Pizza Cottage Cheese Bake

The moment this Pizza Cottage Cheese Bake comes out of the oven, your kitchen fills with a warm, irresistible aroma — tangy tomato, toasted mozzarella, and the herb-laced scent of oregano. The top becomes golden and slightly crisp while the interior stays creamy from cottage cheese and tender from eggs. Each forkful gives you a satisfying contrast: a silky, custardy center studded with savory pepperoni and bright bell pepper bites, and a bubbly, slightly chewy cheese crown that pulls like your favorite pizza slice.

This dish is comfort food with smart protein — perfect for busy weeknights when you want something quick and filling, for lazy weekend brunches, or for feeding a crowd at casual gatherings. If you love protein-forward breakfasts and easy bakes, you’ll also appreciate a related twist in this baked cottage cheese eggs recipe that leans into the same creamy, savory goodness.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4 (generous portions)
Difficulty Level: Easy — great for beginner cooks

Nutrition Highlights

Estimated nutrition per serving (1/4 of the recipe). These are calculated from standard USDA FoodData Central values for the listed ingredients and represent approximate amounts; use them as a guideline. If you need exact values for medical reasons, consult a registered dietitian.

Calories: ~340 kcal
Protein: ~28 g
Carbohydrates: ~11 g
Fat: ~20 g
Saturated Fat: ~9 g
Fiber: ~1–2 g
Sodium: ~900 mg
Cholesterol: ~140 mg

Notes: cottage cheese and cheeses contribute most of the protein; mozzarella and toppings add fat and sodium. For general daily intake guidance and recommended sodium limits, see resources from the CDC and American Heart Association. The nutrition above is an estimate based on USDA FoodData Central ingredient values.

Perfect For…

Quick weeknight dinners when you want pizza flavor without the fuss of dough.
Protein-forward breakfasts or brunches that keep you full into the afternoon.
Potlucks and casual gatherings — it slices and serves easily and pleases a crowd.
Meal-prep: make once, enjoy reheated slices all week.

Aside from flavor, this recipe is perfect when you want to stretch simple ingredients into something surprisingly elegant and reliably satisfying.

How to Make Pizza Cottage Cheese Bake

Ingredients (exact)

2 cups full-fat cottage cheese
1 1/2 cups shredded mozzarella cheese, divided (about 6–7 oz total)
1 cup pasta sauce (marinara or pizza sauce) — for layering
3 large eggs
1 cup mixed pizza toppings (about 1 cup total; e.g., 1/2 cup pepperoni bite slices + 1/4 cup diced bell peppers + 2 tbsp sliced olives + 2 oz sliced mushrooms) — customize to taste
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper to taste (optional)

Optional ingredients and substitutions

Use low-fat cottage cheese to cut fat (texture will be a bit less rich).
Swap mozzarella for provolone or a blend of cheddar/mild mozzarella for a stronger flavor.
For vegetarian: omit pepperoni and add extra peppers, spinach, or artichoke hearts.
Dairy-free/vegan: replace cottage cheese with firm silken tofu blended with a little nutritional yeast and vegan mozzarella (texture and flavor differ).
Add a pinch of red pepper flakes for heat.

Preparation & Baking — step-by-step

Preheat the oven to 375°F (190°C). Grease a 9×9-inch (or similar) baking dish with a little olive oil or nonstick spray.
In a large bowl, whisk the eggs until combined. Stir in the cottage cheese, 1 cup of the shredded mozzarella, dried oregano, garlic powder, and a pinch of salt and pepper. Mix until evenly combined but avoid overbeating — you want a slightly lumpy, creamy texture from the cottage cheese.
Spread half of the pasta sauce across the bottom of the prepared dish to create a thin tomato layer.
Pour the cottage-cheese and egg mixture into the dish and smooth the top with a spatula.
Scatter the mixed pizza toppings evenly over the mixture. If using vegetables that release water (e.g., mushrooms, zucchini), briefly sauté them until most moisture evaporates before adding.
Spoon the remaining pasta sauce in dollops over the top (or spread lightly for a more even sauce layer). Sprinkle the remaining 1/2 cup shredded mozzarella over everything.
Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is mostly firm with a slight jiggle — an inserted knife should come out mostly clean. If the top browns too fast, tent loosely with foil for the last 5–10 minutes.
Remove from oven and let rest 5–10 minutes before slicing — resting helps it set and improves sliceability.

Practical tips

Don’t overmix the cottage cheese and eggs; you want curd texture for creaminess.
If using watery cottage cheese, gently drain excess liquid to avoid a runny bake.
Pre-cook watery veggies to prevent sogginess.
Let it rest before cutting so slices hold together.

For more ideas on handling baked cottage cheese egg dishes and variations on this method, check this helpful protein-packed baked cottage cheese guide.

Best Pairings

Fresh green salad with a lemony vinaigrette to cut the richness.
Warm garlic bread or a crisp baguette for scooping.
Simple roasted vegetables (broccoli, asparagus) for a balanced plate.
Morning version: serve with fruit and a hot cup of coffee or tea.
Sauces: an extra drizzle of warmed marinara or pesto on the side elevates each slice.

Presentation tips

Garnish with a few fresh basil leaves or a sprinkle of flaky sea salt.
Cut into squares and serve on a wooden board for a casual, shareable vibe.

Storing Leftovers

Room temperature: Per CDC food safety guidance, do not keep baked egg-based dishes at room temperature for more than 2 hours.
Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 350°F oven (10–15 minutes) or microwave in 30-second bursts until warmed through.
Freezer: Wrap tightly (plastic wrap + foil or in a freezer-safe container) and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

Use full-fat cottage cheese for best creaminess and mouthfeel; low-fat versions can be drier.
If you prefer a smoother custard, briefly pulse the cottage cheese and eggs in a blender, but don’t over-blend — you’ll lose some of the signature curd texture.
Keep an eye on sodium: both cottage cheese and cured meats like pepperoni can push sodium high; choose low-sodium cheeses or reduce cured meats if needed.
For even browning, rotate the dish halfway through baking in older ovens.
To check doneness, use an instant-read thermometer in the center — 160–165°F indicates fully set eggs.

Creative Twists

Vegetarian Supreme: Omit pepperoni; add artichoke hearts, chopped spinach (sautéed), sun-dried tomatoes, and finish with a sprinkle of feta.
Low-Carb/Keto: Use sugar-free/no-added-sugar pasta sauce and increase the cheese and pepperoni for higher fat, lower carbs. Serve over arugula.
Mediterranean: Replace oregano with za’atar, use kalamata olives and roasted red peppers, and finish with fresh dill and a squeeze of lemon.
Vegan-ish: Blend silken tofu with nutritional yeast and lemon juice as a cottage-cheese stand-in, use vegan mozzarella, and bake until set (texture will be softer).
Mini Muffin Bites: Pour the mix into a greased muffin tin for bite-sized servings — reduce bake time to 15–20 minutes.

Recipe Q&A

Q: Can I make this ahead and bake later?
A: Yes — assemble and refrigerate covered for up to 24 hours. Increase bake time by a few minutes if baking straight from the fridge.

Q: My bake was watery — how can I avoid that?
A: Drain excess liquid from cottage cheese and pre-cook watery veggies. Also ensure you don’t over-stir; overmixing can break curds and release moisture.

Q: Can I double the recipe for a crowd?
A: Absolutely. Use a larger baking pan (e.g., 13×9-inch) and monitor baking time — it may take an extra 10–15 minutes.

Q: Is this suitable for meal prep?
A: Yes. Refrigerate portions for 3–4 days or freeze for up to 2 months. Reheat gently to preserve texture.

Q: How can I reduce sodium?
A: Choose low-sodium cottage cheese, low-sodium pasta sauce, and skip cured meats or use low-sodium turkey pepperoni.

Conclusion

This Pizza Cottage Cheese Bake is a cozy, protein-rich dish that delivers pizza flavor without the fuss of dough — creamy, cheesy, and endlessly customizable. Whether you serve it for brunch, a speedy dinner, or as a shareable at gatherings, it’s an easy recipe to make your own. Try it, tweak the toppings, and share your favorite version with the community — we love seeing your photos and hear how you make it special.