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Creamy Cottage Cheese Protein Pasta Bake

A high-protein pasta bake made with a smooth blended cottage cheese sauce, roasted vegetables, and melted mozzarella for a satisfying and nutritious weeknight dinner.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz high-protein pasta chickpea, lentil, or Brami rotini recommended
  • 16 oz low-fat cottage cheese
  • 1 cup unsweetened almond or cashew milk regular skim or 2% milk also works
  • 1 whole egg optional, for a richer set
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp Italian seasoning or a mix of dried basil and oregano
  • 2 cups mixed vegetables zucchini, red onion, bell peppers, or broccoli chopped into similar-sized pieces
  • 2 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese divided
  • 0.5 cup freshly grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • Blender
  • large pot

Method
 

  1. Preheat oven to 400°F (200°C). Toss chopped vegetables (except spinach) with a drizzle of olive oil and a pinch of salt in a 9x13-inch baking dish. Spread into a single layer and roast for 20 to 25 minutes until tender and edges begin to caramelize.
  2. While vegetables roast, cook the high-protein pasta in well-salted boiling water until just shy of al dente, 1 to 2 minutes less than package directions. Drain and set aside.
  3. Add cottage cheese, milk, egg (if using), salt, pepper, garlic powder, onion powder, and Italian seasoning to a blender. Blend on high for 30 to 45 seconds until completely smooth.
  4. Remove baking dish from oven and reduce temperature to 350°F (175°C). Add drained pasta, fresh spinach, and blended sauce to the dish with the roasted vegetables. Stir until spinach begins to wilt and everything is evenly coated.
  5. Fold in half the mozzarella and all the Parmesan. Spread into an even layer, then scatter the remaining mozzarella across the top.
  6. Return to oven and bake for 10 to 15 minutes until the sauce is bubbling at the edges and the cheese on top is melted and lightly golden.
  7. Rest for 3 to 5 minutes before serving. Garnish with fresh basil or red pepper flakes.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of milk or water before reheating to loosen the sauce. Reheating: Microwave at 70% power in 60-second intervals, stirring between each. Oven at 325°F for 15 minutes works well for larger portions. Freezing: Not recommended as high-protein pasta can become grainy after thawing. Make-ahead: Roast vegetables and blend sauce up to 1 day ahead. Cook pasta fresh and combine before the final bake, adding 5 minutes to bake time if components are cold. Protein boost: Add cooked ground turkey or sliced chicken sausage when combining pasta and vegetables.