Pizza-Style Cottage Cheese Bake

My neighbor brought over this casserole on a Tuesday night when I was too tired to think about dinner, and I've been making it ever since. There's something about the way the cottage cheese melts into the tomato sauce that feels both comforting and a little bit fancy—like pizza decided to become a baked dish and somehow got even better. The first bite convinced me this wasn't just leftovers-friendly food; it was the kind of thing people actually ask for seconds on.

I made this for my book club last month, and watching everyone go quiet the moment they tasted it was honestly worth every bit of effort. One friend asked if I'd been holding out on her, and another texted me the next day asking for the recipe. That's the moment I knew this wasn't just my weeknight savior—it was something worth sharing.

Ingredients

• Cottage cheese (2 cups): Full-fat gives you that luxurious creaminess, but don't skip low-fat if that's your preference—it still works beautifully.
• Shredded mozzarella (1½ cups): This is where the gooey magic happens; don't use pre-shredded if you can help it, as the coating keeps it from melting smoothly.
• Grated Parmesan (½ cup): Those nutty, salty notes cut through the richness and make every bite interesting.
• Tomato pasta sauce or marinara (1 jar, about 2 cups): Quality matters here—taste it first, and season the sauce if it needs a little love.
• Onion and garlic: Sautéed together, they become the flavor foundation that ties everything together.
• Olive oil (1 tablespoon): Just enough to soften the onion without making things greasy.
• Dried oregano and basil (1 teaspoon each): These are your pizza personality in dried form, but fresh basil scattered on top at the end elevates the whole dish.
• Red pepper flakes (½ teaspoon, optional): A tiny pinch if you like that subtle heat that makes you wonder what you're tasting.
• Salt and pepper: Taste as you go—the cheeses are already salty, so be gentle.

Instructions

Get your oven ready and grease that dish:

Preheat to 375°F and lightly coat a 9×9-inch baking dish with olive oil—this is your canvas, so make sure it's ready. You want the oven temperature right so the top gets golden while the middle stays creamy.

Sauté the onion and garlic until golden:

Warm olive oil in a skillet over medium heat, add your chopped onion, and let it go translucent and soft—about 3 to 4 minutes. Add the garlic, let it bloom for just 30 seconds to a minute, and pull it off heat; you want fragrant, not burned.

Mix your cheese base:

Build the first layer:

Spread half your tomato sauce across the bottom of the baking dish—you're creating the foundation that will hold everything together.

Layer on the cheeses:

Spoon the cottage cheese mixture evenly over that sauce, using a spatula to smooth it into a gentle, even layer. This creamy middle is what makes the whole thing work.

Add the aromatics:

Scatter that sautéed onion and garlic over the cheese layer so every bite gets some of that flavor.

Top with remaining sauce:

Pour the rest of your tomato sauce over everything and gently spread it out—don't press hard or you'll disturb those layers you just built.

Season the top:

Sprinkle oregano, basil, and red pepper flakes (if you're using it) evenly across the surface. This is where the pizza flavor lives.

Bake until bubbly and golden:

Slide it into the oven for 25 to 30 minutes—you're looking for the top to bubble at the edges and the whole thing to feel set but still creamy inside. If you want a browner top, hit it with the broiler for 1 to 2 minutes, but stay close and watch it like a hawk.

Rest and serve:

Let it sit for 5 to 10 minutes out of the oven—this lets everything settle and makes it easier to scoop. Garnish with fresh parsley or basil and serve warm.

Pinterest

My daughter asked me recently why I make this so often, and I realized it's because it reminds me that good food doesn't need to be complicated—it just needs to be made with a little attention and served to people you want to feed. That's the whole story of this casserole.

Making It Your Own

This recipe is a canvas, honestly. I've added roasted mushrooms, fresh spinach, crumbled sausage, and even diced bell peppers depending on what's in my fridge and what mood I'm in. The beauty of this bake is that the cheese and sauce base is forgiving enough to welcome additions without losing its character.

The Texture Question

If you like things crispy on top, you have options. I've pressed panko breadcrumbs mixed with a little olive oil across the top before baking, and it creates this golden crust that's completely irresistible. Another friend swears by laying thin strips of pizza dough on top and letting them bake into the whole thing, which turns it into something between a casserole and a pizza pie.

Serving and Pairing

Serve this warm with a bright green salad—something peppery like arugula cuts through the richness perfectly. Crusty bread for soaking up any extra sauce is non-negotiable in my book, and honestly, a simple glass of whatever red wine you like makes the whole meal feel special.

• Leftovers reheat beautifully—either gently in a low oven or portioned into containers for quick lunches.
• Make it ahead by assembling everything the night before—just cover and refrigerate, then bake the next day (add a few extra minutes if it's cold from the fridge).
• This freezes well too—freeze before baking, thaw overnight, and bake when you're ready for a homemade meal with zero effort.

Pinterest

This casserole has become one of those recipes I make without really thinking anymore—the kind that shows up when I need to feed people something that feels thoughtful but isn't stressful. If you make it, I hope it becomes that for you too.

Recipe FAQs

→ Can I use low-fat cottage cheese for this bake?

Yes, low-fat cottage cheese works well and gives a lighter texture while maintaining creaminess.

→ How can I add more vegetables to the dish?

Consider mixing in cooked mushrooms, bell peppers, or spinach before baking for added nutrition and flavor.

→ Is it possible to make the top crispier?

Adding a thin layer of pre-made dough or sprinkling panko breadcrumbs mixed with olive oil on top before baking creates a crispier crust.

→ What cheese substitutions can I use?

Provolone or cheddar can be swapped in place of mozzarella or Parmesan for a different flavor profile.

→ Can this dish be prepared ahead of time?

You can assemble the layers in advance and refrigerate until ready to bake, then cook as directed.