Cottage Cheese Protein Pasta (Print version)

Al dente pasta with beef and tomatoes, layered with cottage cheese and golden mozzarella for a satisfying high-protein bake.

# What You 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
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 & 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

# 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 al dente, about 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 pasta 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 Advice:

01 -
  • It sneaks in 41 grams of protein per serving without tasting like gym food.
  • The cottage cheese melts into creamy pockets that taste richer than ricotta but cost half as much.
  • You can assemble it in the morning and bake it after work without any loss in texture.
  • Leftovers reheat so well that my kids actually fight over them for lunch.
02 -
  • Undercook the pasta by at least a minute because it continues cooking in the oven and you don't want mush.
  • Mix half the mozzarella into the pasta so you get creamy pockets inside, not just a cheesy top.
  • Let the bake rest for 5 minutes or the first serving will slide apart and look messy on the plate.
  • If assembling ahead, keep it covered in the fridge and add 10 extra minutes to the bake time if going in cold.
03 -
  • Brown the beef in batches if your skillet is small so it sears instead of steams, which builds deeper flavor.
  • Taste the sauce before mixing it with the pasta and adjust the salt, knowing the cheeses will add more.
  • Use a shallow baking dish if you want more crispy edges, or a deeper one if you prefer it extra saucy and soft.
  • Let the bake cool slightly before cutting so each portion holds its shape and looks beautiful on the plate.
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