Baked ziti with cottage cheese has been on repeat at our house since I figured out that blending the cottage cheese until smooth makes it completely undetectable to picky eaters. It disappears right into the sauce, adds a solid protein boost, and nobody's poking around their bowl asking what that white stuff is. We love a sneaky win around here.
If you've been wondering whether you can make baked ziti with cottage cheese instead of ricotta, the answer is absolutely yes. This version skips the ricotta and uses Italian turkey sausage instead of pork, so it's lighter without tasting like it.
The blended cottage cheese is the real move here - it melts into the sauce like it was always supposed to be there. I use gluten-free penne because it's easy to find at most grocery stores and holds up really well after baking.
If you really want to take this over the top and keep it low FODMAP friendly, make your own sausage with my homemade Italian sausage - it's easier than it sounds and the flavor is so good. One pan, one dinner, in under an hour with zero separate plates for anyone at the table. The end.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Cottage Cheese vs. Ricotta: Why I Made the Switch
- Step-By-Step Instructions
- Tips and Tricks
- Swaps and Variations
- Special Diet Variations
- Low FODMAP Notes
- Storing and Reheating
- Meal Prepping Baked Ziti
- FAQs
- What Else Can I Make With Cottage Cheese?
- What To Serve With Baked Ziti
- More Pasta Recipes You'll Love
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- One baking dish, minimal cleanup
- Blended cottage cheese adds more protein than ricotta and a creaminess that disappears into the sauce
- Uses gluten-free penne you can find at any grocery store
- Turkey sausage keeps it flavorful and lower fat
- Gluten free and easily modified to be low FODMAP
- Feeds a crowd and makes excellent leftovers
- On the table in under an hour
What You'll Need
Most of these are pantry staples or easy grocery store finds. A few things worth noting:
- Italian Turkey Sausage - A lower fat option that still brings all the savory, herby flavor you want in a baked ziti. If you can only find pork Italian sausage, that works too. Want full control over what's in it? My homemade Italian sausage is low FODMAP certified and takes about ten minutes to pull together.
- Cottage Cheese - This is the star swap. Use full-fat cottage cheese for the creamiest result. Blend it until completely smooth before adding it to the sauce. Once it's blended, it disappears into the dish - no texture, no curds, just creamy goodness. Nobody knew. Nobody ever knows.
- Pasta Sauce + Tomato Sauce - Using both marinara sauce and tomato sauce creates a saucy baked ziti that stays creamy after baking. For low FODMAP folks, look for a sauce without garlic powder or onion listed in the ingredients. I love checking labels on this one - ask me how I know that not all "simple" pasta sauces are actually simple. If you want to skip the label hunting altogether, my homemade pasta sauce is low FODMAP friendly and comes together fast with ingredients you probably already have.
- Shredded Mozzarella + Fresh Mozzarella - Sliced fresh mozzarella placed right on top melts into those gorgeous golden pools of cheese. This is what makes it look like you really tried. Do not skip this part.
- Gluten Free Penne - Barilla gluten-free penne is widely available. It does not get mushy, and nobody at the table will know the difference. If gluten isn't a concern, any tube-shaped pasta works just as well.
See the recipe card for the exact measurements and complete instructions.
Cottage Cheese vs. Ricotta: Why I Made the Switch
Ricotta is traditional, but cottage cheese is the better move for this recipe - and not just for the dietary wins. Here is why I switched and never looked back:
- Blended cottage cheese is creamier than ricotta and melts more smoothly into a tomato-based sauce
- Cottage cheese is a refrigerator staple at our house, which means this recipe comes together on a weeknight without a special grocery run
- The added moisture in cottage cheese means no heavy cream needed to keep the sauce from drying out
- Lactose-free ricotta is nearly impossible to find at a regular grocery store - lactose-free cottage cheese is easy
- Cottage cheese has more protein per serving than ricotta, so every bowl of baked ziti is quietly doing more work
I use the same swap in my low FODMAP lasagna and it works just as beautifully there.
Step-By-Step Instructions
Step 1: Cook the Pasta
Cook the pasta according to package instructions, minus 2 minutes.
Pulling it early prevents overcooked, mushy pasta since it will keep cooking in the oven. Drain and set aside.
Step 2: Cook the Sausage
In a large skillet, cook the Italian turkey sausage over medium heat until no pink remains.
Turkey sausage releases more water than pork sausage - just keep simmering until the liquid cooks off and you see a nice light brown color.
Step 3: Blend the Cottage Cheese
Using an immersion blender, traditional blender, or food processor, blend the cottage cheese until completely smooth.
You may need to stir once or twice to make sure all the curds get pulled into the blade. This step takes about 30 seconds and makes all the difference.
Step 4: Make the Sauce
Add the marinara sauce, tomato sauce, sea salt, Italian seasoning, blended cottage cheese, and shredded mozzarella to the cooked sausage. Stir until combined.
The sauce will turn pink - that is completely normal. White cottage cheese plus red tomato sauce equals pink sauce. It bakes out into a rich, deep color in the oven.
Step 5: Assemble the Casserole
Add the drained pasta to the sauce and stir until every piece is evenly coated. Transfer the mixture to a greased 9x13-inch baking dish and spread into an even layer.
Arrange the fresh mozzarella slices evenly over the top and sprinkle the Parmesan over everything. If you have extra fresh mozzarella slices, save them for homemade pizza night!
Step 6: Bake and Serve
Bake uncovered at 350 degrees F for 25 to 30 minutes, or until the cheese is melted and lightly golden brown. The edges will start to bubble and the top will look spotted and golden when it is ready.
It is okay if the fresh mozzarella does not turn golden brown - melted and gooey is exactly what you want. Top with fresh basil and grated Parmesan before serving.
Tips and Tricks
Blend the cottage cheese until smooth. Even 30 seconds of blending makes a difference. Any visible curds will show up in the final dish. I use my immersion blender right in the cottage cheese container to save a dish.
Don't skimp on the sauce. The pasta absorbs liquid as it bakes. A slightly saucy casserole going into the oven means a creamy baked ziti coming out.
Let it rest before scooping. Let the baked ziti sit for 5 to 10 minutes after it comes out of the oven. The sauce thickens as it rests, making it easier to serve. Hard to wait. Worth it.
Cook gluten-free pasta just to al dente. The pasta will continue cooking in the oven. Pull it two minutes early to avoid mushy baked ziti.
Double the meat sauce and freeze half. Same number of dishes, two future dinners. I do this with my low FODMAP meatloaf too - make two, freeze one, feel like a genius later.
Swaps and Variations
Meat Options:
- Pork Italian sausage works if turkey isn't available or isn't your preference
- Ground beef or ground turkey seasoned with Italian seasoning is a solid swap if sausage isn't an option
- Skip the meat entirely for a vegetarian baked ziti - it still holds together beautifully with all that cheese
Pasta Options:
- Any tube-shaped pasta works - ziti, rigatoni, or penne all hold the sauce well
- Use regular penne if gluten is not a concern
- Protein pasta with chickpeas or red lentil pasta will work well if you want more protein per serving
Sauce Options:
- Any jarred marinara you love works here
- For low FODMAP, look for a sauce with no garlic powder or onion powder in the ingredients - or make your own with my homemade pasta sauce
Special Diet Variations
Gluten Free Baked Ziti: Use certified gluten-free penne - Barilla is easy to find and bakes well. Double-check your pasta sauce and Italian sausage labels for hidden gluten.
Dairy Free Baked Ziti: Skip the cottage cheese unless you have a great dairy-free alternative. To keep the creamy factor, stir in a couple scoops of dairy-free cream cheese - it melts right into the sauce. Swap the shredded mozzarella and fresh mozzarella for dairy-free shreds. Skip the Parmesan and sprinkle on nutritional yeast for a similar savory finish.
Low FODMAP Baked Ziti: Use a certified low FODMAP pasta sauce or one without garlic or onion powder in the ingredient list. Use gluten-free penne and make your own low FODMAP Italian sausage - it is worth it. Cottage cheese is low FODMAP at a 2-tablespoon serving. Blended into a full 9x13 dish, it distributes across many servings. As always, follow your gut and adjust based on your own tolerance.
Low Lactose Option Swap: regular cottage cheese for lactose-free cottage cheese. It blends the same way and works exactly the same in the recipe. Mozzarella and Parmesan are naturally lower in lactose, so the rest of the recipe stays the same.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Italian Turkey Sausage - Look for a sausage without garlic or onion in the ingredients, or make your own using a low FODMAP spice blend.
- Pasta Sauce - Most jarred pasta sauces contain garlic and onion. Look for one without those ingredients listed, like Prego Sensitive Sauce, or use my homemade pasta sauce as a base.
- Gluten Free Penne - Safe at 1 cup cooked or 80 grams per meal.
- Cottage Cheese - Low FODMAP at 2 tablespoons (40 grams) per meal. Blended into a full pan, individual servings fall within that range for most people. Or swap for lactose-free cottage cheese.
- Mozzarella - Low in lactose and well tolerated by most people following a low FODMAP diet.
- Parmesan - Naturally low in lactose. Safe at 40 grams per meal.
- Sea Salt + Italian Seasoning - Safe within standard recipe amounts.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Baked ziti is one of those meals that tastes even better the next day - the flavors settle in overnight in the best way.
Reheat: Place a portion on a microwave-safe plate and heat in 60-second intervals until warmed through. Add a small splash of water or pasta sauce before reheating to keep it from drying out.
Freeze: Cool the ziti completely before freezing. Store in a freezer-friendly container for up to 3 months. Defrost overnight in the refrigerator before reheating. Gluten-free pasta may soften slightly after freezing - still delicious, just a little different in texture.
Meal Prepping Baked Ziti
I have made two pans of baked ziti before and honestly the frozen one didn't turn out exactly the same as the fresh one. Why? It's the noodles. Those dang noodles don't pull their weight once they are frozen, defrosted, and then baked. I mean, is it too much to ask? Yes, yes it is.
My solution: make a double batch of the meaty cheesy sauce, divide it into two portions, add cooked noodles to one and bake right away, then save a second box of dry noodles for when you are ready to make the second pan. Cook fresh noodles, add the thawed sauce, and bake.
This solves the mushy noodle problem and only requires boiling water the second time around instead of defrosting a whole pan. Saving steps, saving dinner, one meal prep mission at a time. If you love having easy pasta dinners ready to go, I have a whole collection of pasta recipes worth bookmarking for those nights when you need something fast and reliable.
FAQs
You can, but the texture will be very different. Unblended cottage cheese leaves visible curds throughout the dish. Blending takes about 30 seconds and gives you a smooth, creamy sauce that nobody will question. Thirty seconds. That is all it takes.
Cottage cheese has more protein than ricotta and is easier to find at a regular grocery store. It's also a great option for folks who don't tolerate ricotta well. Once blended, the flavor is mild and the texture is creamy - it works like magic in baked pasta dishes.
Full-fat cottage cheese blends the smoothest and creates the creamiest sauce. Low-fat cottage cheese works well too, but the sauce will be slightly less rich.
Yes. Softened cream cheese stirred into the sauce gives you a creamy result, or you can skip the creamy layer altogether and rely on extra shredded mozzarella mixed into the sauce.
No. Once blended into the sauce, the cottage cheese becomes smooth and creamy. The flavor is very mild and gets completely covered by the marinara, Italian seasoning, sausage, and mozzarella. Most people would never know it was there unless you told them.
This is the main reason we blend the cottage cheese instead of adding it straight from the container - unblended curds release water as they bake. Beyond that, make sure you are not overbaking, and that the pasta goes in fully coated with sauce rather than sitting dry on top. The double sauce approach in this recipe - marinara plus tomato sauce - is also calibrated to stay creamy without getting watery.
Nope. Pork Italian sausage, ground beef, or even ground chicken all work here. Turkey sausage is a lower-fat option that still brings great flavor, but use whatever works for your family.
Yes. Assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours. Add about 10 extra minutes to the bake time since it will be going in cold.
It can be. Use certified gluten-free penne and double-check your pasta sauce and Italian sausage labels for hidden gluten.
Two things usually cause this - baking it too long or not having enough sauce going in. Make sure the pasta is fully coated before it goes into the dish. If it looks a little dry before baking, add a splash of water or extra pasta sauce and mix it through.
What Else Can I Make With Cottage Cheese?
Cottage cheese is having a moment, but I've been a fan for years. In college, I piled it onto salads from the dining hall salad bar. I served it on my toddlers' plates, and these days I add a scoop to my scrambled eggs.
I. Love. It.
Which means I have quite a few cottage cheese recipes to share. Try one or try them all:
What To Serve With Baked Ziti
Baked ziti is a full meal on its own, but a few sides round it out nicely. My Low FODMAP Roasted Vegetables can roast at the same oven temperature, so you can throw them in at the same time - one oven, two dishes, dinner done. A big Caesar salad with Low FODMAP Caesar Dressing adds something fresh and crisp to balance all that cheesy richness - all the flavor, none of the raw garlic. And if you are feeding teens, bread on the side is non-negotiable. Ask me how I know.
More Pasta Recipes You'll Love
Love This Recipe?
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Recipe
Baked Ziti with Cottage Cheese
Ingredients
- 3 cups (12 ounces) penne or other tube-shaped pasta gluten free if needed
- 1 pound (16 ounces) Italian turkey sausage (Note 1)
- 1 jar (23.75 ounces) pasta sauce (Note 2)
- 8 ounces canned tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 cup cottage cheese blended (Note 3)
- 2 cups shredded mozzarella cheese
- 8 ounces fresh mozzarella cheese log sliced
- ¼ cup shredded Parmesan cheese
- Optional Toppings: fresh basil, grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to package instructions. Minus 2 minutes. Drain and set aside.
- In a large skillet, cook the Italian turkey sausage until no pink remains.
- Using an immersion blender, traditional blender, or food processor, blend the cottage cheese until smooth. Set aside.
- Once the turkey sausage is cooked, add the marinara sauce, tomato sauce, sea salt, Italian seasoning, blended cottage cheese, and shredded mozzarella cheese. Stir until combined.
- Add the drained pasta and stir until evenly coated.
- Grease a 9x13-inch baking dish with nonstick cooking spray or softened butter.
- Pour the pasta mixture into the prepared baking dish and spread into an even layer.
- Arrange the fresh mozzarella slices evenly throughout the pasta mixture.
- Sprinkle the Parmesan cheese over the top.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and lightly golden brown.
- Top with fresh basil and grated Parmesan cheese before serving.
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