Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (2025)

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5 from 25 votes

by Carrie Walderlast updated October 24, 2024

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This super EASY cottage cheese pasta bake is made with tomato sauce, broccoli, spinach, and protein-packed cottage cheese. It’s creamy on the inside, with a layer of crispy melted cheese and penne pasta on the top. A community-favourite, this recipe is perfect for a healthy, vegetarian dinner the whole family will love!

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (1)

Adding cottage cheese to pasta is such a simple, yet genius way of adding more protein and creaminess to a pasta recipe. I’m not sure why I hadn’t thought of it sooner!!

This pasta bake with cottage cheese is one of those dishes that can become an easy go-to for your family. It’s beyond simple to make – just cook your pasta, sauté a couple veggies, then combine everything with cottage cheese and tomato sauce in a baking dish. Pop that in the oven and you’ll have a cheesy, yet nutritious dinner ready 20 minutes later!

As a dietitian, I’m happy to share that cottage cheese is not only PACKED with protein, but also other nutrition benefits like calcium and B-vitamins. This healthy pasta recipe is also a delicious source of veggies, like broccoli, spinach, and tomatoes 🙂

Want more meals made with cottage cheese? You may also enjoy my fan-favourite herbed cottage cheese dip, these cottage cheese toasts, or this cottage cheese smoothie!

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About the ingredients + substitutions

Pasta: You are welcome to use any SHORT pasta shape of your choice – penne, rigatoni, farfalle, etc. For gluten-free diets, be sure to use a certifiedgluten-free pasta. For a higher protein pasta, feel free to choose one made from legumes, likechickpea pasta!
Cottage cheese: I used a 2% fat cottage cheese for this recipe. It gets stirred into the pasta, along with the tomato sauce and veggies, before popping in the oven. Cottage cheese packs in tons of vegetarian protein AND makes this pasta nice and creamy.
Shredded mozzarella: Added to the top of the pasta bake, this is the cheese that melts and gets a little crisp – characteristic of most pasta bakes. You’re welcome to use another shredded cheese that melts well, like cheddar.
Marinara sauce: I love using this marinara sauce from Rao’s, but you are welcome to use any tomato sauce you like (homemade or store-bought)! You’ll need 2 cups for this recipe.
Broccoli:To get some extra veggies in! You can use a large crown of broccoli, or purchase pre-cut broccoli florets. If preferred, you could likely swap the broccoli with another veggie, like chopped zucchini or bell peppers.
Spinach: Added for some extra greens! Feel free to swap with kale, if preferred.
Garlic: Some freshly minced garlic cloves are added for an extra punch of flavour.
Olive oil:Used to pre-cook the veggies in a pan, before combining them with the rest of the ingredients.
Fresh basil: Added as a garnish at the end, for extra flavour – basil pairs wonderfully with tomatoes and cheese.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make cottage cheese pasta bake

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (4)

STEP 1: Start by cooking pasta al dente. You can use any short pasta shape, such as penne (as pictured).

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (5)

STEP 2: While pasta cooks, sauté broccoli florets and minced garlic in olive oil. After a few minutes, add in spinach until that wilts too.

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (6)

STEP 3: To a large baking dish, add cooked pasta, cooked veggies, marinara sauce, and cottage cheese.

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (7)

STEP 4: Stir everything together until well-combined.

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (8)

STEP 5: Top with shredded mozzarella, or another type of cheese that melts well.

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (9)

STEP 6: Pop everything in the oven for 20 minutes, until the top layer of cheese is melted and nicely browned. Garnish with fresh basil and that’s it!

Cottage cheese nutrition benefits

Cottage cheese is best known as a high protein source – 1 cup of cottage cheese provides about 28 grams of complete protein!

Cottage cheese is also a source of many vitamins and minerals, including:

calcium
vitamin B12
selenium
phosphorus
riboflavin (B2)
magnesium
folate
vitamin B6

Healthy Cottage Cheese Pasta Bake | Walder Wellness, RD (10)

More healthy pasta bake recipes

Tuna Tomato Pasta Bake
Eggplant Pasta Bake
Baked Penne Pesto Pasta
Vegetarian Taco Pasta Bake

Did you give thisCottage Cheese Pasta Bake Recipea try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!

Get the Recipe:Healthy Cottage Cheese Pasta Bake With Veggies

This super EASY cottage cheese pasta bake is made with tomato sauce, broccoli, spinach, and protein-packed cottage cheese. It's creamy on the inside, with a layer of crispy melted cheese and penne pasta on the top. Perfect for a healthy, vegetarian dinner for the whole family!

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Print Pin

5 from 25 votes

Leave a Review

Ingredients

3 cups penne pasta, dry (or other short pasta shape)
2 Tbsp olive oil
4 large cloves garlic, minced
2 cups broccoli florets (about 5 ounces or 142 grams)
3 cups baby spinach (tightly packed! or 3 large handfuls)
2 cups cottage cheese, 2%MF (500 gram or 17 ounce container)
2 cups marinara (or other tomato sauce)
1 cup shredded mozzarella
Salt + pepper, to taste
5 large leaves fresh basil, chopped (to garnish)

Instructions

PREP: Preheat oven to 400F. Bring a large pot of water to a boil. While you wait, you can chop broccoli into florets and mince garlic.
Cook pasta to al dente, according to package instructions. Drain when finished.
Meanwhile, heat olive oil in a pan over medium-high. Add minced garlic and broccoli florets, and sauté for about 7 minutes. Then, add spinach and continue to cook until it wilts. Remove from heat.
To a large baking dish, add cooked pasta, cooked broccoli and spinach, cottage cheese, and marinara sauce. Season generously with salt and pepper, then stir everything together until well-combined.
Sprinkle shredded mozzarella overtop, coating the pasta evenly.
Place baking dish in the oven for 20 minutes, or until the top layer of cheese is melted and nicely browned. Garnish with fresh basil and serve hot!

Notes

*LEFTOVERS: Leftovers will keep for 3-5 days in an airtight container in the fridge. You can easily reheat them in either the oven or the microwave.

*RECIPE MODIFICATIONS:

You are welcome to use any SHORT pasta shape of your choice – penne, rigatoni, farfalle, etc. For gluten-free diets, be sure to use a certifiedgluten-free pasta. For a higher protein pasta, feel free to choose one made from legumes, likechickpea pasta!
Instead of broccoli, you may use other veggies like chopped zucchini or bell peppers.
Instead of spinach, you could also try making this with kale.
Instead of mozzarella, you could use another shredded cheese that melts well, like cheddar.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Course: Main Course

Cuisine: Italian, Mediterranean

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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« Previous PostSpiced Butternut Squash Smoothie

Mains Vegetarianbasil broccoli cheese pasta spinach tomatoes

originally published October 30, 2023 — last updated October 24, 2024

52 comments Leave a Comment »

5 from 25 votes (7 ratings without comment)

52 Comments on “Cottage Cheese Pasta Bake”

Beth — October 30, 2023 @ 10:18 am Reply

Re: the 3 cups of pasta–is it 3 cups pre cooking or post cooking? I assume “pre” but want to be sure. Thanks.
- Carrie Walder — October 30, 2023 @ 10:32 am Reply
  
  Hi Beth! Thanks so much for calling that out. I’ve updated the recipe card, but you are correct it’s 3 cups of dry (uncooked) pasta 🙂
willy Surrell — October 30, 2023 @ 11:06 am Reply

wonderful dish I added some dried tomatoes and some fresh basil . As I am by myself I gave 1/2 of the dish to my neighbors who also raved about it This is my come back recipe
- Carrie Walder — October 30, 2023 @ 11:13 am Reply
  
  Hi Willy! Oh my gosh – you were so quick to make this!! Thank you so much for the kind words. I’m so happy to hear that both you and your neighbors enjoyed this one 🙂
Evie Gray — October 31, 2023 @ 7:23 am Reply

I am going to make this without the pasta…I think it’ll be delicious with more broccoli and spinach or even.some squash added. Thank you for the idea!
- Carrie Walder — October 31, 2023 @ 10:37 am Reply
  
  What a fun idea, Evie!! Do let me know how this goes! Sounds like a yummy casserole-type dish 🙂
Kathryn — November 30, 2023 @ 3:56 pm Reply

This was absolutely delicious! I used cheddar cheese and red lentil penne and it came out great. My husband loved it too and said at least three times, “this is delicious” after going back for seconds! The best part was being able to throw it together quickly after a busy day. Another wonderful recipe, thank you Carrie!
- Carrie Walder — November 30, 2023 @ 6:23 pm Reply
  
  Thank you SO much for the kind words, Kathryn!! It means the world! I’m so happy to hear that this was a hit with both you and your husband. So glad it hit the spot after a busy day, too 🙂
Sara Ochoa — December 30, 2023 @ 7:46 pm Reply

This is so so SO good! I’ve found that blending the cottage cheese with the marinara with an immersion blender prior to adding to the baking dish gives me a slightly better consistency in the end!
- Carrie Walder — January 1, 2024 @ 1:33 pm Reply
  
  Thank you so much for the kind review, Sara!! I’m so happy to hear that you enjoyed this pasta bake! Oooh I love the idea of blending the cottage cheese first – brilliant!! Wishing you a wonderful start to 2024 🙂
Grace Earl — January 6, 2024 @ 5:37 am Reply

Pasta Bake with Cottage Cheese is my new favorite and I am putting into my list of meals served on a regular basis. It is delicious, easy to prepare and the added veggies (Spinach) make it hearty. I doubled the spinach amounts ( did not use broccoli). I share meals with elder relatives and this was a step up from sharing a simple pasta meal
- Carrie Walder — January 8, 2024 @ 10:18 am Reply
  
  Thank you so much for the kind review, Grace!! I’m so happy to hear that you enjoyed this one. How sweet of you to share with your elder relatives as well – I hope they loved it too 🙂
See Also
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caroline — January 26, 2024 @ 9:40 am Reply

is this recipe freezer friendly? than you!
- Carrie Walder — January 26, 2024 @ 5:51 pm Reply
  
  Hi Caroline! I haven’t personally tried freezing this pasta bake, but I think it would be fine! Simply reheat in the oven 🙂
Debbie — January 31, 2024 @ 9:30 am Reply

Looks so good Carrie! Would it be ok to use 1% fat cottage cheese in this recipe or do you think it might be too dry?
- Carrie Walder — January 31, 2024 @ 11:01 am Reply
  
  Hi Debbie! I hope all is well 🙂 I haven’t personally tried 1% here, but I think it should still be ok!! You could always finish with a little drizzle of olive oil at the end if you do find it dry, but I don’t think it will make a huge difference. I hope you enjoy it!
  - Debbie — February 6, 2024 @ 7:01 pm
    
    We made for dinner tonight! It’s delicious! Thanks Carrie!
  - Carrie Walder — February 6, 2024 @ 7:11 pm
    
    Yay!! So happy you enjoyed it, Debbie. Thanks so much for sharing 🙂
victoria Helms — March 26, 2024 @ 3:55 pm Reply

I tweaked the recipe a little and also added extra lean ground beef for extra protein. So good and will be a meal rotation for meal prep!
- Carrie Walder — March 27, 2024 @ 11:06 am Reply
  
  Thanks so much for sharing your experience, Victoria! I love that you added some extra ground beef here – that sounds like a perfect combo! I’m so glad you enjoyed this one 🙂
Beatrix — April 13, 2024 @ 8:22 am Reply

Can I make this ahead and freeze it at the step before I put it in the oven?
- Carrie Walder — April 15, 2024 @ 11:45 am Reply
  
  Thanks for your questions, Beatrix! Unfortunately I have not tried freezing this recipe before baking, so I can’t say for sure. As most things are cooked before placing it in the oven though, I think it could work. I’d love to know if you try it!
Amanda — April 22, 2024 @ 4:50 am Reply

This was delicious. We had it last night for supper and my husband and I both really enjoyed it. I added 1/2 lb ground pork sausage that I had in the freezer. I also blanched the broccoli earlier in the day and then just threw it into the garlic spinach to warm up. Will definitely make this again.
- Carrie Walder — April 30, 2024 @ 3:03 pm Reply
  
  Thank you so much for the kind review, Amanda! I’m so happy you enjoyed this recipe! Love that you were able to use some ground pork in here too 🙂
Lindsay Pate — May 4, 2024 @ 11:10 am Reply

Can ricotta be substituted for the cottage cheese?
- Carrie Walder — May 6, 2024 @ 12:07 pm Reply
  
  Thank you for your question, Lindsay! I haven’t personally tried this with ricotta, but I’m pretty sure it would work! I’d love to know if you make it 🙂
Leslie — July 18, 2024 @ 7:23 pm Reply

This was such a hit with my whole fam. We’ve been working on incorporating more meatless meals and this is going to make the rotation! My daughter had 3rds!
- Carrie Walder — July 30, 2024 @ 2:51 pm Reply
  
  Thank you so much for the kind words, Leslie!! So happy this is a hit with the whole family – love that your daughter went for 3rds 🙂
Amy — August 18, 2024 @ 1:44 am Reply

Amazing. I added extra lean beef mince for more protein and just sauteed it with the broccoli and garlic. I used a basil based tomato jar sauce. Turned out so great!
- Carrie Walder — August 19, 2024 @ 10:22 am Reply
  
  That sounds delicious, Amy!! Thank you so much for sharing your experience. So happy you enjoyed this pasta bake 🙂
Christine — August 19, 2024 @ 9:53 am Reply

I increased all ingredients slightly (ie 12oz box of whole grain pasta, etc) b/c I have a big family, but I *think* I kept things fairly proportionate (except a tiny bit more cheese on top, only b/c I was using up a block). Winner! It is RARE that all 4 of my kids eat dinner, let alone w/o complaining, but this fit the bill. No one realized there was cottage cheese in it, but my protein-obsessed husband was very excited to learn of it. Will be adding this to our monthly rotation.
- Carrie Walder — August 19, 2024 @ 10:27 am Reply
  
  Ah I’m so happy to hear this, Christine!! How wonderful it was a hit with all 4 of your kids + husband 🙂 Thanks so much for your kind review!!
Jen — September 4, 2024 @ 1:11 pm Reply

Just curious why the amounts were not more simple for packaging. For example a package of pasta is approx 4 cups, not 3 cups. A jar of sauce is more than 2 cups. A container of cottage cheese is 24 oz or 680 grams. I’d rather be able to use an entire package of pasta, a full jar of sauce and a full container of cottage cheese. So I’m curious if the amounts are diff in Canada vs. USA? And will the full amounts not fit into a 9×13 pan?
- Carrie Walder — September 4, 2024 @ 1:56 pm Reply
  
  Thanks for your question, Jen! The main reason for this is that not all packaged foods are available in the same amounts! For instance, a jar of Rao’s pasta sauce is available in a 32 oz, 24 oz, or 15 oz jar. A jar of Whole Foods tomato sauce is 25 oz, while a jar of Fody’s is 19 oz. A standard container of cottage cheese where I am is 500g, or 750g for a large one! By listing the amounts in cups, the measurements are applicable to everyone, no matter what product they’re purchasing.
  That said – you are more than welcome to modify this based on what you have. If there’s a small amount of pasta sauce or cottage cheese left, by all means please just add it in! It will not affect the recipe. If you do use more pasta itself though, it could throw the ratio off to the sauce. I hope that helps clarify 🙂
Lori — September 11, 2024 @ 4:55 pm Reply

I made this but used recotta instead as that was I had. Was delish!
- Carrie Walder — September 12, 2024 @ 10:40 am Reply
  
  I’m so happy you enjoyed it, Lori! Thanks for sharing your experience using ricotta 🙂
Linda — September 16, 2024 @ 12:24 pm Reply

I made this recipe, only instead of pasta, I used roasted spaghetti squash.! I added fresh sautéed spinach and roasted red and green young sweet pepper strips.
Delicious!!!
- Carrie Walder — September 16, 2024 @ 12:57 pm Reply
  
  Ooh I love that SO much, Linda!! Thank you for sharing your experience and a new idea with other readers! So happy you enjoyed this 🙂
Abby — October 13, 2024 @ 3:45 pm Reply

Made tonight and it was so easy and so good! We had this with some grilled chicken. I love how few dirty dishes it made!!
- Carrie Walder — October 14, 2024 @ 10:42 am Reply
  
  Thank you so much for the kind review, Abby!! So happy to hear that you enjoyed this. YAY for less dishes haha 🙂
Meal prep in momma — October 18, 2024 @ 8:37 pm Reply

I made this for dinner tonight and it was phenomenal! No leftovers and my son used a piece of garlic bread to scrape the dish clean 🤭
My husband requested it for his lunch this week as I meal prep all his meals!
- Carrie Walder — October 20, 2024 @ 11:01 am Reply
  
  Hi! Thank you so much for taking the time to leave this kind review! I’m so happy to hear that both your son and husband enjoyed this pasta bake. Sounds so good with garlic bread (yum!!), and makes a perfect meal prep option too 🙂
Stef — October 23, 2024 @ 9:23 am Reply

This was a great take on baked ziti. I used Brami Fusilli Italian Protein Pasta and it held up great. I also blended the sauce and cottage cheese together before adding to the pasta. Great protein and veggie packed meal.
- Carrie Walder — October 23, 2024 @ 11:37 am Reply
  
  Thank you so much for the review, Stef!! I’m so happy to hear that you enjoyed this pasta bake 🙂
Joe — October 24, 2024 @ 5:48 pm Reply

Seriously, the powerful protein punch not only satisfied the very immediate hunger pangs but kept all of us energized for a long time! The next day leftovers tasted even better. Such an easy combo to put together that will be quick-to-make go to – a genius recipe!
- Carrie Walder — October 25, 2024 @ 10:44 am Reply
  
  Thanks so much for the kind words, Joe!! So happy to hear you enjoyed this one, and leftovers too 🙂
Pam — November 6, 2024 @ 2:33 am Reply

Wonderful dinner! Absolutely will make again.
- Carrie Walder — November 11, 2024 @ 10:47 am Reply
  
  Thank you so much for leaving a review, Pam! So happy to hear that you enjoyed this pasta bake 🙂
Joni — November 9, 2024 @ 12:23 pm Reply

This was absolutely delicious. I added some zucchini and parmesan cheese and used Rao’s tomato basil sauce. It’s a stand alone dish or an easy scrumptious side dish for any meal.
- Carrie Walder — November 11, 2024 @ 10:41 am Reply
  
  Thank you so much, Joni!! Love your additions (zucchini is perfect) and you can’t go wrong with Rao’s (it’s my fave too!) So happy you enjoyed this pasta 🙂
Morgan — December 2, 2024 @ 11:16 pm Reply

Cottage cheese didn’t melt? Is this normal
- Carrie Walder — December 5, 2024 @ 12:50 pm Reply
  
  Hi Morgan! The cottage cheese is not meant to melt entirely – it’s part of the sauce and will retain some of it’s texture! The cheese that melts on top would be the mozzarella 🙂