This dish is creamy from cottage cheese, bright from marinara and basil, and hearty with penne, broccoli, and spinach. It bakes until bubbling and golden on top warm, satisfying, and easy to love. Make it on a weeknight, pack it for lunch, or feed a hungry crew with minimal fuss.
Top reasons to make it: it’s fast, uses simple ingredients you likely have on hand, and packs protein and veggies in one tray.
Find the full recipe on the Healthy Cottage Cheese Pasta Bake With Veggies page for another take and printable instructions.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes from start to finish
- Uses pantry staples and simple fresh produce
- High in protein thanks to cottage cheese
- Great for leftovers and meal prep
Ingredients
- 3 cups penne pasta, dry (or other short pasta shape)
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 2 cups broccoli florets (about 5 ounces or 142 grams)
- 3 cups baby spinach (tightly packed or 3 large handfuls)
- 2 cups cottage cheese, 2% MF (500 gram or 17 ounce container)
- 2 cups marinara (or other tomato sauce)
- 1 cup shredded mozzarella
- Salt + pepper, to taste
- 5 large leaves fresh basil, chopped (to garnish)
Step-by-Step Instructions of Healthy Cottage Cheese Pasta Bake With Veggies
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish with a little olive oil.
- Cook the penne in salted boiling water until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- Heat 2 Tbsp olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
- Add the broccoli florets and cook 3–4 minutes until they start to soften. Stir in the baby spinach and cook until wilted. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, sautéed veggies, cottage cheese, and marinara. Stir gently until everything is evenly coated. Taste and adjust salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 15–20 minutes until the cheese is melted and bubbly and edges are slightly browned. If you like a browner top, broil for 1–2 minutes while watching closely.
- Remove from the oven and let rest 5 minutes. Garnish with chopped fresh basil, slice, and serve warm.
Tips for Success
- Don’t overcook the pasta it will finish cooking in the oven and you want it tender, not mushy.
- Use a good-quality marinara for the best flavor; a little extra garlic or red pepper flakes can perk it up.
- Let the bake rest before serving so it firms up and slices cleaner.
Substitutions & Variations of Healthy Cottage Cheese Pasta Bake With Veggies
To Make It Vegan/Gluten-Free:
- Vegan: Swap cottage cheese for a dairy-free ricotta or blended tofu seasoned with a splash of lemon and a pinch of salt. Use vegan mozzarella.
- Gluten-Free: Use a gluten-free short pasta and confirm your marinara has no added gluten ingredients.
Variations:
- Add cooked shredded chicken or canned white beans for extra protein.
- Stir in a spoonful of pesto for a herby twist.
- Swap broccoli for roasted zucchini, bell peppers, or mushrooms depending on what you have.
Storage Instructions of Healthy Cottage Cheese Pasta Bake With Veggies
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if chilled straight from the fridge.
Frequently Asked Questions (FAQ) of Healthy Cottage Cheese Pasta Bake With Veggies
Can I use ricotta instead of cottage cheese?
Yes. Ricotta will give a smoother texture, while cottage cheese gives a bit more protein and a slightly tangy bite.
Can I make this gluten-free?
Absolutely. Use a gluten-free pasta and check that your marinara is gluten-free.
How do I keep the top from getting soggy?
Make sure the pasta isn’t overcooked, drain well, and don’t overload the sauce. Let the bake rest a few minutes before serving to set up.
Final Thoughts
This Healthy Cottage Cheese Pasta Bake With Veggies is a simple, satisfying weeknight winner that keeps comfort and nutrition in balance. It’s easy to tweak, friendly on busy nights, and makes great leftovers give it a try and see how quickly it becomes a go-to. If you make it, please leave a comment and a star rating to share what you loved or swapped.
Print
Healthy Cottage Cheese Pasta Bake With Veggies
A quick and comforting cottage cheese pasta bake that combines penne, broccoli, and spinach for a healthy, satisfying meal.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 3 cups penne pasta, dry
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 2 cups broccoli florets
- 3 cups baby spinach, tightly packed
- 2 cups cottage cheese, 2% MF
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- Salt and pepper, to taste
- 5 large leaves fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Cook the penne in salted boiling water until just shy of al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add broccoli florets and cook until starting to soften, then stir in baby spinach and cook until wilted. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, sautéed veggies, cottage cheese, and marinara. Stir until evenly coated, adjusting seasoning as needed.
- Transfer the mixture to the baking dish and sprinkle mozzarella on top.
- Bake for 15–20 minutes until cheese is melted and bubbly, browning edges slightly. Broil for 1–2 minutes if a browner top is desired.
- Let rest for 5 minutes, garnish with basil, and serve warm.
Notes
Make sure not to overcook the pasta; it will finish cooking in the oven. Use good-quality marinara for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian