Creamy Cottage Cheese Pasta Bake with Veggies

A spoon rests on the edge of the cottage cheese pasta bake.

No ratings yet

Creamy Cottage Cheese Pasta Bake with Veggies

This Cottage Cheese Pasta Bake starts with a smooth, creamy tomato sauce made by blending cottage cheese right into the pasta sauce. Tossed with tender pasta, hidden vegetables, and plenty of mozzarella, it's an easy high-protein dinner that still tastes like classic baked pasta.

Prep Time15

Cook Time25

Total Time40

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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 9x13” 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