Baked Ziti

Makes 8 Servings

  • Total Time: 55
  • Prep Time: 25
  • Cook Time: 30


  • 1 pound low-fat lactose-free cottage cheese
  • 2 large eggs
  • 1 ½ cups grated Parmesan cheese
  • 1 pound ziti noodles (dry)
  • 1-28 ounce cans low sodium crushed tomatoes
  • 1 cup 1% lactose-free dairy milk
  • ¾ teaspoon corn starch
  • 8 ounces part skim mozzarella (cubed)



1. Heat oven to 350 degrees 
2. Whisk cottage cheese, eggs and Parmesan in a medium bowl 
3. In a large pot or dutch oven, boil pasta in salted water until al dente 
4. Drain, do not rinse pot 
5. In a medium pot, heat tomatoes and season with salt to taste 
6. In a small bowl, whisk cornstarch into lactose-free dairy milk and transfer to empty pasta pot. Over medium heat, gently simmer until thickened, approximately 3-4 minutes 
7. Remove the pot from heat and add cottage cheese mixture, crushed tomatoes and ¾ of mozzarella 
8. Stir, add pasta to combine and transfer to a 13x9 baking dish, pour remaining sauce over the top 
9. Cover with foil, bake for 30 minutes 
10. Remove foil, add remaining mozzarella cubes and cook until bubbly, up to 20 minutes 
11. Garnish with basil 

Tips/Tricks: Note with alterations in the above recipe ingredients will result in changes in the nutritional values, including lactose content 
• Could add 1 lb browned ground lean turkey to cottage cheese mixture 
• After coming out of oven, let the dish sit for 5-10 minutes