Description
A savory, cheesy casserole that channels pizza flavors using cottage cheese as the creamy base — easy to make and perfect for weeknight comfort food.
Ingredients
Scale
- 2 cups cottage cheese
- 3 large eggs
- 1 cup shredded mozzarella
- 1/2 cup mini turkey pepperoni, halved or whole as you prefer
- 1/4 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- A pinch each of salt and black pepper
Instructions
- Heat the oven to 375°F (190°C). Lightly oil or spray a 9×9-inch baking pan so the bake won’t stick.
- In a roomy mixing bowl, beat the cottage cheese and eggs together until the mixture looks smooth and fairly uniform.
- Fold in the shredded mozzarella, most of the mini pepperoni (reserve a handful for the top), the Parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir until everything is evenly incorporated.
- Transfer the mixture into the prepared dish and smooth the surface. Scatter the reserved pepperoni pieces across the top.
- Bake for about 30–35 minutes, until the edges are set and the top turns lightly golden and bubbly.
- Remove from the oven and allow the casserole to rest for several minutes so it firms up for neater slices. Cut into squares and serve — marinara on the side makes a great dipping sauce.
Notes
- Swap the turkey pepperoni for chopped bell peppers, mushrooms, or spinach to make a vegetarian version.
- If you prefer a smoother texture, pulse the cottage cheese briefly in a food processor before mixing.
- This dish reheats nicely; store leftovers in an airtight container in the fridge for up to 3–4 days.
- Make it ahead: assemble in the pan, cover, and refrigerate until ready to bake — add a few extra minutes to the baking time if chilled.
- For a heartier twist, stir in 1/2 cup cooked quinoa or cooked pasta before baking.