Pin it The bubbling sound of cheese browning at the edges pulled me back to the kitchen just in time. I had been cleaning up, distracted by a phone call, when that unmistakable aroma of toasted mozzarella reminded me why I set a timer in the first place. This pasta bake has a way of announcing itself, filling the whole house with warmth and the kind of smell that makes people wander into the kitchen asking when dinner will be ready. It is the dish I make when I want something hearty but do not want to stand over the stove all evening.
I first put this together on a Sunday afternoon when I had a pound of ground beef thawing and a tub of cottage cheese I kept forgetting to use. My original plan was lasagna, but I did not have the energy for all that layering. Instead, I cooked some penne, stirred everything into one big bowl, and dumped it into a baking dish. The result was so much easier and just as comforting, with none of the fuss.
Ingredients
- Penne or rigatoni (12 ounces): These tube shapes hold onto the sauce and cottage cheese beautifully, and their sturdy texture stands up to baking without turning mushy.
- Lean ground beef (1 pound): Using 85% lean or higher keeps the dish from becoming greasy, and browning it well adds deep, savory flavor to the sauce.
- Low-fat cottage cheese (1 cup): This is the secret to a creamy, protein-packed bake that does not weigh you down like heavy cream or ricotta would.
- Parmesan cheese (½ cup, grated): A little goes a long way for sharpness and umami, and it helps bind everything together as it bakes.
- Part-skim mozzarella (1 cup, shredded, divided): Half gets mixed in for creaminess, and the other half goes on top to create that golden, bubbly crust everyone fights over.
- Yellow onion (1 medium, finely chopped): Sautéing it until translucent sweetens the base and builds a rich foundation for the meat sauce.
- Garlic (2 cloves, minced): Just 30 seconds in the pan releases its fragrance and wakes up the whole dish without overpowering it.
- Crushed tomatoes (14 ounces): They give body and texture to the sauce, with just enough acidity to balance the richness of the cheese.
- Tomato paste (6 ounces): Coating the beef with this before adding liquid intensifies the tomato flavor and thickens the sauce naturally.
- Beef broth or water (½ cup): This loosens the sauce just enough to coat the pasta evenly without making it soupy.
- Olive oil (1 tablespoon): A little fat to start the aromatics prevents sticking and helps them cook evenly.
- Dried oregano and basil (1 teaspoon each): Classic Italian herbs that taste like home and do not require a trip to the store for fresh bunches.
- Red pepper flakes (½ teaspoon, optional): A gentle heat that lingers in the background, not enough to make it spicy but enough to keep it interesting.
- Salt and black pepper: Season each layer as you go, tasting the sauce before mixing it with the pasta to get it just right.
- Fresh parsley or basil: A handful of green at the end brightens the whole dish and makes it look like you put in more effort than you did.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish so the edges do not stick. This step takes ten seconds but saves you scrubbing later.
- Cook the pasta:
- Boil salted water and cook your penne or rigatoni until just shy of tender, a minute or two less than the box says. It will finish cooking in the oven, so you want it firm enough to hold its shape.
- Sauté the aromatics:
- Warm olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. Toss in the minced garlic and stir for 30 seconds until the kitchen smells amazing.
- Brown the beef:
- Add the ground beef, breaking it into small crumbles with your spoon, and cook until no pink remains, about 6 to 8 minutes. Drain any excess fat if you see a pool forming in the pan.
- Build the sauce:
- Stir in the tomato paste and let it coat the beef for a minute, then pour in the crushed tomatoes and broth. Add oregano, basil, red pepper flakes if using, salt, and pepper, then simmer on low for 8 to 10 minutes, stirring now and then.
- Combine everything:
- In a large mixing bowl, toss the drained pasta with the beef sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently until every piece of pasta is coated and the cottage cheese is distributed evenly.
- Assemble the bake:
- Spread the pasta mixture into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella over the surface so it covers most of the top.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and starting to brown at the edges. You will know it is ready when you hear it sizzling softly.
- Rest and garnish:
- Let the bake sit for 5 minutes after pulling it from the oven so the layers settle and it is easier to scoop. Scatter fresh parsley or basil over the top before serving.
Pin it One evening, I brought this to a friend who had just had a baby, and she texted me two days later asking for the recipe. She said her husband kept opening the fridge just to eat it cold, straight from the container. That is when I realized this dish has a sneaky way of turning into comfort food without trying too hard.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle. Reheat individual portions in the microwave covered with a damp paper towel, or warm the whole dish in a 350°F oven for about 15 minutes until heated through. If you are planning ahead, you can assemble the entire bake, cover it tightly, and refrigerate it overnight, then just pop it in the oven when you are ready to cook.
Swaps and Additions
Ground turkey or chicken works beautifully if you want something lighter, and you can toss in a couple handfuls of fresh spinach or diced bell peppers when you mix everything together for extra vegetables. If gluten is an issue, swap in your favorite gluten-free pasta and follow the same steps. I have also used whole wheat penne when I wanted a bit more fiber, and it held up perfectly in the bake.
Serving Suggestions
This bake is filling enough to stand on its own, but a simple green salad with a tangy vinaigrette cuts through the richness nicely. Garlic bread is always a hit if you are feeding a crowd, and a glass of red wine does not hurt either. I like to serve it straight from the baking dish family style, with everyone scooping their own portion and fighting over the crispy corner pieces.
- Pair it with a crisp Caesar salad or a handful of roasted vegetables for a complete meal.
- Freeze individual portions in freezer-safe containers for up to two months, then reheat from frozen for an easy weeknight dinner.
- Top with extra Parmesan and a drizzle of olive oil right before serving for a little extra richness.
Pin it This is the kind of meal that makes you feel like you have your life together, even on the nights when you absolutely do not. It is warm, filling, and forgiving, and that is exactly what dinner should be.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish, cover tightly, and refrigerate overnight. Bake as directed, adding 5-10 minutes if chilled.
- → What pasta works best?
Penne or rigatoni hold the sauce beautifully. Their ridges and tubes trap the beef-tomato mixture and cottage cheese.
- → How do I prevent the cottage cheese from being watery?
Use low-fat cottage cheese and drain any excess liquid before adding. Blotting with paper towels also helps.
- → Can I freeze this bake?
Freeze unbaked for up to 3 months. Thaw overnight in refrigerator, then bake as directed, adding 10-15 minutes.
- → What can I substitute for ground beef?
Ground turkey, chicken, or Italian sausage work well. For vegetarian, use lentils or plant-based crumbles.
- → Why cook pasta less than package directions?
The pasta continues cooking in the oven with the sauce. Starting slightly undercooked prevents mushy texture.