Dinner

Cottage Cheese Pasta Bake with Veggies Recipe

BySana Jeannette December 26, 2025December 26, 2025

Introduction

This Cottage Cheese Pasta Bake with Veggies is a comforting and nutritious meal that’s easy to prepare. Packed with broccoli, spinach, and creamy cottage cheese, it’s a delicious way to enjoy a wholesome pasta dish any night of the week.

A white rectangular baking dish filled with baked pasta that has a top layer of melted, golden-brown cheese with slight crispy edges. Below the cheese, there is a rich red tomato sauce mixed with orange pasta, giving an orange-red color texture. Green fresh basil leaves are chopped and generously sprinkled over the top, adding a bright green contrast. The dish sits on a white marbled surface, surrounded by cloves of garlic on the left and a white bowl of chopped green herbs on the top right. A grey and white cooking spatula is placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

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 and pepper, to taste

5 large leaves fresh basil, chopped (to garnish)

Instructions

Step 1: Preheat the oven to 400°F. Bring a large pot of water to a boil. While waiting, chop broccoli into florets and mince the garlic.
Step 2: Cook the pasta in boiling water until al dente, following package instructions. Drain and set aside.

Step 3: Heat olive oil in a pan over medium-high heat. Add minced garlic and broccoli florets, sauté for about 7 minutes. Add spinach and cook until wilted. Remove from heat.
Step 4: In a large baking dish, combine the cooked pasta, sautéed broccoli and spinach, cottage cheese, and marinara sauce. Season generously with salt and pepper, and stir until well combined.
Step 5: Sprinkle shredded mozzarella evenly over the top of the pasta mixture.

Step 6: Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown. Garnish with chopped fresh basil and serve hot.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the garlic and broccoli while sautéing.
Swap broccoli for other vegetables like zucchini or mushrooms to suit your taste.

Use whole wheat pasta for a heartier, more fiber-rich version.
If you prefer a creamier texture, mix some grated Parmesan into the cheese topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, stirring halfway for even heating.

How to Serve

A white bowl filled with baked penne pasta showing three main layers: the first layer is al dente penne coated in bright red tomato sauce, the second layer is golden melted cheese with brown spots on top from baking, and the third layer is fresh green chopped basil scattered over the dish. The pasta edges are mixed with sauce, and small bits of cheese stretch slightly in some areas. A silver fork rests on the right side inside the bowl, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the dish in advance and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.