If there’s one baked pasta that deserves a permanent spot in your dinner rotation, this is it. And if you’re prepping meals to get ahead or stocking your freezer for postpartum, write this one down first.
The filling is what makes this one different. Full-fat small cud cottage cheese, blended smooth and whipped together with garlic, parmesan, and mozzarella. It pipes into the shells without a fight and bakes up into something rich and creamy inside.
This is the kind of dinner that looks like you spent your Sunday afternoon on it, but didn’t, because the oven does most of the work.
And beyond how good it tastes, the dairy in this recipe is quietly doing a lot. Milk, cheese, and cottage cheese provide calcium, vitamin B12, iodine, and protein: nutrients that matter especially postpartum, when your body is recovering and (if you’re nursing) still feeding someone else.
And if you have bigger kids at home, it’s a perfectly rich and cheesy way to pack in those nutrients and protein with a comfortable and familiar meal you know they’ll eat every time.
I partnered with the American Dairy Association Mideast to share this one because it genuinely fits: a real, filling dinner built on ingredients that support you through one of the more demanding seasons of life.
If you’re on the cottage cheese pasta train, you’ll also want to make this cottage cheese mac and cheese and cottage cheese alfredo next.
Why Blending the Cottage Cheese Is Everything
Most recipes tell you to swap cottage cheese for ricotta and leave it at that. But, that’s half the answer.
The other half is blending it. When you blend full-fat cottage cheese, the curds break down completely and you’re left with a thick, smooth, scoopable base. It pipes cleanly, it holds its shape inside the shell, and it melts into something rich and creamy once the pan comes out of the oven.
Use an immersion blender right in the bowl, or blend it in a regular blender. Either works! Just blend until there are no visible curds and the texture is completely smooth (that’s your cue). And once it’s baked, you’d never know it was cottage cheese. It disappears completely into the other cheeses.
I use the same blending technique in this cottage cheese flatbread, which is another one worth bookmarking.
What You’ll Need
Here’s a look at the ingredients and why each one matters. Head to the recipe card below for exact measurements.
- Manicotti shells. Cook them just to al dente, not fully soft. They finish cooking in the oven, and if they go in too soft they’ll fall apart when you try to pipe. Nine minutes in salted boiling water is usually right, but check your package.
- Full-fat cottage cheese. This is the base of the filling and the reason the whole thing works. Full-fat blends thicker and smoother than low-fat, and the filling sets up better in the oven. Cottage cheese is also great source of protein, calcium, and vitamin B12, which makes it one of those ingredients that earns its place for more than just flavor and texture.
- Egg. This binds the filling so it holds its shape inside the shell instead of turning soft and runny during baking.
- Garlic. Grated fresh on a microplane so it disappears into the filling completely. No chunks, just flavor all the way through.
- Italian seasoning. The seasoning that ties everything together. It’s doing more work than it looks like.
- Parmesan. Grated from a block if you can. It melts into the filling and adds that salty, nutty depth that makes the whole thing taste layered and intentional.
- Low-moisture shredded mozzarella. Low-moisture is important here. Fresh mozzarella releases too much water as it bakes and you’ll end up with a watery pan. Low-moisture stays melty and stretchy, and browns really well for that crusty topping.
- Marinara. Use a good jarred marinara you’d eat straight. The sauce is doing a lot of flavor work here. Twenty-four ounces covers the bottom of the pan and the top of the shells with enough left to get saucy in every bite.
- Spinach (optional). Finely chopped and folded in at the end. It adds color and a little texture without changing the flavor at all. Frozen works too. Just squeeze every bit of water out first.
How to Make Cottage Cheese Manicotti
Step 1. Blend the cottage cheese. Blend until the texture is completely smooth with no visible curds, like thick sour cream. This is the step that makes the filling.
Step 2. Mix the filling. Whisk in the egg, garlic, salt, and Italian seasoning, then stir in the parmesan and mozzarella. Fold in the spinach if using, then transfer to a piping bag.
Step 3. Fill the shells. Pipe from both ends of each shell until completely full.
Step 4. Arrange the pasta. Spread a few spoonfuls of marinara across the bottom of the baking dish. Nestle the stuffed manicotti into the pan in a single layer.
Step 5. Top and bake. Cover with the remaining marinara, finish with both cheeses. Bake 35 to 40 minutes until golden and bubbling.
Just like cottage cheese lasagna, this high-protein manicotti needs to rest before serving. Give it 10 minutes so the filling sets so it’s easier to serve and eat.
Can You Use Low-Fat Cottage Cheese?
You can use low-fat cottage cheese if you have it on hand. The filling will be slightly thinner and a little less rich, but it still works and still tastes good.
If you use low-fat and the filling feels too loose after blending, stir in an extra tablespoon or two of parmesan before piping. That will tighten it up without changing the flavor.
How to Make This Ahead (and Freeze It for Later)
Prep and refrigerate 1 day ahead: Assemble the whole pan, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Pull it from the fridge while the oven preheats and add five minutes to the bake time.
Prep and freeze (before baking): Assemble, cover tightly with plastic wrap then foil, and freeze for up to three months. Thaw in the fridge overnight before baking. It reheats like a dream and the filling stays creamy. Having a pan of this in the freezer when you’re in the thick of newborn life is the kind of thing that genuinely makes a hard week easier.
Freeze baked manicotti: let the baked manicotti cool completely, then cover tightly and freeze for up to three months. To reheat from frozen, cover with foil and bake at 350°F for about 45 to 55 minutes, until heated all the way through. Uncover for the last 5 to 10 minutes to get the cheese on top bubbly again.
Pro tip: make two at a time to eat one right away and freezer one for later. Instant family-friendly dinner!
This is the one I’d put at the top of any postpartum freezer prep list because it freezes so well (just like healthy chicken enchiladas).
What to Serve with High-Protein Manicotti
A green salad and garlic bread cover everything you need. If you want to round it out with a vegetable, roasted broccoli and carrots or roasted mini peppers fit right.
These cottage cheese dinner rolls were made for dunking into that bubbling marinara, and they come together while the manicotti bakes.
Want all the comfort of baked Italian pasta with even less effort on another night? This sheet pan lasagna is worth keeping in your back pocket.
Can You Use Jumbo Shells Instead of Manicotti?
Yes, and it’s actually a great option if you can’t find manicotti at your store. The filling and method are identical. The only difference is how you fill them. Jumbo shells have one opening, so pipe or spoon the filling in from that side rather than both ends. They’re a little smaller, so you’ll get more of them out of one batch.
More High-Protein Italian Dinners
High-Protein Cottage Cheese Manicotti
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Ingredients
- 8 oz manicotti
- 3 cups full-fat small curd cottage cheese
- 1 large egg
- 3 cloves garlic grated
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- 1 cup grated parmesan cheese divided
- 2 cups low moisture shredded mozzarella divided
- 24 oz marinara sauce
- Optional: 1 cup finely chopped spinach
Instructions
- Grease a 9×13 inch baking dish. Preheat the oven to 350°F.
- Cook the noodles in salted water according to package directions until just al dente (about 9 minutes for most brands). Drain and rinse them under cool water. Arrange them in a layer on a plate or cutting board to prevent them from sticking together.8 oz manicotti
- In a large bowl with an immersion blend, or in a high-speed regular blender, blend the cottage cheese until smooth and no lumps remain, similar to a thick sour cream.3 cups full-fat small curd cottage cheese
- Add the egg, garlic, salt, and Italian seasoning and whisk to combine. Stir in 1/2 cup parmesan and 1 cup shredded mozzarella. Stir in the chopped spinach if using. Transfer the mixture to a piping bag and cut off about 1/2 -inch from the tip.1 large egg, 3 cloves garlic, 1 teaspoon kosher salt, 2 teaspoons Italian seasoning, 1 cup grated parmesan cheese, 2 cups low moisture shredded mozzarella
- Spread a couple spoonfuls of the marinara in the bottom of the pan. Pipe the cheese filling into the cooked manicotti noodles from each side until they’re all the way full. Arrange them in the prepared baking dish. I was able to fill and fit 11 manicotti into my pan. You can lay them any way to get them to fit (see the blog post for how I arranged mine).
- Cover with the remaining pasta sauce then finish with the remaining 1 cup of mozzarella and 1/2 cup parmesan. Bake in the preheated oven for 35-40 minutes, until it’s golden and bubbling.24 oz marinara sauce
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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