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This Cottage Cheese Pasta Bake is everything you’ll want in a cozy weeknight dinner. Rich, creamy, and topped with bubbly melted mozzarella, it has all the comfort of a classic baked pasta while the cottage cheese and vegetables practically disappear into the sauce. It’s an easy high-protein dinner that never feels like a compromise.
Baked pasta is one of those dinners that I always always come back to, especially when I want something comforting that’s easy to throw together on a busy weeknight. It makes enough for leftovers, it’s endlessly customizable, and there’s just something about bubbly cheese and baked pasta that always feels comforting.
This creamy cottage cheese pasta keeps everything I love about a classic baked pasta while adding a little extra protein and vegetables in a way that doesn’t take away from the flavor. The cottage cheese blends right into the sauce, creating a rich, creamy texture, while the cauliflower and zucchini become so tender they practically disappear into the pasta.
A Creamy Cottage Cheese Pasta Bake Everyone Will Love
If you’ve never cooked with cottage cheese before, this is a great recipe to start with. Once it’s blended into the sauce, you won’t see curds or taste a strong cottage cheese flavor. It simply creates a richer, creamier sauce that coats every piece of pasta.
The vegetables are another reason I keep coming back to this recipe. They soften as they cook and mix right into the pasta, adding extra vegetables without changing the flavor or texture.
Here’s why the recipe has earned a permanent spot in my dinner rotation:
- Creamy in every bite. The smooth, creamy sauce coats every piece of pasta.
- High protein. Cottage cheese and protein pasta or chickpea pasta make this a more filling dinner than a traditional pasta bake with 25 grams of protein per serving.
- A great way to add more vegetables. The cauliflower and zucchini blend seamlessly into the dish, making this an easy dinner for the whole family.
- Perfect for busy weeknights. Most of the work happens while the pasta cooks, and the oven finishes everything off.
- Even better as leftovers. The flavors continue to come together after a day in the refrigerator, making this one of my favorite meal prep lunches or dinners.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Pasta: I make this with chickpea or protein pasta for a little extra protein and fiber, but regular pasta works just as well if that’s what you have on hand. Just be sure to cook it until it’s al dente since it will continue to cook a little in the oven.
- Cottage cheese: Blending the cottage cheese with the pasta sauce is the key to this recipe. It creates a smooth, creamy cottage cheese pasta sauce without any noticeable curds while adding extra protein.
- Pasta sauce: Since the sauce is the base of the entire dish, use one you already enjoy. I usually reach for Rao’s or Carbone because they have great flavor.
- Cauliflower: As it cooks, the cauliflower becomes tender and blends right into the pasta. It’s one of my favorite ways to add extra vegetables without changing the overall flavor.
- Zucchini: Zucchini softens as it cooks, making it an easy way to add another vegetable without changing the overall texture.
- Mozzarella cheese: A layer of mozzarella on top creates the classic bubbly, cheesy finish that makes a baked pasta so delicious.
My Favorite Ways to Customize It
One of the reasons I make this recipe so often is because it’s easy to change up depending on what’s in the fridge.
- Make it heartier. Stir in cooked ground turkey or lean ground beef for more protein.
- Swap or add vegetables. Stir in a few handfuls of spinach during the last few minutes of cooking the vegetables. Or sauté mushrooms and onions for extra savory flavor.
- Make it cheesier. Sprinkle freshly grated Parmesan over the mozzarella cheese before baking for more cheesy flavor.
- Add a little heat. Stir in crushed red pepper flakes.
How to Make Cottage Cheese Pasta Bake
- Cook the pasta: Preheat the oven to 400°F. Cook the pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, cook the veggies: Heat the oil in a large skillet over medium heat. Add veggies, ¼ teaspoon salt, onion powder, garlic powder, and pepper, and saute until softened.
- Make the sauce: Add the pasta sauce, cottage cheese, and ¼ teaspoon salt to a high speed blender and blend on high.
- Mix together the components: In a 9×13″ baking dish, add the cooked pasta, blended sauce, and veggies. Mix until combined.
- Add the cheese: Evenly top the pasta bake with mozzarella cheese.
- Bake for 10 to 15 minutes until bubbling and the cheese is melted.
Jamie’s Tips
Simple Tips for the Best Results
- Cut the vegetables into small, even pieces. Smaller pieces cook more evenly and mix into the pasta better, so you get veggies in every bite.
- Don’t overcook the vegetables. They should be just tender before they go into the baking dish.
- Let the pasta rest for 5 to 10 minutes before serving. This gives the sauce a chance to thicken slightly and brings the flavors together.
- Broil for the last minute if you like extra color. If you prefer a more golden, bubbly cheese topping, switch the oven to broil for the final minute or two. Just keep a close eye on it so the cheese doesn’t burn.
What to Serve It With
- For an easy weeknight dinner: Serve with a simple green salad and garlic bread.
- For easy lunches: Portion it into containers with broccoli and feta or smashed broccoli parmesan for ready-to-go lunches.
- For feeding a crowd: Pair it with a big Caesar salad and warm bread so everyone can serve themselves.
Storage and Meal Prep
This baked cottage cheese pasta is one of those dinners that’s almost better the next day. The flavors have a little more time to come together, and it reheats beautifully, making it one of my favorite recipes to meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 350°F oven until hot.
For longer storage, let the pasta bake cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tip
I like dividing leftovers into individual storage containers while the pasta is still slightly warm. That way, lunch is ready to grab throughout the week, and I don’t have to reheat the entire casserole each time.
More Cottage Cheese Dinner Recipes
Looking for more? Here is my entire collection of Cottage Cheese Recipes.
If you’ve made and loved this Cottage Cheese Pasta Bake recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Creamy Cottage Cheese Pasta Bake with Veggies
Ingredients
- 12 ounces pasta, (chickpea or protein pasta)
- 1 tablespoon extra-virgin olive oil
- 3 cups cauliflower, diced
- 1 medium zucchini, diced
- 1/2 large onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 cup cottage cheese
- 24 ounces pasta sauce, (I like Raos or Carbone)
- 2/3 cup mozzarella cheese, for topping, plus more if desired
Instructions
- Preheat the oven to 400°F. Cook pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add the veggies, garlic powder, onion powder, ¼ teaspoon salt, and pepper and sauté until softened.
- Add the pasta sauce, cottage cheese, and ¼ teaspoon salt to a high speed blender and blend on high.
- In a 9×13” baking dish add cooked pasta, blended sauce, and veggies. Mix until combined and top with mozzarella cheese.
- Bake for 10-15 minutes until bubbling and cheese is melted.
Notes
- Cook pasta just until al dente. It will continue to cook slightly in the oven.
- Blend the sauce until completely smooth. This ensures the creamiest sauce.
- Chop the veggies into small even pieces. This helps them cook evenly and mix into the pasta well.
- Let the pasta rest for 5-10 minutes. The sauce will thicken slightly.
- Storage: Leftovers store well in the fridge for up to 4 days and freeze well for meal prep.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
Can you make this with low fat or nonfat cottage cheese, or is it best with full fat cottage cheese? What type of cottage cheese is represented in the nutritional information on this recipe?
I would recommend using at least low fat versus fat-free.
Thanks! What type of cottage cheese is represented in the nutritional information on this recipe?