This cozy, cheesy pasta bake is comfort food without being heavy.
It’s the kind of dish that feels special but is super simple to make.
Cottage cheese makes it creamy, pesto gives it a fresh herby kick, and the baked top is perfectly golden and bubbly.
I make this when I want something easy but still feel like I really cooked.
Why I Love This Recipe
I first made this on a Sunday night with leftovers in the fridge and no plan. I had half a tub of cottage cheese, a jar of pesto, and some cooked pasta. Threw it all together, added cheese, baked it — and now it’s on repeat.
- Creamy without using heavy cream
- Done in under an hour
- Feels fancy, tastes fresh
- Great for meal prep or leftovers
- Super flexible with swaps
What You’ll Need
- 12 oz cooked pasta (penne or fusilli work great)
- 1 cup cottage cheese
- 1/2 cup prepared basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil (for greasing)
Pro Tips
- Don’t skip the egg — it helps the whole thing hold together when baked
- Undercook the pasta slightly so it doesn’t go mushy after baking
- Add a few tablespoons of pasta water to loosen the cottage cheese if it’s too thick
- Use full-fat cottage cheese for the best texture
- Let it sit for 5–10 minutes before serving so it firms up
Tools You’ll Need
- Large mixing bowl
- Medium baking dish (round or 8×8)
- Rubber spatula or spoon
- Measuring cups & spoons
- Cheese grater (if not using pre-grated)
- Oven mitts
Substitutions and Variations
- Swap cottage cheese with ricotta for a smoother texture
- Use spinach or sun-dried tomato pesto instead of basil
- Add cooked chicken or sautéed veggies for extra protein
- Try gluten-free pasta if needed
- Sprinkle red pepper flakes for heat
Make Ahead Tips
- Mix everything and store in the fridge (uncooked) up to 1 day ahead
- You can also fully bake it, cool it, and reheat later — it reheats beautifully
Cooking Instructions
Step 1: Preheat the Oven and Grease Your Dish
Preheat your oven to 375°F. Grease your baking dish with 1 tbsp olive oil to keep the pasta from sticking.
Step 2: Mix the Cottage Cheese Base
In a large bowl, mix 1 cup cottage cheese, 1/2 cup pesto, 1 egg, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder until smooth and well combined.
Step 3: Add Cooked Pasta
Add 12 oz cooked pasta (slightly undercooked) to the bowl and gently fold everything together until coated.
Step 4: Layer in the Dish
Spoon the pasta mixture into the greased baking dish. Smooth the top.
Step 5: Add Cheese Topping
Sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan evenly on top.
Step 6: Bake
Place the dish in the oven and bake for 25–30 minutes, until cheese is melted and bubbling, and edges are golden.
Step 7: Let it Cool and Serve
Let it rest for 5–10 minutes, then scoop into bowls or serve straight from the dish.
Servings and Time
Makes 4 servings
Total Time: 45 minutes
Macros (per serving — estimate)
Calories: 420
Protein: 21g
Fat: 18g
Carbs: 42g
Fiber: 2g
Sugar: 3g
Why This Recipe Works (Quick Science)
Cottage cheese adds moisture and protein without making the pasta soggy. The egg helps everything set up in the oven so it slices nicely. Pesto brings in fat and flavor, helping carry the cheesy taste throughout. Baking brings all the flavors together and crisps the top for texture contrast.
Common Mistakes
- Using overcooked pasta — it’ll get mushy after baking
- Not seasoning the mix — cottage cheese is mild, so salt and garlic powder are key
- Forgetting to let it rest — you’ll end up with a sloppy scoop instead of nice slices
- Using low-fat cottage cheese — it can get watery
What to Serve With
- Garlic bread or a crusty roll
- Arugula salad with lemon vinaigrette
- Roasted broccoli or green beans
- A glass of crisp white wine
FAQ
Can I use ricotta instead of cottage cheese?
Yes! It’ll be a little creamier and smoother.
Does this freeze well?
Best fresh or from the fridge, but yes, you can freeze it after baking.
Can I make this dairy-free?
Try dairy-free cheese and a nut-based pesto, plus plant-based cottage cheese (it exists!).
Is this good for meal prep?
Absolutely — reheats like a dream for lunch or dinner.
Can I add protein to it?
Yes — stir in shredded chicken, cooked sausage, or chickpeas before baking.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven until warmed through
- Can freeze baked portions up to 2 months — thaw before reheating
Wrap-Up
That’s it — a cozy, creamy, pesto-packed pasta bake that’s easy enough for a weeknight but special enough to share. If you try this Cottage Cheese and Pesto Pasta Bake, drop a comment and let me know how it went or if you made any tasty tweaks!