Cottage Cheese Protein Pasta Bake (Print Version)

Creamy pasta loaded with beef, cottage cheese, and bubbly mozzarella for a satisfying high-protein meal.

# 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

# Method:

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, about 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. 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 fresh parsley or basil before serving.

# Expert Advice:

01 -
  • It sneaks in 41 grams of protein per serving without tasting like a bodybuilder meal.
  • The cottage cheese melts into the sauce and adds creaminess without the heaviness of ricotta.
  • You can assemble it in the morning, refrigerate it, and bake it right before dinner with zero stress.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Undercook the pasta by at least a minute because it will continue cooking in the oven, and overcooked pasta turns mushy in a bake.
  • Don't skip the tomato paste browning step, because that brief caramelization adds a layer of sweetness and depth you can't get any other way.
  • Use low-fat cottage cheese instead of full-fat so the dish stays creamy without becoming heavy or greasy.
  • Let the bake rest for 5 minutes before serving, or the first scoop will fall apart and the sauce will run everywhere.
03 -
  • Taste the beef sauce before mixing it with the pasta and adjust the salt and spices, because once it's all combined, it's harder to fix.
  • Use a mix of half mozzarella and half sharp cheddar on top if you want a more complex, tangy crust.
  • For extra protein, stir in an additional half cup of cottage cheese, and no one will notice the difference.
  • If the top isn't as golden as you'd like after 25 minutes, switch the oven to broil for the last 2 minutes and watch it closely.
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