Cottage Cheese Protein Pasta Bake (Printer-friendly)

Tender pasta with beef, cottage cheese, and melted mozzarella makes this hearty, protein-rich bake perfect for dinner.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne or rigatoni pasta

→ Meat & Dairy

02 - 1 pound lean ground beef, 85% lean or higher
03 - 1 cup low-fat cottage cheese
04 - ½ cup grated Parmesan cheese
05 - 1 cup shredded part-skim mozzarella cheese, divided

→ Vegetables & Aromatics

06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced

→ Sauce

08 - 1 can (14 ounces) crushed tomatoes
09 - 1 can (6 ounces) tomato paste
10 - ½ cup beef broth or water

→ Pantry & Spices

11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - ½ teaspoon red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - Fresh parsley or basil leaves for serving

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, approximately 1-2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef, breaking it into small pieces. Cook until browned and no longer pink, 6-8 minutes. Drain excess fat if desired.
05 - Stir in tomato paste to coat the beef. Add crushed tomatoes and beef broth. Mix in oregano, basil, red pepper flakes if using, salt, and pepper. Simmer on low for 8-10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half of the mozzarella. Toss gently until evenly mixed.
07 - Spread the mixture into the prepared baking dish. Sprinkle the remaining mozzarella over the top.
08 - Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden at the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

# Expert Tips:

01 -
  • It sneaks cottage cheese into a bake so creamy no one will ever guess its packed with extra protein.
  • Leftovers taste even better the next day, which means less guilt about making a giant pan.
  • You can assemble it in the morning, refrigerate it, and slide it into the oven after work without any fuss.
02 -
  • Undercook your pasta by a full two minutes or it will turn soft and sticky after baking.
  • Don't skip draining excess fat from the beef or the bake will be greasy and the sauce will separate.
  • Let the dish rest after baking or the first serving will slide apart into a saucy mess instead of holding its shape.
03 -
  • Use a wooden spoon to break up the beef into tiny crumbles for a smoother, more cohesive sauce.
  • Taste the sauce before mixing it with the pasta and adjust the salt, because the cheeses will add more as it bakes.
  • If the top isn't browning enough, switch the oven to broil for the last two minutes and watch it closely.
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