Cottage Cheese Protein Pasta Bake (Printable)

Creamy pasta bake layered with beef, tomatoes, and melted cheeses.

# 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 - 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

# Step-by-Step Guide:

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 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 minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. 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 cheese 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 -
  • The cottage cheese melts into the sauce and adds creaminess without the heaviness of ricotta or béchamel.
  • You get over 40 grams of protein per serving, which keeps you full and satisfied long after the meal.
  • It reheats beautifully, so leftovers taste just as good the next day, sometimes even better.
  • The whole thing comes together in about an hour, and most of that time is hands off in the oven.
02 -
  • Do not skip undercooking the pasta, or it will turn to mush in the oven and ruin the texture of the whole dish.
  • Mixing half the mozzarella into the pasta instead of saving it all for the top keeps the interior creamy and prevents it from drying out.
  • Let the sauce simmer long enough to thicken, or your bake will be watery and the flavors will taste flat.
03 -
  • Taste your sauce before mixing it with the pasta and adjust the salt, it is much easier to fix at this stage than after everything is baked.
  • Use a box grater for the mozzarella instead of pre-shredded bags, it melts smoother and does not have that anti-caking coating.
  • If the top is browning too quickly, tent the dish loosely with foil for the last few minutes of baking.
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