Cottage Cheese Protein Pasta with Beef (Print Version)

Al dente pasta layered with savory beef, cottage cheese, and bubbling mozzarella in a rich tomato sauce.

# 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 - 1/2 cup grated Parmesan cheese
05 - 1 cup shredded part-skim mozzarella cheese, divided

→ Vegetables & Aromatics

06 - 1 medium yellow onion, finely chopped (about 1 cup)
07 - 2 cloves garlic, minced (about 2 teaspoons)

→ 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 for garnish

# 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 1-2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it into small pieces with a spoon. 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 (1/2 cup) of the mozzarella cheese. Toss gently until evenly mixed.
07 - Spread the pasta mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
08 - Bake for 20-25 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 fresh parsley or basil before serving.

# Expert Tips:

01 -
  • It sneaks in serious protein without tasting like gym food, thanks to cottage cheese that melts into creamy pockets.
  • The flavor is rich and comforting, like lasagna but without the fussy layering or noodle wrangling.
  • Leftovers reheat beautifully, and somehow taste even better the next day when all the flavors have mingled overnight.
02 -
  • Undercook the pasta by a minute or two; it will continue cooking in the oven and absorb the sauce, so perfectly al dente now means mushy later.
  • Drain excess fat from the beef if you want a lighter dish, but leaving a little adds richness and helps the sauce cling to the pasta.
  • Let the bake rest for 5 minutes after pulling it from the oven; this lets the cheese firm up just enough to slice cleanly and prevents a molten cheese landslide on your plate.
03 -
  • Mix half the mozzarella into the pasta and sauce for gooey pockets throughout, then save the rest for the top to get those crispy, golden edges everyone fights over.
  • Taste the sauce before you mix it with the pasta and adjust the salt, pepper, and herbs; the cheeses will add salt, so go easy at first.
  • Use a wooden spoon to break up the ground beef into small, even crumbles; this helps it cook evenly and blend better with the sauce.
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