This Cottage Cheese and Pesto Pasta Bake is creamy, cheesy, and full of fresh pesto flavor. Cottage cheese makes the sauce rich without making it feel too heavy, while mozzarella gives you that bubbly, golden top everyone wants from a pasta bake. It is also simple enough for a busy weeknight.
Makes: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Why I Love This Recipe
I started making pesto pasta bakes when I wanted the comfort of baked pasta without having to make a separate pot of heavy cream sauce. Cottage cheese turned out to be a great shortcut.
Once it is blended with pesto, Parmesan, and a little pasta water, it turns into a smooth sauce that clings to the pasta. Then mozzarella goes over the top and does all the good things mozzarella does in a hot oven: it melts, bubbles, and gets golden around the edges.
There are a few more reasons this one stays in my pasta rotation:
- The sauce needs only a few ingredients.
- Cottage cheese adds plenty of protein and creaminess.
- Pesto brings basil, garlic, cheese, and olive oil flavor in one scoop.
- You can assemble the whole dish ahead of time.
- Leftovers reheat very well.
- It feels like comfort food but is easy enough for a weeknight.
What You’ll Need
- 12 ounces dry short pasta, such as penne or rigatoni
- 1 tablespoon salt, for the pasta water
- 1 1/2 cups full-fat cottage cheese
- 3/4 cup prepared basil pesto
- 1/2 cup finely grated Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup reserved hot pasta water
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil, for serving
Recipe and Instructions
Step 1: Heat the Oven and Prepare the Baking Dish
Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish so the creamy pasta will be easy to scoop out later.
Step 2: Cook the Pasta
Bring a large pot of water to a boil. Add 1 tablespoon salt and 12 ounces dry short pasta. Cook the pasta for about 2 minutes less than the package directions, so it is just shy of al dente.
Before draining, carefully scoop out 1/2 cup hot pasta water. Drain the pasta well. Do not rinse it.
Step 3: Blend the Cottage Cheese Pesto Sauce
Add 1 1/2 cups full-fat cottage cheese, 3/4 cup prepared basil pesto, 1/4 cup of the finely grated Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 cup of the reserved hot pasta water to a blender or food processor.
Blend until creamy and mostly smooth. The sauce should be thick but easy to pour. Keep the remaining 1/4 cup pasta water nearby in case you need it in the next step.
Step 4: Mix the Pasta and Sauce
Place the drained 12 ounces cooked pasta in a large mixing bowl. Pour all of the blended cottage cheese pesto sauce over it.
Stir until every piece of pasta is coated. If the sauce seems too thick, stir in some or all of the remaining 1/4 cup reserved pasta water.
Step 5: Assemble the Pasta Bake
Spoon all of the coated pasta into the prepared 9-by-13-inch baking dish and spread it into an even layer.
Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the pasta. Finish with the remaining 1/4 cup finely grated Parmesan cheese.
Step 6: Bake Until Bubbly
Put the baking dish into the 375°F oven. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the mozzarella has completely melted.
For a browner top, broil for 1 to 2 minutes at the end. Watch it closely because cheese can brown fast.
Step 7: Rest, Add Basil, and Serve
Let the pasta bake rest for 5 minutes. This gives the sauce time to settle and thicken.
Sprinkle the top with 2 tablespoons chopped fresh basil. Scoop the pasta into round bowls and serve warm.
Why This Recipe Works (Quick Science)
Cottage cheese has lots of protein and moisture. Blending it breaks down the curds, so it becomes much smoother and works like a creamy pasta sauce.
The starchy pasta water matters, too. That starch helps the pesto, cheese, and cottage cheese stay mixed instead of becoming oily or watery.
The pasta is cooked a little less than normal because it keeps cooking in the oven. If you fully cook it before baking, it can become too soft.
Finally, letting the finished bake sit for 5 minutes gives the hot sauce a chance to thicken. That makes each serving creamier instead of runny.
Pro Tips
- Use full-fat cottage cheese. It gives the sauce the smoothest, richest texture.
- Do not overcook the pasta. Stop about 2 minutes before the package’s suggested time.
- Save the pasta water before draining. It is easy to forget, and it helps loosen the sauce.
- Use pesto you already enjoy. Its flavor is a big part of this recipe.
- Let the bake rest. Those extra 5 minutes make it much easier to serve.
Tools You’ll Need
- Large pot
- Colander
- 1/2-cup measuring cup
- Measuring cups and spoons
- Blender or food processor
- Large mixing bowl
- Large spoon or rubber spatula
- Box grater, if grating your own cheese
- 9-by-13-inch baking dish
Substitutions and Variations
- Pasta: Penne, rigatoni, ziti, rotini, or another short pasta works well.
- Cottage cheese: Use 2% cottage cheese if that is what you have. The sauce will be a little less rich.
- Pesto: Try spinach pesto, kale pesto, or sun-dried tomato pesto.
- Mozzarella: Use an Italian cheese blend for a slightly stronger flavor.
- Vegetables: Fold in cooked broccoli, spinach, peas, or roasted zucchini before baking.
- Chicken: Add 2 cups diced cooked chicken for an even heartier dinner.
- Heat: Add 1/4 teaspoon red pepper flakes to the sauce.
Make Ahead Tips
You can assemble the pasta bake up to 24 hours ahead. Cover it tightly and keep it in the refrigerator.
When it is time for dinner, let the baking dish sit out while the oven heats. Bake as directed, adding about 5 to 10 extra minutes because the pasta starts cold.
For the best color and flavor, wait to add the fresh basil until after baking.
Common Mistakes
- Cooking the pasta until very soft: It cooks again in the oven and can turn mushy.
- Forgetting the pasta water: That starchy water makes it easier to get the sauce just right.
- Using a very dry cottage cheese: Different brands vary. Add a little extra reserved pasta water if your sauce is too thick.
- Adding fresh basil before baking: The leaves can darken. Add them after the pasta comes out.
- Skipping the resting time: The sauce will seem thinner when it first leaves the oven.
What to Serve With
This pasta bake is filling, so simple sides work best.
- Garlic bread
- Warm dinner rolls
- Roasted broccoli
- Roasted asparagus
- Green beans
- Simple green salad with lemon dressing
- Tomato and cucumber salad
Macros Information
Estimated nutrition for 1 of 6 servings:
- Calories: about 570
- Protein: about 28 g
- Carbohydrates: about 52 g
- Fat: about 28 g
- Fiber: about 3 g
These numbers are estimates. The exact macros will change depending on the pasta, cottage cheese, pesto, Parmesan, and mozzarella brands you use.
Leftovers and Storage
Keep leftover pasta in an airtight container in the refrigerator for up to 4 days.
For individual servings, microwave until hot. Adding a small splash of water before reheating can help bring the creamy texture back.
You can also cover the pasta and reheat it in a 350°F oven until warmed through.
For freezing, cool the pasta completely and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ
Q: Can I use cottage cheese without blending it?
A: Yes, but the sauce will have visible cottage cheese curds. Blending gives this pasta bake its smooth, creamy texture.
Q: Does the pasta bake taste strongly like cottage cheese?
A: Not very much. Pesto, Parmesan, mozzarella, and garlic give the dish most of its flavor.
Q: Can I use low-fat cottage cheese?
A: Yes. Full-fat cottage cheese makes a richer sauce, but 2% cottage cheese also works well.
Q: Can I use gluten-free pasta?
A: Yes. Use a short gluten-free pasta that holds its shape well, and be careful not to overcook it before baking.
Q: Why did my pasta bake turn out dry?
A: The pasta may have cooked too long before baking, or the sauce may have needed more reserved pasta water. Make sure you undercook the pasta by about 2 minutes and keep that extra 1/4 cup pasta water ready.
Q: Can I add meat?
A: Yes. About 2 cups of diced cooked chicken is an easy addition. Cooked Italian sausage can also work.
Final Thoughts
Cottage Cheese and Pesto Pasta Bake is the kind of dinner that gives you plenty of creamy, cheesy comfort without a long list of steps. The blended cottage cheese makes a surprisingly smooth sauce, pesto brings loads of flavor, and that bubbly mozzarella top finishes everything off.
Serve it hot with a simple salad or garlic bread, save the leftovers for an easy lunch, and leave a comment about how your pasta bake turned out or any questions you had while making it.