High Protein Cottage Cheese Pasta Bake (Cheap & Freezer-Friendly)
A creamy, protein-packed cottage cheese pasta bake that rivals ricotta-based dishes while being significantly cheaper and freezer-friendly for up to three months. Ready to bake in under 20 minutes of hands-on time with over 30g of protein per serving.
Equipment
- large pot
- blender
- large bowl
- 9x13 baking dish
- foil
Ingredients
- 12 oz pasta (penne, rigatoni, or any short cut)
- 1 tablespoon olive oil
- Salt for pasta water
- 2 cups full-fat cottage cheese
- 1 cup whole milk
- 3/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 jar marinara sauce (24 oz)
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Step 1: Cook pasta in salted boiling water until just shy of al dente, about one minute under box instructions. Drain and reserve one cup of pasta water.
- Step 2: While pasta cooks, add cottage cheese, milk, minced garlic, parmesan, Italian seasoning, and red pepper flakes to blender. Blend until completely smooth, about 90 seconds.
- Step 3: In large bowl, toss cooked pasta with marinara sauce. Pour blended cottage cheese mixture over top and fold gently until coated. Add reserved pasta water if needed for spreadable consistency. Season with salt and pepper.
- Step 4: Spread half pasta mixture into 9x13 baking dish. Sprinkle one cup mozzarella over it. Add remaining pasta mixture, then top with remaining mozzarella.
- Step 5: Bake at 375°F for 25-30 minutes, covered with foil for first 15 minutes. Remove foil and bake until cheese melts and edges bubble. Let rest 5 minutes before serving.
Notes
Freeze uncooked: prepare in aluminum pan, cover tightly with plastic wrap and foil, label with date, freeze up to 3 months. Bake from frozen, adding 10-15 minutes and keeping foil on entire time. Refrigerate leftovers up to 4 days in airtight container. Reheat gently at 325°F covered with foil for 15 minutes. Use full-fat cottage cheese for creamiest results. Save pasta cooking water for proper sauce consistency. Optional vegetables: add 2 cups chopped spinach, diced zucchini, or sliced mushrooms.