Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the pasta until al dente according to the package directions, then drain and set aside.
- Blend the cottage cheese and milk until the mixture is completely smooth.
- Melt the butter in a saucepan over medium heat and stir in the garlic powder and paprika.
- Add the blended cottage cheese mixture and heat gently.
- Stir in the cheddar, mozzarella, and parmesan until the cheeses are melted and the sauce is creamy.
- Season the sauce with salt and black pepper.
- Combine the cooked pasta with the cheese sauce and mix thoroughly.
- Transfer the mixture to the baking dish and sprinkle with breadcrumbs, if desired.
- Bake for 20 to 25 minutes until the dish is bubbly and lightly golden.
- Let the dish rest for 5 minutes before serving.
Notes
Pasta Selection: I always undercook the chickpea pasta by about two minutes during the initial boil because it continues to soften in the oven and I want my noodles to have a perfect bite.
Achieving Smoothness: I was skeptical about cottage cheese at first, but blending it until it is completely silky is the secret to getting that classic creamy texture without needing a traditional flour roux.
Sauce Temperature: I have learned the hard way that you should never let the sauce reach a rolling boil once you add the blended cheese, as high heat can cause the proteins to separate and become grainy.
Prep Ahead Strategy: You can assemble the whole dish a few hours early and keep it in the fridge, but I suggest adding a splash of extra milk before baking so the pasta does not soak up all the sauce while it sits.
The Perfect Crunch: If you want an even better golden crust, I recommend mixing your breadcrumbs with a tiny bit of melted butter before sprinkling them on top to help them brown beautifully.
Leftover Success: When I reheat a portion the next day, I like to add a teaspoon of water or milk to the bowl to bring that creamy consistency back to life.