stir to coat thoroughly with sauce.
Transfer pasta mixture to 9-inch by 13-inch baking dish and spread remaining tomato sauce evenly over pasta.
Sprinkle remaining mozzarella and 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes and serve.