This is one of those cozy, creamy pasta bakes that hits the spot every time. It’s tangy from the sun-dried tomatoes, creamy from the cottage cheese, and packed with flavor.
Plus, it’s super easy to throw together. It feels like something you’d get at a little neighborhood café, but it comes straight from your oven.
I make this on busy weeknights when I want something satisfying but not too heavy. It’s also great for meal prep or feeding a couple friends.
Why I Love This Recipe
I first made this dish when I had extra cottage cheese in the fridge and no plan. I had a jar of sun-dried tomatoes sitting in the pantry and a box of pasta — it all came together in one of those perfect “throw it all in and see what happens” moments. Now it’s one of my go-to meals.
- It’s creamy without being heavy
- It has tons of flavor with minimal ingredients
- It’s perfect for making ahead or taking to a potluck
- You don’t need fancy tools or ingredients — everything is easy to find
Servings and Time
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 12 oz penne pasta (or any short pasta)
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1½ cups full-fat cottage cheese
- 1 cup shredded mozzarella cheese (plus ½ cup for topping)
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil (optional for garnish)
Pro Tips
- Drain the sun-dried tomatoes well so they don’t make the bake oily
- Don’t skip the egg — it helps the whole bake hold together
- If you like a crispier top, broil for 1-2 minutes at the end
- You can blend the cottage cheese if you want a totally smooth texture
- Let the pasta bake sit for 10 minutes before serving — it sets up better
Tools You’ll Need
- Large pot
- Large mixing bowl
- 9×13 baking dish or similar size
- Wooden spoon or spatula
- Medium skillet
- Cheese grater (if grating fresh cheese)
Substitutions and Variations
- Use ricotta instead of cottage cheese for a smoother texture
- Swap in spinach or kale for a veggie boost
- Use gluten-free pasta if needed
- Add cooked chicken or sausage if you want protein
- Try feta instead of parmesan for a tangier flavor
Make Ahead Tips
- You can assemble the whole dish up to 1 day in advance and keep it in the fridge, covered
- To freeze: assemble, cover tightly with foil, and freeze unbaked for up to 2 months. Bake straight from frozen at 375°F for about 50 minutes
The Recipe
Step 1: Boil the pasta
Cook 12 oz penne pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
Step 2: Sauté the aromatics
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced white onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and sauté 30 seconds more. Add 1 cup chopped sun-dried tomatoes (drained) and stir to combine. Remove from heat.
Step 3: Make the cheese mixture
In a large bowl, mix 1½ cups full-fat cottage cheese, 1 cup shredded mozzarella, ½ cup grated parmesan, 1 large egg, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well until combined.
Step 4: Combine everything
Add the cooked pasta and sautéed onion-garlic-tomato mix to the cheese mixture. Stir until everything is well coated and evenly mixed.
Step 5: Transfer and top
Transfer everything into a 9×13 baking dish. Spread evenly. Top with the remaining ½ cup shredded mozzarella cheese.
Step 6: Bake
Bake at 375°F for 25–30 minutes until bubbly and golden on top.
Step 7: Cool, garnish, and serve
Let the pasta bake rest for 10 minutes. Garnish with fresh basil. 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.
To freeze: portion into freezer-safe containers and store up to 2 months.
Why This Recipe Works (Quick Science)
- Cottage cheese adds creaminess without needing heavy cream. Its proteins also help the bake firm up when cooked.
- Egg binds everything together so you don’t end up with a sloppy mess.
- Sun-dried tomatoes pack a punch of flavor because they’re concentrated — a little goes a long way.
Common Mistakes
- Overcooking the pasta: It’ll keep cooking in the oven, so stop at al dente
- Not draining the tomatoes well: Too much oil can make it greasy
- Skipping the egg: You’ll miss out on that nice, sliceable texture
- Not mixing everything fully: Make sure pasta is coated evenly with cheese mix
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic bread or a warm baguette
- Roasted broccoli or asparagus
- A light tomato soup on the side
FAQ
Can I use ricotta instead of cottage cheese?
Yes! It makes it creamier and smoother — great swap.
Can I use other types of pasta?
Totally. Fusilli, rigatoni, or shells all work well.
Do I have to use mozzarella?
You can swap in fontina or provolone — just use something that melts nicely.
Can I make it spicy?
Add red pepper flakes to the sautéed onion and garlic for a kick.
How do I make it vegetarian?
It already is! Just double-check your cheeses if you’re avoiding animal rennet.