Crispy-Topped Cottage Cheese Bake with Tomatoes and Herbs
Ingredients
- 2 cupscottage cheese
- 2large eggs
- 1 can (14.5 oz)canned diced tomatoes
- 1yellow onion
- 3 clovesgarlic
- ¾ cupsharp cheddar cheese
- ¼ cupfresh basil
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ cuppanko breadcrumbs
- 2 tablespoonbutter
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh basil.
Method
- 01
Preheat oven to 375°F.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and lightly golden, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Add the canned tomatoes (with juice) to the skillet and simmer for 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in the fresh basil.
- 04
In a large bowl, whisk together the 2 eggs, cottage cheese, 1/2 cup of the cheddar, and 1/4 teaspoon salt until smooth and well combined.
- 05
Fold the warm tomato mixture into the cottage cheese mixture until just combined. Transfer to a 9-by-13-inch baking dish.
- 06
In a small bowl, mix the panko breadcrumbs with the remaining 1/4 cup cheddar, 2 tablespoons melted butter, a pinch of salt, and 1/8 teaspoon black pepper. Scatter evenly over the top of the bake.
- 07
Bake for 25 to 30 minutes, until the top is golden brown and the center is set but still slightly creamy. Let rest for 5 minutes before serving.
Spice Tips
For a warm earthiness, dust the top with 1/4 teaspoon smoked paprika before baking. If you like heat, add a small pinch of red pepper flakes to the tomato mixture. A squeeze of lemon juice at the end brightens the dish.
Make ahead: assemble the bake (through step 5) up to 4 hours ahead, cover, and refrigerate. Top with breadcrumb mixture just before baking. Leftovers keep well, covered, for 2 days and can be gently reheated.