Cottage Cheese Protein Pasta Beef (Printable)

Al dente pasta with rich tomato-beef sauce, fluffy cottage cheese, and melted mozzarella in a golden, bubbly bake.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne or rigatoni pasta

→ Meat and 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 and Aromatics

06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced

→ Sauce

08 - 14 ounces canned crushed tomatoes
09 - 6 ounces tomato paste
10 - ½ cup beef broth or water

→ Pantry and 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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9 by 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 to 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 to 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 to 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 to 10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half of the mozzarella cheese. 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 to 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 -
  • It sneaks in serious protein without tasting like gym food, thanks to cottage cheese that melts into creamy pockets throughout the dish.
  • The whole thing comes together in one skillet and one baking dish, which means less cleanup and more time to relax.
  • Leftovers actually taste better the next day when all the flavors have had time to marry in the fridge.
02 -
  • Undercook your pasta by at least a minute because it continues to soften in the oven, and mushy pasta ruins the whole texture.
  • Don't skip the resting time after baking; those 5 minutes let the sauce thicken and the layers set so your servings don't fall apart on the plate.
03 -
  • Grate your own Parmesan and mozzarella instead of buying pre-shredded; the texture is smoother and the flavor is so much better.
  • If you want an extra-crispy top, switch your oven to broil for the last 2 minutes and watch it closely so it doesn't burn.
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