Cottage Cheese Protein Pasta Bake (Printable)

Tender pasta with tomato-beef sauce, cottage cheese, and melted mozzarella. Golden, creamy, and protein-packed.

# Ingredient list:

→ 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

# Cooking steps:

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 pasta mixture into the prepared baking dish. Sprinkle 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 advice:

01 -
  • The cottage cheese melts into creamy pockets that taste indulgent but pack serious protein without the heaviness of ricotta.
  • It feeds a crowd or gives you easy weeknight leftovers that actually taste better the next day.
  • You can prep the whole thing in the morning, refrigerate it, and just slide it into the oven when you're ready to eat.
02 -
  • Undercook your pasta by at least a minute, it keeps cooking in the oven and you don't want mush.
  • Don't skip the resting time after baking, it lets the sauce thicken just enough so each serving holds together.
  • If your cottage cheese has a lot of liquid, drain it for a few minutes in a fine mesh strainer or the bake can turn watery.
03 -
  • Use a mix of half mozzarella and half provolone on top for a deeper, smokier flavor that makes the crust even more irresistible.
  • If you want to sneak in more protein, stir in an extra half cup of cottage cheese, it melts invisibly into the sauce.
  • Let the beef sauce simmer a full 10 minutes, the extra time lets the flavors marry and the sauce thicken just enough to coat the pasta without being soupy.
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