This was Baked Ziti.
It was a long time ago when I made baked Ziti. That must have been around 2009 when the recipe I adapted was published from the Cook's Illustrated. I remember we liked it very much. I don't know why I hadn't revisited the recipe soon. Anyway I am glad I did!
The Cook's Illustrated found traditional ricotta cheese was unpleasantly grainy. Therefore they used cottage cheese because "the larger cheese curds baked up pillowy." And they added chunky cubes of mozzarella cheese inside as well as top to make cheesy gooey pockets.
Very tasty indeed! This time surely refreshed my memory of this somehow forgotten recipe and the wonderful result.
