Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
Salt/pepper
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.