Cottage cheese transforms into a creamy, savory bake when warmed with garlic, herbs, and eggs, then tossed with pasta for a weeknight supper that tastes richer than it is. This shelf holds just one ingredient, so we build from staples around it.

Serves 2. 30 minutes, 10 at the stove.

About 620 calories a serving, 27 g protein, 101 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set your oven to 350°F [175°C]. Bring a pot of salted water to a boil and cook 6 oz pasta until just tender, then drain and return to the pot.
2. While pasta cooks, crack 2 eggs into a bowl and whisk them with a fork, then fold them into the cottage cheese along with 2 minced garlic cloves, 1/2 teaspoon dried oregano, a pinch of salt, and a few grinds of pepper until no raw egg white shows.
3. Stir the cottage cheese mixture and 1 tablespoon butter into the hot pasta until the butter melts and everything coats evenly, about 1 minute.
4. Transfer the pasta to a baking dish and bake until the top is set and lightly golden, about 15 to 18 minutes, then let it rest for 2 minutes before serving.17 min

Note Swap fresh parsley for the oregano if you have it, or use a pinch of red pepper flakes for heat. Leftovers keep in the fridge for two days, reheated gently with a splash of water. Serve with a green salad or roasted vegetables on the side.