Save to Pinterest My neighbor knocked on my door one Tuesday evening holding an empty casserole dish and asking if I had anything that could feed her family and survive her picky eaters. I pulled together what I had: pasta, ground beef, cottage cheese nobody wanted to eat plain, and some mozzarella. What came out of the oven that night turned into the recipe she still texts me about every few weeks. It's creamy, hearty, and somehow feels indulgent while packing serious protein.
I made this for a potluck once and watched three people go back for thirds. One guy cornered me by the drinks table and said he'd been trying to eat more protein but hated meal prep, and this felt like real food. His wife took a photo of the empty pan and sent it to me later with just a thumbs up emoji. That's when I knew this wasn't just another weeknight dinner, it was the kind of recipe that makes people feel taken care of.
Ingredients
- Penne or rigatoni: Use a sturdy shape with ridges or tubes so the sauce clings and fills every bite, and cook it just shy of done since it finishes in the oven.
- Lean ground beef: The 85% lean ratio gives you flavor without a puddle of grease, and browning it well adds a deep, savory base to the sauce.
- Low-fat cottage cheese: This is the secret protein boost that melts into creamy pockets throughout the bake, adding richness without heaviness.
- Parmesan cheese: Freshly grated Parmesan brings a nutty, salty punch that makes the whole dish taste more complex and grown-up.
- Part-skim mozzarella: Divide it so half melts into the pasta and half creates that golden, bubbly top everyone fights over.
- Yellow onion: Finely chop it so it softens into the sauce and adds a subtle sweetness that balances the tomatoes.
- Garlic: Just 30 seconds in the pan is enough to release its fragrance without bitterness, so don't walk away from the stove.
- Crushed tomatoes: They give you a chunky, rustic sauce that coats the pasta instead of pooling at the bottom of the dish.
- Tomato paste: Coating the beef with paste before adding liquid deepens the color and concentrates the tomato flavor into something almost meaty.
- Beef broth or water: A little liquid loosens the sauce just enough to mix with the pasta without drying out in the oven.
- Olive oil: Use it to start the aromatics so everything has a smooth, round flavor from the first bite.
- Dried oregano and basil: These dried herbs bloom in the simmering sauce and give the bake that cozy Italian-inspired vibe.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the whole dish without making it spicy.
- Salt and black pepper: Taste as you go, the beef, cheeses, and tomatoes all bring their own salt, so adjust carefully.
- Fresh parsley or basil: A handful of chopped herbs on top adds a pop of color and a fresh contrast to all that melted cheese.
Instructions
- Preheat and prep your dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish. This prevents sticking and makes cleanup so much easier later.
- Cook the pasta:
- Boil salted water and cook your pasta until just al dente, about 1 to 2 minutes less than the box says. It will finish cooking in the oven, so underdone is better than mushy.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns translucent and soft, about 3 to 4 minutes. Stir in the minced garlic and let it sizzle for 30 seconds until your kitchen smells amazing.
- Brown the beef:
- Add the ground beef and break it up with a spoon, cooking until it's browned all over and no longer pink, about 6 to 8 minutes. Drain off any excess fat if you want a lighter dish.
- Build the sauce:
- Stir in the tomato paste to coat the beef, then add the crushed tomatoes and beef broth. Mix in the oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for 8 to 10 minutes, stirring now and then.
- Combine everything:
- In a large bowl, toss together the drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently until everything is evenly coated and the cottage cheese is nestled throughout.
- Assemble the bake:
- Spread the pasta mixture into your prepared baking dish in an even layer. Sprinkle the remaining mozzarella over the top so it covers the surface.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges. The smell will tell you when it's ready.
- Rest and garnish:
- Pull the bake out of the oven and let it sit for 5 minutes so the layers set and you don't burn your mouth. Scatter fresh parsley or basil on top before serving.
Save to Pinterest One night I served this to a friend who was training for a marathon and constantly complaining about eating plain chicken and rice. She sat at my table, took a huge forkful, and said it tasted like comfort food, not like she was on a diet. That's the magic of this bake: it feels like a treat but works for your goals. We talked for hours that night, and she kept reaching for another small scoop until the pan was nearly empty.
Making It Your Own
Swap ground turkey or chicken if you want something lighter, or try Italian sausage if you're feeling bold and want more spice. I've stirred in two cups of fresh spinach right before baking and nobody even noticed they were eating greens. Diced bell peppers add sweetness and color, and they soften perfectly in the oven. If someone in your house is gluten-free, use gluten-free pasta and the texture stays just as satisfying.
Planning Ahead
This bake is a dream for meal prep because you can assemble the whole thing, cover it tightly, and refrigerate it overnight. When you're ready to eat, just add 5 to 10 minutes to the baking time since it's going in cold. I've done this on Sunday nights and baked it Monday after work, walking into a house that smells like an Italian kitchen. Leftovers keep in an airtight container for up to three days, and they reheat covered in the oven or microwave without drying out.
Serving and Storing
Serve this straight from the baking dish with a simple green salad and some crusty bread for soaking up any extra sauce. It's filling enough to stand alone, but a side of roasted broccoli or garlic bread never hurts. If you're feeding a crowd, this recipe doubles easily and fits into two pans. Store leftovers in individual portions so you can grab lunch without reheating the whole batch.
- Let the bake cool completely before covering and refrigerating to avoid condensation and soggy pasta.
- Reheat individual servings in the microwave covered with a damp paper towel to keep the pasta from drying out.
- Freeze portions in freezer-safe containers for up to two months, then thaw overnight in the fridge and reheat gently.
Save to Pinterest This pasta bake has become my answer to busy weeks, hungry families, and friends who need a meal that feels like a hug. It's proof that high-protein dinners don't have to be boring or bland, just thoughtful and full of flavor.
Recipe Questions & Answers
- → Can I make this pasta bake ahead of time?
Yes, assemble the entire dish, cover tightly, and refrigerate overnight. When ready to serve, bake as directed, adding a few extra minutes if chilled.
- → What pasta shapes work best for this bake?
Penne and rigatoni hold sauce beautifully in their ridges and tubes. Ziti, macaroni, or fusilli would also work well with the hearty meat sauce.
- → Can I substitute the ground beef?
Ground turkey, chicken, or Italian sausage make excellent alternatives. Plant-based ground meat crumbles also work well for a vegetarian version.
- → Why is my cottage cheese lumpy in the final bake?
The cottage cheese softens and blends during baking. For a smoother texture, whirl it in a blender for 30 seconds before mixing with the pasta.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat covered in the microwave or oven at 350°F until heated through, adding a splash of water if needed.
- → Can I freeze this pasta bake?
Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the cooking time.