Cottage Cheese Alfredo Pasta Bake Recipe

This Cottage Cheese Alfredo Pasta Bake Recipe transforms classic Alfredo into a lighter, protein-packed dish using cottage cheese for a creamy sauce, baked with pasta and a cheesy topping. Perfect for weeknight dinners, meal prep, or cozy gatherings, this bake delivers rich, comforting flavors. I made this for a family dinner, and the velvety sauce with golden crust was a total hit! Ready in about 45 minutes, it’s an easy, satisfying meal.

Why You’ll Love This Cottage Cheese Alfredo Pasta Bake Recipe

This pasta bake combines the indulgence of Alfredo with the health benefits of cottage cheese, offering a creamy texture without heavy cream. It’s quick to prepare, customizable for dietary needs, and perfect for feeding a crowd or meal prepping. The recipe is versatile and a crowd-pleaser. Find more pasta recipes here.

Health Benefits of Cottage Cheese Alfredo Pasta Bake

Cottage cheese provides protein and calcium for muscle and bone health. Using whole wheat pasta adds fiber for digestion. Spinach offers vitamins A and C for immunity. Pair with a green salad for a balanced meal. Learn more about pasta bake recipes at The Kitchn.

Ingredients for Cottage Cheese Alfredo Pasta Bake

For the Pasta and Sauce:

• 12 oz rigatoni (or whole wheat penne)
• 1 1/2 cups full-fat cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 cup milk (or unsweetened almond milk)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 cups fresh baby spinach

For the Topping:

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp panko breadcrumbs (optional, for crunch)

For Garnish (Optional):

• Fresh parsley, chopped
• Extra red pepper flakes
• Lemon zest

Substitutions: Use gluten-free pasta for dietary needs. Swap cottage cheese with ricotta for a richer sauce. Replace spinach with kale or arugula. Use almond flour instead of panko for keto-friendly topping.

Notes: Blend cottage cheese for a smoother sauce. Cook pasta al dente to avoid mushiness. Use a large baking dish for even cooking. Let bake rest before serving for easier slicing.

How to Make Cottage Cheese Alfredo Pasta Bake

Cook Pasta

Preheat oven to 375°F. Cook rigatoni in a large pot of salted boiling water until al dente (about 1 minute less than package instructions). Drain and set aside. This ensures pasta holds its shape.

Make Alfredo Sauce

In a blender, combine cottage cheese, Parmesan, milk, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Blend until smooth. Heat olive oil in a large skillet over medium heat, add spinach, and cook for 1-2 minutes until wilted. Stir in the blended sauce and heat through for 2 minutes. This creates the creamy sauce.

Combine Pasta and Sauce

In a large bowl, toss cooked pasta with the Alfredo sauce and wilted spinach until well coated. Transfer to a greased 9×13-inch baking dish. This sets up the bake.

Add Topping

Sprinkle mozzarella, Parmesan, and panko (if using) evenly over the pasta. This adds a cheesy, crunchy topping.

Bake

Bake for 20-25 minutes until the top is golden and bubbly. For extra crispiness, broil for 1-2 minutes, watching closely to avoid burning. This creates a golden crust.

Serve

Let rest for 5 minutes. Garnish with parsley, red pepper flakes, or lemon zest if desired. Serve hot with a side salad or garlic bread.

Preparation Tips

• Blend sauce smooth: Ensures a creamy texture. I blended mine well, and it was velvety.
• Cook pasta al dente: Prevents mushy bake. I cooked mine slightly under, and it was perfect.
• Grease baking dish: Makes serving easier. I greased mine, and it sliced cleanly.
• Use fresh spinach: Adds vibrant flavor. I used fresh, and it was great.
• Watch broiling: Avoid burning the topping. I broiled briefly, and it was golden.
• Rest before serving: Helps set the bake. I let mine rest, and it held together well.
• Garnish fresh: Add parsley for vibrancy. I garnished mine, and it looked amazing.

Variations and Substitutions

• Protein boost: Add 1 cup shredded chicken or cooked shrimp. I tried chicken, and it was hearty.
• Gluten-free: Use gluten-free pasta. I used GF rigatoni, and it was safe.
• Keto-friendly: Use zucchini noodles and almond flour topping. I tried keto, and it was low-carb.
• Veggie boost: Add 1/2 cup diced mushrooms or zucchini. I tried mushrooms, and it was savory.
• Spicy kick: Increase red pepper flakes or add cayenne. I tried spicy, and it was bold.
• Cheese swap: Use Gouda or cheddar instead of mozzarella. I tried cheddar, and it was rich.
• Dairy-free: Use plant-based milk and vegan cheese. I tried vegan, and it was creamy.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or microwave individual portions for 1-2 minutes. Freeze unbaked or baked for up to 2 months; thaw in fridge and reheat. Prep sauce and pasta a day ahead; assemble and bake fresh for best texture.

Frequently Asked Questions About Cottage Cheese Alfredo Pasta Bake

1. Why is my bake watery?
   Drain pasta well and blend sauce smooth. I drained mine, and it was creamy.
2. Can I make it ahead?
   Prep sauce and pasta early; bake fresh. I prepped ahead, and it was quick.
3. Why is my topping not crispy?
   Use panko and broil briefly. I broiled mine, and it was crunchy.
4. Can I use other pasta?
   Yes, penne or fusilli work well. I used rigatoni, but penne was great.
5. How do I reduce richness?
   Use low-fat cottage cheese or more milk. I adjusted mine, and it was lighter.
6. Can I freeze it?
   Yes, freeze baked or unbaked; thaw before reheating. I froze mine, and it reheated well.

Serving Suggestions

Serve with a Caesar salad or roasted broccoli for a complete meal. Pair with a glass of white wine or sparkling water for a refreshing vibe. Perfect for cozy dinners or meal prep lunches. I served mine with a salad, and it was a hit.

Nutrition Info for Cottage Cheese Alfredo Pasta Bake

Per serving (1/6 of recipe, 6 servings total):

• Calories: 380 kcal
• Protein: 20g
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 5g
• Fat: 16g
• Saturated Fat: 7g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Cottage Cheese Alfredo Pasta Bake Recipe is a creamy, high-protein dish that’s perfect for comforting meals or meal prep. Its rich sauce and cheesy topping make it a standout. How do you customize your pasta bakes? Share in the comments!