Cottage Cheese Protein Pasta Bake (Print Version)

Al dente pasta with beef, tomato sauce, cottage cheese, and bubbling mozzarella create a golden, satisfying bake.

# What You 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 - 1/2 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 - 1/2 cup beef broth or water

→ Pantry & Spices

11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - Fresh parsley or basil leaves for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente, about 1 to 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 to 4 minutes. Stir in 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 to 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 to 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 mixture into prepared baking dish. Sprinkle remaining mozzarella over the top.
08 - Bake for 20 to 25 minutes, or until 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 Suggestions:

01 -
  • It sneaks in serious protein without tasting like a gym meal.
  • The cottage cheese melts into creamy pockets that make every bite different.
  • Leftovers taste even better the next day when all the flavors meld together.
  • You can prep it in the morning and just slide it into the oven before dinner.
02 -
  • Undercook your pasta slightly, it absorbs sauce and finishes cooking in the oven, so al dente is your target.
  • Don't skip the rest time after baking, it keeps the first serving from being a soupy mess.
  • If your sauce looks too thick while simmering, add a splash more broth or pasta water.
  • Drain the beef only if there's a pool of grease, a little fat adds flavor.
03 -
  • Use a deep skillet so you have room to simmer the sauce without splattering everywhere.
  • Mix half the mozzarella into the pasta so you get melty pockets throughout, not just on top.
  • If the top isn't golden enough after baking, hit it with the broiler for 1 to 2 minutes, but watch it closely.
  • Season each layer as you go: pasta water, beef, and sauce all need their own salt.
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