Cottage Cheese Protein Pasta Bake (Printable)

Hearty pasta layered with beef-tomato sauce, cottage cheese, and melted mozzarella for ultimate comfort.

# 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 - 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 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 boil. Cook pasta until 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 minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to skillet, breaking 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 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 cheese, and half of the mozzarella. Toss gently until evenly mixed.
07 - Spread pasta mixture into prepared baking dish. Sprinkle remaining ½ cup 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 Advice:

01 -
  • It sneaks in 41 grams of protein per serving without tasting like diet food, so you feel satisfied for hours.
  • The cottage cheese melts into creamy pockets that make every bite feel indulgent, not virtuous.
  • You can assemble it in the morning, refrigerate it, and just slide it into the oven when you get home.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • Undercook the pasta by a minute or two because it absorbs sauce and cooks further in the oven; mushy pasta ruins the texture.
  • Don't skip the rest time after baking or the cheese will slide off in a molten mess and the layers won't hold.
  • Cottage cheese can look curdled when you mix it in, but it melts into creamy pockets as it bakes, so trust the process.
03 -
  • Assemble the entire bake in the morning, cover it tightly, and refrigerate it; just add 5 minutes to the baking time if it goes in cold.
  • Use a mix of mozzarella and provolone on top for a more complex, slightly smoky flavor that browns beautifully.
  • Let the sauce simmer longer if you have time because the flavors deepen and the sauce thickens, clinging better to the pasta.
Return