Cottage Cheese Protein Pasta with Beef (Printer-friendly)

Tender pasta with savory beef, cottage cheese, and melted mozzarella creates a protein-packed, comforting bake.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or rigatoni

→ 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

# How-To Steps:

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, 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 mixture into prepared baking dish. Sprinkle remaining mozzarella over the top.
08 - Bake for 20-25 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 -
  • It sneaks serious protein into something that tastes indulgent and comforting, so you actually feel good after eating it.
  • The cottage cheese creates a silky sauce that tastes rich without all the heaviness of traditional ricotta-heavy bakes.
  • You can throw it together on a weeknight and have dinner for six, with maybe some leftovers hiding in the fridge calling your name.
02 -
  • Don't cook your pasta all the way through—this is the mistake that separates a perfect bake from a mushy one, and the 1-2 minute cushion makes all the difference.
  • The cottage cheese will look strange and lumpy when you first mix it in, but it smooths out completely as everything heats together, so trust the process even when it looks odd.
03 -
  • Taste the sauce before it goes into the dish and season it properly—once everything is mixed, it's much harder to adjust flavors, so get it right now.
  • Let the whole thing rest those 5 minutes after baking; it sounds small but it means the dish stays together when you serve instead of falling apart into a delicious puddle.
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