Cottage Cheese Protein Pasta Bake (Printable)

Creamy, protein-rich pasta bake with seasoned beef and melted cheese topping.

# 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
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 for garnish

# 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 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 to the skillet, 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 the mixture into the 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 in extra protein without tasting like a gym meal, making it perfect for families who want comfort food with benefits.
  • The cottage cheese melts into creamy pockets throughout the bake, adding richness without the heaviness of traditional ricotta.
  • Leftovers reheat beautifully, and the flavors actually deepen overnight, so your lunch the next day tastes even better.
  • You can assemble it ahead and bake it later, which means you can prep during naptime or the night before a busy day.
02 -
  • Undercook the pasta by 1 to 2 minutes because it will continue cooking in the oven, and overcooked pasta turns mushy and loses its texture.
  • Don't skip draining the beef if it's fatty, because excess grease can make the bake feel heavy and pool unappetizingly on top.
  • Mix the cottage cheese in thoroughly so it melts into creamy pockets throughout the dish instead of clumping in one spot.
  • Let the bake rest for 5 minutes after removing it from the oven so the cheese sets slightly and doesn't slide off when you cut into it.
03 -
  • Reserve a cup of pasta water before draining, and if the mixture looks dry when you're combining everything, add a splash to loosen it up.
  • Use freshly grated Parmesan instead of pre-grated for a creamier melt and deeper flavor that truly makes a difference.
  • For an extra golden, crispy top, broil the bake for the last 2 minutes of cooking, but watch it closely so it doesn't burn.
  • If you prefer a saucier bake, add an extra quarter cup of beef broth or crushed tomatoes to the mixture before baking.
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