Let’s Chat About Pizza Style Cottage Cheese Bake

So, you know those evenings when you want something a bit like pizza but you’re not in the mood to roll dough or deal with a pizza stone (let’s be honest, those things are heavy)? That’s exactly how this Pizza Style Cottage Cheese Bake ended up in my regular dinner rotation. The first time I made it, I actually meant to make lasagna but realized too late I didn’t have noodles—or energy, honestly. Anyway, my best friend was over, we started tossing everything pizza-ish we could find into a baking dish, and by some small kitchen miracle, it worked. She still asks for it whenever she comes by, mainly for the crispy cheese bits on top (me too; is there anything better?).

Why You'll Love This (I do, and the kids don’t complain!)

I make this when I’m craving pizza but my jeans beg otherwise—or when I forget to defrost anything for dinner. My family goes wild for it because it’s cheesy yet somehow doesn’t feel heavy. Plus, it’s weirdly forgiving. Ran out of fresh basil? Just toss in some dried oregano (no one’s keeping score). I used to get annoyed when the top browned unevenly, but guess what: the extra crispy corners are everyone’s favorite now. Oh, and if you’ve got picky eaters (don’t we all?), you can sneak in mushrooms or spinach and they might not even notice.

Gather Up These Ingredients (Substitutions Totally Allowed)

400g (about 2 cups) cottage cheese — I grab full fat because it bakes better, but low fat works too (my cousin swears by it, though I’m not so sure).
1 cup shredded mozzarella — Actually, I sometimes use sliced provolone when I’m out of mozz. Tastes just as good, no kidding.
½ cup grated parmesan — Nana always went with the fancy stuff, but honestly, just get a decent block and grate it yourself. Pre-grated if you’re in a rush is fine.
1 cup pizza sauce — Or passata with a sprinkle of Italian herbs. If I’m feeling extra lazy (frequent), jarred pasta sauce does the trick.
2 eggs
½ cup chopped bell peppers — Red gives a sweeter touch, but green is okay, too.
Handful of sliced olives (black or green—whatever’s closest in the fridge; sometimes I skip ’em if nobody’s looking).
⅓ cup chopped mushrooms — Optional, obviously, but I love the umami.
1 handful fresh basil, torn, or 1 teaspoon dried oregano (or both if you’re feeling wild).
A pinch of salt and pepper, to taste
Olive oil for greasing (Butter works too, but it’ll brown faster, just saying.)

Here's What To Do (Don’t Worry If It’s Messy)

Heat your oven to 375°F (190°C). Grease a medium baking dish (8x8 is ideal, but I’ve made it in a pie pan before—no one noticed the difference).
In a big mixing bowl, combine cottage cheese, mozzarella, parmesan, eggs, and a pinch of salt and pepper. This is where I usually sneak a little taste. Just to be sure it’s not too salty (wink).
Stir in bell peppers, mushrooms, and olives. The mixture might look a bit curdled, but trust me, it’ll all bake up nicely.
Pour half the cheesy mixture into your greased dish. Spread half the pizza sauce over that. Swirl with the back of a spoon if it makes you happy (it does for me).
Add the rest of the cheese mix, then top with remaining sauce. Sprinkle basil or oregano on top. Sometimes I get fancy and add extra mozzarella here, too—never hurts.
Bake for 35–40 minutes. When the top’s golden and bubbly, it’s done. If it’s looking pale, turn the broiler on for1-2 minutes, but don’t wander off (I learned that one the smoky way).
Let it cool for at least 10 minutes before slicing. Or, you know, tuck in straight from the pan and regret burning your tongue like I do every time. Up to you!

A Few Things I Noticed (a.k.a. Notes)

I tried using ricotta once, but it turned out runnier than I liked. If you only have ricotta, drain it for a bit first.
If you overbake, don’t panic—the edges crisp up kind of like those cheese frico snacks. Just call it “artisan.”

Variations That Worked (and One That Flopped)

Swap bell peppers for thinly sliced spinach or kale. It actually lightens things up a bit.
Pepperoni slices on top make this a real pizza moment. My attempt at pineapple didn’t go great—too watery for my taste.
Throw in a handful of grated carrot for color. Nobody guesses, promise.

If You Don’t Have the Right Equipment…

No baking dish? Use a cast iron skillet or even a deep pie plate; I actually did this once when all my dishes were in the sink (don’t judge). Works just fine, might need a bit less bake time. Foil pans are okay, too—just stick them on a baking sheet so you don’t end up cursing at spillage.

Storing Leftovers (If You Get That Far)

Honestly, in my house, leftovers barely make it to the fridge. But IF you do have some, tuck it in an airtight container—will last 2–3 days in there. I think the flavor improves overnight, sort of like how pizza always tastes better the next morning (or maybe that’s just me?).

How I Serve It (Plus a Little Tradition)

I usually slice big squares and heap them on a plate with a side salad—something crisp, like arugula or whatever’s fresh. My partner sometimes insists on extra hot sauce (he’d put it on ice cream, honestly), but a drizzle of balsamic glaze is my winner. Oh, we all fight over the crispy cheese edges, it’s a thing.

What I Learned The Hard Way (Pro Tips)

Once, I rushed the cooling step (we were all hangry), and the whole thing fell apart—still tasty, but more like pizza scramble. Give it its ten minutes to chill; your patience will be rewarded, pinky promise. Also, check your oven rack placement: too high and the cheese burns, too low and the bottom gets soggy. There’s no perfect spot, but right in the middle seems safest.

Questions I Actually Got Asked

Can I make this dairy-free? Kinda. There are some good plant-based cheeses now, but they don’t brown quite the same. I’d love tips if you’ve tried any that work, by the way.
Is cottage cheese really okay for baking? I thought the texture would be weird, too, but honestly, it melts in really nicely. Just give it a good stir first.
Do the eggs make it like a quiche? Not really. They just hold it together so it’s sliceable. If you skip them, it’s a bit looser, but still worth it.
Do you really need the olives? Absolutely not! I forget them half the time anyway.
What pizza sauce do you use? I usually grab whatever’s cheapest. When I want homemade, Cookie and Kate’s simple tomato sauce is lovely. Store-bought is fine though.
Can I freeze it? Yeah, but it gets a bit watery on thawing. I still eat it, but it’s not quite as dreamy. More info on freezing dairy bakes here: the Kitchn’s advice.

Oh—before I forget, if you’re ever looking for more quick, cheesy bakes, Smitten Kitchen’s Baked Rigatoni recipe is a classic, and I steal ideas from there all the time (hope that’s not cheating).

Enjoy your bake, and let me know how it goes—or if you ended up with a kitchen disaster as I sometimes do. That’s half the fun.

Pizza Style Cottage Cheese Bake