Description
Enjoy a comforting and nutritious Cottage Cheese and Tomato Pasta Bake, a creamy and tangy dish made with tender pasta, cottage cheese, and marinara sauce, all topped with gooey mozzarella. Perfect for family dinners or meal prepping, this recipe is a healthy, vegetarian-friendly option.
Ingredients
- 12 oz (340 g) rigatoni or penne pasta
- 2 cups (450 g) cottage cheese
- 2 cups (480 ml) marinara sauce
- 1 cup (100 g) shredded mozzarella cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- Prepare Sauce: In a large mixing bowl, combine cottage cheese, marinara sauce, dried basil, dried oregano, salt, and pepper. Stir until evenly mixed.
- Combine and Transfer: Gently fold the cooked pasta into the sauce mixture until well coated. Transfer the mixture into a greased baking dish.
- Add Topping: Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired, and serve warm.
Notes
- Add vegetables like sautéed spinach, mushrooms, or bell peppers for extra flavor and nutrients.
- Use gluten-free pasta to accommodate dietary restrictions.
- To prevent drying out, ensure the pasta is well coated with sauce, and cover with foil if needed.
