baked spaghetti with cottage cheese recipe

Written ByJenny Smyth Posted on
baked spaghetti with cottage cheese recipe
Jump to Recipe Jump to Video Print Recipe

The Best baked spaghetti with cottage cheese recipe

I’ve been making this baked spaghetti with cottage cheese recipe for years, and it’s always a hit with my family. It’s a twist on traditional spaghetti that I discovered by accident when I was trying to use up some cottage cheese I had on hand.

The creaminess of the cheese pairs perfectly with the tanginess of the tomato sauce, and the baked pasta is always a crowd-pleaser. My kids love helping me make it, and it’s a great way to get them involved in cooking.

We often have this for dinner on weeknights, but it’s also perfect for potlucks or family gatherings because it’s easy to serve a crowd. One of the things I love about this recipe is that it’s relatively healthy compared to other pasta dishes – the cottage cheese adds protein and calcium, and the tomato sauce is made with fresh tomatoes instead of canned.

Plus, it’s super easy to make ahead and reheat, which makes it perfect for busy weeknights or special occasions. I’ve even served it at church potlucks and everyone raved about it!

The key to this recipe is using high-quality ingredients – don’t skimp on the cottage cheese or the fresh tomatoes. And make sure you let it bake long enough so that the cheese is all melted and bubbly – that’s what gives it that perfect texture.

Baked Spaghetti with Cottage Cheese

Baked Spaghetti with Cottage Cheese

4.7 from 1421 votes

This baked spaghetti combines tender pasta with creamy cottage cheese and a rich tomato sauce, all baked until bubbly and golden. It is a comforting, family-friendly casserole that comes together quickly with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pasta and Sauce

12 oz spaghetti
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb ground beef or Italian sausage
1 (24 oz) jar marinara sauce
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Cheese Layer

2 cups cottage cheese (full fat or low fat)
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, about 8 to 10 minutes.
3Drain the pasta and set it aside.
4While the pasta cooks, heat olive oil in a large skillet over medium heat.
5Add the chopped onion and cook until softened, about 3 to 4 minutes, then stir in the minced garlic and cook for 30 seconds until fragrant.
6Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 5 to 7 minutes.
7Drain any excess fat, then stir in the marinara sauce, oregano, salt, and pepper.
8Let the sauce simmer for 5 minutes.
9In a medium mixing bowl, combine the cottage cheese, egg, and Parmesan cheese.
10Stir until well blended.
11Spread half of the cooked spaghetti evenly in the bottom of a greased 9×13 inch baking dish.
12Spoon the cottage cheese mixture over the spaghetti layer, spreading it gently with a spatula.
13Top with half of the meat sauce, then sprinkle with 1 cup of shredded mozzarella.
14Add the remaining spaghetti, then the rest of the meat sauce, and finish with the remaining mozzarella.
15Bake the casserole uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
16Let it rest for 5 minutes before serving.
17Garnish with fresh parsley if desired.

🔧Equipment

Large pot
Colander
Large skillet
9×13 inch baking dish
Mixing bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 820mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 24g

📝Notes

For a lighter version, use lean ground turkey and low-fat cottage cheese. You can also add spinach or mushrooms to the sauce for extra vegetables.

Watch Video Of How Baked Spaghetti with Cottage Cheese Works

This baked spaghetti with cottage cheese recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or something special to serve at a party.

The best part is that it’s incredibly easy to make ahead and reheat, so you can prepare it early in the day or even freeze leftovers for later.

My family loves helping me make it, and we always have fun serving it up together.

❓ Frequently Asked Questions About Baked Spaghetti with Cottage Cheese

Q: What type of pasta should I use for this recipe?

A: For this recipe, you’ll want to use a short, tubular pasta like penne or ziti. This type of pasta holds onto the sauce really well and is easy to bake in a casserole dish.

Q: Can I substitute ricotta cheese for cottage cheese?

A: While you can substitute ricotta cheese for cottage cheese in a pinch, keep in mind that ricotta has a much stronger flavor than cottage cheese and may alter the overall taste of your dish.

Q: How do I prevent the top layer from getting too brown?

A: To prevent the top layer from getting too brown, try covering your casserole dish with foil during baking – this will help retain moisture and prevent over-browning.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance – simply assemble all the ingredients in your casserole dish and refrigerate until ready to bake.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is suitable for vegetarians – just be sure to check your tomato sauce ingredients to ensure they are vegetarian-friendly.

Q: Can I freeze leftovers?

A: Yes, you can freeze leftovers of this recipe – simply thaw overnight in the refrigerator before reheating.

Similar Posts