Creamy Cottage Cheese Alfredo Pasta Bake
This Creamy Cottage Cheese Alfredo Pasta Bake is a lighter, healthier twist on the classic Alfredo bake. By swapping heavy cream for cottage cheese, you still get a rich and creamy texture but with extra protein and fewer calories. With melted mozzarella, garlic, and a hint of Parmesan, this dish is a comfort food favorite that’s perfect for family dinners or meal prep.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6-8
Ingredients:
For the Pasta Bake:
12 oz (340g) uncooked penne pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 cup (240g) low-fat cottage cheese
1 cup (240g) ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 cup heavy cream (or milk for lighter option)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped (for garnish)
For the Topping:
1/2 cup breadcrumbs
1 tablespoon melted butter
Instructions:
Step 1: Cook the Pasta
1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package directions until al dente. Drain and set aside.
3. If you’re using breadcrumbs for topping, melt the butter and toss the breadcrumbs with the butter. Set aside.
Step 2: Prepare the Alfredo Sauce
4. In a large pan, heat the olive oil over medium heat.
5. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
6. In a large bowl, combine the cottage cheese, ricotta cheese, 1 cup of shredded mozzarella, ¼ cup Parmesan cheese, and heavy cream.
7. Stir in the basil, oregano, salt, and pepper. Mix until smooth and creamy.
8. Pour the sauce into the pan with garlic and stir well. Simmer on low heat for 3–4 minutes until heated through.
Step 3: Assemble the Bake
9. In a large mixing bowl, combine the cooked pasta and creamy sauce. Stir until the pasta is well coated.
10. Transfer the pasta mixture into a greased 9×13-inch baking dish.
11. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
12. If using breadcrumbs, sprinkle them over the cheese layer for a crispy topping.
Step 4: Bake the Pasta
13. Bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
14. Let the pasta bake cool for a few minutes before serving.
Step 5: Garnish and Serve
15. Garnish with fresh parsley for a pop of color and freshness.
16. Serve hot, and enjoy!
Notes:
You can substitute the penne pasta with any other pasta shape like rigatoni, fusilli, or shells.
For a lighter version, use milk instead of cream and skip the breadcrumbs.
Frozen spinach or cooked chicken can be added for extra flavor and protein. If adding spinach, be sure to squeeze out any excess water before mixing.
This recipe is great for meal prep; it keeps well in the fridge for up to 4 days.
Tips:
For an extra creamy texture, blend the cottage cheese and ricotta cheese until smooth before mixing it with the sauce.
If the bake looks dry, add a little more milk or cream before baking.
Make-ahead tip: You can assemble this dish up to a day in advance, cover with foil, refrigerate, and then bake it the next day.
Frequently Asked Questions
Q: Can I freeze this dish?
A: Yes, this dish can be frozen before or after baking. To freeze, let it cool, cover tightly with foil or plastic wrap, and store in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 50-60 minutes, or until heated through.
Q: Can I use fat-free cottage cheese?
A: Yes, you can use fat-free cottage cheese for a lighter version of this dish, but keep in mind it may have a slightly different texture.
Q: How do I make it vegetarian?
A: This recipe is already vegetarian, but you can make it even heartier by adding vegetables like sauteed mushrooms, spinach, or roasted zucchini.
Q: Can I make this gluten-free?
A: Yes, you can make this dish gluten-free by using gluten-free pasta.
Nutritional Information
Calories ~300 kcal
Protein 17g
Carbohydrates 33g
Fat 14g
Saturated Fat 7g
Fiber 2g
Sugar 4g
Sodium ~600mg