22+ Delicious Cottage Cheese Dinner Recipes for Every Night of the Week

Cottage cheese is often seen as a versatile ingredient for breakfast or snacks, but it can also play a starring role in dinner dishes!

Whether you’re looking for a light and healthy meal or something hearty and comforting, cottage cheese can easily be incorporated into a wide variety of dinner recipes.

From savory stuffed peppers to creamy pasta sauces, its mild flavor and creamy texture elevate dishes in unexpected ways.

In this article, we’ve gathered 22+ cottage cheese dinner recipes that are perfect for a quick weeknight meal or for impressing guests with something unique.

If you’re looking to add a new twist to your dinner routine or simply love the creamy goodness of cottage cheese, keep reading for some delicious inspiration!

22+ Delicious Cottage Cheese Dinner Recipes for Every Night of the Week

Cottage cheese isn’t just for breakfast anymore! With these 22+ cottage cheese dinner recipes, you can transform this humble ingredient into a key player in a wide array of dishes.

Whether you’re craving a protein-packed frittata, a fresh and flavorful taco, or a warm and comforting stuffed pepper, cottage cheese adds creaminess and richness that will take your meals to the next level.

Perfect for a variety of tastes and dietary needs, these recipes prove that cottage cheese is as versatile as it is delicious.

So next time you’re in need of a quick, nutritious, and satisfying dinner, give one of these cottage cheese recipes a try – your taste buds will thank you!

Cottage Cheese Stuffed Bell Peppers

These cottage cheese stuffed bell peppers are a healthy, high-protein twist on the classic dish. The creamy, tangy cottage cheese pairs beautifully with savory herbs, brown rice, and fresh vegetables. It’s a comforting vegetarian meal that’s as nourishing as it is satisfying, perfect for busy weeknights or a make-ahead dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked brown rice
• 1 cup cottage cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat a drizzle of olive oil over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes. Add chopped spinach and cook until wilted.
3. In a large bowl, combine cooked rice, sautéed veggies, cottage cheese, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish. Drizzle a little olive oil over the tops.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until tops are golden.
6. Serve warm, optionally topped with more Parmesan or fresh herbs.

These stuffed peppers bring wholesome comfort with every bite. Cottage cheese adds a creamy texture and protein boost without the heaviness of traditional meat-stuffed versions. They’re hearty, colorful, and incredibly flavorful—ideal for vegetarians or anyone looking to lighten up dinner without sacrificing taste.

Creamy Cottage Cheese Pasta Bake

This cottage cheese pasta bake is the ultimate cozy dinner, combining the creaminess of cottage cheese with rich tomato sauce and pasta. It’s a comforting casserole that feels indulgent, but thanks to the cottage cheese, it’s lighter and protein-packed—a great option for feeding a hungry crowd.

Ingredients:

• 12 oz pasta (penne, rigatoni, or shells work well)
• 2 cups cottage cheese
• 1 egg
• 1 1/2 cups marinara sauce
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large bowl, mix cottage cheese, egg, garlic powder, basil, salt, and pepper.
4. Combine cooked pasta with the cottage cheese mixture and half of the marinara sauce.
5. Pour into a greased baking dish. Spread remaining marinara on top and sprinkle with mozzarella and Parmesan.
6. Bake for 25-30 minutes, until cheese is bubbly and golden on top.
7. Let rest for 5 minutes before serving.

This dish has all the comfort of a lasagna without the hassle. The cottage cheese keeps it light yet creamy, making it a satisfying meatless meal. It’s perfect for meal prep and even better the next day—definitely a new family favorite.

Savory Cottage Cheese Pancakes with Herbed Veggies

These savory cottage cheese pancakes are a unique and satisfying dinner idea, especially when paired with herbed sautéed vegetables. Packed with protein and a light tang from the cheese, the pancakes are crispy on the outside, fluffy inside, and make for a creative, meatless main that doesn’t skimp on flavor.

Ingredients:

For the pancakes:

• 1 cup cottage cheese
• 2 eggs
• 1/4 cup flour (or oat flour)
• 1/4 tsp baking powder
• Salt and pepper to taste
• Butter or oil for cooking

For the veggies:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 tbsp olive oil
• 1 tsp fresh thyme or basil
• Salt and pepper

Instructions:

1. In a bowl, whisk together cottage cheese, eggs, flour, baking powder, salt, and pepper until a thick batter forms.
2. Heat a skillet over medium heat and melt a bit of butter or oil. Drop batter by the spoonful and cook 2–3 minutes per side until golden brown and set.
3. Meanwhile, heat olive oil in another pan. Sauté the vegetables with herbs, salt, and pepper until tender and slightly caramelized, about 7–8 minutes.
4. Serve pancakes stacked with the herbed veggies on top or on the side.

These pancakes are a delightful departure from the usual dinner fare. They’re quick to whip up, endlessly customizable, and packed with flavor. The savory profile makes them feel hearty without being heavy—an excellent choice for a wholesome yet exciting meal.

Let me know if you’d like a printable version or images to go with these recipes!

Cottage Cheese and Spinach Stuffed Shells

These stuffed shells are a delicious and hearty dinner option that brings together the creamy richness of cottage cheese and the earthy taste of spinach. Unlike traditional ricotta-based recipes, cottage cheese offers a lighter texture and added protein, making this dish both indulgent and wholesome.

Ingredients:

• 20 jumbo pasta shells
• 2 cups cottage cheese
• 1 cup cooked spinach (fresh or thawed from frozen and drained)
• 1 egg
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cups marinara sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente, then drain and set aside.
3. In a bowl, combine cottage cheese, spinach, egg, mozzarella, Parmesan, garlic powder, salt, and pepper.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish.
5. Fill each shell with the cheese mixture and arrange in the baking dish.
6. Pour remaining sauce over the shells and cover with foil.
7. Bake for 25–30 minutes. Remove foil and bake an additional 5–10 minutes until bubbly.
8. Garnish with fresh basil or parsley if desired.

This dish makes a wonderful vegetarian dinner that’s both classic and refreshingly light. Cottage cheese keeps the filling creamy without overwhelming richness, and the spinach adds a nutritious boost. Serve it with a side salad or garlic bread for a full Italian-inspired meal.

Cottage Cheese and Broccoli Rice Casserole

This cozy casserole is a weeknight hero. Cottage cheese melts into the rice, creating a creamy, cheesy texture without the need for heavy cream or processed sauces. With broccoli and a crispy topping, this dish is a comfort food classic that’s been given a protein-packed, veggie-filled upgrade.

Ingredients:

• 2 cups cooked brown or white rice
• 1 1/2 cups steamed broccoli florets
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• 1 tbsp butter (melted, for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine rice, broccoli, cottage cheese, sour cream, cheddar, Parmesan, onion powder, salt, and pepper.
3. Transfer the mixture to a greased 9×9-inch baking dish.
4. If using, mix breadcrumbs with melted butter and sprinkle over the top.
5. Bake for 25–30 minutes, until the top is golden and the casserole is heated through.
6. Let sit for 5 minutes before serving.

This comforting casserole proves you don’t need loads of cream or butter to make something rich and satisfying. Cottage cheese brings creaminess and nutrition, while the broccoli adds texture and a pop of green. It’s an all-in-one meal that’s easy to love and even easier to make.

Cottage Cheese and Veggie Quesadillas

Quesadillas are a dinner staple for good reason—fast, customizable, and downright delicious. Swapping traditional cheese with cottage cheese not only lightens things up but also adds a creamy tang that pairs beautifully with sautéed vegetables. It’s a clever twist that doesn’t sacrifice flavor.

Ingredients:

• 4 large flour tortillas
• 1 cup cottage cheese
• 1/2 cup shredded cheddar or pepper jack (optional, for extra melt)
• 1 cup diced bell peppers
• 1/2 cup chopped red onion
• 1 small zucchini, diced
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Salsa and sour cream for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add peppers, onion, and zucchini. Sauté until tender, 5–7 minutes. Season with cumin, salt, and pepper.
2. Spread cottage cheese on one half of each tortilla. Add cooked veggies and a sprinkle of shredded cheese if using.
3. Fold tortillas in half and cook in a dry skillet for 2–3 minutes per side, until golden and crisp.
4. Slice into wedges and serve with salsa and sour cream.

These cottage cheese quesadillas offer a fresh, flavorful take on a classic. The creamy texture of the cottage cheese balances perfectly with the sautéed veggies and crispy tortilla. They’re quick, nutritious, and totally satisfying—ideal for when you want dinner on the table fast without compromising taste.

Want more ideas like these or a printable recipe card version? I’ve got you covered!

Cottage Cheese and Tomato Basil Tart

This savory tart is the perfect balance of creamy, tangy cottage cheese and fresh, juicy tomatoes. With a buttery, flaky crust, it makes for a lovely dinner or lunch option that feels indulgent but is surprisingly light. The fresh basil adds a fragrant herbaceous touch, making this dish a vibrant and satisfying meal.

Ingredients:

• 1 sheet puff pastry or pie crust
• 1 1/2 cups cottage cheese
• 2 large tomatoes, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry or pie crust and place it in a tart pan or on a baking sheet. Prick the bottom with a fork to prevent puffing.
3. Spread cottage cheese evenly over the crust, leaving a small border around the edges.
4. Arrange tomato slices on top of the cottage cheese, overlapping slightly.
5. Sprinkle with garlic powder, Parmesan, salt, and pepper.
6. Brush the edges of the crust with beaten egg for a golden finish.
7. Bake for 20-25 minutes, until the crust is golden and the tomatoes are tender.
8. Remove from the oven, sprinkle with fresh basil, and slice to serve.

This tart is a stunning dish that feels sophisticated yet simple. The cottage cheese provides a creamy base that contrasts perfectly with the sweetness of the tomatoes and the herbal notes of basil. It’s perfect for a light dinner or even served as an appetizer for guests. Plus, it’s incredibly versatile—feel free to add more veggies or switch up the herbs as you like!

Cottage Cheese Chicken Skillet

This one-pan wonder is perfect for busy nights. The chicken is cooked in a skillet with cottage cheese, creating a creamy sauce that’s full of flavor. Combined with spinach and garlic, this dish is not only delicious but also packed with protein and nutrients, making it a well-rounded meal everyone will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cottage cheese
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika.
2. Add the chicken to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 1 minute.
4. Add chicken broth and cottage cheese to the pan, stirring to combine. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Add spinach to the skillet and cook until wilted.
6. Return the chicken to the skillet, spooning some sauce over the top. Cover and cook for an additional 5 minutes.
7. Garnish with fresh parsley before serving.

This cottage cheese chicken skillet is a perfect balance of creamy and savory. The cottage cheese creates a rich, smooth sauce that coats the chicken and spinach beautifully, while the paprika gives a subtle smokiness to the dish. It’s an easy and comforting dinner that’s packed with flavor and quick to prepare—ideal for any weeknight.

Cottage Cheese and Sweet Potato Shepherd’s Pie

This hearty shepherd’s pie swaps traditional mashed potatoes for creamy cottage cheese-topped sweet potatoes. The savory filling of ground turkey and vegetables is both comforting and nutrient-dense, while the sweet potato topping adds a slightly sweet and creamy contrast. It’s a twist on a classic that’s sure to satisfy.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 cup cottage cheese
• 1 lb ground turkey (or beef if preferred)
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil sweet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with cottage cheese, salt, and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft.
4. Add ground turkey and cook until browned. Stir in carrots, peas, chicken broth, tomato paste, thyme, salt, and pepper. Simmer for 5-7 minutes until the vegetables are tender.
5. Transfer the turkey mixture to a baking dish and spread the mashed sweet potatoes evenly over the top.
6. Bake for 20 minutes, until the top is golden and the filling is bubbling.
7. Serve hot, garnished with fresh herbs if desired.

This cottage cheese and sweet potato shepherd’s pie is the perfect comfort food with a healthy twist. The creamy cottage cheese in the sweet potato topping offers a delightful contrast to the savory, seasoned filling. It’s filling, flavorful, and a great way to sneak in extra veggies. This dish is perfect for a family dinner or for meal prepping for the week ahead.

I hope these recipes bring plenty of delicious variety to your dinner table! Would you like more ideas or suggestions for pairing sides with these dishes?

Cottage Cheese and Mushroom Stroganoff

This twist on the classic beef stroganoff uses cottage cheese to create a creamy, velvety sauce that’s lighter yet still rich and comforting. The mushrooms add an earthy depth, making it a satisfying dish that pairs perfectly with noodles or rice. It’s a wonderful option for those looking for a meatless or lighter alternative without sacrificing flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (button or cremini)
• 1 tsp thyme
• 1 cup cottage cheese
• 1/2 cup vegetable broth
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• Cooked egg noodles or rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes.
2. Add the mushrooms and thyme, cooking until the mushrooms release their moisture and become golden brown, about 6-7 minutes.
3. Stir in the cottage cheese, vegetable broth, and Dijon mustard. Cook for an additional 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
4. Serve the stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.

This cottage cheese and mushroom stroganoff is the ultimate in comfort food, offering the same creamy richness as the traditional version but with fewer calories. The cottage cheese gives the sauce a delightful creaminess, while the mushrooms add a satisfying umami flavor. It’s perfect for a cozy weeknight dinner!

Cottage Cheese and Avocado Salad Wraps

These wraps are a quick, refreshing dinner option, combining the creamy texture of cottage cheese with the creamy, rich avocado and a tangy citrus dressing. They’re perfect for when you want something light but satisfying, and they can be customized with your favorite veggies and proteins.

Ingredients:

• 1 cup cottage cheese
• 2 ripe avocados, mashed
• 1/4 cup red onion, finely chopped
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 4 large whole wheat or flour tortillas
• 1 cup mixed greens or spinach
• Optional: grilled chicken or shrimp for added protein

Instructions:

1. In a medium bowl, combine cottage cheese, mashed avocado, red onion, corn, cilantro, lime juice, salt, and pepper. Mix until well combined.
2. Lay the tortillas flat and spread the cottage cheese-avocado mixture evenly on each one.
3. Add a handful of mixed greens or spinach to each tortilla. For an extra protein boost, add grilled chicken or shrimp.
4. Roll up the tortillas tightly, folding in the sides as you go, and cut into halves.
5. Serve immediately with extra lime wedges on the side.

These cottage cheese and avocado salad wraps are a fantastic, light dinner option that’s as fresh as it is filling. The creamy cottage cheese pairs wonderfully with the smooth avocado, and the crunch of the veggies adds a nice texture. It’s a great way to enjoy a satisfying meal with minimal effort.

Cottage Cheese and Bacon-Stuffed Bell Peppers

These stuffed bell peppers are filled with a rich mixture of cottage cheese, bacon, and herbs, making them a hearty and flavorful dinner. The cottage cheese helps bind the ingredients together, creating a creamy filling that perfectly complements the smoky bacon and sweet bell peppers. It’s a great twist on a classic stuffed pepper recipe.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 lb bacon, cooked and crumbled
• 1 cup cottage cheese
• 1/2 cup cooked quinoa or rice
• 1/4 cup green onions, chopped
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the bacon in a skillet until crispy, then crumble it into small pieces. Set aside.
3. In a bowl, combine the cottage cheese, cooked quinoa or rice, crumbled bacon, green onions, Parmesan, oregano, salt, and pepper.
4. Stuff the bell peppers with the cottage cheese mixture, packing it in tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
6. Remove the foil, sprinkle with shredded mozzarella if desired, and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.

These cottage cheese and bacon-stuffed bell peppers are a deliciously savory and satisfying meal. The cottage cheese provides a creamy, mild base for the smoky bacon and quinoa, while the bell peppers add a sweet crunch. It’s an inventive take on the traditional stuffed pepper that’s sure to become a family favorite!

I hope these recipes inspire some new dinner ideas! Let me know if you’d like more creative ways to use cottage cheese in your meals!

Cottage Cheese and Spinach Stuffed Chicken Breasts

Juicy chicken breasts are filled with a savory cottage cheese and spinach mixture, creating a hearty and satisfying dinner. The cottage cheese adds a creamy texture that pairs wonderfully with the earthy spinach, while the chicken stays tender and flavorful. This dish is perfect for a low-carb dinner and pairs well with a side salad or roasted veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cottage cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
3. In a bowl, mix the cottage cheese, spinach, Parmesan, garlic powder, onion powder, salt, pepper, and fresh basil if using.
4. Stuff each chicken breast with the cottage cheese mixture and secure with toothpicks if needed.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
7. Remove from the oven, discard toothpicks, and serve hot.

These cottage cheese and spinach stuffed chicken breasts are a wholesome and flavorful dinner option that feels elegant yet is easy to prepare. The creamy cottage cheese filling makes each bite indulgent, while the chicken remains tender and juicy. It’s an impressive dish for weeknight meals or a special occasion!

Cottage Cheese and Zucchini Fritters

These crispy, golden fritters are a great way to enjoy cottage cheese and zucchini in a light and tasty form. Packed with flavor and texture, these fritters are perfect for a quick dinner or as a side dish. The cottage cheese adds a creamy element, while the zucchini provides freshness, making them a perfect balance of savory goodness.

Ingredients:

• 1 medium zucchini, grated
• 1 cup cottage cheese
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1 egg, beaten
• 1/4 cup fresh dill or parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
2. In a large bowl, combine the zucchini, cottage cheese, flour, egg, fresh herbs, garlic powder, salt, and pepper. Mix until well combined.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat.
4. Drop spoonfuls of the fritter mixture into the skillet, pressing them slightly to form patties. Cook for 3-4 minutes per side until golden brown and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6. Serve warm, topped with a dollop of sour cream or a drizzle of yogurt.

These cottage cheese and zucchini fritters are a perfect way to use fresh summer veggies in a savory, crispy dish. The cottage cheese gives the fritters a light, creamy interior, while the zucchini adds moisture and freshness. They’re delicious as a light dinner on their own or paired with a fresh salad!

Cottage Cheese and Pesto Pasta

This creamy, vibrant pasta dish is made by combining cottage cheese with fresh pesto for a rich, flavorful sauce. The tangy cottage cheese adds creaminess to the pesto, while the pasta soaks up all the delicious flavors. This is a quick and satisfying dinner option that is ideal for pasta lovers looking for something a little different.

Ingredients:

• 12 oz pasta of choice (spaghetti, penne, or fusilli work well)
• 1 cup cottage cheese
• 1/2 cup homemade or store-bought pesto
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions in salted water until al dente. Drain and reserve 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the pesto and cottage cheese, stirring to combine. Let it warm through for 2-3 minutes.
3. Add the drained pasta to the pan, tossing to coat in the pesto-cottage cheese sauce. Add reserved pasta water a little at a time if you prefer a thinner sauce.
4. Season with salt and pepper, and toss with grated Parmesan cheese.
5. Garnish with fresh basil before serving.

Cottage cheese and pesto pasta is a delightful and creamy twist on the classic pesto pasta. The cottage cheese blends perfectly with the pesto to create a rich, tangy sauce that clings beautifully to the pasta. It’s a simple yet satisfying dish that’s ready in no time, making it perfect for a quick weeknight dinner.

These three new recipes showcase how versatile cottage cheese can be in savory dishes, adding richness and creaminess to each meal. Let me know if you want more recipe ideas or modifications for any of these!

Cottage Cheese and Bell Pepper Stir-Fry

This quick and easy stir-fry combines colorful bell peppers with creamy cottage cheese for a deliciously different dinner. The crisp bell peppers add a sweet crunch, while the cottage cheese provides a mild, creamy contrast. With a simple soy sauce-based marinade, this dish is full of flavor and perfect for a healthy weeknight meal.

Ingredients:

• 2 bell peppers, sliced (use any color)
• 1 cup cottage cheese
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the sliced bell peppers to the skillet and stir-fry for 4-5 minutes, until they begin to soften but still retain some crunch.
3. Stir in the soy sauce and season with salt and pepper.
4. Reduce heat and add the cottage cheese, stirring gently to combine and allow it to warm through.
5. Remove from heat and top with chopped green onions and sesame seeds.
6. Serve the stir-fry over rice or noodles.

This cottage cheese and bell pepper stir-fry is a fresh, light dish that’s full of flavor and texture. The cottage cheese adds a creamy, comforting element to the crisp vegetables, and the sesame oil and soy sauce provide a lovely savory depth. It’s a quick and satisfying dinner that’s perfect for those busy weeknights!

Cottage Cheese and Herb Frittata

A frittata is a perfect dinner option when you want something simple yet filling. This version combines cottage cheese with fresh herbs for a rich, creamy texture. The eggs bind everything together, creating a savory, light meal that can be enjoyed any time of day.

Ingredients:

• 6 large eggs
• 1 cup cottage cheese
• 1/4 cup milk (or dairy-free alternative)
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup spinach, chopped
• 1/2 cup bell pepper, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until smooth and combined.
3. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, sautéing for 4-5 minutes until softened.
4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
5. Pour the egg mixture over the vegetables in the skillet, then sprinkle fresh parsley and basil on top.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set in the center.
7. Let it cool slightly before slicing and serving.

This cottage cheese and herb frittata is a delightful way to enjoy eggs in a light, creamy form. The cottage cheese adds richness, while the fresh herbs and vegetables bring a burst of flavor and freshness. It’s perfect for a quick dinner or even a light brunch, and can be easily customized with your favorite veggies!

Cottage Cheese and Roasted Tomato Pasta

This flavorful pasta dish is made with roasted tomatoes and creamy cottage cheese for a rich, satisfying dinner. The roasted tomatoes become sweet and savory, perfectly complementing the creamy texture of the cottage cheese. This dish is both comforting and light, making it a perfect weeknight dinner.

Ingredients:

• 12 oz pasta of choice (spaghetti, penne, etc.)
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 cup cottage cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, red pepper flakes, salt, and pepper.
3. Roast the tomatoes for 20-25 minutes, until they are soft and caramelized.
4. While the tomatoes roast, cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
5. In a large bowl, combine the cooked pasta with the roasted tomatoes, cottage cheese, and fresh basil. If the mixture is too thick, add a little reserved pasta water to thin it out.
6. Toss to combine, then serve with a sprinkle of Parmesan cheese, if desired.

This cottage cheese and roasted tomato pasta is a simple yet flavorful dish that makes the most of summer’s bounty. The roasted tomatoes add a natural sweetness, which pairs perfectly with the creamy cottage cheese. It’s a comforting and fresh pasta option that’s both light and satisfying.

These three new cottage cheese recipes offer more ways to incorporate this creamy ingredient into your meals! Whether you’re in the mood for a light stir-fry, a savory frittata, or a comforting pasta dish, these recipes are sure to please. Let me know if you need more ideas!

Cottage Cheese and Mushroom Stuffed Peppers

These cottage cheese and mushroom stuffed peppers are a hearty and satisfying dish that’s perfect for dinner. The earthy flavor of sautéed mushrooms blends beautifully with the creamy cottage cheese, creating a delicious filling. The bell peppers provide a light yet savory base, making this meal both healthy and flavorful.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cottage cheese
• 1 cup mushrooms, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup cooked quinoa or rice
• 1/4 cup fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until softened, about 4-5 minutes.
3. Add the chopped mushrooms and cook for an additional 5 minutes, until they release their moisture and begin to brown.
4. Stir in the cottage cheese, cooked quinoa (or rice), parsley, salt, and pepper. Mix until well combined.
5. Stuff the bell peppers with the cottage cheese and mushroom mixture. Place the stuffed peppers in a baking dish.
6. (Optional) Sprinkle shredded mozzarella cheese on top of each stuffed pepper.
7. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
8. Remove the foil and bake for an additional 5 minutes to melt the cheese.
9. Serve hot and enjoy!

These cottage cheese and mushroom stuffed peppers are a delicious way to enjoy a light but filling dinner. The mushrooms bring depth of flavor, while the cottage cheese makes the filling creamy and satisfying. Whether you serve them as a main dish or as part of a larger meal, these stuffed peppers are sure to impress.

Cottage Cheese and Avocado Tacos

These cottage cheese and avocado tacos are a healthy and refreshing twist on the classic taco. The creamy cottage cheese combines beautifully with ripe avocado, and the fresh toppings add extra crunch and flavor. This quick and easy recipe is perfect for a light yet satisfying dinner that’s packed with goodness.

Ingredients:

• 8 small corn or flour tortillas
• 1 cup cottage cheese
• 2 ripe avocados, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, hot sauce

Instructions:

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
2. In a bowl, mix the cottage cheese with chili powder, salt, and pepper. Adjust the seasoning to taste.
3. To assemble the tacos, spread a spoonful of the cottage cheese mixture onto each tortilla.
4. Top with slices of avocado, red onion, and cilantro.
5. Squeeze fresh lime juice over the tacos and add any optional toppings like salsa, sour cream, or hot sauce.
6. Serve immediately and enjoy!

These cottage cheese and avocado tacos are a vibrant and flavorful dinner that’s easy to make and incredibly satisfying. The creamy cottage cheese adds richness, while the avocado brings a buttery texture and freshness. Topped with tangy lime and cilantro, these tacos are perfect for a quick weeknight meal or casual gathering.

Cottage Cheese and Roasted Vegetable Buddha Bowl

This nourishing Buddha bowl features roasted vegetables paired with creamy cottage cheese for a balanced and fulfilling dinner. The combination of roasted sweet potatoes, broccoli, and bell peppers provides plenty of nutrients and flavor, while the cottage cheese adds creaminess and a boost of protein. This versatile dish can be customized with your favorite veggies and grains.

Ingredients:

• 1 medium sweet potato, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup cooked quinoa or brown rice
• 1/2 cup cottage cheese
• 1 tbsp tahini (optional)
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes, broccoli florets, and bell pepper slices with olive oil, paprika, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
4. While the vegetables roast, prepare the quinoa or brown rice according to package instructions.
5. To assemble the Buddha bowl, place the cooked quinoa or rice at the bottom of each bowl.
6. Top with the roasted vegetables and a generous spoonful of cottage cheese.
7. (Optional) Drizzle tahini over the bowl and garnish with fresh parsley or cilantro.
8. Serve with lemon wedges for added brightness.

This cottage cheese and roasted vegetable Buddha bowl is a colorful, nutrient-packed dinner that’s as delicious as it is wholesome. The roasted vegetables add a smoky sweetness, while the cottage cheese brings creaminess and a protein boost. It’s an easy-to-make, customizable meal that’s perfect for a satisfying dinner or meal prep.

These new recipes showcase the versatility of cottage cheese in creating delicious, nutritious meals that are quick, easy, and perfect for any day of the week! Whether you’re in the mood for tacos, a Buddha bowl, or stuffed peppers, these dishes will keep you coming back for more.