This baked ziti became a weeknight staple the first winter I tried blending cottage cheese into a tomato base. I was chasing the creamy texture of ricotta but wanted more protein and less fat, and blending 2% cottage cheese produced the exact silkiness I remembered from restaurant dishes. I discovered the idea when cleaning out the fridge before a holiday potluck; I had a jar of marinara, a box of ziti, and a container of cottage cheese that needed to be used. The result was unexpectedly comforting, richly textured, and satisfying without feeling heavy.

I usually make this with lean ground turkey for added protein, but it stands beautifully vegetarian when the meat is omitted. The finished casserole has a delicate balance of tangy tomato, herb-scented cottage cheese, and gooey mozzarella. The top becomes golden and slightly crisp while the interior remains silky. Family and friends often ask for the recipe, and I love that it reheats well for lunches or freezes cleanly for a future busy night.

Ingredients

• 12 ounces ziti or penne: Choose a reliable brand like Barilla or De Cecco for consistent texture; cook to al dente so the pasta finishes perfectly in the oven without becoming mushy.
• 2 cups marinara sauce: A quality jarred marinara such as Rao's or a chunky San Marzano-style sauce brings robust tomato flavor; you can use homemade if available.
• 1 cup reserved pasta water: Starchy water helps loosen the sauce and binds it to the pasta, creating a creamier interior.
• 2 cups cottage cheese (2% or 4%): Blended cottage cheese creates a silky texture similar to ricotta but with more protein; avoid ultra-low-fat varieties for best mouthfeel.
• 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano: These dried herbs and seasonings provide steady background flavor; use fresh herbs for brighter notes if you have them, but reduce quantities slightly.
• ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste, keeping in mind marinara and cheeses already contribute sodium.
• 1 pound lean ground turkey (optional): Use 93/7 or 90/10 for a lean, moist protein addition; ground chicken or lean beef are fine swaps.
• 1 ½ cups shredded mozzarella: Whole-milk mozzarella melts beautifully and browns nicely; shred from a block for better melt and texture.
• ¼ cup grated parmesan: Adds savory umami and a delicate salty finish when sprinkled on top.
• Optional add-ins—1 cup fresh spinach, 1 cup sliced mushrooms, ½ teaspoon red pepper flakes: Spinach wilts into the sauce; mushrooms add earthy depth; red pepper flakes bring subtle heat.

Instructions

Step 1: Cook the PastaBring a large pot of well-salted water to a rolling boil. Add 12 ounces of ziti or penne and cook until just al dente, typically 1 to 2 minutes less than the package directions. Before draining, reserve 1 cup of the pasta water; its starchiness will help you loosen the sauce and bind it to the noodles. Drain the pasta and transfer it to a large mixing bowl so it stays warm and receptive to the sauce.Step 2: Blend the Cottage CheesePlace 2 cups of cottage cheese, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper into a blender or food processor. Blend until entirely smooth and creamy, resembling ricotta in texture. This step removes curds and ensures the mixture will spread evenly around the pasta. If the blender sticks, pulse and scrape down the sides, then blend again.Step 3: Cook the Protein (Optional)Heat a large skillet over medium. Add 1 pound of lean ground turkey and season lightly with salt and pepper. Cook until browned and cooked through, about 6 to 8 minutes, breaking it into small pieces for even distribution. Drain any excess fat if necessary. If using mushrooms, sauté them in the same pan for 4 to 5 minutes until golden to concentrate their flavor before adding to the sauce.Step 4: Combine Sauce and Cottage CheeseIn the large bowl with the warm pasta, add the blended cottage cheese and 2 cups marinara. Stir in the cooked protein and optional add-ins such as 1 cup fresh spinach or sautéed mushrooms. Add reserved pasta water a little at a time until the mixture becomes loose and creamy—this typically requires ½ to 1 cup. The starchy water helps the sauce cling to the noodles and keeps the interior saucy after baking.Step 5: Assemble the CasserolePreheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread half of the pasta mixture into a greased 9 by 13 baking dish. Sprinkle half of the shredded mozzarella over the surface. Add the remaining pasta and finish with the remaining mozzarella and ¼ cup grated parmesan. For a golden top, set the dish on the center rack so the heat circulates evenly.Step 6: Bake and RestBake for 20 to 25 minutes or until the cheese is melted, bubbly, and lightly golden. If the top browns too quickly, tent loosely with foil. Remove from the oven and let rest 5 to 10 minutes; this allows the casserole to settle so servings hold together neatly.

Storage Tips

Cool the casserole to room temperature for no more than two hours before refrigerating to maintain food safety. Store leftovers in airtight containers or covered with foil for up to four days. For freezer storage, portion into single servings in freezer-safe containers or wrap the whole dish tightly with two layers of foil and freeze for up to three months. To reheat from frozen, thaw overnight in the refrigerator and warm in a 350 degrees Fahrenheit oven for 20 to 25 minutes covered, and then uncover for 5 minutes to refresh the top. For quick reheating, microwave individual portions on medium power, stirring halfway through to keep textures even.

Ingredient Substitutions

If you need gluten-free, use a quality gluten-free penne and cook carefully to al dente as these pastas can overcook quickly. To make it dairy-free, use a plant-based cottage cheese alternative and a dairy-free shredded mozzarella; note the texture and protein level will change. Swap lean ground turkey for a plant-based crumbled protein for a vegetarian or vegan twist, but expect differences in flavor concentration. To reduce sodium, choose a low-sodium marinara and unsalted cheeses, and taste before adding additional salt.

Serving Suggestions

Serve with a crisp green salad dressed in lemon and olive oil to cut the richness, or roasted seasonal vegetables like asparagus or Brussels sprouts for added texture and color. For a dinner party, spoon portions onto warm plates and garnish with torn basil, a drizzle of extra-virgin olive oil, and a sprinkle of freshly cracked black pepper. This casserole pairs well with a bright, acidic red wine such as Chianti or a medium-bodied white like Pinot Grigio for those preferring white wines.

Cultural Background

Baked pasta dishes are a beloved tradition across Italian and Italian-American kitchens, where layered fillings and cheeses produce satisfying, communal meals. This version borrows the familiar format—pasta, tomato sauce, and cheese—while leaning on cottage cheese for protein and texture. It reflects a modern approach to classic comfort food: respecting the original method while adapting ingredients for contemporary nutritional priorities.

Seasonal Adaptations

In summer, stir in chopped fresh basil and sun-dried tomatoes or swap in zucchini ribbons for a lighter profile. In fall and winter, add roasted winter squash cubes and replace fresh spinach with kale for a heartier version. For holiday gatherings, increase the parmesan and add a breadcrumb topping mixed with a small amount of olive oil and herbs to create a festive crust.

Meal Prep Tips

To streamline busy weeks, cook the pasta and blend the cottage cheese ahead of time; store both separately in the refrigerator for up to two days. Cook and cool the protein and store it alongside the sauce. When ready to assemble, combine everything, top with cheese, and bake. Portion and freeze individual servings for grab-and-go lunches; they thaw quickly in the refrigerator overnight and reheat in the microwave or oven.

There is a quiet joy in watching this casserole come together and then disappear at the table. It strikes a comforting balance between indulgence and mindful eating, and I hope it becomes a regular on your rotation as it is on mine.