Cottage Cheese Protein Pasta Beef (Printable Version)

Creamy pasta bake with beef, cottage cheese, and melted mozzarella for a protein-packed 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 - ½ 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 - ½ cup beef broth or water

→ Pantry and 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 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 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 chopped onion and sauté until translucent, 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it into small pieces. Cook until browned and no longer pink, 6-8 minutes. Drain excess fat if desired.
05 - Stir 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 cheese. Toss gently until evenly mixed.
07 - Spread the pasta mixture into the prepared baking dish. Sprinkle the remaining mozzarella cheese 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 Advice:

01 -
  • The cottage cheese melts into creamy pockets throughout the pasta, adding serious protein without feeling heavy.
  • It's the kind of bake that tastes even better the next day, which means less work and more flavor as the week goes on.
  • You get all the comfort of lasagna with half the fuss and none of the tedious layering.
02 -
  • Undercook the pasta by at least a minute or two, because it absorbs liquid in the oven and will turn gummy if you don't.
  • Don't skip the rest time after baking, those 5 minutes let the cheese set and the flavors meld so each slice holds together instead of falling apart.
03 -
  • Use a box grater to shred your own mozzarella instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
  • Taste your sauce before mixing it with the pasta and adjust the salt, pepper, or herbs, because once it's all combined, it's harder to fix.
Return