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Cottage Cheese Pizza Pasta Bake Recipe

★★★★★

4.7 from 59 reviews
  • Author: anna
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This Cottage Cheese Pizza Pasta Bake combines the comforting flavors of pizza and baked pasta in one dish. Creamy cottage cheese blends into savory tomato sauce while rigatoni pasta is cooked just shy of done for perfect texture. Topped with bubbly melted mozzarella and crispy pepperoni, this one-dish meal is full of classic pizza flavor without feeling heavy. Ready in under an hour, it makes an easy, family-friendly dinner that reheats beautifully and can be customized with your favorite pizza toppings.

Ingredients

Scale

Main Ingredients

  • 12 ounces dry rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces pizza sauce
  • 1 1/2 cups cottage cheese
  • 2 cups shredded mozzarella cheese, divided
  • 3/4 cup sliced pepperoni, divided
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Cook the Pasta: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for about 2 minutes less than the package directions to keep it slightly firm. Drain well and do not rinse.
  2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add lean ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef into small pieces, until browned and onions are soft. Drain excess grease if necessary.
  3. Make the Pizza Sauce Mixture: Reduce heat to low. Stir in minced garlic, Italian seasoning, salt, and black pepper with the cooked beef and onion. Cook for 30 seconds, then pour in pizza sauce. Let it gently bubble for 2 minutes, then remove from heat.
  4. Mix the Pasta: Transfer the drained pasta to a large mixing bowl. Add the beef and sauce mixture, cottage cheese, 1 cup shredded mozzarella, and 1/2 cup sliced pepperoni. Gently fold everything together until the pasta is evenly coated, keeping small pockets of cottage cheese visible.
  5. Fill the Baking Dish: Spread the pasta mixture evenly into a lightly greased 9 x 13-inch baking dish. Sprinkle the remaining 1 cup shredded mozzarella cheese on top. Arrange the remaining 1/4 cup sliced pepperoni over the cheese.
  6. Bake and Serve: Bake uncovered at 375°F (190°C) for 20 to 25 minutes until sauce bubbles around the edges and mozzarella is melted and golden in spots. Let rest for 5 minutes, then sprinkle fresh parsley if using. Serve warm in bowls or plates.

Notes

  • Use small-curd cottage cheese for creamiest texture.
  • Do not fully cook pasta before baking; it will finish cooking in the oven.
  • Drain excess grease from beef to avoid oily sauce.
  • Freshly shredded mozzarella melts better than pre-shredded.
  • Swap out pepperoni for sausage or vegetables to change flavor profile.
  • Try ricotta instead of cottage cheese for a thicker texture.
  • Assemble up to 24 hours ahead and refrigerate before baking.
  • Let the pasta bake rest 5 minutes after baking to set.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Keywords: cottage cheese pasta bake, pizza pasta bake, baked rigatoni, comfort food, cheesy pasta bake, easy dinner, weeknight meal

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Find it online: https://recipiana.com/cottage-cheese-pizza-pasta-bake-recipe/