Cottage Cheese Protein Pasta with Ground Beef (Printer-Friendly)

Tender pasta meets rich beef sauce, creamy cottage cheese, and melted mozzarella in this golden, bubbly bake.

# 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 - 1/2 cup grated Parmesan cheese
05 - 1 cup shredded part-skim mozzarella cheese, divided

→ Vegetables & Aromatics

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

→ Sauce

08 - 1 can (14 ounces) crushed tomatoes
09 - 1 can (6 ounces) tomato paste
10 - 1/2 cup beef broth or water

→ Pantry & Spices

11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - Fresh parsley or basil leaves for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-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 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 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 heat for 8-10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan cheese, and half cup of mozzarella. Toss gently until evenly mixed.
07 - Spread pasta mixture into prepared baking dish. Sprinkle remaining 1/2 cup mozzarella over the top.
08 - Bake for 20-25 minutes, or until 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 Suggestions:

01 -
  • It delivers over 40 grams of protein per serving without feeling like diet food.
  • The cottage cheese melts into creamy pockets that taste richer than ricotta but cost half as much.
  • Leftovers reheat beautifully, making meal prep feel less like a chore and more like a gift to your future self.
  • You can assemble it in the morning, stash it in the fridge, and bake it after work with zero stress.
02 -
  • Undercook your pasta by at least a minute or two; it absorbs liquid and continues cooking in the oven, and overcooked pasta turns to mush.
  • Mix the cottage cheese in while everything is still warm so it melts into creamy pockets instead of sitting in lumps.
  • Don't skip the 5-minute rest after baking; it firms up just enough to slice cleanly without falling apart on the spatula.
03 -
  • Toast the tomato paste with the beef for 30 seconds before adding liquids; it caramelizes slightly and deepens the flavor in a way that feels almost professional.
  • Use a mix of half cottage cheese and half ricotta if you want an even creamier texture without losing the protein boost.
  • Let the beef sauce cool for a few minutes before mixing it with the pasta and cheese; if it's too hot, the mozzarella melts too fast and turns greasy instead of gooey.
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