This is one of those recipes that feels way too cozy and cheesy to actually be high protein… but somehow it is. These are my favorite kinds of meals lately. Meals that taste comforting and satisfying while still helping you hit your protein goals without being boring or overly complicated. This creamy high-protein pasta bake is packed with blended cottage cheese, mozzarella, parmesan, sun-dried tomatoes, and spinach for the ultimate cozy girl dinner situation. The sauce gets unbelievably creamy once blended, and if you’ve never used cottage cheese in pasta sauce before, trust me on this one. You literally cannot tell once it’s baked.

I used Brami pasta for extra protein and fiber, but any pasta works here. Chickpea pasta, high-protein pasta, regular pasta… whatever you have on hand. This recipe is super forgiving and perfect for busy weeknights when you want something nourishing that still feels comforting.

As a dietitian, one thing I’m always trying to teach women is that eating enough protein does NOT have to feel boring. You can absolutely build meals around comfort foods you actually crave. In fact, meals like this usually keep people way more consistent because they feel realistic and enjoyable.

This is also one of those recipes that reheats so well, which makes it perfect for meal prep lunches during the week. I honestly think it tastes even better the next day after all the flavors sit together overnight.

The sun-dried tomatoes add so much flavor, the spinach sneaks in some greens, and the cheesy baked top? Elite. Especially with extra red pepper flakes and maybe a side salad or garlic bread.

Basically:
if baked ziti and high-protein meal prep had a baby… this would be it.

Creamy High-Protein Pasta Bake Recipe

Ingredients

• 12 oz pasta (I used Brami Rotini)
• 16 oz low-fat cottage cheese
• 1 whole egg
• 1/4 cup unsweetened almond milk
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1/3 cup sliced sun-dried tomatoes
• 2 cups chopped baby spinach

Instructions

1. Preheat oven to 350°F.
2. Cook pasta until just al dente. Drain and set aside.
3. Add cottage cheese, almond milk, egg, salt, and spices to a blender. Blend until completely smooth and creamy.
4. In a large bowl, combine cooked pasta, blended sauce, spinach, sun-dried tomatoes, mozzarella, and parmesan.
5. Transfer mixture to a greased baking dish. Top with extra cheese if desired.
6. Bake covered for 20–25 minutes until hot and bubbly.
7. Serve warm and top with red pepper flakes, fresh basil, or extra parmesan if you want ✨

Perfect for:

• cozy weeknight dinners
• meal prep lunches
• post-workout meals
• feeding a family
• hitting protein goals without sad diet food