Cottage Cheese Alfredo Pasta Bake
A creamy and comforting pasta bake featuring cottage cheese for added protein, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 ounces pasta (penne, rigatoni, or fusilli) Your choice of pasta
- 2 cups cottage cheese Ricotta can also be used
- 12 ounces Alfredo sauce Store-bought or homemade
- 1 cup shredded mozzarella cheese Divided
- ½ cup Parmesan cheese Grated, divided
- 2 cloves garlic Minced
- 1 tablespoon olive oil
- to taste salt and pepper
- Optional toppings (fresh herbs or additional cheese) Fresh herbs like parsley or basil are recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- In a large mixing bowl, combine the cooked pasta, cottage cheese, Alfredo sauce, sautéed garlic, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper, mixing until well combined.
- Pour the pasta mixture into a greased baking dish, spreading it evenly. Top with the remaining mozzarella and Parmesan cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let it cool for a few minutes, add any optional toppings, and serve warm!
Notes
This dish pairs wonderfully with a side salad or garlic bread. Experiment with different pasta varieties and add vegetables for nutritional boosts. Store leftovers in an airtight container in the refrigerator for up to 3 days.