Creamy Cottage Cheese Pasta Bake
A comforting, creamy pasta bake that uses cottage cheese to create a lighter yet indulgent casserole.
Ingredients
Pasta and sauce
- 12 oz dry penne pasta Cooked until just al dente.
- 1 cup marinara or tomato sauce Choose based on your preference.
Cheese and eggs
- 1.5 cups low-fat cottage cheese Full-fat can be used for extra creaminess.
- 2 large eggs Bind the casserole together.
- ¼ cup grated Parmesan cheese For flavor and richness.
- 1–1.5 cups shredded mozzarella Optional topping for a melty crust.
Spices and condiments
- 2 cloves garlic, minced Enhances flavor.
- 1 tsp olive oil For blending with garlic.
- 1 tsp Italian seasoning Adds Mediterranean flavor.
- ½ tsp salt To taste.
- ½ tsp black pepper To taste.
Garnish
- to taste Fresh basil or parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch or similar rectangular baking dish.
- Bring a large pot of salted water to a boil. Add the penne and cook until just al dente — about 1–2 minutes less than package directions. Drain well and set aside.
Sauce Preparation
- In a blender or food processor, combine cottage cheese, eggs, marinara, minced garlic, olive oil, Italian seasoning, salt, and pepper. Blend until smooth and slightly frothy.
- Pour the blended cottage-cheese sauce over the hot pasta. Toss gently until every noodle is coated.
Baking
- Transfer the coated pasta to the prepared baking dish and spread into an even layer.
- Sprinkle the top with mozzarella (if using) and the ¼ cup grated Parmesan.
- Bake for 25–30 minutes, until the center is set and the top is lightly golden.
- Remove from oven and let rest for 5 minutes to firm up before slicing. Garnish with chopped basil or parsley and serve warm.
Notes
For best results, do not overcook the pasta and ensure to let the dish rest before serving.