15 Recipes To Make With Cottage Cheese

I love eating cottage cheese plain, but here are 15 great ways to transform it into something even more delicious.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated January 25, 2025
Devan Grimsrud
Angled view of a slice of Chile Cheese Egg Casserole on a white plate with a fork and the orange casserole dish in the background

Simply Recipes / Nathan Hutenspiller

Cottage cheese is having a much needed renaissance as of late, and these 15 recipes celebrate the high protein, creamy, curdy cheese in all its glory. From corn muffins and ice cream to pasta bakes and egg bites, there's bound to be a recipe that will surprise you and make you fall in love with cottage cheese all over again.

Don't forget to read the tips and tricks from our editors and contributors as you scroll!

  • Cottage Cheese Ice Cream

    Cottage Cheese Ice Cream

    Simply Recipes / Myo Quinn

    "An unflavored cottage cheese ice cream only requires whole milk cottage cheese (labeled as 4% Milkfat) and a sweetener. But I couldn’t deprive myself of the opportunity to add flavors, this recipe includes plenty of ideas." —Myo Quinn, Simply Recipes Associate Editorial Director

  • Spiced Cottage Cheese Dip

    A plate of crudite with a spiced cottage cheese dip, ready to serve

    Simply Recipes / Ivy Manning

    "If the cottage cheese you purchased is on the dry side, add a few tablespoons of cream or milk to loosen it to a dippable consistency." —Ivy Manning, Simply Recipes Contributor

  • Tuna Salad Sandwich

    Open Face Tuna Salad Sandwich

    Simply Recipes / Elise Bauer

    "To make the best tuna salad sandwich, it helps to start with high-quality canned tuna. We prefer tuna that is packed in extra virgin olive oil, because the oil intensifies the flavor of the tuna." —Elise Bauer, Simply Recipes Founder

  • Lemony Zucchini Pasta

    5-ingredient zucchini pasta in a pot with a wooden spoon

    Simply Recipes / Grace Elkus

    "The recipe starts in an absolutely brilliant way: grate two pounds of zucchini, cook it down until it becomes wonderfully thick and spreadable, then toss it with a pound of pasta." —Grace Elkus, Simply Recipes Contributor

    Continue to 5 of 15 below

  • Artichoke Leek Frittata

    Artichoke Leek Frittata
    Elise Bauer

    "The cottage cheese is what helps make your frittata wonderfully tender, while still respecting the structure of the eggs. It melts into the surrounding eggs and other ingredients, and just make it all taste good." —Elise

  • Smitten Kitchen's Baked Mac and Cheese

    A small bowl of mac and cheese

    Simply Recipes / Myo Quinn

    "For this recipe, I would not recommend pre-shredded cheese. It's coated with anti-caking agents that will cause the cheese sauce to break and feel grainy." —Myo

  • Alton Brown's Cottage Cheese Cheesecakes

    A cheesecake baked in a ramekin with a spoonful taken out and a strawberry garnish on top

    Simply Recipes / Sara Haas

    "If I make these cheesecakes again, I’d only make one change: blending the cottage cheese to a smooth consistency first to achieve a more luxurious texture." —Sara Haas, Simply Recipes Contributor

  • Easy 5-Ingredient Pasta Bake

    My family's 5-ingredient pasta bake

    Simply Recipes / Sara Haas

    "If I don’t feel like meat, I’ll leave it out and add cooked vegetables. Add up to 2 cups of chopped, cooked vegetables to the sauce. Frozen vegetables can be used too, but thaw and drain before using." —Sara

    Continue to 9 of 15 below

  • Instant Pot Egg Bites

    A plate of fluffy round egg bites ready to eat
    Coco Morante

    "Wet add-ins, like tomatoes, will add too much moisture and make them not set. Salt and drain or cook them first before adding them in." —Coco Morante, Simply Recipes Contributor

  • Bethenny Frankel’s 4-Ingredient Midnight Snack

    Bethany Frankel's midnight snack on the counter

    Simply Recipes / Christina Manian

    "If everything bagel and lemon pepper aren’t your favorite flavors, swap them out for any other seasonings you love. Garlic powder, onion powder, paprika, cayenne, Italian seasoning, or fresh herbs would all be delicious here." —Christina Manian, Simply Recipes Contributor

  • Creamy Lemon Pasta

    creamy lemon riccotta pasta in a bowl surrounded by a table napkin, a glass of water, and a bowl of sliced lemons

    Simply Recipes / Mihaela Kozaric Sebrek

    "Swap the ricotta cheese for cottage cheese. Don’t skip the blending step if you use cottage cheese to ensure a smooth, creamy sauce." —Laurel Randolph, Simply Recipes Senior Editor

  • Noodle Kugel

    Noodle Kugel

    Coco Morante / Simply Recipes

    "Once it’s baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature. It’s also pretty tasty when eaten cold, straight from the fridge the next morning." —Coco

    Continue to 13 of 15 below

  • Chile Cheese Egg Casserole

    Angled view of a slice of Chile Cheese Egg Casserole on a white plate with a fork and the orange casserole dish in the background

    Simply Recipes / Nathan Hutenspiller

    "The original recipe also calls for 10 eggs and two egg whites. I went ahead and nixed the egg whites altogether, opting for 12 whole eggs in total." —Nathan Hutsenpiller, Simply Recipes Contributor

  • Fresh Corn Muffins

    corn muffins on a small plate

    Simply Recipes / Laurel Randolph

    "For a higher-protein, lower fat muffin, swap the sour cream for a heaping 1/2 cup of cottage cheese, but he muffins won’t be quite as tender." —Laurel

  • Cottage Cheesy Lemon Freezy

    Trader Joe's ice cream

    Simply Recipes / Myo Quinn

    "Cottage cheese ice cream freezes solid because it contains little fat or sugar. This makes it hard to scoop, which is a downside but not a deal breaker. If the ice cream is too hard, let it sit on your kitchen counter until it's soft enough to scoop." —Myo

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