Let’s Talk About Cottage Cheese Pizza Bowl Pasta (Yup, the Viral One)
Alright, pull up a chair, friend—this one’s become a staple at my house, and I’m pretty sure the neighbors have sniffed it out at least once (sorry, Meg, for setting off your dog that one Tuesday). The first time I saw cottage cheese pizza bowl pasta blow up online, I literally laughed and thought, There’s no way this is actually good. But here we are, two months later, and I make this more often than I floss (not proud). I have a soft spot for those comfort meals that blur the lines between pasta night and pizza party, and this one ticks all the right boxes—plus, there’s plenty of cheese. Oof, do I love cheese. If you’ve been scarred by bland cottage cheese growing up (I see you, 90s kids), trust me, the magic of this recipe will have you singing a different tune.
Why You’ll Love This (Honestly, My Family Does)
I make this when I’m too tired for proper pizza dough, but I still want all those saucy, melty vibes. My son demolished his bowl last week and declared it “better than cafeteria pizza”—high praise, I think? My partner, on the other hand, is suspicious of cottage cheese in anything, but this? Managed to fool him until he caught me mixing the bowl. (He still ate two helpings.) Also, this dish forgives you for skipping the fancy stuff—sometimes I just grab whatever pasta shape survived the pantry apocalypse. And, hey, you only need one bowl for most of it, which is my kind of lazy wizardry. Sometimes, my mozzarella melts a little funny, but it always ends up delicious. If not a bit chaotic looking.
What You’ll Need (Or, What I Usually Throw In)
- 250g (about 9oz) dried pasta (penne, shells, whatever’s left—macaroni works fine too)
- 1 cup cottage cheese (I use full-fat, but low-fat or even ricotta if you’re in a pinch)
- 3/4 cup marinara sauce (store-bought works, but homemade is gold—probably any tomato-y sauce will do)
- 1/2 cup shredded mozzarella cheese (provolone works if you’re feeling wild, or whatever blend is lurking in the fridge)
- 1/2 tsp dried oregano (my grandma swears by fresh basil; I don’t argue, but usually stick to oregano)
- 1/4 tsp garlic powder (skip this if you already used a garlicky sauce, but I love extra garlic)
- Pinch of chili flakes (optional, but I never skip—need a lil kick)
- Salt and pepper, to taste (I just throw a pinch and hope for the best)
- 1 tbsp olive oil (for drizzling, or butter if you’re feeling decadent—it works!)
How To Make This (Loose Vibes & Casual Steps)
- First things first, get that pasta boiling. Salt your water like the sea (I always forget and regret it, don’t be me), then cook the pasta till it’s al dente—or, honestly, just how you like it.
- While the pasta’s doing its thing, grab a big heatproof bowl (like, one you trust in the oven—a metal mixing bowl or ceramic is perfect). Dump in the cottage cheese, marinara sauce, oregano, garlic powder, and half the mozzarella. Give it a good stir. It’ll look kinda odd at this stage, and the cottage cheese will seem lumpy, but don’t worry—it comes together, promise.
- Drain the pasta (don’t rinse, keep that starch), then toss it straight into the bowl with the cheese mix. Stir it all up so everything’s coated and vaguely pizza-ish. This is where I sneak a taste—go on, live a little, maybe add more chili if you want.
- Now scatter the rest of the mozzarella over the top, plus a bit of salt, pepper, and those chili flakes if using. Drizzle on the olive oil (or melted butter, why not?).
- Pop the bowl under your broiler or into a very hot oven (about 220°C/425°F) for 6-8 minutes, till it’s bubbly and the cheese gets golden here and there. If your bowl isn’t oven-safe, you can totally do this in a baking dish. Or, toss it under the grill for a hot minute—it works (though I did burn it once, so keep one eye on it).
- Let it cool down just a smidge—it’s nuclear at first—and then scoop out big, messy spoonfuls. Eat immediately, or fight over the crispy cheese bits on top (that’s the good stuff!).
A Few Notes (Things I’ve Learned… Sometimes the Hard Way)
- If you use low-fat cottage cheese, it gets a tad runnier, but still tasty—just don’t skip the second cheese on top.
- Sometimes I toss in leftover roast veggies, but once I tried pineapple and it… didn’t really gel. Would not recommend (unless you’re a pineapple pizza fan—then it’s probably great).
- Ceramic bowls look fancier, but metal ones get those crispy cheese edges I like. Just don’t use plastic! Unless you enjoy melted bowl chaos (not that I’d know personally, but… y’know).
- If it’s too thick, splash in a spoonful of pasta water before broiling. Actually, I forgot that step once and it was fine, so do whatever feels right.
Stuff I Tried (and Maybe Regret)
- Added chopped up pepperoni on top—it’s unreal. Salty, cheesy, all the best bits.
- With spinach stirred in? Nearly as good. I tried sundried tomatoes once, but they got leathery (not my fave).
- Smashed tortilla chips for crunch? Only worked half the time. Funny, isn’t it?
Tools and Gear (But Don’t Fret if You’re Missing Stuff)
You’ll want a big oven-safe bowl or baking dish, but honestly, sometimes I just use a metal saucepan and finish it under the grill. No shame. If you don’t have a colander for draining pasta—use a lid and go slow, or just fish them out with a slotted spoon. I once used a coffee mug to scoop hot pasta—careful, that’s a knuckle-burner!
Storing the Leftovers (If You Even Have Any)
Stick leftovers in the fridge, covered, and you’re good for 2-3 days. Actually, I think this tastes better the next day, nuked in the microwave. But let’s be real: leftovers rarely survive a second lunch around here.
How I Like Serving This (You Do You)
I pile it into bowls with a handful of fresh basil if I have it, and sometimes we eat it with garlic bread, sometimes just with a fork in front of the TV. I’ve even served it right out of the mixing bowl in the middle of the table—real family style. If you wanna be fancy, a tiny drizzle of balsamic glaze on top makes it seem like you tried really hard.
Pro Tips That Came (Eventually) from My Own Goofs
- I once rushed under the broiler and didn’t let it get bubbly—resulted in a sad, pale cheese topping. Not worth it; wait till you see those golden spots.
- And, uh, do let it cool; nobody enjoys a scalded tongue, trust me!
- Forgot salt in the pasta water? Add a little more cheese and you’ll hardly notice. Actually, who needs rules.
Real-Life Questions I’ve Gotten (or Asked Myself)
- Can I use Greek yogurt instead of cottage cheese?
Honestly, yes, but it won’t be as pizza-ish—it’s more tangy. Still creamy, though. - What if I don’t have an oven-safe bowl?
Totally fine—just use any baking dish, or line a regular bowl with foil (it’s a bit janky, but it works—I tested it!) - Gluten free?
Yeah, just swap in your fave gluten-free pasta. My cousin does this and says it works like a charm. - Is this kid-friendly?
For sure; just go easy on the chili flakes if you’re feeding smaller humans. Or, heck, let them sprinkle their own cheese. - Leftover-friendly?
Yep—keeps pretty well, but it’ll get firmer as it chills. I think it’s better the next day, but I’m weird like that.
So, if you’re craving that cozy, hybrid pizza-pasta joy (and maybe a little chaos in the kitchen), give this a go. And if you figure out a hack to avoid scrubbing the cheese-splattered baking bowl, do let me know!
Ingredients
- 250g (about 9oz) dried pasta (penne, shells, whatever’s left—macaroni works fine too)
- 1 cup cottage cheese (I use full-fat, but low-fat or even ricotta if you’re in a pinch)
- 3/4 cup marinara sauce (store-bought works, but homemade is gold—probably any tomato-y sauce will do)
- 1/2 cup shredded mozzarella cheese (provolone works if you’re feeling wild, or whatever blend is lurking in the fridge)
- 1/2 tsp dried oregano (my grandma swears by fresh basil; I don’t argue, but usually stick to oregano)
- 1/4 tsp garlic powder (skip this if you already used a garlicky sauce, but I love extra garlic)
- Pinch of chili flakes (optional, but I never skip—need a lil kick)
- Salt and pepper, to taste (I just throw a pinch and hope for the best)
- 1 tbsp olive oil (for drizzling, or butter if you’re feeling decadent—it works!)
Instructions
-
1First things first, get that pasta boiling. Salt your water like the sea (I always forget and regret it, don’t be me), then cook the pasta till it’s al dente—or, honestly, just how you like it.
-
2While the pasta’s doing its thing, grab a big heatproof bowl (like, one you trust in the oven—a metal mixing bowl or ceramic is perfect). Dump in the cottage cheese, marinara sauce, oregano, garlic powder, and half the mozzarella. Give it a good stir. It’ll look kinda odd at this stage, and the cottage cheese will seem lumpy, but don’t worry—it comes together, promise.
-
3Drain the pasta (don’t rinse, keep that starch), then toss it straight into the bowl with the cheese mix. Stir it all up so everything’s coated and vaguely pizza-ish. This is where I sneak a taste—go on, live a little, maybe add more chili if you want.
-
4Now scatter the rest of the mozzarella over the top, plus a bit of salt, pepper, and those chili flakes if using. Drizzle on the olive oil (or melted butter, why not?).
-
5Pop the bowl under your broiler or into a very hot oven (about 220°C/425°F) for 6-8 minutes, till it’s bubbly and the cheese gets golden here and there. If your bowl isn’t oven-safe, you can totally do this in a baking dish. Or, toss it under the grill for a hot minute—it works (though I did burn it once, so keep one eye on it).
-
6Let it cool down just a smidge—it’s nuclear at first—and then scoop out big, messy spoonfuls. Eat immediately, or fight over the crispy cheese bits on top (that’s the good stuff!).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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