Cottage Cheese Pasta Bake
This Cottage Cheese Pasta Bake is a creamy, cheesy, and comforting dish perfect for a weeknight dinner. It features layers of pasta, a rich cottage cheese sauce, and a bubbly mozzarella topping. Customize it with your favorite vegetables or proteins for a satisfying and flavorful meal.
Equipment
- 9x13 inch baking dish
- Large pot
- Colander
- Large bowl
- Small bowl (optional, for breadcrumbs)
- Measuring cups
- Measuring spoons
- Oven
- Mixing spoon or spatula
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- Water, for boiling pasta
- Salt, for pasta water
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese
- ¼ cup breadcrumbs optional
- 1 tablespoon olive oil optional, if using breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain well and rinse with cold water.
- In a large bowl, combine the cottage cheese, Parmesan cheese, basil, garlic, Italian seasoning, salt, pepper, and egg. Mix well.
- Add the cooked pasta to the cottage cheese mixture and toss to coat.
- Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the mozzarella cheese evenly over the pasta.
- If using breadcrumbs, combine them with olive oil in a small bowl and sprinkle over the mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Let the pasta bake rest for 5-10 minutes before serving.
Notes
For a creamier sauce, blend the cottage cheese before using. Feel free to add cooked vegetables, meats, or extra herbs to customize the flavor. This pasta bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, or frozen for up to 3 months. Full-fat cottage cheese is recommended for the best flavor, but low-fat can be used as a substitute.