Baked Ziti

1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 c.), divided
Salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 c. yellow onion, finely chopped
5 med. cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 c. plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Center a rack in the oven and preheat to 350°F. Whisk cottage cheese, eggs, and 1 c. parmesan cheese together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tbsp. salt and pasta; cook until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.

Meanwhile, heat olive oil in skillet over medium heat. Crumble in turkey sausage and cook until nearly browned. Add onion and garlic and continue to cook until onion is softened and sausage is completely browned. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 c. basil and sugar, and season with salt and pepper.

In a small bowl stir together cornstarch and heavy cream. Transfer mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 1/2 c. tomato sauce, and 3/4 c. mozzarella. Stir to combine. Add pasta and toss to coat thoroughly with sauce.
Transfer pasta to a 9- x 13-inch baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and parmesan over the top. Cover baking dish tightly with foil and bake for 30 minutes.

Remove foil from pan and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 20 minutes. Sprinkle with remaining 2 tbsp. basil and serve.