6 High-protein Cottage Cheese Dinners You’ll Crave on Repeat

These dinners are the answer when you want something fast, satisfying, and secretly healthy. We’re talking creamy, protein-packed cottage cheese working its magic in cozy bakes, saucy skillets, and speedy bowls. Each recipe hits that sweet spot of comfort food meets weeknight easy—without skimping on flavor or protein. Ready to upgrade dinner with minimal effort and maximum payoff? Let’s cook.

1. Creamy Cottage Cheese Chicken Alfredo Skillet (Weeknight Wonder)

Meet your new 20-minute Alfredo hack. Cottage cheese blends into a silky, luscious sauce that tastes indulgent, but it’s lighter and loaded with protein. It’s a one-pan hero perfect for busy nights and picky eaters alike.

Ingredients:

• 8 oz whole-wheat fettuccine (or regular)
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup low-fat cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Sear 5–6 minutes, stirring occasionally, until cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic to the skillet and cook 30 seconds until fragrant. Pour in chicken broth and simmer 2 minutes, scraping up browned bits.
4. In a blender, combine cottage cheese, Parmesan, remaining salt and pepper, red pepper flakes (if using), and lemon juice. Blend until completely smooth and creamy.
5. Pour the blended sauce into the skillet. Stir in the cooked pasta and chicken. Toss over low heat, adding splashes of reserved pasta water until the sauce is glossy and clings to the noodles.
6. Finish with parsley. Taste and adjust seasoning.

Serve with a simple arugula salad or steamed broccoli. For extra protein, toss in peas or roasted mushrooms. Gluten-free? Use your favorite GF pasta. Want it richer? Fold in a pat of butter at the end—seriously, it’s dreamy.

2. Baked Spinach & Cottage Cheese Stuffed Shells (Comfort, Upgraded)

Classic stuffed shells get a protein glow-up. Instead of ricotta, we’re blending cottage cheese for a smooth, tangy filling that bakes up beautifully under marinara. It’s cozy, crowd-pleasing, and perfect for meal prep.

Ingredients:

• 20 jumbo pasta shells
• 2 cups low-fat cottage cheese
• 1 cup part-skim shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 2 cups packed fresh spinach, chopped (or 1 cup thawed frozen, squeezed dry)
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 1/2 cups marinara sauce
• Fresh basil, torn (for serving)

Instructions:

1. Preheat oven to 375°F. Cook shells in salted water until just shy of al dente (they’ll finish in the oven). Drain and rinse under cool water.
2. In a food processor, blend cottage cheese until smooth. Transfer to a bowl and mix in 1/2 cup mozzarella, Parmesan, spinach, egg, garlic, oregano, salt, and pepper.
3. Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Stuff each shell with 2–3 tablespoons of filling and nestle into the sauce.
4. Spoon remaining marinara over the shells and sprinkle with remaining 1/2 cup mozzarella.
5. Cover with foil and bake 20 minutes. Uncover and bake 10–12 minutes more until bubbly and lightly golden.
6. Rest 5 minutes. Top with basil.

Serve with a crisp salad and garlic bread. Add cooked ground turkey or Italian chicken sausage to the sauce for extra oomph. Pro tip: Double the batch and freeze a pan before baking for future you—trust me, you’ll be glad you did.

3. Smoky Cottage Cheese Turkey Enchiladas (Saucy And Satisfying)

All the enchilada comfort, none of the midday slump. Cottage cheese blends with spices into a creamy, smoky filling that stays light yet packs serious protein. It’s weeknight fiesta vibes with minimal fuss.

Ingredients:

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 cup low-fat cottage cheese
• 1 (10 oz) can red enchilada sauce (mild or medium)
• 8–10 corn tortillas (6-inch), warmed until pliable
• 1 cup shredded Monterey Jack or pepper jack
• Fresh cilantro, sliced scallions, and lime wedges for serving

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with a little oil.
2. Heat olive oil in a skillet over medium. Add onion and cook 4 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, and salt; cook 30 seconds.
3. Add turkey and cook, breaking up, until browned and cooked through, 6–7 minutes. Remove from heat and cool 2 minutes.
4. Stir cottage cheese into the turkey mixture until creamy. Add 1/4 cup enchilada sauce to loosen.
5. Spread 1/2 cup enchilada sauce in the baking dish. Fill each tortilla with 1/3 cup turkey mixture, roll snugly, and place seam side down. Pour remaining sauce on top and sprinkle with cheese.
6. Bake 18–20 minutes until bubbly and lightly golden. Rest 5 minutes, then top with cilantro and scallions. Serve with lime.

Great with a quick corn salad or sliced avocado. Swap turkey for black beans to go vegetarian. Want more heat? Add minced chipotle in adobo to the filling. Leftovers reheat like a dream for next-day lunch.

4. One-Pan Cottage Cheese Tomato Basil Baked Cod (Light But Luxe)

Think Italian coastal energy on a Tuesday night. Mild, flaky cod snuggles under a tangy cottage cheese-tomato topping that bakes into a creamy, herby blanket. It’s light, high-protein, and ready in under 30 minutes.

Ingredients:

• 4 cod fillets (5–6 oz each), patted dry
• 1 tbsp olive oil, plus more for drizzling
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup low-fat cottage cheese
• 1/2 cup cherry tomatoes, halved
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1/4 cup finely grated Parmesan
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 tsp lemon zest
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F. Lightly oil a baking dish large enough to hold the fillets without overlapping.
2. Season cod with salt and pepper. Place in the dish and drizzle with a little olive oil.
3. In a bowl, mix cottage cheese, cherry tomatoes, tomato paste, garlic, Parmesan, basil, and lemon zest. Spoon evenly over the fillets.
4. Bake 12–15 minutes, depending on thickness, until fish flakes easily with a fork and topping is lightly browned.
5. Rest 2 minutes. Finish with extra basil and serve with lemon wedges.

Plate with roasted asparagus or a garlicky couscous. No cod? Use tilapia or salmon (add 3–5 minutes). For extra richness, swirl in a teaspoon of olive oil into the topping. It’s light, but it tastes fancy—trust me.

5. Creamy Cottage Cheese Pesto Chicken Bake (Five-Minute Prep)

This is the “dump, bake, devour” dinner we all need. Cottage cheese and pesto melt into a creamy, basil-forward sauce that coats juicy chicken and cherry tomatoes. Minimal chopping, big flavor, and barely any dishes.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into large chunks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup low-fat cottage cheese
• 1/3 cup basil pesto
• 2 tbsp milk or water (to thin)
• 2 cups cherry tomatoes
• 1/2 small red onion, thinly sliced
• 1/4 cup grated Parmesan
• Red pepper flakes, to taste
• Fresh basil, for serving

Instructions:

1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. Season chicken with salt and pepper and scatter in the dish. Add cherry tomatoes and red onion.
3. In a bowl, whisk cottage cheese, pesto, and milk until smooth-ish. Pour over the chicken and veggies. Sprinkle with Parmesan and red pepper flakes.
4. Bake 25–30 minutes, stirring once halfway, until chicken is cooked through and sauce is bubbling.
5. Rest 5 minutes. Top with fresh basil.

Serve over orzo, zucchini noodles, or garlicky rice. Add spinach in the last 10 minutes for extra greens. Dairy-full mood? Dollop ricotta alongside. Meal-prep win: it reheats super well without drying out.

6. Cottage Cheese Veggie Lasagna Skillet (All The Flavor, Half The Effort)

Lasagna vibes without the layering marathon. This stovetop skillet packs sautéed veggies, tender noodles, and a creamy cottage cheese mixture that melts into a bubbly, saucy wonder. It’s fast, hearty, and totally weeknight-friendly.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 cup sliced mushrooms
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp Italian seasoning
• 8 oz lasagna noodles, broken into large pieces
• 2 1/2 cups low-sodium marinara sauce
• 1 1/2 cups water or vegetable broth
• 1 1/2 cups low-fat cottage cheese
• 1/2 cup part-skim shredded mozzarella
• 1/4 cup grated Parmesan
• Handful of fresh spinach (optional)
• Fresh basil or parsley, for serving

Instructions:

1. Heat olive oil in a large deep skillet over medium. Add onion and cook 3–4 minutes. Stir in garlic, zucchini, bell pepper, and mushrooms; season with salt, pepper, and Italian seasoning. Cook 5 minutes until softened.
2. Add broken lasagna noodles, marinara, and water/broth. Stir to submerge noodles. Bring to a simmer, cover, and cook 12–14 minutes, stirring occasionally, until noodles are tender. Add splashes of water if it gets too thick.
3. Stir in spinach if using. In a bowl, mix cottage cheese, mozzarella, and Parmesan. Dollop spoonfuls over the skillet and gently swirl to partially combine, leaving creamy pockets.
4. Cover and cook 2–3 more minutes until melty and bubbly. Taste and adjust salt.

Finish with torn basil or parsley and a drizzle of good olive oil. Want a meat boost? Brown turkey or chicken sausage with the veggies. Gluten-free noodles work well here—just keep an eye on liquid and timing. It’s the coziest five-bowl skillet you’ll make this month.

Final Bite

High-protein dinners don’t need to be boring, and cottage cheese proves it in the most delicious ways. Pick a recipe, grab a spoon (or a fork—we’re flexible), and get cooking. Your future self—full, happy, and energized—will thank you.