This creamy cottage cheese pasta bake with roasted cherry tomatoes and zucchini is comforting, rich, and deeply satisfying, without relying on heavy cream. Blended cottage cheese creates a smooth, silky sauce, while the roasted vegetables add sweetness, depth, and just enough caramelised flavour to make this feel like a proper baked pasta you would happily serve to guests.
It is easy enough for a weeknight, great for meal prep, and one of those dishes that somehow tastes even better the next day, plus it is packed with protein.
Why roasting the vegetables matters
Roasting the tomatoes and zucchini concentrates their flavour and removes excess moisture, which keeps the bake creamy rather than watery. The tomatoes become jammy and sweet, the zucchini soft and lightly caramelised, and together they balance the richness of the sauce perfectly.
Cottage Cheese Pasta Bake
Ingredients
Roasted vegetables
• 2 cups cherry tomatoes • 2 small zucchini, sliced into half moons • 1 tablespoon olive oil • Sea salt and freshly ground black pepper
Pasta bake
• 400 g short pasta, penne, rigatoni, or fusilli • 1 tablespoon olive oil • 1 small onion, finely diced • 2 garlic cloves, minced • 1 cup cottage cheese • ½ cup milk • ½ cup grated mozzarella • ¼ cup grated parmesan • 1 teaspoon dried oregano • ½ teaspoon chilli flakes, optional • Sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Place the cherry tomatoes and zucchini on the tray. Drizzle with olive oil, season with salt and pepper, and roast for 20 to 25 minutes, until the tomatoes are blistered and the zucchini is tender and lightly golden. Reduce oven temperature to 180°C once roasted.
Meanwhile, cook the pasta in well salted boiling water until just al dente. Drain and set aside.
Heat olive oil in a pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
In a blender or food processor, blend the cottage cheese and milk until completely smooth and creamy.
In a large bowl, gently combine the cooked pasta, onion mixture, roasted vegetables, blended cottage cheese sauce, oregano, chilli flakes, half the mozzarella, and half the parmesan. Season generously with salt and pepper.
Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining mozzarella and parmesan over the top.
Bake at 180°C for 25 to 30 minutes, until bubbling and lightly golden. Rest for 5 minutes before serving.
How to serve it
Serve with a simple green salad or steamed greens for balance. This pasta bake is filling on its own, but also works well as part of a shared table.
Storage and make-ahead tips
• Store leftovers in an airtight container in the fridge for up to 3 days • Reheat gently in the oven or microwave • Can be frozen once baked and fully cooled
Variations to try next
• Add fresh basil or parsley before serving • Stir pesto through the cottage cheese sauce • Add sautéed mushrooms for extra depth • Top with crispy breadcrumbs for texture
Love pasta bakes? See more delicious recipes here.
This creamy cottage cheese pasta bake with roasted cherry tomatoes and zucchini is comforting, rich, and deeply satisfying, without relying on heavy cream. Blended cottage cheese creates a smooth, silky sauce, while the roasted vegetables add sweetness, depth, and just enough caramelised flavour to make this feel like a proper baked pasta you would happily serve to guests.
It is easy enough for a weeknight, great for meal prep, and one of those dishes that somehow tastes even better the next day, plus it is packed with protein.
Why roasting the vegetables matters
Roasting the tomatoes and zucchini concentrates their flavour and removes excess moisture, which keeps the bake creamy rather than watery. The tomatoes become jammy and sweet, the zucchini soft and lightly caramelised, and together they balance the richness of the sauce perfectly.
Ingredients
Roasted vegetables
• 2 cups cherry tomatoes
• 2 small zucchini, sliced into half moons
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
Pasta bake
• 400 g short pasta, penne, rigatoni, or fusilli
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup cottage cheese
• ½ cup milk
• ½ cup grated mozzarella
• ¼ cup grated parmesan
• 1 teaspoon dried oregano
• ½ teaspoon chilli flakes, optional
• Sea salt and freshly ground black pepper
Method
How to serve it
Serve with a simple green salad or steamed greens for balance. This pasta bake is filling on its own, but also works well as part of a shared table.
Storage and make-ahead tips
• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat gently in the oven or microwave
• Can be frozen once baked and fully cooled
Variations to try next
• Add fresh basil or parsley before serving
• Stir pesto through the cottage cheese sauce
• Add sautéed mushrooms for extra depth
• Top with crispy breadcrumbs for texture
Love pasta bakes? See more delicious recipes here.
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