Cottage Cheese Protein Pasta (Printable Version)

Hearty pasta bake with beef, cottage cheese, and mozzarella in tomato sauce.

# What You'll 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 (approximately 1 cup)
07 - 2 cloves garlic, minced (approximately 2 teaspoons)

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9×13-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, 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 the mixture into the 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 Tips:

01 -
  • The cottage cheese melts into the sauce and creates this creamy richness that feels indulgent without weighing you down.
  • It's one of those dishes that tastes even better the next day, making meal prep feel less like a chore and more like future you getting a gift.
  • You can have it on the table in just over an hour, which means it works for both weeknight dinners and when you need something substantial for company.
02 -
  • Don't skip the resting time at the end, or you'll end up with a runny bake on your plate that looks less appetizing than it actually tastes.
  • Cooking the pasta slightly underdone is non-negotiable because the oven will finish the job and you want al dente, not soft and sad.
  • Taste the sauce before it goes into the baking dish because once everything's mixed together, it's harder to adjust the seasoning.
03 -
  • If your bake looks like it's browning too fast, tent it loosely with foil for the last few minutes so the cheese gets bubbly without burning.
  • Using part-skim mozzarella instead of whole milk means you get the melt and stretch without excessive heaviness, which is a game changer for how you feel afterward.
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