This baked ziti with cottage cheese is one of those comforting meals that hits the spot every time.
It’s cheesy, saucy, super cozy, and made with simple ingredients.
The cottage cheese gives it that creamy texture without being too heavy — plus, it’s high in protein and budget-friendly.
Why I Love This Recipe
I started making this version of baked ziti when I was trying to use up a tub of cottage cheese, and now it’s a staple. It’s just the right mix of creamy, cheesy, and saucy — and it reheats so well.
- Super satisfying and filling
- Cottage cheese gives it a creamy texture and extra protein
- Easy to make ahead
- Great for family dinners or casual get-togethers
- Leftovers are even better the next day
Servings: 6
Time: 50 minutes (20 min prep, 30 min bake)
What You’ll Need
- 12 oz dry ziti pasta
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 jar (24 oz) marinara sauce
- 1 cup cottage cheese
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Pro Tips
- Salt your pasta water — it makes a big difference
- Don’t overcook the pasta; it keeps baking in the oven
- Drain the beef well so the sauce doesn’t get greasy
- Use full-fat cottage cheese for a creamier texture
- Let it rest a few minutes before scooping — it sets up better
Tools You’ll Need
- Large pot
- Skillet
- Mixing spoon
- Colander
- 9×13-inch baking dish
- Foil
- Knife and cutting board
Substitutions and Variations
- Use Italian sausage instead of ground beef
- Swap cottage cheese with ricotta if you prefer
- Add spinach or chopped zucchini for a veggie boost
- Make it spicy with more red pepper flakes or hot Italian sausage
- Use penne or rigatoni if you don’t have ziti
Make Ahead Tips
You can assemble the whole dish up to 1 day ahead. Cover and refrigerate, then bake as directed — just add 5 extra minutes if baking from cold. It also freezes well: assemble, wrap tightly, and freeze before baking. Thaw overnight in the fridge before baking.
Recipe + Instructions
Step 1: Boil the Pasta
Boil 12 oz ziti in salted water until just under al dente, about 1 minute less than package instructions. Drain and set aside.
Step 2: Sauté Onion and Garlic
In a skillet over medium heat, add 1 tablespoon olive oil. Sauté 1 small diced onion and 3 minced garlic cloves until soft and fragrant.
Step 3: Brown the Beef
Add 1 pound ground beef to the skillet. Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, and ¼ teaspoon red pepper flakes. Cook until browned and no longer pink.
Step 4: Add Marinara
Pour in 24 oz marinara sauce. Stir and simmer the beef mixture for 5 minutes to blend the flavors.
Step 5: Mix Pasta and Cottage Cheese
In a large bowl, combine the drained pasta with 1 cup cottage cheese and half the meat sauce. Stir gently to coat.
Step 6: Layer in Baking Dish
Spread half the pasta mixture into a greased 9×13-inch baking dish. Top with half of the remaining meat sauce and ¾ cup shredded mozzarella. Repeat the layers and sprinkle ¼ cup grated Parmesan on top.
Step 7: Bake
Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden on top.
Step 8: Rest and Serve
Let the baked ziti sit for 5–10 minutes before serving. Spoon onto plates and garnish with chopped fresh basil or parsley if using.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You can also freeze in individual portions — perfect for meal prep.
Macros Info (Per Serving, Approximate)
- Calories: 480
- Protein: 30g
- Carbs: 36g
- Fat: 22g
- Fiber: 3g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Cottage cheese adds creaminess and protein without making the dish too heavy. Undercooking the pasta keeps it from getting mushy in the oven. Layering the sauce and cheese helps everything bake evenly and keeps the flavor in every bite.
Common Mistakes
- Overcooking pasta before baking — it gets too soft
- Not seasoning the meat enough — bland filling
- Using watery cottage cheese — drain if needed
- Skipping the rest time — it helps the dish set
What to Serve With
- Garlic bread or crusty baguette
- Simple green salad with vinaigrette
- Roasted broccoli or green beans
- A glass of red wine or sparkling water
FAQ
Can I use ricotta instead of cottage cheese?
Yes! Ricotta will be richer and thicker — also delicious.
Can I make this vegetarian?
Absolutely. Just skip the meat and use a veggie-packed marinara or add sautéed mushrooms.
Can I freeze it after baking?
Yes, let it cool completely first, then wrap tightly and freeze. Reheat from frozen at 350°F until hot.
What’s the best pasta for this if I don’t have ziti?
Penne, rigatoni, or even rotini work great.
Does it taste like cottage cheese?
Not really — it just makes the filling creamy and smooth.
This baked ziti is cozy, cheesy, and just plain good. Let me know if you try it — and leave a comment if you added your own spin!