This baked pesto pasta is the ultimate one-pan meal—creamy, flavorful, and packed with protein thanks to cottage cheese. It’s the perfect dish for busy weeknights or when you want a comforting, cheesy dinner in minutes!

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I’m all about quick and easy recipes and this baked pesto pasta is a family favorite. Just blend, stir, bake, and enjoy! It’s rich, creamy, and surprisingly healthy. The sauce has tons of flavor thanks to store-bought pesto and the cottage cheese makes it super creamy while adding lots of protein. And since it all comes together in a single dish, cleanup is a breeze. If you enjoy this recipe, be sure to try my no boil baked ziti, too!

Ingredients & Substitutions

  • Pasta – Use your favorite short pasta like penne or fusilli. I used Barilla’s Protein Plus penne pasta for extra protein and fiber.
  • Cottage Cheese – Whole milk cottage cheese blends into a creamy, protein-packed sauce. Low-fat cottage cheese is a great alternative.
  • Pesto – Store-bought pesto keeps things quick and easy, but if you want to make homemade pesto, try my easy walnut pesto!
  • Spinach – Adds a pop of color and sneaks in some veggies.
  • Garlic Powder – Enhances the savory flavors in the sauce. You could substitute for fresh garlic, if desired. But remember that fresh garlic can have a bit of a sharp bite.
  • Mozzarella Cheese – I used part-skim shredded mozzarella cheese. Feel free to use whole milk mozzarella for an extra rich flavor.

How to Make Pesto Pasta