Cottage Cheese Protein Pasta Bake (Printable)

Al dente pasta baked with seasoned ground beef, tomatoes, and cottage cheese under a blanket of golden mozzarella.

# 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 - 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 It:

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 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 the remaining mozzarella over the top.
08 - Bake for 20 to 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 Tips:

01 -
  • It sneaks in protein without tasting like a fitness meal, just pure comfort with a nutritional bonus.
  • You can assemble it in the morning, stash it in the fridge, and bake it after work without any stress.
  • Leftovers reheat beautifully, which means lunch is already sorted for the next two days.
  • The cottage cheese melts into creamy pockets that make every bite feel indulgent, not virtuous.
02 -
  • Undercook the pasta by a full minute or two, because it will absorb sauce and continue cooking in the oven, and nobody wants mushy noodles.
  • Drain the ground beef if it releases a lot of fat, otherwise the bake will have a greasy layer on top that dulls the flavors.
  • Let the bake rest after it comes out of the oven, cutting into it too soon turns it into a saucy landslide instead of neat, slice-able squares.
03 -
  • Use a deep skillet or Dutch oven to make the sauce so you have room to toss the pasta right in with the beef mixture, saving a bowl and some cleanup.
  • Grate your own mozzarella from a block instead of buying pre-shredded, it melts smoother and doesnt have the anti-caking agents that can make it grainy.
  • If the top isnt browning enough, switch the oven to broil for the last 2 minutes, but watch it like a hawk so it doesnt burn.
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