Pin It My neighbor brought this over after my kitchen remodel was finally done, still warm in a foil-covered dish. I wasn't expecting much—just casserole politeness—but one forkful of that creamy, beefy, cheesy tangle made me sit down at my half-unpacked counter and finish an entire serving standing up. The cottage cheese melted into something almost ricotta-like, the beef sauce clung to every ridged piece of pasta, and the mozzarella on top had those crispy golden edges I always chase. I asked for the recipe before she even left.
I made this for a friend who was training for a marathon and living on plain chicken and rice. She eyed the bubbling cheese with suspicion until I told her the protein count per serving. After her second helping, she admitted she'd forgotten food could taste this good and still fit her macros. We sat on my back porch with our plates, and she told me about her upcoming race while scraping every last bit of sauce from the corners of the dish.
Ingredients
- Penne or rigatoni (12 ounces): The ridges and tubes grab onto the sauce and cheese, making every bite satisfying; cook it just shy of tender since it finishes in the oven.
- Lean ground beef (1 pound): Browning it well creates deep, savory flavor; drain the fat if you want a lighter dish, but a little richness never hurt.
- Low-fat cottage cheese (1 cup): This is the secret protein boost that melts into creamy pockets throughout the bake, almost like ricotta but tangier.
- Grated Parmesan cheese (½ cup): Adds sharp, salty depth that balances the sweetness of the tomatoes and the mildness of the cottage cheese.
- Shredded part-skim mozzarella cheese (1 cup, divided): Half gets stirred in for gooey texture, half goes on top for those irresistible golden, bubbly edges.
- Yellow onion (1 medium, finely chopped): Sautéing it until translucent builds a sweet, aromatic base that mellows the tomato sauce.
- Garlic (2 cloves, minced): Just 30 seconds in the pan releases its fragrance without bitterness; don't skip this step.
- Crushed tomatoes (14 ounces): The backbone of the sauce, offering chunky texture and bright tomato flavor that clings to the pasta.
- Tomato paste (6 ounces): Coating the beef with this concentrates the umami and thickens the sauce into something luscious.
- Beef broth or water (½ cup): Loosens the sauce just enough to coat the pasta without drying out during baking.
- Olive oil (1 tablespoon): A small amount to sauté the aromatics and start building flavor from the bottom of the pan.
- Dried oregano (1 teaspoon): Classic Italian herb that adds earthy, slightly bitter notes to balance the richness.
- Dried basil (1 teaspoon): Sweet and aromatic, it brightens the tomato sauce and makes the whole dish smell like comfort.
- Red pepper flakes (½ teaspoon, optional): A gentle heat that wakes up the palate without overwhelming; leave it out if you prefer mild.
- Salt and freshly ground black pepper: Taste as you go and adjust; the cheeses add salt, so be thoughtful.
- Fresh parsley or basil leaves: A handful of chopped herbs on top adds color, freshness, and a little brightness to cut the richness.
Instructions
- Preheat and prep:
- Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish so nothing sticks. This gives you time to get everything else ready without rushing.
- Cook the pasta:
- Boil salted water and cook the pasta until just al dente, about 1 to 2 minutes less than the package says. Drain it well and set aside; it will finish cooking in the oven and soak up the sauce.
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and let it cook for just 30 seconds until fragrant.
- Brown the beef:
- Add the ground beef to the skillet, breaking it into small crumbles with your spoon, and cook until browned and no longer pink, about 6 to 8 minutes. Drain any excess fat if you like a leaner dish.
- Build the sauce:
- Stir in the tomato paste to coat the beef, then add the crushed tomatoes and beef broth. Mix in oregano, basil, red pepper flakes if using, salt, and pepper, then let it simmer on low for 8 to 10 minutes, stirring now and then.
- Combine everything:
- In a large bowl, toss together the drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half of the mozzarella. Mix gently until everything is evenly distributed and coated.
- Assemble the bake:
- Spread the pasta mixture into your prepared baking dish in an even layer. Sprinkle the remaining mozzarella over the top so it gets golden and bubbly.
- Bake:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling, and starting to turn golden at the edges. The aroma will fill your kitchen and make everyone hover nearby.
- Rest and serve:
- Pull the dish from the oven and let it rest for 5 minutes so the cheese sets slightly and you don't burn your tongue. Garnish with fresh parsley or basil and serve hot.
Pin It I brought this to a potluck once, worried it would look too plain next to the fancy salads and glazed meats. But it was the first dish scraped clean, and three people asked for the recipe before we even started dessert. One guy admitted he'd gone back for thirds and was only slightly embarrassed about it. That's when I realized comfort food doesn't need to apologize for being simple.
Make It Your Own
Swap the ground beef for turkey or chicken if you want something lighter, or try Italian sausage for extra flavor and a little fennel kick. Stir in a couple handfuls of fresh spinach or diced bell peppers when you mix the pasta and sauce for added color and nutrients. If you need it gluten-free, use your favorite gluten-free pasta; just watch the cook time since some brands get mushy faster.
Storing and Reheating
This bake keeps beautifully in an airtight container in the fridge for up to 3 days, and honestly tastes even better the next day when the flavors have had time to settle. Reheat individual portions covered in the microwave, or warm the whole dish in a 350°F oven until heated through. You can even assemble it a day ahead, cover it tightly, and refrigerate overnight; just add a few extra minutes to the bake time if it goes in cold.
Serving Suggestions
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or a crusty loaf of garlic bread for sopping up any sauce left on the plate. A glass of red wine or iced tea on the side makes it feel like a real meal, not just weeknight fuel.
- Pair with a crisp Caesar salad or roasted vegetables for balance.
- Offer extra Parmesan and red pepper flakes at the table for those who like it bolder.
- Leftovers make an excellent lunch the next day, packed into a microwave-safe container.
Pin It This dish has become my go-to when I need to feed people well without spending hours in the kitchen. It's warm, hearty, and always welcome, whether it's a Tuesday night or a table full of friends.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes hold sauce well. Ziti, macaroni, or fusilli would also work nicely in this dish.
- → Can I freeze this bake?
Freeze before baking by wrapping tightly in plastic and foil. Thaw overnight in the refrigerator, then bake as directed. Alternatively, bake, cool completely, and freeze individual portions.
- → How do I prevent the cottage cheese from becoming watery?
Using low-fat cottage cheese helps, as it contains less whey. Also, avoid overbaking—just until the cheese is melted and golden. The cottage cheese will naturally blend into the sauce during baking.
- → What can I substitute for ground beef?
Ground turkey, chicken, or Italian sausage all work well. For a vegetarian version, use plant-based crumbles or increase the vegetables and add extra beans for protein.
- → How can I increase the vegetable content?
Add 2 cups of fresh spinach, diced bell peppers, zucchini, or mushrooms when sautéing the onions. You can also stir in frozen peas or corn with the sauce.