Description
Craving a warm, comforting dish that’s also packed with protein? This Cottage Cheese Pasta Bake is the perfect quick dinner idea or make-ahead meal. Creamy, cheesy, and bubbling with marinara goodness, this easy recipe swaps out traditional ricotta for high-protein cottage cheese—making it lighter but still deliciously satisfying. Great for busy weeknights, easy meal prep, or when you’re hunting for wholesome food ideas that don’t sacrifice flavor.
Ingredients
12 oz pasta (penne, rigatoni, or rotini)
2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh basil or parsley, optional
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta 1-2 minutes less than al dente. Drain and set aside.
2. In a large bowl, mix cottage cheese, beaten egg, 1 cup mozzarella, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper until smooth.
3. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
4. Spread a thin layer of marinara sauce on the bottom. Add half of the pasta, half of the cheese mixture, and more sauce. Repeat layers.
5. Top with remaining mozzarella and Parmesan cheese.
6. Cover with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly.
7. Let rest 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Slightly undercook your pasta to avoid a mushy texture when baked.
Drain cottage cheese if it’s too watery for a firmer filling.
Let the bake sit after cooking for cleaner slices and better structure.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 50mg