Cottage Cheese Protein Pasta Bake (Printable Version)

Creamy pasta bake with seasoned ground beef, cottage cheese, and melted mozzarella atop a rich tomato base.

# 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 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 just al dente, about 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 to skillet, 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 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 mixture into prepared baking dish. Sprinkle remaining 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 Tips:

01 -
  • Packs over 40 grams of protein per serving without tasting like gym food.
  • The cottage cheese melts into the sauce and becomes impossibly creamy, not grainy.
  • It reheats beautifully, so leftovers taste just as good three days later.
  • You can prep the whole thing in advance and bake it right before guests arrive.
02 -
  • Undercooking the pasta by a minute or two is non-negotiable, or you will end up with mush after baking.
  • Stirring the tomato paste into the beef before adding liquids caramelizes it slightly and makes the sauce taste restaurant-level rich.
  • Letting the bake rest for 5 minutes after pulling it from the oven keeps your first scoop from falling apart into a saucy puddle.
03 -
  • Drain your pasta in a colander but do not rinse it, the starchy coating helps the sauce cling better.
  • Taste your sauce before mixing it with the pasta and adjust the salt then, because once the cheeses go in, it is harder to fix.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.
  • Use a metal spatula to scoop servings, it cuts through the crispy edges cleanly and makes plating easier.
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