Cottage Cheese Alfredo Pasta Bake
This Cottage Cheese Alfredo Pasta Bake is creamy, comforting, and surprisingly light. Blended cottage cheese creates a protein-packed Alfredo-style sauce that’s smooth, cheesy, and perfect for baking. It’s an easy make-ahead pasta dish that reheats beautifully and satisfies without feeling heavy.
Ingredients
- 12 oz pasta penne, rotini, or ziti, cooked al dente
- 1½ cups cottage cheese full-fat or low-fat
- ½ cup milk
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 tablespoon olive oil or butter
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta in well-salted water until just al dente. Drain.
- In a blender or food processor, blend cottage cheese, milk, garlic, Parmesan, salt, and black pepper until completely smooth.
- In a large bowl, toss cooked pasta with the blended Alfredo-style sauce.
- Stir in 1 cup mozzarella cheese.
- Transfer mixture to prepared baking dish.
- Sprinkle remaining mozzarella evenly over the top.
- Drizzle lightly with olive oil or dot with butter.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Rest 5–10 minutes before serving.
Notes
- Blending the cottage cheese is essential for a smooth, creamy sauce.
- Do not overcook the pasta—it softens more in the oven.
- Add a splash of milk when reheating to restore creaminess.