Cottage Cheese Alfredo Casserole (Vegetarian) Recipe
This Cottage Cheese Alfredo Casserole is a creamy, comforting vegetarian dish featuring a smooth cottage cheese Alfredo sauce combined with penne pasta, tender broccoli, cannellini beans, and melty mozzarella. It’s a hearty, protein-packed meal perfect for a family dinner or meal prep, baked to golden perfection for a satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cottage Cheese Alfredo Sauce
- 1 ½ cups cottage cheese
- 1 cup milk
- ½ cup heavy cream
- ½ cup grated parmesan
- 1 Tbsp cornstarch
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Casserole Fillings
- 16 oz penne pasta (can use high protein pasta)
- 4 cups broccoli florets
- 2 15-oz cans cannellini beans, drained and rinsed
- 2 cups shredded mozzarella, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
- Make Alfredo Sauce: Blend all the ingredients for the Cottage Cheese Alfredo Sauce—cottage cheese, milk, heavy cream, parmesan, cornstarch, salt, pepper, garlic powder, and onion powder—until the mixture is completely smooth, about 1 minute of blending.
- Boil Pasta: Cook the 16 oz penne pasta in salted boiling water according to package instructions until al dente. Drain the pasta one to two minutes before it’s fully cooked, then drain completely.
- Cook Broccoli: Place the 4 cups of broccoli florets in a large microwave-safe bowl with a splash of water, cover tightly, and microwave for 2 to 3 minutes until bright green and tender. Alternatively, steam or boil the broccoli until tender.
- Assemble Casserole: In a large bowl, gently combine the cooked pasta, tender broccoli, drained cannellini beans, half of the shredded mozzarella, and the prepared Alfredo sauce. Mix thoroughly but gently to avoid breaking the broccoli.
- Transfer and Top: Pour the pasta mixture into a large casserole dish and evenly spread it out. Sprinkle the remaining shredded mozzarella over the top.
- Bake: Bake the casserole in the preheated oven for 15 to 20 minutes, or until the top is golden and melty and the sauce is bubbling at the edges. Serve warm for best flavor.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the microwave, often tasting better the next day.
- Freezing: Yes, you can freeze this casserole. Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
- Make Ahead: Assemble the casserole fully (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5-10 extra minutes to the baking time.
- Variations: Substitute mozzarella with cheddar, Gouda, or pepper jack cheese. Swap broccoli for frozen peas, spinach, or sautéed mushrooms if desired.
