Save to Pinterest Tender al dente pasta mingles with rich tomato-beef sauce, fluffy cottage cheese, and bubbling mozzarella, creating a hearty, creamy bake thats golden and irresistible. This high-protein dinner provides a satisfying twist on classic comfort food, packing 41 grams of protein per serving.
Save to Pinterest Perfect for an intermediate cook, this dish transforms simple pantry staples like crushed tomatoes and dried herbs into a robust sauce that perfectly coats penne or rigatoni. The combination of Parmesan and mozzarella ensures a golden, bubbly crust that will have everyone coming back for seconds.
Ingredients
- Pasta: 12 ounces (340 g) penne or rigatoni
- Meat & Dairy: 1 pound (450 g) lean ground beef (85% lean or higher), 1 cup (8 ounces) low-fat cottage cheese, ½ cup grated Parmesan cheese, 1 cup shredded part-skim mozzarella cheese (divided)
- Vegetables & Aromatics: 1 medium yellow onion (finely chopped), 2 cloves garlic (minced)
- Sauce: 1 can (14 ounces) crushed tomatoes, 1 can (6 ounces) tomato paste, ½ cup beef broth or water
- Pantry & Spices: 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (optional), salt and freshly ground black pepper to taste
- Garnish: Fresh parsley or basil leaves
Instructions
- Step 1
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or oil.
- Step 2
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
- Step 3
- Meanwhile, 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.
- Step 4
- Add ground beef, breaking it into small pieces. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if desired.
- Step 5
- 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.
- Step 6
- In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half (½ cup) of the mozzarella. Toss gently until evenly mixed.
- Step 7
- Spread the mixture into the prepared baking dish. Sprinkle the remaining ½ cup mozzarella over the top.
- Step 8
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden at the edges.
- Step 9
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or basil before serving.
Zusatztipps für die Zubereitung
To ensure the best results, avoid overcooking the pasta in the initial boil; it should be quite firm as it will continue to soften while soaking up the sauce in the oven. For a cleaner flavor profile, be sure to drain the excess fat from the ground beef after browning.
Varianten und Anpassungen
For a lighter version, substitute the ground beef with ground turkey or chicken. You can easily boost the nutrient profile by adding 2 cups of fresh spinach or diced bell peppers to the mix. If you have dietary restrictions, this recipe works perfectly with gluten-free pasta.
Serviervorschläge
Allow the casserole to rest for 5 minutes before serving to help the cheese and sauce set. Garnish with fresh parsley or basil for a burst of color and herbal aroma. This hearty bake pairs wonderfully with a side of steamed greens or a crisp garden salad.
Save to Pinterest Whether you are prepping for a busy week or hosting a family dinner, this Cottage Cheese Protein Pasta Bake with Ground Beef offers the perfect balance of nutrition and indulgent flavor. Enjoy a steaming plate of this golden bake for a truly satisfying meal.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, any short pasta shape works well. Rigatoni, ziti, or shells are excellent alternatives to penne. Cook until al dente for best texture.
- → How do I prevent the pasta from drying out?
Cook pasta 1-2 minutes less than package directions and ensure there's enough sauce to coat everything. Cover with foil if the top browns too quickly during baking.
- → Can I make this ahead of time?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.
- → What can I substitute for cottage cheese?
Ricotta cheese works beautifully as a 1:1 substitute. For a tangier option, try Greek yogurt mixed with a beaten egg to help it set during baking.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions covered in the microwave, or reheat the whole dish covered with foil at 350°F until warmed through.
- → Can I freeze this dish?
Yes, freeze before or after baking. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking or reheating. Freezes well for up to 3 months.