Baked Cottage Cheese Pasta
A comforting baked cottage cheese pasta that combines creamy cottage cheese with bubbly, golden mozzarella for the perfect cozy family dinner.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl
- 1 9x13-inch baking dish greased
Ingredients
Pasta
- 12 oz pasta penne or rigatoni
Cheese Sauce
- 2 cups cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Optional Toppings
- Additional mozzarella cheese for topping
Instructions
Preparation
- Preheat your oven to 375°F. Prepare a 9x13 inch baking dish by greasing it lightly.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cottage cheese, mozzarella, Parmesan, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well to combine.
- Add the cooked pasta to the cheese sauce, stirring until the pasta is evenly coated. If the mixture seems too thick, add a splash of reserved pasta water.
- Pour the pasta and cheese mixture into the prepared baking dish. Spread it out evenly and sprinkle additional mozzarella cheese on top if desired.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
- Allow the baked pasta to cool for a few minutes before serving. This will help the flavors meld together and make it easier to cut and serve.
Serving
- Serve the baked cottage cheese pasta warm, garnished with fresh basil or parsley if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze individual portions for up to 2 months.
Notes
Pro Tips: Achieve a perfect cheese topping by broiling for a few minutes at the end. Ingredient Substitutions: Use ricotta instead of cottage cheese for a creamier texture. How to Serve: Pair with a fresh salad or garlic bread. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Assemble the dish a day ahead and refrigerate until ready to bake.