Ingredients
Equipment
Method
- Preheat the oven to 190°C (Gas Mark 5). Bring a large saucepan of salted water to a rolling boil. Add the ziti or penne and cook for approximately 2 minutes less than the packet instructions, leaving the pasta slightly firm. Drain thoroughly without rinsing and set aside.
- Heat the olive oil in a large frying pan over medium-high heat. Add the finely chopped onion and cook until softened. Add the lean beef mince, breaking it apart with a wooden spoon, and cook until completely browned. Stir in the crushed garlic and dried oregano and cook for another minute until fragrant.
- Pour the crushed tomatoes into the pan with the browned beef. Bring to a gentle simmer, reduce the heat and cook for approximately 15 minutes until the sauce thickens slightly. If it becomes too thick, add a small splash of reserved pasta cooking water.
- Remove the pan from the heat. Add the drained pasta directly to the beef and tomato sauce. Stir gently until every piece of pasta is evenly coated and the sauce is distributed throughout.
- Spoon half the pasta mixture into a deep 20 x 30 cm baking dish. Spread the full-fat cottage cheese evenly over the pasta to create a creamy middle layer. Scatter half the grated mozzarella over the cottage cheese, then cover with the remaining pasta mixture.
- Cover the baking dish securely with aluminium foil and bake in the preheated oven at 190°C for 20 minutes. Keeping the dish covered helps retain moisture and prevents the exposed pasta from drying out.
- Carefully remove the foil. Sprinkle the remaining grated mozzarella and all the parmesan evenly over the top. Return the uncovered dish to the oven for approximately 10 minutes, until the cheese has melted and the surface is bubbling and golden.
- Remove the baked ziti from the oven and allow it to rest for at least 5 minutes before dividing into six portions. Serve warm, optionally alongside a fresh green salad or steamed vegetables.
Notes
Pasta: Cook the pasta 2 minutes less than the packet instructions because it continues cooking in the oven. Ziti, penne and rigatoni are all suitable.
Cottage cheese: Full-fat cottage cheese provides the intended creamy texture. Leave the curds whole for pockets of creaminess or blend before layering for a smoother result.
Mozzarella: Grating mozzarella from a block gives a good melting texture.
Baking: Cover the dish during the first 20 minutes to prevent the pasta from drying out. Use a deep 20 x 30 cm baking dish.
Make ahead: Assemble the dish, cover and refrigerate overnight. Allow approximately 10 additional minutes of baking when starting from chilled, and ensure the centre is thoroughly heated.
Storage: Refrigerate leftovers promptly in airtight containers for up to 4 days. Freeze individual portions for up to 3 months. Reheat until piping hot throughout.
Nutrition: Estimated per serving based on six equal portions, using 5% fat beef mince, full-fat cottage cheese and the specified cheeses. Optional accompaniments are excluded.
Cost: Estimated total ingredient cost in Ireland, using standard supermarket equivalents and prorated quantities. Current retailer prices have not been independently verified.
