Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV
Transforming this tired Italian-American classic into a dish worth making took more than swapping out the ricotta.
To get a baked ziti recipe with perfectly al dente pasta, a rich and flavorful sauce, and melted cheese in every bite, we parted from convention in several ways. First, we substituted cottage cheese for ricotta because the larger cheese cur...