Mediterranean Creamy Cottage Cheese Baked Ziti with Hidden Veg
This baked ziti takes everything people love about the classic dish and gives it a lighter Mediterranean twist. Instead of heavy ricotta or loads of cream, cottage cheese steps in to bring creaminess, protein and a clean flavor. The sauce is boosted with hidden vegetables that melt into the bake, so you get richness without feeling weighed down. It’s comforting, family-friendly and an easy way to sneak more vegetables into dinner. The whole dish feels cozy enough for a weeknight but also special enough to serve guests who want something satisfying and flavorful without being too heavy.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
For the Cottage Cheese Veggie Sauce
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 medium zucchini, finely grated
1 medium carrot, finely grated
1 small red bell pepper, finely diced
1 cup spinach, chopped
2 cups tomato sauce (marinara or passata)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
For the Creamy Cheese Layer
1 ½ cups cottage cheese
½ cup grated Parmesan
1 egg
1 teaspoon lemon zest
½ teaspoon black pepper
For the Pasta Bake
12 ounces ziti or penne
1 ½ cups shredded mozzarella
Fresh basil for serving
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large pan and sauté the onion until soft.
Stir in the garlic and cook just until fragrant.
Add the grated zucchini, carrot and bell pepper. Cook until the vegetables release their moisture and start to soften.
Mix in the spinach and let it wilt.
Pour in the tomato sauce and season with oregano, basil, salt and pepper. Simmer for 10 minutes.
In a bowl, blend the cottage cheese, Parmesan, egg, lemon zest and pepper until smooth.
Boil the pasta until just shy of al dente. Drain well.
Combine the pasta with the veggie sauce. Spread half into a baking dish, spoon on the cottage cheese mixture, then top with the remaining pasta.
Sprinkle with mozzarella and bake for 25–30 minutes until golden and bubbling. Let it cool for a few minutes before slicing.
Tips
Grate the vegetables as fine as possible so they melt into the sauce.
Squeeze extra moisture out of the zucchini to avoid a watery bake.
Blend the cottage cheese if you prefer a perfectly smooth layer.
Use a flavorful marinara so the sauce tastes deep even with the added vegetables.
Undercook the pasta slightly because it finishes cooking in the oven.
Don’t skip resting time after baking. It helps the layers set.
If the top browns too quickly, cover loosely with foil.
Add a spoonful of pesto to the sauce if you want an herby boost.
Taste and adjust seasoning before assembling the bake. The pasta will dull flavors a bit.
If you like a crisp top, broil for the last 1–2 minutes.
Variations
Greek-Inspired: Add olives, crumbled feta and a pinch of cinnamon in the sauce.
Protein Boost: Stir in cooked ground turkey or chicken.
Low-Carb: Swap half the pasta with roasted eggplant or zucchini ribbons.
Spicy: Add chili flakes or a spoon of harissa to the sauce.
Pesto Ziti: Replace oregano and basil with 2 tablespoons of basil pesto.
Mushroom Lovers: Add finely minced mushrooms for a deeper flavor.
Roasted Veg: Roast the carrot, pepper and zucchini instead of sautéing for a sweeter, smokier taste.
Cheese Swap: Try part-skim mozzarella with a handful of smoked provolone.
Herb-Loaded: Add parsley, dill and mint for a brighter, fresher flavor.
Creamier Version: Mix a splash of milk into the cottage cheese layer.
Q&A
Can I prep this ahead?
Yes. Assemble it, cover and refrigerate for up to a day. Bake when ready.
Can I freeze it?
Yes. Freeze before baking. Thaw overnight, then bake normally.
Will the cottage cheese taste noticeable?
Once baked, it tastes like a mild, creamy ricotta.
Can I make it dairy-free?
Use dairy-free cottage cheese alternatives, vegan mozzarella and skip the egg.
What pasta shapes work best?
Penne, rigatoni or rotini hold the sauce well.
Can I add meat?
Yes. Cooked chicken, ground turkey or even lamb works well.
How do I make it more Mediterranean?
Add roasted tomatoes, olives, artichokes or fresh herbs.
Can kids taste the hidden veggies?
No. They blend into the sauce and disappear.
Can I lighten it further?
Use low-fat cottage cheese and reduce the mozzarella slightly.
How do I reheat leftovers?
Warm in the oven at 350°F until heated through, or microwave in short intervals.
Nutrition
(Approx per serving, 6 servings)
Calories: 420
Protein: 27g
Carbs: 48g
Fat: 14g
Fiber: 5g
Conclusion
This creamy baked ziti has everything you want from a cozy pasta dish, but with a cleaner Mediterranean feel. The cottage cheese brings protein and richness without the heaviness of traditional versions, and the hidden vegetables blend in so well that even picky eaters won’t notice. It’s a handy recipe for busy nights, weekend gatherings or meal prep. You get comfort, nutrition and bright flavor all in one simple bake. If you love Mediterranean ingredients and want a pasta dish that tastes satisfying without being heavy, this one fits right in.