Creamy Cottage Cheese Pasta Bake
This high-protein pasta bake uses blended cottage cheese to create a velvety, rich sauce without heavy cream. It's a comforting, family-friendly dinner that feels indulgent but is packed with wholesome ingredients.
Equipment
- Large pot
- Colander
- Blender or Food Processor
- Large oven-safe skillet or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Box grater (for cheese)
Ingredients
- 1 large egg
- 1 ½ cups 170 g
- ½ cup 50 g
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Reserved pasta water about 1 cup
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta for 1-2 minutes less than package directions (very al dente). Drain, reserving 1 cup of pasta water.
- In a blender or food processor, combine cottage cheese, ½ cup of the shredded mozzarella, ¼ cup of the grated Parmesan, and the egg. Blend until completely smooth, about 60 seconds. Scrape down sides as needed.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour marinara sauce into the skillet with the aromatics. Stir in dried oregano, basil, salt, and pepper. Bring to a gentle simmer, then remove from heat.
- Add the drained pasta and the blended cottage cheese mixture to the skillet. Stir until pasta is evenly coated. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
- Sprinkle the remaining 1 cup of shredded mozzarella and the remaining ¼ cup of grated Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until bubbly and the cheese is melted and lightly golden. For a crispier top, broil for 1-2 minutes at the end, watching carefully.
- Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave. To freeze, assemble the bake without the top cheese, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cheese, and bake as directed. For a spicy kick, brown 8 oz (225 g) of spicy Italian sausage with the onions. For a veggie-packed version, sauté chopped zucchini, bell peppers, or spinach with the aromatics. For a smoky twist, add 1 teaspoon of smoked paprika to the sauce.