Cottage Cheese Protein Pasta Bake (Printable Version)

Creamy pasta bake loaded with seasoned ground beef, cottage cheese, and melted mozzarella for a protein-packed comfort food dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or rigatoni pasta

→ Meat and 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 and 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 and 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

# How to Prepare:

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 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 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 Suggestions:

01 -
  • It sneaks cottage cheese into a cheesy bake so well that even people who wrinkle their noses at curds ask for seconds.
  • The pasta soaks up all that tomato-beef goodness while baking, so every bite is deeply flavored and satisfying.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
  • You get a high-protein dinner without any chalky shakes or boring grilled chicken in sight.
02 -
  • Undercook your pasta by at least a minute or two, it will soak up sauce and finish cooking in the oven, and mushy pasta ruins the texture.
  • Don't skip the simmer time for the sauce, those 8 to 10 minutes let the tomato paste lose its raw edge and the flavors marry into something cohesive.
  • Use low-fat cottage cheese instead of full-fat so the bake stays creamy without feeling greasy or heavy.
  • Let the bake rest after it comes out of the oven, cutting into it immediately makes everything slide apart instead of holding together in neat portions.
03 -
  • Use a mix of half mozzarella and half sharp cheddar on top if you want a more intense cheesy flavor and a slightly different texture.
  • Stir a tablespoon of balsamic vinegar into the sauce right before mixing it with the pasta for a subtle tangy depth that makes people ask what your secret is.
  • If the top isn't browning enough, turn on the broiler for the last 2 minutes, but watch it closely so it doesn't burn.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts better and tastes sharper and more authentic.
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