There’s something magical about pulling a bubbling, cheesy pasta bake from the oven—the kind of dish that makes everyone come running to the kitchen. My cottage cheese pasta bake has become our family’s ultimate comfort food, and I love how the cottage cheese melts into creamy perfection without needing heavy cream. The first time I made it, my picky eater actually asked for seconds (a miracle!). Now it’s our go-to for busy weeknights and cozy Sunday suppers alike. It’s the kind of simple, satisfying meal that makes you want to gather around the table and savor every bite together.
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Pasta Bake
This pasta bake has stolen our family’s heart for so many good reasons:
- Effortless comfort food – Just layer, bake, and enjoy that golden, bubbly goodness
- Magically creamy texture – The cottage cheese melts into dreamy richness without heavy cream
- Protein-packed – With cottage cheese and eggs, it keeps you full longer than regular pasta bakes
- Kid-approved – Even my picky eaters gobble it up (they never guess it’s cottage cheese!)
- Pantry-friendly – Uses simple ingredients you probably have on hand already
It’s become our weeknight hero – the kind of meal that feels special but comes together with minimal fuss. Trust me, one bite and you’ll be hooked!
Ingredients for Cottage Cheese Pasta Bake
Here’s everything you’ll need to make this cozy, cheesy masterpiece – I promise it’s all simple stuff you can find at any grocery store:
- 12 oz ziti or penne pasta (uncooked – trust me, the shape matters for holding all that cheesy goodness)
- 1 (24 oz) container full-fat cottage cheese (don’t skimp here – the fat is what makes it ultra-creamy)
- 1 (25 oz) jar thick marinara sauce (splurge on the good stuff – it makes all the difference)
- 1/2 cup chopped fresh basil (yes, fresh! It adds that bright pop of flavor)
- 1/2 cup grated Parmesan cheese (the real stuff, not the powdery kind)
- 3 cups shredded mozzarella cheese (divided – we’ll use it in layers)
- 1 large egg (lightly beaten – this helps bind everything together)
See? Nothing fancy – just honest ingredients that transform into something magical in the oven. I always double check my fridge before starting – there’s nothing worse than realizing you’re out of eggs mid-recipe!
How to Make Cottage Cheese Pasta Bake
Okay, let’s get this cheesy masterpiece in the oven! Don’t worry – it’s way easier than it looks. I’ve made this so many times I could probably do it in my sleep (and some bleary-eyed mornings, I practically have). Just follow these simple steps, and you’ll have the most comforting pasta bake ready before you know it.
Step 1: Prep the Pasta
Here’s the secret – undercook that pasta! I mean really undercook it. Boil your ziti or penne for about 3-4 minutes less than the package says. You want it so firm it almost crunches when you bite into it. Why? Because it’s going to soak up all that glorious sauce and continue cooking in the oven. If you cook it all the way now, you’ll end up with a sad, mushy mess later. Drain it well and let it sit in the colander while you prep the other layers.
Step 2: Mix the Cottage Cheese Layer
Grab a medium bowl and let’s make the magic happen. Dump in your whole container of full-fat cottage cheese (this is no time for diet versions!), the beaten egg, grated Parmesan, and all that chopped fresh basil. Mix it up until everything’s happily combined. The egg helps bind it together, while the Parmesan adds that umami punch. Pro tip: I like to taste a tiny bit at this point to check if it needs salt – sometimes the cheeses provide enough, but everyone’s taste buds are different!
Step 3: Layer the Cottage Cheese Pasta Bake
Now for the fun part – assembly! In a big bowl, toss your undercooked pasta with about 2 cups of the marinara sauce. Then in your baking dish (I use a trusty 9×13), spread half this saucy pasta as the base. Next comes the entire cottage cheese mixture – spread it gently into an even layer (don’t worry if some pasta peeks through). Sprinkle a generous cup of mozzarella over this, then repeat with the remaining pasta. Finish by spooning the rest of the marinara over top and covering with the remaining 2 cups of mozzarella. See how we’re building flavor with every layer?
Step 4: Bake to Perfection
Pop that beauty into your preheated 375°F oven, covered with foil, for 30 minutes. This gives everything time to get acquainted and the pasta to finish cooking. Then, the moment we’ve been waiting for – remove the foil and bake another 15 minutes until the top is golden brown with those irresistible bubbly spots. Here’s the hardest part: let it rest for 15 minutes before diving in. I know, I know – the smell is torture! But this resting time lets everything set up perfectly so you get clean slices instead of cheesy lava flow.
Print
Cottage Cheese Pasta Bake: 1 Magical Comfort Food
A comforting and cheesy pasta bake featuring cottage cheese and tomato basil sauce.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 12 oz ziti or penne pasta
- 1 (24 oz) container full-fat cottage cheese
- 1 (25 oz) jar thick, high-quality marinara sauce
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 large egg
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta 3-4 minutes less than the package directs. It should be very firm. Drain.
- In a medium bowl, mix the cottage cheese, egg, Parmesan, and fresh basil.
- In a large bowl, combine the undercooked pasta with 2 cups of the marinara sauce.
- Spread half of the pasta/sauce mixture in the bottom of a 9×13-inch dish.
- Top with the entire cottage cheese mixture, spreading it into an even layer.
- Sprinkle 1 cup of mozzarella cheese over the cottage cheese.
- Top with the remaining pasta/sauce mixture.
- Cover with the remaining marinara sauce and the remaining 2 cups of mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes until golden. Let rest 15 minutes.
Notes
- Cook the pasta very al dente (3-4 minutes less than package directions) to prevent a watery bottom and mushy noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Tips for the Best Cottage Cheese Pasta Bake
After making this dozens of times (and eating every single batch!), I’ve learned a few tricks that take this pasta bake from good to absolutely amazing:
- Pasta with backbone – That al dente start is non-negotiable. Mushy noodles ruin everything! Taste test at 3 minutes less than the package says – it should still have serious bite.
- Full-fat freedom – Low-fat cottage cheese just won’t melt into that luscious creaminess we want. The extra richness makes all the difference, and it’s worth every delicious calorie.
- Patience pays off – I know it’s tempting to dive right in, but those 15 minutes of resting time let the layers set properly. Otherwise, you’ll have saucy chaos instead of perfect slices.
Trust me on these – they’re the difference between “good” and “can I have your recipe?” good!
Variations for Your Cottage Cheese Pasta Bake
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists we’ve tried (and loved):
- Greens please: Stir a couple handfuls of fresh spinach into the cottage cheese mixture – it wilts perfectly while baking and sneaks in some extra nutrients.
- Cheese swap: Mix half ricotta with the cottage cheese for an even creamier texture that reminds me of classic lasagna filling.
- Spice it up: Use a spicy arrabbiata sauce instead of marinara and add a pinch of red pepper flakes to the cheese mixture for some heat.
The best part? My family never gets bored because we’re always discovering new favorite versions!
Serving Suggestions
This cottage cheese pasta bake is hearty enough to stand alone, but I love rounding out the meal with some simple sides. A crisp green salad with balsamic dressing cuts through the richness perfectly, while warm garlic bread is mandatory for soaking up every last bit of sauce. On lazy nights, I’ll just serve it with some roasted broccoli – the kids don’t even complain when there’s cheesy pasta involved! The leftovers (if you’re lucky enough to have any) make amazing lunchbox meals too.
Storage and Reheating
This pasta bake keeps beautifully – if you can resist eating it all in one sitting! Let any leftovers cool completely, then cover tightly and refrigerate for up to 3 days. When reheating, skip the microwave (it makes the pasta gummy) and pop individual portions in a 350°F oven for about 15 minutes until heated through. The cheese gets melty again, and the edges crisp up just like fresh from the oven. For a quick fix, I sometimes reheat slices in my air fryer – 5 minutes at 375°F gives them new life!
Nutritional Information
Now, I’m no nutritionist, but I do like knowing what’s going into our family meals! These numbers are estimates based on standard ingredients – your exact counts might vary depending on brands and any tweaks you make. Here’s the breakdown per generous serving (about 1/6 of the bake):
- Calories: 480
- Protein: 28g (thanks to all that cheesy goodness!)
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: 8g
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 920mg
What I love is how this balances comfort with nutrition – you’re getting serious protein from the cottage cheese and eggs, plus calcium from all that cheese. It’s definitely not diet food (I mean, look at that melty mozzarella!), but it’s packed with more nutrients than your average pasta dish. My philosophy? Everything in moderation – especially when it tastes this good! If you want to see more of our family favorites, check out our Facebook page!
FAQs About Cottage Cheese Pasta Bake
Q1. Can I use low-fat cottage cheese instead of full-fat?
I don’t recommend it, honestly. The full-fat version melts into such dreamy creaminess that low-fat just can’t match. I tried it once when we were out of the good stuff, and while it was still tasty, the texture wasn’t nearly as luscious. The higher fat content helps create that signature rich, velvety layer we all love.
Q2. Can I freeze leftovers of this pasta bake?
Absolutely! Let it cool completely, then wrap individual portions tightly in foil or freezer bags. They’ll keep for about 2 months. To reheat, thaw overnight in the fridge first, then bake at 350°F until heated through (about 25-30 minutes). The texture stays surprisingly good – just add a little extra marinara when reheating if it seems dry.
Q3. What other pasta shapes work besides ziti or penne?
Any short, sturdy pasta with crevices to hold sauce works great. I’ve had success with rigatoni, shells, and even rotini in a pinch. Just avoid long noodles like spaghetti or linguine – they don’t layer as nicely. The key is choosing a shape that can stand up to baking without turning mushy.
Q4. Can I make this cottage cheese pasta bake ahead?
You bet! Assemble the whole thing (right up to adding the final mozzarella layer), cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, just add about 10 extra minutes to the covered baking time since it’ll be cold from the fridge. It’s my go-to trick for stress-free dinner parties!
Q5. Why does my pasta bake sometimes come out watery?
Usually it’s one of two things: either the pasta was cooked too long initially (remember – very al dente!), or the cottage cheese had excess liquid. Next time, try draining your cottage cheese in a fine mesh strainer for about 15 minutes before mixing. And definitely stick to that undercooked pasta rule – it makes all the difference in texture!
