Looking for a cozy, healthy dinner that comes together without fuss on a busy night? This Healthy Cottage Cheese Pasta Bake With Veggies is exactly that: creamy, lightly tangy, and full of tender pasta and bright vegetables. The cottage cheese keeps it protein-rich and smooth, while marinara and mozzarella give the classic bake comfort-food vibes without being heavy.

This dish is special because it balances creamy and tangy with crisp-tender veggies. The texture is comforting soft pasta pockets wrapped in a cheesy, tomato-scented sauce with little pops of broccoli and spinach. It’s perfect when you want something warm and homey that also feels light and good for you.

Top reasons to make this tonight:

Fast to assemble and bake
Uses simple pantry staples plus fresh veggies
Kid-friendly flavors but adult-approved
Great for meal prep and leftovers

For a quick tip on boosting cottage cheese flavor before you add it to eggs or other dishes, check out this helpful guide: how to make cottage cheese taste amazing.

Why You’ll Love This Recipe

Ready in about 30–40 minutes from start to finish
Uses simple ingredients you likely have on hand
High in protein thanks to cottage cheese
Freezer-friendly for easy meal planning

Ingredients of Healthy Cottage Cheese Pasta Bake With Veggies

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). Lightly grease a 9×13-inch baking dish.
Cook the penne in salted boiling water according to package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
Add the broccoli florets and cook for 3–4 minutes until bright green and slightly tender.
Stir in the baby spinach and cook until wilted, about 1–2 minutes. Season with a pinch of salt and pepper.
In a large bowl, mix the cooked pasta, sautéed veggies, cottage cheese, and marinara until evenly combined. Taste and add salt and pepper as needed.
Transfer the mixture to the prepared baking dish. Smooth the top and sprinkle the shredded mozzarella evenly over the surface.
Bake for 15–18 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh basil before serving.

Tips for Success

Don’t overcook the pasta; aim for al dente so it doesn’t turn mushy after baking.
Drain pasta well so the bake isn’t watery.
Use whole-milk cottage cheese if you want a richer, creamier texture.
Let the bake rest a few minutes after coming out of the oven so it sets and slices cleanly.

Substitutions & Variations of Healthy Cottage Cheese Pasta Bake With Veggies

To Make It Vegan/Gluten-Free:

Vegan: Use gluten-free pasta if needed. Replace cottage cheese with mashed silken tofu mixed with 1–2 Tbsp nutritional yeast and a splash of lemon juice for tang. Use vegan mozzarella.
Gluten-Free: Swap in certified gluten-free penne. Marinara and cottage cheese are usually gluten-free, but check labels.
Dairy-free: Use a plant-based cottage-cheese alternative or blended tofu plus dairy-free cheese.

Variations:

Stir in a spoonful of pesto for a herby twist.
Add cooked chicken, turkey, or white beans for extra protein.
Swap broccoli for roasted zucchini or bell peppers.
Top with breadcrumbs mixed with a little olive oil and Parmesan for a crunchy crust.

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) for 10–15 minutes or microwave until hot.

Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Make-Ahead: Prepare the full recipe, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from cold.

Frequently Asked Questions (FAQ) of Healthy Cottage Cheese Pasta Bake With Veggies

Can I use ricotta instead of cottage cheese?
Yes ricotta works well for a creamier, milder flavor. Cottage cheese gives a bit more tang and protein.

Will the cottage cheese curds be noticeable?
If you prefer a smoother texture, pulse the cottage cheese briefly in a blender before mixing. Otherwise, small curds melt nicely into the bake.

Can I add meat to this recipe?
Absolutely. Stir in cooked ground turkey, chicken, or sausage before transferring to the baking dish.

Conclusion

Healthy Cottage Cheese Pasta Bake With Veggies is a simple, hearty dish that fits into busy weeknights, meal prep plans, or anytime you want comfort without heaviness. It’s cozy, protein-packed, and easy to customize perfect for families and anyone juggling a full day. If you try this recipe, please leave a comment below and a star rating to let others know how it went.

Healthy Cottage Cheese Pasta Bake With Veggies

Print Recipe

A cozy, healthy pasta bake packed with cottage cheese, veggies, and flavors perfect for busy weeknights.

Total Time: 40 minutes
Yield: 4 servings

Ingredients

Scale

3 cups penne pasta, dry
2 Tbsp olive oil
4 large cloves garlic, minced
2 cups broccoli florets
3 cups baby spinach
2 cups cottage cheese, 2%MF
2 cups marinara
1 cup shredded mozzarella
Salt + pepper, to taste
5 large leaves fresh basil, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the penne in salted boiling water according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add broccoli florets and cook for 3–4 minutes until bright green and slightly tender.
Stir in baby spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper.
In a large bowl, mix cooked pasta, sautéed veggies, cottage cheese, and marinara until evenly combined. Adjust salt and pepper to taste.
Transfer mixture to the prepared baking dish. Smooth the top and sprinkle shredded mozzarella evenly over the surface.
Bake for 15–18 minutes, until cheese is melted and bubbly and edges are lightly golden.
Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil before serving.

Notes

For a vegan version, substitute cottage cheese with blended tofu and use vegan cheese. Great for meal prep; store leftovers for up to 4 days.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian