Cottage Cheese Protein Pasta Bake

The weather had turned unseasonably cold that Tuesday, the kind that makes you want to stay inside and cook something that fills the whole house with warmth. My roommate Sarah wandered into the kitchen around noon, rubbing her hands together and announcing she needed something substantial after her workout. Cottage cheese had been sitting in our fridge for days, a random impulse buy, and I somehow knew exactly what to do with it. The smell of tomatoes and beef simmering on the stove made both of us hover around the burner like hungry wolves. That first bubbling dish out of the oven disappeared faster than Ive ever seen food vanish in this apartment.

Last winter when my cousin came to visit, he was recovering from surgery and needed serious fuel food. I made this on a Sunday afternoon and watched him go back for thirds, which he admitted sheepishly while wiping tomato sauce off his chin. Now he texts me every time he makes it himself, sending photos of his slightly messier versions. Theres something about a pasta bake that just feels like being taken care of, you know

Ingredients

• 12 ounces penne or rigatoni: The ridges catch sauce perfectly and these shapes stand up to baking without turning mushy
• 1 pound lean ground beef: I use 85% lean but 90% works too, just dont go too lean or youll miss that beefy richness
• 1 cup low-fat cottage cheese: This is the secret weapon that creates creamy pockets throughout without being overwhelming
• ½ cup grated Parmesan: Adds that salty umami kick that makes people wonder whats so special about this pasta
• 1 cup shredded part-skim mozzarella divided: Half gets mixed in for gooey pockets, half goes on top for that golden crust we all fight over
• 1 medium yellow onion finely chopped: Take your time chopping evenly so every bite has that sweet cooked onion flavor
• 2 cloves garlic minced: Fresh garlic only please, the jarred stuff never quite develops the same sweetness when cooked
• 1 can crushed tomatoes: The texture creates such a better sauce than diced tomatoes which stay too chunky
• 1 can tomato paste: This concentrates the tomato flavor so the sauce tastes like it simmered all day
• ½ cup beef broth or water: Loosens everything up just enough without making it soupy
• 1 tablespoon olive oil: For cooking down the aromatics, the fat carries all those spice flavors
• 1 teaspoon dried oregano: Earthy and classic, just like the pizza place we all loved growing up
• 1 teaspoon dried basil: Sweet and herbaceous, balances the sharpness of the tomatoes
• ½ teaspoon red pepper flakes optional: I always add them but go ahead and skip if you have zero heat tolerance
• Salt and freshly ground black pepper: Season aggressively at every stage, bland pasta bake is basically a crime
• Fresh parsley or basil leaves: That green sprinkle makes it look like you put in way more effort than you actually did

Instructions

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Get your oven and dish ready:

Preheat to 375°F and grab a 9×13 baking dish, giving it a quick spray with cooking oil so nothing sticks later

Cook the pasta smart:

Boil those noodles for 1 to 2 minutes less than the package says since theyll finish in the oven, then drain well

Build your flavor base:

Heat olive oil in a big skillet, cook the onion until it goes translucent and sweet, then toss in garlic for just 30 seconds

Brown the beef:

Add ground beef and break it apart with your spoon, letting it cook until completely browned, then drain any excess fat

Make the sauce sing:

Stir in tomato paste first and let it coat the meat, then add crushed tomatoes, broth, and all your dried spices, simmering for about 10 minutes

Bring it all together:

In a large bowl, mix the pasta, beef sauce, cottage cheese, Parmesan, and half the mozzarella until everythings coated

Layer it up:

Spread the mixture into your prepared dish and scatter the remaining mozzarella across the top

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes until the cheese melts and turns golden at the edges

Let it rest:

Give the dish 5 minutes to set up so portions hold together better, then sprinkle with fresh herbs

Pin It

My sister claimed she hated cottage cheese until she tried this, then proceeded to eat three helpings at our family dinner. Sometimes ingredients surprise you when they get the chance to melt into something bigger.

Make It Yours

Ground turkey or chicken work beautifully if youre watching red meat, though you might want to add an extra pinch of salt. I once threw in two cups of fresh spinach right before baking and nobody complained about the extra vegetables. The cottage cheese can be swapped for ricotta but honestly, the texture change is noticeable and I prefer the original.

Timing Secrets

You can absolutely assemble this the night before and keep it in the refrigerator, just add about 10 extra minutes to the baking time since it starts cold. Leftovers reheat surprisingly well, covered so the cheese doesnt dry out. I wrap individual portions for work lunches and they reheat better than almost any other pasta dish Ive made.

Serving Ideas

A simple green salad with sharp vinaigrette cuts through the richness beautifully. Garlic bread feels redundant but honestly, who ever regretted having garlic bread? This makes enough for six hearty servings or eight lighter ones if you add more vegetables.

• Let it sit the full 5 minutes before serving, trust me on this
• The cheese continues melting even after you pull it from the oven
• Leftovers taste even better the next day

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Pin It

Theres something about pulling a bubbling cheese-topped pasta dish from the oven that just makes everything feel right with the world. Hope this finds its way into your regular rotation too.

Recipe FAQs

→ What kind of pasta works best for this bake?

Penne or rigatoni are ideal as their tubular shape holds the savory beef and cheese sauce beautifully. You can also use ziti or cavatappi for a similar effect.

→ Can I use another protein instead of ground beef?

Absolutely! Ground turkey or chicken can be used for a lighter option. For a vegetarian version, consider seasoned lentils or a plant-based ground substitute.

→ How can I incorporate more vegetables into this dish?

Finely diced bell peppers, zucchini, or a few handfuls of fresh spinach can be sautéed with the onion and garlic. Stirring them into the sauce adds extra nutrients and flavor.

→ Is it possible to prepare this bake in advance?

Yes, you can assemble the entire dish, cover it tightly, and refrigerate it overnight. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What's the best way to store and reheat any leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and bake in the oven until warmed through.

→ How can I adjust the spice level?

To add more heat, increase the amount of red pepper flakes to ½ to 1 teaspoon, or add a pinch of cayenne pepper with the spices. For less spice, omit the red pepper flakes entirely.