Cottage Cheese Protein Pasta with Beef

The kitchen smelled like Sunday even though it was a Wednesday. I was staring into the fridge, trying to figure out what to do with a tub of cottage cheese I'd bought for meal prep but never touched. Ground beef was thawing on the counter, pasta in the pantry, and somewhere in my brain, the idea clicked: what if I made a baked pasta that actually kept me full? No more eating half a pan because it was all carbs and regret. This one would have protein, richness, and that bubbly golden cheese top I live for.

I made this for a group of friends who swore they hated cottage cheese. I didn't tell them it was in there until after they'd gone back for seconds. One of them scraped the corner of the pan clean and asked for the recipe on the spot. That's when I knew this wasn't just another pasta bake. It was the kind of dish that changes minds and fills bellies without anyone feeling heavy or sleepy after.

Ingredients

• Penne or rigatoni (12 ounces): Choose a shape with ridges or tubes so the sauce clings to every piece and the cottage cheese nestles inside.
• Lean ground beef (1 pound): Go for 85% lean or higher to keep it hearty without a puddle of grease, and brown it well for deep flavor.
• Low-fat cottage cheese (1 cup): This is your secret weapon for creaminess and protein, it melts into the pasta and no one will guess it's there.
• Parmesan cheese (½ cup, grated): Adds a salty, nutty backbone that makes the whole dish taste more complex.
• Part-skim mozzarella (1 cup, shredded, divided): Half goes into the mix for stretch, half on top for that golden, bubbly crust we all crave.
• Yellow onion (1 medium, finely chopped): Builds sweetness and body in the sauce, don't skip the slow saute.
• Garlic (2 cloves, minced): Just 30 seconds in the pan releases all that fragrance without bitterness.
• Crushed tomatoes (14 ounces): The chunky base that coats everything in rich, tomatoey goodness.
• Tomato paste (6 ounces): Concentrated flavor that thickens the sauce and deepens the color.
• Beef broth or water (½ cup): Loosens the sauce just enough so it doesn't dry out in the oven.
• Olive oil (1 tablespoon): For sauteing the aromatics without sticking.
• Dried oregano and basil (1 teaspoon each): Classic Italian herbs that make your kitchen smell like a trattoria.
• Red pepper flakes (½ teaspoon, optional): A gentle kick that wakes up the sauce without overpowering it.
• Salt and freshly ground black pepper: Season every layer, taste as you go, and adjust at the end.
• Fresh parsley or basil leaves: A handful chopped over the top adds color and a pop of freshness.

Instructions

Preheat and prep your dish:

Set your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. This keeps the edges from sticking and makes cleanup easier.

Cook the pasta:

Boil salted water and cook your pasta until just al dente, about 1 to 2 minutes less than the package says. It will finish cooking in the oven, so underdone is better than mushy.

Saute the aromatics:

Heat olive oil in a large skillet over medium heat, add the onion, and cook until soft and translucent, about 3 to 4 minutes. Stir in the garlic and let it sizzle for 30 seconds until your kitchen smells amazing.

Brown the beef:

Add the ground beef, breaking it into small crumbles with your spoon. Cook until no pink remains, about 6 to 8 minutes, then drain any excess fat if you like.

Build the sauce:

Stir in the tomato paste to coat the beef, then add crushed tomatoes, beef broth, oregano, basil, red pepper flakes, salt, and pepper. Let it simmer on low for 8 to 10 minutes, stirring now and then so it thickens and marries together.

Combine everything:

In a large bowl, toss the drained pasta with the beef sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently until every noodle is coated and the cottage cheese is evenly distributed.

Assemble the bake:

Spread the pasta mixture into your prepared dish and sprinkle the remaining mozzarella over the top. This top layer will get golden and bubbly in the oven.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling at the edges, and starting to brown in spots. The smell will drive you wild.

Rest and garnish:

Let the bake rest for 5 minutes after pulling it out, this helps it set so you get clean slices. Scatter fresh parsley or basil on top before serving.

Save

The first time I served this, my partner took one bite and said it tasted like comfort with muscles. That's exactly what it is. It's the kind of meal that makes you feel strong and cozy at the same time, like you fed your body and your soul in one pan. We ate it on the couch with a green salad on the side, and I remember thinking I'd finally cracked the code on a dish that didn't make me choose between flavor and feeling good.

Make It Your Own

Swap the ground beef for turkey or chicken if you want it leaner, or try Italian sausage for extra spice and fennel flavor. I've stirred in two cups of fresh spinach right before baking and it wilts into the sauce without anyone noticing. Diced bell peppers sauteed with the onion add sweetness and crunch. If you're gluten-free, use your favorite pasta and check the cheese labels. This recipe is a foundation, not a rulebook.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream. I cover individual portions with a damp paper towel and microwave them, or reheat a whole pan covered with foil at 350°F until warmed through. You can also assemble the entire bake the night before, cover it tightly, and refrigerate it. Just add 10 minutes to the bake time if you're starting from cold.

Serving Suggestions

This bake is rich and filling, so I like to serve it with something bright and crunchy on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a crowd pleaser, or you can keep it light with roasted broccoli or green beans. A glass of red wine doesn't hurt either, especially if you have people over and want to make it feel like an occasion.

• Pair it with a crisp green salad dressed in lemon and olive oil.
• Serve garlic bread on the side if you want to go all in.
• Roasted vegetables like broccoli or zucchini balance the richness beautifully.

Save

This is the kind of recipe that earns a permanent spot in your rotation. Make it once, and you'll be making it again within the month.

Recipe Questions & Answers

→ Can I make this pasta bake ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate, then bake when ready. You may need to add a few extra minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold sauce well. Ziti, macaroni, or shells also work nicely. Choose short, sturdy shapes that won't become mushy during baking.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers, cool completely, then freeze. Thaw overnight in the refrigerator and reheat covered at 350°F until heated through.

→ How do I make this spicier?

Increase the red pepper flakes to 1 teaspoon or add diced jalapeños when sautéing the onions. You could also use spicy Italian sausage instead of ground beef for extra heat.

→ Can I use different cheeses?

While cottage cheese provides creaminess and protein, you could substitute ricotta. For the topping, provolone or an Italian cheese blend works well in place of mozzarella. Keep amounts similar for best results.

→ Why undercook the pasta?

Stopping 1-2 minutes short prevents mushy texture since the pasta continues cooking in the oven. This ensures your baked dish maintains perfect al dente texture.