This Healthy High Protein Cottage Cheese Baked Ziti started as a pantry rescue and quickly became a weeknight staple in our house. I first combined creamy cottage cheese with bright marinara one rainy evening when I wanted the comfort of baked pasta but something lighter than the usual ricotta-heavy versions. The result was surprising: a silky, ricotta-like filling that keeps the bake moist while adding a solid protein lift. The texture is creamy without being dense and the top gets that irresistible, cheesy golden finish that everyone expects from baked pasta.

What makes this dish special is how flexible it is. When I first made it I used lean ground turkey and a bag of spinach from the fridge; the dish turned out balanced enough that picky eaters asked for seconds and the leftovers tasted even better the next day. The ziti holds its shape, the blended cottage cheese binds the sauce to the noodles, and the optional turkey adds meaty depth without overwhelming the delicate herb flavors. It’s a comforting, approachable recipe you can scale up for a crowd or streamline for a solo meal prep night.

Ingredients

• 12 ounces ziti or penne: Choose a good-quality dried pasta like Barilla or De Cecco; the tubular shape holds sauce and pockets of cheese for every bite.
• 2 cups marinara sauce: Use your favorite jarred sauce (look for one with simple ingredients) or homemade marinara; a bright tomato base keeps the dish balanced.
• 1 cup reserved pasta water: Starchy pasta water loosens the sauce and helps it cling to the noodles; reserve before draining.
• 2 cups cottage cheese (2% or 4%): Whole-curd or small-curd works fine; blending smooth creates a ricotta-like texture—avoid fat-free for best flavor.
• Garlic powder, dried basil, dried oregano, salt, black pepper: Simple seasoning that enhances the marinara without overpowering the dairy notes.
• 1 pound lean ground turkey (optional): Swap for ground chicken or beef; turkey keeps the dish lighter while adding savory depth.
• 1 1/2 cups shredded mozzarella: Part-skim mozzarella melts beautifully—use a freshly shredded bag for better melt and less packing agent.
• 1/4 cup grated Parmesan: Adds umami and a salty finish; finely grated Parm melds into the top layer as it browns.
• Optional add-ins: fresh spinach, sliced mushrooms, and red pepper flakes—spinach wilts into the sauce and mushrooms add meaty texture.

Instructions

Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add 12 ounces of ziti or penne and cook until al dente, about 1 to 2 minutes less than the package directions. Before draining, scoop out and reserve 1 cup of the starchy pasta water; then drain and set the noodles aside to prevent overcooking. Step 2: Blend the Cottage Cheese Place 2 cups of cottage cheese, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Puree until the mixture is smooth and silky, resembling ricotta in texture. This emulsification traps moisture and creates a creamy binder for the sauce. Step 3: Cook the Protein (If Using) Heat a large skillet over medium heat and add 1 pound lean ground turkey. Season lightly with salt and pepper and cook, breaking up with a spatula, until no longer pink and any liquid has evaporated, about 6 to 8 minutes. Drain any excess fat to keep the casserole light. Step 4: Make the Sauce In a large mixing bowl combine the blended cottage cheese and 2 cups marinara sauce. Stir in the cooked protein and any optional add-ins like 1 cup spinach or 1 cup mushrooms. If the mixture seems too thick, stir in reserved pasta water a few tablespoons at a time until it becomes loose and pourable. Step 5: Combine Pasta and Sauce Add the drained pasta to the sauce bowl and gently fold until every piece is evenly coated. Look for a glossy finish on the noodles and no puddles of separate sauce; that gloss means the starch and dairy have emulsified properly. Step 6: Assemble the Casserole Preheat the oven to 3756F. Spread half of the pasta mixture into a 9x13-inch baking dish and sprinkle with half the shredded mozzarella. Add the remaining pasta and top with the remaining mozzarella and 1/4 cup grated Parmesan to encourage a golden crust. Step 7: Bake and Rest Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbling, and lightly golden on top. Let the dish rest for 5 to 10 minutes before serving so it sets slightly and slices hold their shape.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, cool the assembled but unbaked dish completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 3506F covered until heated through, removing the cover for the last 10 minutes to refresh the top. Individual portions reheat well in a microwave for 1 to 2 minutes or in a 3506F oven for 12 to 15 minutes.

Ingredient Substitutions

If you prefer a vegetarian version omit the ground meat and increase the spinach to 2 cups or add roasted vegetables like eggplant and zucchini. For a gluten-free adaptation use a certified gluten-free pasta and ensure the marinara has no additives containing gluten. Substitute cottage cheese with full-fat ricotta for a richer flavor; use Greek yogurt blended with a little milk for a tangier, lower-fat option—replace cup-for-cup but reduce added salt because yogurt is tangier.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette and a simple side of roasted broccoli or a citrusy arugula salad to cut through the richness. Garnish with chopped fresh basil or parsley and a drizzle of extra-virgin olive oil for sheen. For a heartier meal, offer warm garlic bread or a crusty baguette to soak up extra sauce. This dish pairs well with a medium-bodied red wine or a chilled sparkling water with lemon for family dinners.

Cultural Background

Baked pasta dishes are an Italian-American tradition that evolved from regions in Italy where baked pasta and ricotta-filled preparations are common. Ziti al forno and timballo variations celebrate layered textures and cheese melds; this adaptation leans on that heritage while swapping in cottage cheese to create a lighter, protein-forward cousin. The approach mirrors home-cooking innovations where pantry staples are transformed into comfort classics.

Seasonal Adaptations

In spring and summer add peas, fresh basil, and cherry tomatoes for brightness. In autumn and winter fold in roasted squash, caramelized onions, or mushrooms for earthy depth. For holiday gatherings double the batch and finish with a mix of mozzarella and fontina for an indulgent, melty top that still benefits from the cottage cheese base.

Meal Prep Tips

Make the blended cottage cheese and marinara assembly ahead and store in a covered container for up to 24 hours. Cook the pasta just shy of al dente and keep it lightly oiled to prevent sticking. Assemble the casserole the night before and refrigerate; bake the next day for an effortless dinner. For single-serving lunches portion into individual containers before baking; reheat in the microwave for quick weekday meals.

There is something deeply satisfying about turning simple ingredients into a dish that comforts and fuels the family. Give this version a try the next time you want baked pasta with less guilt and plenty of flavor. It’s one of those meals that invites improvisation and always brings people to the table.