Cottage Cheese Protein Pasta (Printable)

Al dente pasta mingled with savory beef-tomato sauce, fluffy cottage cheese, and bubbling mozzarella create this irresistible golden bake.

# What You 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 (approximately 1 cup)
07 - 2 cloves garlic, minced (approximately 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 degrees Fahrenheit. Lightly grease a 9 by 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, 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 chopped 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 the skillet, breaking it into small pieces with a spoon. Cook until browned and no longer pink, 6 to 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 heat for 8 to 10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan cheese, and one-half cup of the mozzarella. Toss gently until evenly mixed.
07 - Spread the pasta mixture into the prepared baking dish. Sprinkle the remaining one-half cup mozzarella cheese over the top.
08 - Bake for 20 to 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 parsley or basil before serving.

# Expert Hints:

01 -
  • It sneaks in serious protein without tasting like diet food, so you actually feel satisfied hours later.
  • The cottage cheese melts into creamy pockets that make every forkful different and interesting.
  • You can prep the whole thing in the morning 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 meld together.
02 -
  • Do not skip draining the pasta well; excess water will make your bake soupy and dilute the sauce.
  • Let the dish rest after baking or the first serving will slide apart and look messy on the plate.
  • If your cottage cheese has a lot of liquid, drain it for a few minutes in a fine sieve before mixing it in.
03 -
  • Use a wooden spoon to break up the beef as it cooks so you get small, even crumbles instead of big chunks.
  • Taste your sauce before mixing it with the pasta and adjust the salt, because the cheeses will add more saltiness.
  • If you love crispy cheese, broil the top for the last 2 minutes of baking, but watch it closely so it does not burn.
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