Cottage Cheese Protein Pasta (Print View)

Al dente pasta layers with savory beef, tomato sauce, cottage cheese, and golden mozzarella for a satisfying high-protein dinner.

# 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

# How To Make It:

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 1/2 cup of the mozzarella. Toss gently until evenly mixed.
07 - Spread the mixture into the prepared baking dish. Sprinkle the 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 parsley or basil before serving.

# Expert Insights:

01 -
  • Cottage cheese adds protein and creaminess without the heaviness of ricotta or béchamel.
  • Everything comes together in one dish, so cleanup is mercifully simple.
  • It tastes like comfort food but actually fuels your body instead of putting you to sleep.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Undercook the pasta slightly or it will turn mushy in the oven, trust me on this.
  • Don't skip draining the beef if it's fatty, pooling grease will make the dish greasy instead of creamy.
  • Mix the cottage cheese in while everything is warm so it melts into the sauce instead of clumping.
  • Let it rest after baking, cutting into it too soon makes it fall apart on the plate.
03 -
  • Use a wooden spoon to break up the beef as it cooks, you'll get smaller, more even pieces that way.
  • Taste the sauce before mixing it with the pasta and adjust the seasoning, it's your last chance to get it right.
  • If the top isn't browning enough, switch the oven to broil for the last 2 minutes, but watch it closely.
  • Let the dish cool slightly before serving so the cheese sets and each portion holds its shape on the plate.
Go Back