This creamy, cheesy Cottage Cheese Alfredo Pasta Bake is one of those feel-good meals that you’ll want to make again and again.
It’s cozy, hearty, and has all the creamy Alfredo flavor without being super heavy.
I’ve made this for years when I want comfort food that still has a little boost of protein.
It comes together fast, uses pantry-friendly ingredients, and is just so satisfying.
Why I Love This Recipe
This dish hits that sweet spot between comfort and ease. I started making this in college when I was low on ingredients but craving something creamy and filling. It’s stuck with me ever since.
- It uses cottage cheese for a protein-packed Alfredo-style sauce
- Comes together with just one mixing bowl and a baking dish
- Feels like a treat but still has a balanced mix of ingredients
- Leftovers taste even better the next day
What You’ll Need
- 12 oz rotini pasta (or any short pasta)
- 2 cups cottage cheese (small curd, full fat)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups milk (whole or 2%)
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish, optional)
- Olive oil or nonstick spray (for greasing the baking dish)
Pro Tips
- Make sure your pasta is slightly undercooked before baking — it finishes cooking in the oven
- Blend the cottage cheese if you want a smoother sauce
- Use freshly shredded mozzarella and Parmesan for the best melt and flavor
- Don’t skip the butter — it adds richness and helps balance the tanginess of the cottage cheese
- Let it rest for 5–10 minutes after baking so it sets up and is easier to serve
Tools You’ll Need
- Large pot for boiling pasta
- 9×13-inch baking dish
- Large mixing bowl
- Cheese grater (if not using pre-shredded cheese)
- Measuring cups and spoons
- Garlic press or knife for mincing garlic
- Spoon or spatula
- Oven mitts
Substitutions and Variations
- Swap cottage cheese with ricotta for a more classic texture
- Use penne or shells instead of rotini
- Add steamed broccoli or cooked chicken for a full meal
- Make it spicy with a pinch of red pepper flakes
- Use plant-based milk and butter to make it vegetarian
Make Ahead Tips
- Mix everything ahead of time and store in the fridge for up to 24 hours. Just bake when ready.
- You can also fully bake it, let it cool, then reheat individual portions as needed.
Recipe
Servings: 6
Cook Time: 40 minutes (20 prep + 20 bake)
Step 1: Boil the pasta
Boil 12 oz of rotini pasta in salted water until just under al dente (about 1-2 minutes less than the package says). Drain and set aside.
Step 2: Sauté the garlic and melt the butter
In a saucepan, melt 2 tablespoons of unsalted butter and sauté 3 minced garlic cloves over medium heat for about 1 minute, until fragrant.
Step 3: Mix the sauce
In a large mixing bowl, add 2 cups of cottage cheese, 1 ½ cups milk, the sautéed garlic and butter mixture, ½ cup grated Parmesan cheese, ½ teaspoon black pepper, 1 teaspoon salt, and ½ teaspoon Italian seasoning. Stir until combined.
Step 4: Combine pasta with sauce and some cheese
Add the cooked rotini pasta to the sauce mixture along with 1 cup of shredded mozzarella. Stir gently to coat all the pasta.
Step 5: Transfer to baking dish and top with cheese
Grease a 9×13-inch baking dish with olive oil spray. Pour in the pasta mixture and spread evenly. Top with the remaining ½ cup of shredded mozzarella.
Step 6: Bake
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the top is golden and bubbly.
Step 7: Garnish and serve
Let cool for 5 minutes. Sprinkle chopped fresh parsley over the top and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. You can freeze it, but the texture may be slightly different — still tasty though!
Why This Recipe Works (Quick Science)
Cottage cheese brings protein and creaminess without needing heavy cream. When it bakes with milk and cheese, it blends into a smooth, melty sauce. The starch from the pasta helps the sauce cling to every bite. The oven brings it all together with a golden, bubbly top.
Common Mistakes
- Overcooking the pasta before baking — it’ll turn mushy
- Not seasoning the sauce enough — taste it before mixing with pasta
- Using low-fat cottage cheese — it can separate and turn watery
- Skipping the butter — the sauce needs it for richness
What to Serve With
- Garlic bread or focaccia
- A crisp green salad with vinaigrette
- Roasted broccoli or green beans
- A glass of white wine or sparkling water with lemon
FAQ
Can I blend the cottage cheese?
Yes! If you want a smoother sauce, just blend it with the milk before mixing.
Can I make it gluten-free?
Totally — just use your favorite gluten-free pasta.
Can I double this recipe?
Yep! Just use two baking dishes or one big one if you’ve got it.
Is it okay to add meat?
Absolutely — cooked chicken or Italian sausage go great in this.
Do I have to use mozzarella?
You can switch it up with provolone or a blend of Italian cheeses.
Hope you give this Cottage Cheese Alfredo Pasta Bake a try! It’s the kind of cozy dish that brings everyone back for seconds. Let me know how it turns out for you in the comments — and if you made any fun swaps or additions, I’d love to hear about it!