Description
This Cottage Cheese Pasta Bake is a comforting, protein-rich dinner featuring creamy cottage cheese, hearty rigatoni, and a flavorful tomato sauce. It’s an easy, family-friendly pasta casserole perfect for meal prep or weeknight dinners.
Ingredients
1 pound rigatoni
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil, for garnish (optional)
Instructions
1. Cook the rigatoni in salted water until al dente. Drain and set aside.
2. In a skillet over medium heat, sauté onion in olive oil until soft. Add garlic and cook for 1 minute.
3. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10 minutes.
4. In a bowl, combine cottage cheese with 1 cup of mozzarella and 1/4 cup of parmesan.
5. In a 9×13 baking dish, spread a layer of tomato sauce. Add half of the pasta, then spoon the cottage cheese mixture over it.
6. Add more sauce, then layer with the remaining pasta and sauce. Top with remaining mozzarella and parmesan.
7. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
8. Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
This pasta bake can be prepped ahead and frozen before baking.
Feel free to add cooked ground beef, spinach, or mushrooms for extra flavor.
Don’t skip the resting time after baking—it helps everything set beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1/6 of bake
- Calories: 440
- Sugar: 6g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 45mg