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This alfredo casserole is creamy, comforting, and secretly protein-packed (thanks to a velvety cottage cheese Alfredo sauce). Bonus: dinner is done in 45 minutes!

A close-up of a spoonful of baked penne pasta with broccoli, white beans, and creamy sauce, with the casserole dish in the background.
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This isn’t your average alfredo situation. We’re doing classic alfredo meets high-protein cottage cheese sauce (because we put cottage cheese in virtually everything nowadays). It’s somehow indulgent yet still healthy for you.

Your Weeknight Go-To

  • Meal Prep-Friendly: Make it once and enjoy easy dinners all week.
  • Kid-Approved: This cheesy pasta is always a hit with little ones. (They won’t even be able to tell it’s actually good for them!)
  • Easy To Customize: Want to swap the broccoli? Use cauliflower or spinach. No beans? Add peas or lentils. The choice is yours!
Baked penne pasta mixed with broccoli, white beans, and a creamy cheese sauce, being served with a spoon.

Key Ingredients

We’ve got zero hard-to-find ingredients in this high protein vegetarian casserole—mostly items already in your pantry and fridge! Jump down to the recipe card for exact measurements.

  • Cheeses: We’ll use cottage cheese, parmesan, and mozzarella for the ultimate savory yet creamy trio.
  • Seasonings: Just the basics (garlic/onion powder, salt, and pepper).
  • Veggies: We went with broccoli florets here because they’re easy to prep and steam up quickly. You can microwave, boil, or even roast them. (Frozen broccoli works too—just thaw and pat dry!)
  • Pasta: Any shape will work, but short pasta varieties are best in casserole form like this.
  • White Beans: We tested this with canned and cooked-from-scratch beans and prefer canned for convenience. Just drain and rinse!
A top view of bowls containing labeled ingredients: cream, milk, cottage cheese, cornstarch, spices, beans, parmesan, mozzarella, pasta, and broccoli on a tiled surface.

Pack In More Protein

We’ve tested this meatless alfredo pasta bake with regular and high-protein pasta—either works, but if you’re looking to sneak in even more protein, go with something like Barilla Protein+ or chickpea pasta. 

A plate of baked penne pasta with broccoli, white beans, and melted cheese, served with a fork on an orange surface.

Add a side

This healthy alfredo pasta recipe is a full meal on its own, but if you want to round things out, pair it with this shaved Brussels sprouts salad. It’s bright, crunchy, and tangy enough to balance out the richness of the bake.

Baked penne pasta mixed with broccoli, white beans, and a creamy cheese sauce, being served with a spoon.
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Cottage Cheese Alfredo Casserole (Vegetarian)

4 from 2 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
This Alfredo casserole is creamy, comforting, and secretly protein-packed (thanks to cottage cheese and white beans!). It's ridiculously easy to throw together and reheats like a dream.

Ingredients 

Cottage Cheese Alfredo Sauce

  • 1 ½ cups cottage cheese
  • 1 cup milk
  • ½ cup heavy cream
  • ½ cup grated parmesan
  • 1 Tbsp cornstarch
  • ½ tsp each salt, pepper, garlic powder, onion powder

Casserole Fillings

  • 16 oz penne pasta, can use high protein pasta
  • 4 cups broccoli florets
  • 2 15-oz cans cannellini beans
  • 2 cups shredded mozzarella, divided
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Instructions 

  • Preheat oven to 400°F (204°C).
  • Sauce: Blend all Cottage Cheese Alfredo Sauce ingredients until smooth, about 1 minute of blending.
    Blender containing a creamy, light-colored mixture viewed from above on an orange-tiled surface.
  • Boil Pasta: Cook 16 oz penne pasta in salted water according to package instructions. Cook until al dente (stop and drain 1 or 2 minutes before it's done).
    A metal colander filled with uncooked penne pasta sits on an orange tiled surface.
  • Microwave Broccoli: Add 4 cups broccoli florets to a large microwave-safe bowl. Add a splash of water, cover tightly (either with plastic wrap or with a plate), and microwave for 2 to 3 minutes, until bright green and tender.
    If you prefer not to microwave, the broccoli can also be steamed or quickly boiled until tender.
    A glass bowl filled with fresh broccoli florets sits on a red tiled surface.
  • Assemble: In a large bowl, gently stir together boiled pasta, cooked broccoli, 2 15-oz cans cannellini beans, half of the mozzarella, and sauce. Transfer to a large casserole dish. Top with remaining mozzarella.
    A rectangular white baking dish filled with uncooked pasta, broccoli florets, and shredded cheese on a red tiled surface.
  • Bake for 15 to 20 minutes, or until top is golden and melty and sauce is bubbling at the edges. Serve warm!
    Close-up of baked penne pasta with broccoli, white beans, and a creamy alfredo casserole sauce, served with a metal spoon.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. They reheat super well in the microwave and actually taste better the next day.
Can I freeze it? Yes! Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and then bake at 350 degrees F until warm.
Can I make this ahead of time? Absolutely! Fully assemble the casserole (don’t bake it yet), then cover tightly and store it in the fridge for up to 24 hours. When ready, bake as directed, adding 5-10 extra minutes.
Variations: No mozzarella? Use shredded cheddar, Gouda, or even a little pepper jack. Not a broccoli fan? Sub in frozen peas, spinach, or sautéed mushrooms.

Nutrition

Serving: 1serving (using high protein pasta) | Calories: 543kcal | Carbohydrates: 53g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 630mg | Potassium: 765mg | Fiber: 10g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 32mg | Calcium: 420mg | Iron: 4.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4 from 2 votes

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7 Comments

  1. Susan says:

    Hi! 😊
    Do you know of a vegan cottage cheese? I’ve yet to find one…

    Reply
    1. Sarah Bond says:

      I don’t actually know of any! You could replace the cottage cheese with silken tofu for a similar creamy protein boost 🙂

    2. Amy Russo says:

      Does violife make one? I want to say they do

  2. Amy Russo says:

    5 stars
    This was delish Sarah and love the quick and easy cheese sauce in the blender!! I’ll try this with chickpeas next time instead of beans

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the kind words Amy, happy eating!

    2. Sarah Bond says:

      I’m so happy to hear you loved it, Amy! Enjoy!!

  3. Michelle Sanders says:

    3 stars
    I love the idea, but this one was more than a little bland. I added some hot sauce and some store-bought tomato sauce to the finished product to add some seasoning, as this makes a huge amount and I didn’t want it to go to waste. That helped a lot. I recommend making 1/2 this recipe for starters, and have some additional sauces on hand for flavor.

    Reply