This pasta bake is rich, creamy, and loaded with cheese — but it’s still balanced and cozy thanks to the cottage cheese.
It’s one of those recipes that feels special but comes together without much effort.
I love it because it uses what I usually have on hand and hits every comfort food note: cheesy, bubbly, and golden on top.
Why I Love This Recipe
The first time I made this, I had leftover cottage cheese and no idea what to do with it. I added it to a cheesy pasta bake, and it totally changed the game. It made everything creamier without being too heavy. Now it’s one of my favorite comfort meals.
- Super creamy without being greasy
- Uses pantry and fridge staples
- Feeds a crowd or makes great leftovers
- The crispy cheese edges are everything
- Perfect for a cozy night in
Servings and Time
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 white onion, diced
- 1½ cups full-fat cottage cheese
- ¾ cup whole milk ricotta
- 1 cup shredded mozzarella cheese (plus ½ cup more for topping)
- ½ cup grated parmesan cheese
- ½ cup shredded fontina cheese
- 1 large egg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- Fresh basil (optional, for garnish)
Pro Tips
- Use whole milk cottage cheese and ricotta for best texture
- Let the pasta bake rest after baking so it sets up nicely
- You can mix the cottage cheese in a blender if you want a smoother texture
- Grate your own cheese if possible — it melts better
- Don’t overcook the pasta — it will finish cooking in the oven
Tools You’ll Need
- Large pot for boiling pasta
- Medium skillet
- Large mixing bowl
- 9×13 inch baking dish
- Spoon or spatula
- Cheese grater (if using block cheese)
Substitutions and Variations
- Swap fontina with gouda or provolone
- Use elbow macaroni or rigatoni instead of penne
- Add spinach or sautéed mushrooms for extra veggies
- Use low-fat cottage cheese if you prefer (texture will be slightly thinner)
- Add a pinch of red pepper flakes for a little kick
Make Ahead Tips
- Assemble the full bake, cover tightly, and refrigerate up to 24 hours before baking
- You can freeze the unbaked casserole (tightly wrapped) for up to 2 months
- To bake from frozen, add 15–20 extra minutes and cover with foil halfway through
The Recipe
Step 1: Cook the pasta
Boil 12 oz penne pasta in salted water until just al dente. Drain and set aside.
Step 2: Sauté the onion
In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced white onion and sauté for 4–5 minutes until soft and translucent. Set aside to cool slightly.
Step 3: Make the cheese mixture
In a large mixing bowl, combine 1½ cups cottage cheese, ¾ cup ricotta, 1 cup shredded mozzarella, ½ cup parmesan, ½ cup fontina, 1 large egg, ¾ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Stir until smooth and well blended.
Step 4: Combine everything
Add the cooked penne and sautéed onion into the cheese mixture. Mix thoroughly until all the pasta is evenly coated.
Step 5: Transfer and top
Transfer the mixture into a 9×13 white ceramic baking dish and spread evenly. Top with the remaining ½ cup shredded mozzarella cheese.
Step 6: Bake
Bake at 375°F for 25–30 minutes until the top is bubbly and golden brown.
Step 7: Cool, garnish, and serve
Let the pasta bake rest for 10 minutes after baking. Garnish with fresh basil and serve.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the oven or microwave until hot
- Freeze individual portions wrapped well for up to 2 months
Macros (Per Serving — Based on 6 Servings)
Calories: ~430
Protein: ~21g
Carbs: ~38g
Fat: ~22g
Fiber: ~2g
Why This Recipe Works (Quick Science)
- Cottage cheese and egg help bind the bake and add moisture
- Combining four cheeses gives the sauce depth, stretch, and richness
- Using al dente pasta keeps the texture perfect after baking
- Shredded cheese on top crisps up while keeping the inside creamy
Common Mistakes
- Overcooking the pasta — always undercook slightly before baking
- Using too much oil in the sauté — the cheese adds enough richness
- Not letting it rest — this helps it firm up and makes serving easier
- Skipping seasoning — even with cheese, salt and herbs make a big difference
What to Serve With
- Crisp green salad with balsamic vinaigrette
- Garlic bread or focaccia
- Roasted vegetables like broccoli or zucchini
- A glass of white wine or sparkling water with lemon
FAQ
Can I use different cheeses?
Yes! Gouda, provolone, or cheddar can work in place of fontina or mozzarella.
Can I use low-fat cottage cheese?
You can, but the texture might be a bit thinner.
Can I blend the cottage cheese?
Absolutely — if you want a smoother sauce, blend it before mixing.
Does this freeze well?
Yes, both before and after baking. Just be sure to wrap it well.