Cottage Cheese Protein Pasta

There's something about the smell of ground beef browning in a hot skillet that makes a weeknight feel less like an obligation and more like an actual meal worth making. I discovered this cottage cheese pasta bake during a phase where I was obsessed with sneaking extra protein into everything, not because I was training for anything in particular, but because it seemed to make leftovers actually stick with me through the afternoon. The first time I pulled it out of the oven, golden and bubbling at the edges, my partner looked genuinely surprised that something so comforting came from such simple ingredients.

I made this for my sister's book club night when she was hosting, and she asked for the recipe before everyone had even finished eating. What I loved was watching people go back for seconds without realizing they were getting all that extra protein and actually enjoying themselves at the same time.

Ingredients

• Penne or rigatoni (12 ounces): The ridges and tubes catch the sauce beautifully, and cooking it just under package directions means it won't turn mushy in the oven.
• Lean ground beef (1 pound, 85% lean or higher): The fat content matters here because you want enough richness in the sauce without it being greasy.
• Low-fat cottage cheese (1 cup): This is where the magic happens, creating a protein-packed creamy layer that most people won't even realize isn't ricotta.
• Parmesan cheese (½ cup grated): The sharp, salty bite of Parm cuts through the richness and keeps the whole dish from feeling heavy.
• Part-skim mozzarella cheese (1 cup, divided): Use half mixed in and half on top so you get that golden, bubbly top that makes everyone's eyes light up.
• Yellow onion (1 medium, finely chopped): The sweetness of caramelized onion is the backbone of the whole sauce's depth.
• Garlic (2 cloves, minced): Don't skip the mincing step because garlic powder just doesn't have the same punch as the fresh stuff.
• Crushed tomatoes (14 ounces) and tomato paste (6 ounces): The tomato paste adds concentrated umami that makes people wonder what your secret ingredient is.
• Beef broth (½ cup): This keeps the sauce from being too thick and ties all the flavors together without making it taste watery.
• Olive oil (1 tablespoon): Just enough to get the onions going and brown the meat properly.
• Dried oregano and basil (1 teaspoon each): These are Italian-inspired touches that make it feel like you've been cooking longer than you actually have.
• Red pepper flakes (½ teaspoon, optional): A tiny pinch adds a whisper of heat that keeps people guessing about the flavor profile.
• Salt and freshly ground black pepper (to taste): Always taste as you go because the Parmesan brings its own saltiness to the party.
• Fresh parsley or basil (for garnish): This isn't just decoration, it adds a brightness at the end that's actually noticeable.

Instructions

Get your oven ready and prepare the dish:

Preheat to 375°F and lightly grease your 9x13-inch baking dish so nothing sticks and cleanup isn't a nightmare.

Cook the pasta until just shy of done:

Boil a large pot of salted water and cook the pasta about a minute or two less than the package says so it has room to finish in the oven without turning mushy. The water should taste like the sea.

Build the flavor base with onion and garlic:

Heat olive oil in a large skillet over medium heat and sauté the onion until it turns translucent and sweet, about 3 to 4 minutes. Add the garlic and let it bloom for just 30 seconds until your kitchen smells incredible.

Brown the ground beef thoroughly:

Add the ground beef to the skillet, breaking it into small pieces as it cooks so you get an even texture all the way through. When it's no longer pink and the edges are browned, about 6 to 8 minutes, drain any excess fat if you're feeling health conscious.

Build the tomato sauce with depth:

Stir in the tomato paste first and let it coat the meat for a minute so it caramelizes slightly, then add the crushed tomatoes and beef broth. Season with oregano, basil, red pepper flakes if you're using them, and a generous pinch of salt and pepper, then let it simmer on low for 8 to 10 minutes while you prep the baking dish.

Combine everything in the baking dish:

In a large bowl, toss together the drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half of the mozzarella until everything is evenly distributed. Pour it all into your prepared baking dish and spread it out evenly.

Top with the remaining cheese:

Sprinkle the reserved half cup of mozzarella over the top in an even layer so you get golden, bubbly patches everywhere, not just in one corner.

Bake until golden and bubbly:

Bake for 20 to 25 minutes until the cheese on top is melted, bubbly, and just starting to turn golden brown at the edges. Your oven might vary, so start checking around the 20-minute mark.

Let it rest before serving:

Pull it out of the oven and let it sit for 5 minutes so it sets up a bit and isn't molten lava on the plate. Scatter fresh parsley or basil over the top right before serving.

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My favorite moment with this dish was when my nephew, who usually eats like he's got somewhere else to be, asked for thirds and wanted to know if I could make it every Sunday. It's rare when something high-protein actually feels like comfort food instead of a flex, and watching people enjoy it without realizing they're getting a full day's worth of protein made me feel like I'd figured out something worth keeping around.

Why This Works as a Make-Ahead Meal

The beauty of this bake is that you can assemble it completely the night before and just pop it in the oven when you need dinner. I've done this on hectic weeks and it's been a lifesaver because everything melds together even more in the fridge, so the flavors actually get better with time.

Swapping Out Ingredients Without Losing the Plot

Ground turkey or chicken work beautifully if you want it lighter, though you'll want to add a tiny bit of olive oil when browning since it's leaner. Fresh spinach or diced bell peppers can sneak in without anyone noticing, and if you need gluten-free, just swap the pasta and the whole thing still hits the same notes.

The Leftover Truth

This reheats perfectly and honestly might taste better on day two when all the flavors have had time to get cozy with each other in the fridge. Leftovers keep for about 3 days in an airtight container, and a quick reheat covered in the oven brings back that melty, bubbly texture.

• Store it in the coldest part of your fridge so it stays fresh longer.
• Reheat covered at 350°F for about 15 minutes so the top doesn't dry out while the inside warms through.
• You can even freeze portions before baking if life gets away from you.

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This is the kind of dish that belongs in your regular rotation because it's simple enough for weeknights but feels special enough for when you want to feed people something they'll actually remember. Make it once and you'll understand why it keeps coming up in conversation.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish, cover tightly, and refrigerate overnight. Bake when ready, adding 5-10 minutes to cooking time if chilled.

→ What pasta shapes work best?

Penne or rigatoni are ideal because their tubular shape holds sauce well. Ziti or macaroni also work beautifully in this bake.

→ Can I freeze leftovers?

Absolutely. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

→ How do I know when it's done baking?

The cheese on top should be melted, bubbly, and golden brown around the edges, usually 20-25 minutes at 375°F.

→ What can I substitute for ground beef?

Ground turkey, chicken, or Italian sausage work well. For a vegetarian version, use plant-based crumbles or lentils.

→ Why is my sauce too thick?

Add additional beef broth or water, ¼ cup at a time, until desired consistency is reached. The pasta will absorb some liquid while baking.