Description
How to make creamy high protein cottage cheese baked ziti with tender pasta and melted cheese that delivers 25g protein per serving for satisfying comfort.
Ingredients
Scale
Base Ingredients
- 1 lb ziti pasta
- 2 cups cottage cheese, full-fat
- 1 cup ricotta cheese
- 2 large eggs, beaten
Sauce Components
- 3 cups marinara sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
Cheese & Seasonings
- 2 cups mozzarella cheese, shredded and divided
- 1/2 cup parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped
Optional Additions
- 1/4 tsp red pepper flakes
- 1 tbsp fresh parsley for garnish
Instructions
- Prep Pasta: Cook ziti according to package directions until al dente, then drain well. The pasta will continue cooking in the oven, so slightly undercooking prevents mushiness.
- Make Aromatics: Heat olive oil in a large skillet and sauté diced onion until translucent, about 5 minutes. Add garlic and cook 1 more minute until fragrant.
- Combine Cheeses: In a large bowl, mix cottage cheese, ricotta, beaten eggs, 1 cup mozzarella, parmesan, and all seasonings. This creates your protein-rich base mixture.
- Build Layers: Add cooked pasta, sautéed aromatics, and marinara sauce to cheese mixture. Fold gently until everything is evenly coated and well combined throughout.
- Transfer Dish: Pour mixture into greased 9×13 baking dish and spread evenly. Top with remaining mozzarella cheese for that perfect golden, bubbly finish we’re after.
- Bake Perfect: Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 10 more minutes until cheese is golden and edges are bubbling.
- Rest Serve: Let cool for 10 minutes before serving to allow everything to set properly. Garnish with fresh basil and parsley for that beautiful finishing touch.
Notes
- Don’t overcook the pasta initially since it continues cooking in the oven.
- Full-fat cottage cheese is essential for proper texture and creaminess.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Can be assembled 2 days ahead and refrigerated before baking.
- Let rest 10 minutes after baking for easier serving and better texture.
- Freeze unbaked portions for up to 3 months in freezer-safe containers.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 25g