Save The winter my basement gym became my second home, I started experimenting with high-protein comfort food. This pasta bake happened on a Tuesday when I wanted something that felt indulgent but would actually fuel my recovery. The cottage cheese was a happy accident, I'd run out of ricotta and needed something creamy that packed more protein per bite. Now it's the most requested dinner at our monthly friend dinners.
Last month my neighbor Sarah caught the smell wafting through our shared wall and knocked on my door with fork in hand. She said she'd been trying to find a pasta bake that didnt leave her feeling heavy and sluggish afterward. We ate standing up in my kitchen while she listed all the workout classes she wanted to try, which felt like exactly the right energy for this dish.
Ingredients
- 12 ounces penne or rigatoni: Pick pasta with ridges because they hold onto the thick meat sauce better than smooth varieties
- 1 pound lean ground beef: The 85% lean ratio gives you enough fat for flavor without excessive grease to drain later
- 1 cup low-fat cottage cheese: This is the secret protein boost that melts beautifully into the sauce without separating
- ½ cup grated Parmesan cheese: Adds a sharp salty kick that cuts through the richness of the beef and dairy
- 1 cup shredded part-skim mozzarella: Divided use lets you get flavor melted throughout and that golden bubbly top
- 1 medium yellow onion: Finely chopped so it almost disappears into the sauce instead of staying in distinct pieces
- 2 cloves garlic: Minced fresh rather than powdered makes a noticeable difference in the finished dish
- 1 can crushed tomatoes: The chunky texture creates more interest than perfectly smooth tomato sauce
- 1 can tomato paste: Concentrated tomato flavor that makes the sauce taste like it simmered for hours
- ½ cup beef broth or water: Thins the tomato paste just enough while adding another layer of savory depth
- 1 tablespoon olive oil: The foundation for sautéing your aromatics and prevents sticking
- 1 teaspoon dried oregano: Earthy and slightly bitter which balances the sweet tomatoes
- 1 teaspoon dried basil: Sweet and mild, pairs perfectly with the oregano for classic Italian flavor
- ½ teaspoon red pepper flakes: Optional but recommended for a gentle warmth that builds as you eat
- Salt and black pepper: Season generously but taste as you go since Parmesan adds saltiness too
- Fresh parsley or basil: The finishing touch that adds bright color and fresh flavor against the rich bake
Instructions
- Get your oven ready first:
- Preheat to 375°F and grease a 9×13-inch baking dish so nothing sticks to the bottom during that long bake time
- Cook the pasta smart:
- Boil salted water and cook pasta 1 to 2 minutes less than the package directs since it will finish cooking in the oven
- Build your flavor foundation:
- Heat olive oil in a large skillet and sauté onion until translucent about 4 minutes then add garlic for just 30 seconds until fragrant
- Brown the beef properly:
- Add ground beef breaking it into small pieces and cook until no longer pink about 8 minutes draining any excess fat
- Create the sauce:
- Stir in tomato paste to coat the beef then add crushed tomatoes broth oregano basil red pepper flakes salt and pepper simmering for 10 minutes
- Bring it all together:
- In a large bowl combine the drained pasta beef sauce cottage cheese Parmesan and half the mozzarella tossing gently until evenly mixed
- Assemble for baking:
- Spread the mixture into your prepared baking dish and sprinkle the remaining mozzarella over the top
- Bake until golden:
- Cook for 20 to 25 minutes until the cheese is melted bubbly and starting to turn golden at the edges
- Let it rest:
- Remove from oven and wait 5 minutes before serving so the sauce sets slightly and makes serving easier
- Finish with freshness:
- Garnish with chopped fresh parsley or basil right before bringing it to the table
Save This recipe became my go-to meal prep staple because it scales so beautifully and holds up in the freezer. Something about cutting into that golden cheese topping after a long day makes even a Tuesday evening feel special.
Make It Your Own
Ground turkey or chicken work perfectly if you want something lighter though you might need an extra pinch of salt to compensate for the milder flavor. I've added fresh spinach in the last few minutes of sauce simmering when I need to sneak in greens for picky eaters.
Timing Everything Right
The key is starting the sauce while the pasta water comes to a boil so both components are ready around the same time. If your sauce finishes before the pasta just turn it to the lowest setting and cover it to stay warm without reducing further.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness nicely and provides textural contrast. For extra protein pair it with a simple roasted chicken or keep it vegetarian with a side of garlic bread.
- Let it rest the full 5 minutes or you'll lose that beautiful layered structure when you scoop
- The bake continues cooking slightly from residual heat so pulling it a minute early prevents overcooking
- Room temperature cottage cheese blends better than cold so take it out while you prep other ingredients
Save This is the kind of dinner that makes people ask for seconds before they've even finished their first helping. Hope it becomes a regular in your rotation too.
Recipe FAQ
- → Can I use different pasta shapes for this bake?
Yes, while penne or rigatoni are excellent choices, most sturdy pasta shapes such as ziti or rotini will work well. Just ensure it's cooked to just al dente before mixing.
- → What are good substitutes for ground beef?
For a lighter version, lean ground turkey or chicken are fantastic substitutes. Plant-based crumbles can also be used for a vegetarian alternative, maintaining a savory base.
- → Can I add more vegetables to this dish?
Absolutely! Sautéed bell peppers, mushrooms, or fresh spinach can be incorporated with the ground beef sauce. This adds extra nutrients, color, and texture to the finished bake.
- → How should I store and reheat leftovers?
Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until thoroughly warm.
- → Is it possible to prepare this dish in advance?
Yes, you can fully assemble the bake and refrigerate it overnight before baking. This makes it a convenient option for meal prepping or busy weeknights, ready to pop in the oven.
- → Are there dairy-free options for the cheeses?
While the various cheeses are central to this dish's creamy texture and flavor, you can explore dairy-free alternatives for cottage cheese, Parmesan, and mozzarella. Be aware that the texture and melt may vary.