Easy Baked Ziti with Cottage Cheese

Why You’ll Love This Recipe

• All the cozy baked ziti vibes with minimal effort and dishes.
• Creamy cottage cheese melts into the sauce for extra richness.
• Jarred marinara keeps prep simple while still tasting homemade.
• Golden, bubbly mozzarella on top for that irresistible finish.

Grocery List

• Produce: Fresh basil or flat-leaf parsley (for garnish)
• Dairy: Cottage cheese, shredded mozzarella, grated Parmesan
• Pantry: Ziti (or penne), marinara sauce (24 oz jar), olive oil, kosher salt, black pepper, red pepper flakes, Italian seasoning (optional)

Full Ingredients

Pasta & Sauce

• 1 lb dried ziti (or penne)
• 1 jar (24 oz) marinara sauce
• 1/2 cup reserved pasta cooking water

Cheeses

• 1 cup cottage cheese
• 12 oz shredded mozzarella (about 3 cups), divided
• 1/2 cup grated Parmesan

Seasonings & Garnish

• 1/4 tsp kosher salt (plus 1 tbsp for boiling pasta)
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1/2 tsp Italian seasoning (optional)
• 2 tbsp chopped fresh basil or parsley, for serving

For the Pan

• 1 tbsp olive oil
• Foil for covering

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Position a rack in the center of the oven and heat to 375°F (190°C). Lightly oil a 9×13-inch casserole or baking dish with 1 tablespoon olive oil. Set a large pot of water over high heat to boil.

Step 2: Cook the pasta

When the water boils, add 1 tablespoon kosher salt and the ziti. Cook until 1 minute shy of al dente, typically 8–9 minutes (check your package). Reserve 1/2 cup of the starchy pasta water, then drain the pasta well. Do not rinse—the surface starch helps the sauce cling.

Step 3: Stir together the saucy base

In a large mixing bowl, combine the hot pasta with the marinara, cottage cheese, Parmesan, 1 1/2 cups of the mozzarella (half of the total), black pepper, optional red pepper flakes, optional Italian seasoning, and 1/2 cup reserved pasta water. Add 1/4 teaspoon kosher salt only if needed—some jarred sauces are already salty. Toss until every tube of ziti is glossy and well coated.

Step 4: Layer in the casserole

Spoon half the pasta mixture into the prepared baking dish and spread evenly. Sprinkle with half of the remaining mozzarella (about 3/4 cup). Add the rest of the pasta, then top with the remaining mozzarella (about 3/4 cup). For extra savoriness, dust the top lightly with a spoonful of Parmesan, if you like.

Step 5: Bake until bubbling and browned

Cover the dish loosely with foil (tent it so it doesn’t touch the cheese). Bake for 20 minutes. Remove the foil and bake 5–8 minutes more, until the edges are bubbling and the top is lightly browned. For deeper browning, broil 1–2 minutes, watching closely to avoid burning.

Step 6: Rest and garnish

Let the baked ziti rest for 10 minutes to set up for clean slices. Sprinkle with chopped basil or parsley and a few twists of black pepper. Serve warm.

Pro Tips

• Use good marinara. A flavorful jarred sauce makes a big difference—choose one with tomatoes, onion, garlic, and olive oil.
• Don’t overcook the pasta. Pull it 1 minute early so it finishes perfectly in the oven.
• Reserve pasta water. That starchy liquid keeps the sauce silky and prevents dryness.
• Grease the foil. A quick spritz or rub of oil on the foil prevents the cheese from sticking when you uncover.
• Want a smoother filling? Pulse the cottage cheese in a food processor for 10–15 seconds before mixing.

Variations

• Meaty: Brown 12 oz Italian sausage (casings removed) and stir into the sauce before layering.
• Veggie Boost: Fold in 5 oz baby spinach (it will wilt in the hot pasta) or sautéed mushrooms and peppers.
• Ricotta-Style: Swap the cottage cheese for 1 cup whole-milk ricotta and add 1/2 cup diced provolone for extra stretch.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions 2–3 minutes until hot. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; bake straight from cold at 375°F for 25–35 minutes, uncovering near the end to brown. To freeze, wrap the unbaked casserole tightly and freeze up to 3 months. Thaw overnight in the fridge, then bake covered at 375°F for 30–40 minutes, uncovering to brown.

Nutrition (per serving)

Approx. 580 calories; 74 g carbs; 28 g protein; 22 g fat; 9 g saturated fat; 5 g fiber; 9 g sugars; 870 mg sodium. Calculations are estimates and will vary by brand.