Pin One Tuesday night when I was too tired to order takeout again, I raided my fridge and found a container of cottage cheese that needed using up. Instead of pushing it to the back, I thought: what if I treated it like ricotta and built something with the flavors I actually craved—all that gooey, saucy, herbaceous pizza magic but in one warm, uncomplicated casserole? That first version was messy and imperfect, but there was something about the creamy cheese mingling with tangy tomato sauce that felt like coming home. Now it's the recipe I make when I want comfort food that doesn't demand my full attention.
I made this for my neighbor Sarah after she mentioned missing home-cooked meals during a long work stretch. Watching her take that first bite and then immediately ask for the recipe felt like the highest compliment—she said it reminded her of her grandmother's baked ziti but somehow lighter and brighter. That's when I realized this wasn't just a convenient weeknight solution; it was something that could actually land in someone's memory the way good food does.
Ingredients
- Cottage cheese (2 cups): Use full-fat if you want that luxurious, almost velvety texture—the fat keeps everything from drying out in the oven and makes the whole dish taste richer than it has any right to be.
- Shredded mozzarella (1½ cups): This is your stretchy, melty anchor; it's what makes people go "oh wow" when they taste it and realize there's real cheese pull happening.
- Grated Parmesan (½ cup): Those sharp, salty crystals cut through the cream and add a nutty depth that transforms this from basic to actually special.
- Tomato pasta sauce (1 jar, about 2 cups): Pick a sauce you'd actually eat on pasta; it's the backbone of flavor here, so don't settle for something you're just using up.
- Onion (1 small, finely chopped): Sautéing it first mellows the bite and releases those sweet, savory notes that make you want to close your eyes.
- Garlic (2 cloves, minced): The quick cook in the pan with the onion transforms it from sharp to almost creamy—this step matters more than you'd think.
- Olive oil (1 tablespoon): For sautéing the aromatics and greasing the pan; good oil makes a difference in the little moments.
- Dried oregano and basil (1 teaspoon each): These herbs are what convinced everyone this tastes like pizza; the dried versions here are stronger and more reliable than fresh in this particular application.
- Red pepper flakes (½ teaspoon, optional): A small whisper of heat that makes people wonder what the secret ingredient is.
- Salt and pepper, plus fresh herbs for garnish: Don't skip the fresh finish; it brightens everything and makes it feel intentional.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 375°F and lightly oil a 9×9-inch baking dish—this is your stage, so make sure it's ready for what's coming.
- Build flavor with aromatic vegetables:
- Warm olive oil in a skillet over medium heat, then add the chopped onion and cook until it turns translucent and soft, about 3 to 4 minutes. Add the minced garlic and let it bloom for just 30 seconds to a minute—you're after fragrant, not burnt, so trust your nose here.
- Combine your cheeses into creamy gold:
- In a large bowl, mix together the cottage cheese, mozzarella, and Parmesan until everything is evenly distributed and looks like a creamy, cheese-forward cloud. Taste it and add salt and pepper if it needs them.
- Layer like you know what you're doing:
- Spread half the tomato sauce across the bottom of your prepared dish—this prevents sticking and creates a flavor anchor. Spoon the cheese mixture evenly on top, smooth it out with a spatula, and scatter those sautéed onions and garlic over it.
- Add the final sauce layer and season:
- Pour the remaining tomato sauce over everything and gently spread it to coat the top. Sprinkle oregano, basil, and red pepper flakes across the surface—the herbs will perfume the entire thing as it bakes.
- Bake until it's golden and bubbly:
- Place in the preheated oven for 25 to 30 minutes, until you can see the edges turning golden and the top is visibly bubbling at the sides. If you want extra browning, broil for 1 to 2 minutes at the end, but watch it closely so nothing blackens.
- Rest and finish:
- Let it sit for 5 to 10 minutes after coming out of the oven—this lets everything set up and makes serving cleaner. Garnish with fresh parsley or basil right before bringing it to the table.
Pin There's a moment right before serving when you pull this out of the oven and the whole kitchen smells like a trattoria—oregano, tomato, and melted cheese all colliding into something that makes people drift toward the kitchen just following the aroma. That's when I know this recipe worked, not because I followed directions perfectly, but because something simple and honest happened in that baking dish.
Making It Your Own
This casserole genuinely improves when you add things, so don't feel bound by the basic version. Sautéed mushrooms add umami and texture, roasted bell peppers bring brightness, or handfuls of spinach wilted right into the cheese mixture make it feel more substantial. Cooked sausage or pepperoni scattered between the layers turns it into something even more pizza-adjacent, and honestly, I've done it both ways depending on what's in my fridge and what mood I'm in.
Timing and Temperature Matter
I learned this the hard way by opening the oven too early and letting heat escape, then watching it bake unevenly. The 375°F temperature is specifically designed to let the cheese layers meld without the top burning before the middle sets. If your oven runs hot or cold, trust your eyes more than the timer—you're looking for visible bubbling at the edges and a golden-brown surface, not a specific minute count.
Serving and Storage
Serve this warm with a sharp green salad and crusty bread to soak up the sauce—it balances the richness perfectly and makes the meal feel complete. Leftovers keep beautifully in the fridge for three days, and they're wonderful cold straight from the container or gently reheated in a low oven.
- For extra texture and crunch, sprinkle panko breadcrumbs mixed with olive oil on top before baking, or layer thin pizza dough underneath for a more substantial base.
- Cheese substitutions work well—provolone brings earthiness, sharp cheddar adds punch, or a mix of whatever you love will work just fine.
- This is naturally gluten-free if you use gluten-free tomato sauce, which makes it a secret weapon for inclusive dinner parties.
Pin This recipe lives in that sweet spot between "I actually have time to cook tonight" and "this tastes like I spent hours on it." Make it when you need something that feels like a hug and tastes like your favorite pizza night, but doesn't demand your attention the whole time.
Recipe Questions
- → What cheeses are used in this bake?
The dish features creamy cottage cheese, shredded mozzarella, and grated Parmesan for rich, layered flavors.
- → Can I add vegetables to this dish?
Yes, cooked vegetables like mushrooms, bell peppers, or spinach can be added before baking for extra heartiness.
- → What herbs enhance the flavor here?
Dried oregano and basil are sprinkled on top, with fresh basil or parsley used as garnish to add aromatic notes.
- → Is there a way to make the top crispier?
For a crispier finish, add a thin layer of pizza dough or sprinkle panko breadcrumbs mixed with olive oil before baking.
- → How long does it take to prepare and cook?
The dish takes about 15 minutes to prepare and 30 minutes to bake, totaling approximately 45 minutes.