Bring a medium pot of salted water to a rolling boil. Add your pasta and cook until just al dente — usually 1–2 minutes less than the package suggests so it doesn’t get mushy later. Drain the pasta and set it aside.

Add the cottage cheese, Greek yogurt, broth or milk, seasonings, and optional unflavored protein powder to a blender or food processor. Blend on high until the sauce looks perfectly smooth and creamy with no visible lumps. For an even silkier texture, blend for an extra 20–30 seconds.

Pour the blended mixture into a skillet and warm it on low heat for 3–5 minutes, stirring often. Don’t let it boil—gentle heating helps the flavors meld and makes the sauce smoother, especially if using protein powder.

Place the cooked pasta in a large mixing bowl. Pour the warm sauce over it and use a spatula to gently toss and coat every piece of pasta. Keep mixing until it looks glossy and evenly covered.

Transfer the sauced pasta into a baking dish. Spread it into an even layer, then sprinkle shredded cheddar or mozzarella over the top. Add a slightly thicker layer if you prefer a more golden, bubbly crust.

Bake the dish in a preheated oven at 350°F (175°C) for 20–25 minutes. It’s ready when the edges are bubbling, the cheese has melted beautifully, and the top has turned lightly golden. If you want extra color, broil for 1–2 minutes—watch it closely to prevent burning.

Remove the dish from the oven and let it rest for 5–10 minutes before serving. This short cooling time helps the sauce thicken naturally, making each serving creamy and structured.