Cottage Cheese Protein Pasta Bake (Printable Version)

Hearty pasta with beef-tomato sauce, cottage cheese, and mozzarella. High protein comfort food in one dish.

# Ingredient List:

→ 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 - ½ 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 - ½ cup beef broth or water

→ Pantry & 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

# How to Make:

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. Add pasta and cook 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 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 cheese. Toss gently until evenly mixed.
07 - Spread the mixture into the prepared baking dish. Sprinkle 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 fresh parsley or basil before serving.

# Expert Suggestions:

01 -
  • It sneaks in a serious protein boost without tasting like gym food, just pure comfort in a pan.
  • You can assemble it hours ahead and pop it in the oven when hunger strikes, no stress involved.
  • Leftovers taste even better the next day, which means less cooking and more couch time.
02 -
  • Undercook your pasta by at least a minute because it absorbs sauce and continues cooking in the oven, saving you from mush.
  • Dont skip the rest time after baking or your first scoop will slide apart into a saucy puddle instead of a neat square.
03 -
  • Use a deep skillet to simmer the sauce so you have room to toss everything together without making a mess.
  • Grate your own Parmesan and mozzarella instead of buying pre-shredded for better melt and richer flavor.
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