One-Pan Creamy Cottage Cheese Pasta Bake

This baked pasta flips the usual formula by ditching ricotta and using cottage cheese for a lighter, protein-rich twist. Everything comes together in a single pan—sauce, pasta, and cheese—then finishes in the oven until bubbling and golden. The result is a creamy, slightly tangy casserole with tender noodles and crispy edges. It’s built for minimal effort but still delivers that classic comfort-food payoff without the heavy prep or pile of dishes

Recipe inspiration from Delish

Ingredients

• 250–300 g tube pasta (penne or rigatoni works too)
• 1½ cups cottage cheese (blended or left chunky)
• 2 cups tomato-based pasta sauce
• 1 cup shredded mozzarella (plus extra for topping)
• ¼ cup grated hard cheese (like Parmesan or Grana Padano)
• 200 g ground chicken or plant-based mince (optional)
• 1 small onion, finely chopped
• 2–3 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp chili flakes (optional)
• 1 tsp dried Italian herbs
• Salt and black pepper to taste
• 1–1½ cups water or broth
• Fresh herbs (basil or parsley) for garnish

Method

Start the base
Heat oil in an oven-safe pan. Cook the onion until soft, then add the garlic and your protein (if using). Break it up and cook until browned.

Build the sauce
Pour in the tomato sauce, season with salt, pepper, chili flakes, and herbs. Let it simmer for a few minutes so the flavors actually develop (don’t skip this or it’ll taste flat).

Add pasta directly
Stir in the dry pasta and liquid (water or broth). Mix well so everything is coated—this is where the “one-pan” part actually matters.

Incorporate the cheese mixture
In a bowl, combine cottage cheese with half the grated cheese and some seasoning. Fold part of this into the pan along with some mozzarella, but don’t overmix—you want pockets of creaminess.

Top and bake
Scatter remaining mozzarella and a bit more hard cheese over the top. Transfer to a preheated oven (around 200°C) and bake until the pasta is tender and the top is golden and slightly crisp.

Rest before serving
Let it sit for 5–10 minutes. If you cut into it immediately, it’ll fall apart and feel watery—this step matters more than you think.
Finish

Add fresh herbs and serve warm.