Cheesy Sun-Dried Tomato Baked Pasta

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5 from 1 review

There’s comfort food and then there’s cheesy, carby comfort food. With a lightly crispy, cheesy crust and a cheesy, herb and sun-dried tomato filled middle, this pasta is a tasty delight.

  • Author: Jessica
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 to 6 1x


Units Scale
  • 2 cups uncooked penne noodles
  • 1 cup low fat cottage cheese
  • 1 and 1/2 cups, shredded cheddar cheese, divided
  • 1 cup milk
  • 3/4 cup sun-dried tomatoes, jar with oil
  • 1 and 1/2 tablespoons flour
  • 2 cloves garlic
  • 3 tablespoons egg whites
  • 1/2 teaspoon rosemary, dried
  • 1 and 1/2 teaspoons basil, dried
  • 2 teaspoons parsley, dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes (optional)


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Prepare baking dish with a quick spray of cooking oil. Cook pasta al dente, according to package instructions.
  3. In a saucepan over medium heat, add one tablespoon of sun-dried tomato oil and saute garlic for 1 minute.
  4. Cover garlic with flour, rosemary, parsley, salt, pepper and red pepper flakes. Stir to combine and cook for 1 minute.
  5. Whisk in milk. Simmer for 1 minute until sauce thickens. Remove thickened milk from heat and add to baking dish.
  6. In a food processor, puree cottage cheese and sun-dried tomatoes until smooth and there are no more curds. Add to baking dish with egg whites and 1 cup of shredded cheese.
  7. Add drained pasta to the baking dish. Gently stir.
  8. Sprinkle with remaining 1/2 cup of cheddar cheese and cover with tin foil.
  9. Bake for 20 minutes. Remove tin foil and bake for 10 minutes.
  10. Enjoy!

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