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–+ servings
Cottage Cheese Pasta Bake With Veggies

Healthy Cottage Cheese Pasta Bake With Veggies

Cottage Cheese Pasta Bake With Veggies is a comforting, high-protein dish loaded with creamy cottage cheese and vibrant vegetables, perfect for the whole family.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 portions
Course: dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups cottage cheese opt for 2% or full-fat small curd for the best texture
  • 8 ounces short pasta such as rotini or fusilli, cooked al dente
  • 2 cups broccoli cut into bite-sized florets
  • 2 cups spinach fresh
  • 3 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 1 cup marinara sauce store-bought or homemade
  • 1 cup shredded mozzarella cheese for topping
  • 1 tablespoon fresh basil for garnish
  • to taste salt
  • to taste pepper

Equipment

  • large pot
  • skillet
  • mixing bowl
  • baking dish

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 400°F (200°C). Grease your baking dish with olive oil.
  2. In a large pot, bring salted water to a boil and cook the short pasta until al dente, about 7–9 minutes. Drain and toss with olive oil.
  3. Heat olive oil in a skillet, sauté minced garlic for 1 minute, then add broccoli and cook for 7 minutes.
  4. Add fresh spinach to the skillet and stir for 2-3 minutes until wilted.
  5. In a mixing bowl, combine the cooked pasta, sautéed veggies, cottage cheese, and marinara sauce. Season with salt and pepper, and mix well.
  6. Pour the mixture into the prepared baking dish and top with shredded mozzarella cheese.
  7. Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden brown.
  8. Let it cool for a few minutes, garnish with fresh basil, and serve warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 480mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months.

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