Description
A delicious and creamy cottage cheese pasta bake that is perfect for dinner or a cozy gathering.
Ingredients
Scale
- 12 oz short pasta (penne, rigatoni, or rotini), uncooked
- 1 1/2 cups cottage cheese
- 1 cup marinara or tomato pasta sauce
- 1/2 cup milk (or reserved pasta water)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese, plus extra for topping
- 1 tablespoon olive oil, plus extra for greasing the dish
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh baby spinach, loosely packed (optional)
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- Nonstick cooking spray or extra olive oil for the baking dish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain well and set aside. You can reserve about 1/4 cup of pasta water if you’d like to loosen the sauce later.
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with nonstick cooking spray or a drizzle of olive oil.
- Blend the cottage cheese sauce: In a blender or food processor, combine the cottage cheese, milk (or pasta water), grated parmesan, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Blend until completely smooth and creamy, scraping down the sides as needed.
- Combine with marinara: Pour the marinara or tomato pasta sauce into a large mixing bowl. Add the blended cottage cheese mixture and whisk or stir until fully combined. Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Toss pasta with sauce: Add the cooked pasta to the bowl of sauce and gently toss until every piece is well coated. If using spinach, fold it into the warm pasta and sauce so it wilts slightly. Stir in 1/2 cup of the shredded mozzarella so there are little cheesy pockets throughout the bake.
- Assemble the casserole: Transfer the saucy pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of shredded mozzarella over the top, along with a little extra grated parmesan. Drizzle with 1 tablespoon of olive oil for extra flavor and a golden finish.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and starting to turn golden around the edges. If you’d like a deeper color on top, switch the oven to broil for 1–2 minutes, watching closely to prevent burning.
- Rest and serve: Remove the Cottage Cheese Pasta Bake from the oven and let it rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Garnish with fresh basil or parsley and an extra sprinkle of parmesan if you like.
Notes
- This dish can be customized with your favorite vegetables or proteins.
- For a creamier texture, use full-fat cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg