Baked Ziti with Cottage Cheese and Spinach Filling
A comforting Italian-American baked pasta where tender ziti is tossed with a creamy cottage cheese and spinach filling, then layered with tomato sauce and melted cheese. This vegetarian casserole strikes a balance between rich and light—the tangy cottage cheese blends with nutmeg and garlic for depth, while spinach adds nutrition and earthiness. Perfect for weeknight dinners or feeding a crowd.
- Prep
- 25 min
- Cook
- 45 min
- Wait
- 15 min
- Total
- 1 hr 25 min
- Makes
- 1 casserole (6 servings)
Steps
Before you start
- Preheat oven to 375°F (190°C) 15 minutes before baking
- Thaw frozen spinach completely and squeeze out all excess moisture
- Measure and have all ingredients ready before starting—the filling comes together quickly
Cook the pasta
- Bring a large pot (5–6 quarts) of salted water to a boil over high heat.
- Add 1 lb (454 g) ziti and stir immediately to prevent sticking.
- Cook for 1 minute less than the package directions—the pasta should be just shy of tender, as it will finish cooking in the oven.
- Drain in a colander, then lightly toss with 1 tbsp olive oil to prevent clumping.
- Set aside.
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Ready when: Pasta bends slightly but still has a firm bite in the center
Tip: Slightly undercooking prevents mushy results after baking; don't fully cook it.
Make the filling
- In a large bowl, combine 2 cups (450 g) cottage cheese, 0.75 cup (170 g) ricotta, 10 oz (280 g) thawed and squeezed spinach, 3 minced garlic cloves, 0.75 cup (85 g) grated Parmesan, 1 beaten large egg, 0.25 tsp freshly grated nutmeg, and 2–3 grinds of black pepper.
- Stir with a wooden spoon until evenly combined.
- The mixture should look creamy with no dry pockets of spinach.
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Ready when: Filling is uniformly blended and creamy
Tip: Squeeze the thawed spinach hard—excess liquid will make the casserole watery.
Combine pasta and filling
- Pour the cooked pasta into the same large bowl with the filling.
- Using a pasta fork or wooden spoon, gently toss until the pasta is evenly coated and spinach specks are distributed throughout.
- Work quickly but carefully to avoid breaking the pasta.
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Ready when: All pasta is coated with creamy filling; no white pasta is visible
Tip: Use a gentle folding motion rather than vigorous stirring to keep pasta intact.
Spread into baking dish
- Pour half of the pasta mixture into a 9×13-inch (23×33 cm) baking dish and spread in an even layer.
- Pour 12 oz (340 ml) of the tomato sauce evenly over the pasta.
- Top with the remaining pasta mixture, spreading to the edges.
- Finish with the remaining 12 oz (340 ml) tomato sauce, spreading to cover the top.
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Ready when: Sauce covers the top layer of pasta
Tip: Layering sauce in the middle keeps the filling moist and prevents the top from drying out.
Add cheese and bakeOven 375°F / 190°C
- Sprinkle 2 cups (230 g) shredded mozzarella evenly over the top.
- Cover the baking dish loosely with aluminum foil and place in a preheated 375°F (190°C) oven.
- Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is melted and light golden at the edges.
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Ready when: Cheese is melted and light golden; filling just barely bubbles at the edges
Tip: Covering with foil initially prevents the top from browning too quickly; remove for the final 15 minutes so cheese can brown lightly.
Rest and serve
- Remove from the oven and let rest on the countertop for 10–15 minutes.
- This allows the filling to set slightly so each serving holds together better.
- Scoop into bowls or plates with a spoon, ensuring each portion has pasta, filling, and sauce.
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Ready when: Casserole is warm but no longer steaming heavily
Tip: Resting prevents the casserole from falling apart when you serve it; even 10 minutes helps.
Good to know
Tips
- Squeeze the thawed spinach thoroughly—a salad spinner or clean towel wrapped around the spinach and wrung hard prevents excess moisture from making the casserole soupy.
- Don't use nonfat cottage cheese; the fat content helps bind the filling and keeps it creamy. Full-fat or 2% works best.
- If the top starts browning too quickly before the center is hot, tent it loosely with foil for the final 10 minutes of baking.
- For a more Italian flavor, add 0.5 tsp dried oregano and 0.25 tsp red pepper flakes to the filling.
Make ahead
The unbaked casserole can be assembled up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from the fridge, adding 10–15 extra minutes to the covered baking time (total covered time ~40–45 minutes). You may also freeze the unbaked casserole for up to 3 months; thaw overnight in the fridge before baking.
Storage & reheating
Leftovers keep in the refrigerator in an airtight container for 3–4 days. Reheat gently in a 325°F (163°C) oven covered with foil for 20–25 minutes, or microwave individual portions at 50% power for 2–3 minutes. The casserole can be frozen in an airtight container for up to 3 months; thaw overnight and reheat as above.
Substitutions
- ricotta cheese → additional cottage cheese (use 2.75 cups / 620 g total instead of ricotta). Ricotta adds a slightly smoother texture, but cottage cheese alone works fine. The dish will be slightly denser and more rustic.
- frozen spinach, thawed → fresh spinach, roughly chopped (about 5 cups packed / 150 g raw). Sauté fresh spinach in a skillet with a little olive oil over medium heat until wilted (2–3 minutes), then cool and squeeze very dry before using.
- whole milk mozzarella cheese, shredded → provolone cheese, shredded, or a mix of 1 cup mozzarella and 1 cup provolone. Provolone adds a sharper, smokier flavor. Avoid using only hard cheeses like cheddar, which can become stringy.
- tomato sauce, unsweetened → marinara sauce or crushed San Marzano tomatoes with 1 tsp dried oregano and 0.5 tsp salt added. Marinara works well; if using crushed tomatoes, drain excess liquid so the casserole isn't watery.
