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Baked penne pasta mixed with broccoli, white beans, and a creamy cheese sauce, being served with a spoon.
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4 from 2 ratings

Cottage Cheese Alfredo Casserole (Vegetarian)

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Keyword: alfredo casserole, high protein alfredo casserole
Diet: Vegetarian
Occasion: Christmas, Thanksgiving, Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

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

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.

Video

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
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