Cottage Cheese Protein Pasta Bake (Printable Version)

Al dente pasta layered with savory beef, cottage cheese, and bubbling mozzarella creates this satisfying high-protein bake.

# 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 - 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 for garnish

# Directions:

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 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 onion and sauté until translucent, 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add ground beef, 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 the remaining mozzarella 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 parsley or basil before serving.

# Expert Tips:

01 -
  • The cottage cheese melts into creamy pockets throughout the pasta, boosting protein without feeling heavy or dense.
  • Its the kind of one-dish dinner that tastes like you spent hours layering flavors, but really just dirties two pans.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have had time to marry.
02 -
  • Undercook the pasta by a full minute or two, it absorbs liquid in the oven and will turn mushy if boiled to full doneness first.
  • Stir the tomato paste directly into the browned beef before adding liquids, this quick step caramelizes it and builds deeper flavor.
  • Use low-fat cottage cheese, not nonfat, because a little fat helps it melt smoothly instead of turning grainy.
  • Let the bake rest after removing it from the oven, cutting into it immediately causes the cheese and sauce to run everywhere instead of holding together.
03 -
  • Reserve a splash of pasta water before draining, if the mixture looks dry when combining, a few tablespoons of that starchy water loosens everything perfectly.
  • Use a mix of half cottage cheese and half ricotta if you want an even creamier texture with a slightly sweeter flavor.
  • For extra crispy edges, run the bake under the broiler for the last 2 minutes, but watch it closely so the cheese does not burn.
  • Always taste the sauce before mixing it with the pasta and adjust the salt and pepper, seasoning at the end is harder once everything is combined.
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