Cottage Cheese Protein Pasta Bake

My roommate walked into the kitchen one Thursday night, sniffed the air, and said, "That smells like comfort." I was pulling this bubbly, golden pasta bake from the oven, cheese crackling at the edges. Id been experimenting with cottage cheese to sneak extra protein into dinners without anyone noticing. The first forkful proved it workedcreamy, hearty, satisfying in a way that felt both indulgent and smart.

I made this for a small dinner party once, and my friend who swore she hated cottage cheese had two helpings. She kept asking what made it so creamy, and I just smiled. That night taught me that the best recipes are the ones that deliver comfort and nutrition without announcing either too loudly.

Ingredients

• Penne or rigatoni (12 ounces): The ridges and tubes trap the sauce beautifully, and cooking them just shy of al dente prevents mushiness after baking.
• Lean ground beef (1 pound, 85% lean or higher): This ratio gives you flavor without a greasy puddle, and browning it well builds a deep, savory base.
• Low-fat cottage cheese (1 cup): It melts into creamy pockets throughout the bake, boosting protein while staying light.
• Grated Parmesan cheese (½ cup): Adds a nutty, salty punch that sharpens the overall flavor.
• Shredded part-skim mozzarella (1 cup, divided): Half goes inside for melt, half on top for that golden, bubbly crust everyone fights over.
• Yellow onion (1 medium, finely chopped): Sweating it first brings out natural sweetness that balances the tomato acidity.
• Garlic (2 cloves, minced): Thirty seconds in the pan is all it needsany longer and it turns bitter.
• Crushed tomatoes (14 ounces): The backbone of the sauce, delivering body and bright tomato flavor.
• Tomato paste (6 ounces): Coating the beef with this first creates a rich, concentrated layer before the liquids go in.
• Beef broth or water (½ cup): Loosens the sauce just enough to coat every piece of pasta.
• Olive oil (1 tablespoon): A little fat helps the aromatics bloom without sticking.
• Dried oregano and basil (1 teaspoon each): Classic Italian herbs that smell like a hug.
• Red pepper flakes (½ teaspoon, optional): A quiet warmth that lingers without screaming spice.
• Salt and freshly ground black pepper: Taste as you go, the sauce should be bold before it meets the pasta.
• Fresh parsley or basil leaves: A handful of green at the end makes it look and taste like you care.

Instructions

Prep your oven and dish:

Set the oven to 375°F and grease a 9x13-inch baking dish. A light coat of oil or spray keeps everything from sticking when you serve.

Cook the pasta:

Boil salted water and cook the pasta 1 to 2 minutes less than the package says. It will finish cooking in the oven, so you want it firm now.

Start the sauce base:

Heat olive oil in a large skillet over medium heat, then add the onion. Let it soften and turn translucent, about 3 to 4 minutes, then toss in the garlic for 30 seconds until it smells amazing.

Brown the beef:

Add the ground beef and break it apart with your spoon. Cook until no pink remains, 6 to 8 minutes, and drain any extra fat if you see a pool forming.

Build the tomato sauce:

Stir in the tomato paste to coat the meat, then pour in crushed tomatoes and beef broth. Add oregano, basil, red pepper flakes, salt, and pepper, then let it simmer gently for 8 to 10 minutes, stirring now and then.

Combine everything:

In a big bowl, toss the drained pasta with the beef sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently so every piece gets coated.

Assemble the bake:

Spread the pasta mixture into your prepared dish and sprinkle the remaining mozzarella over the top. Smooth it out so the cheese covers evenly.

Bake until golden:

Slide it into the oven for 20 to 25 minutes. You will know its ready when the cheese is melted, bubbling, and starting to brown at the edges.

Rest and garnish:

Let it sit for 5 minutes after you pull it out, this helps it set. Scatter fresh parsley or basil over the top before serving.

Save

One evening I served this to my brother, who usually eats protein bars for dinner. He scraped his plate clean and asked for the recipe. Watching someone who lives on convenience food slow down and enjoy a real meal reminded me why I keep cooking, even on tired nights.

Swaps and Add-Ins

Ground turkey or chicken work beautifully here if you want something lighter, just season a bit more boldly since they are milder. I have folded in two cups of fresh spinach or diced bell peppers during the sauce simmer for extra vegetables. If gluten is an issue, swap in your favorite gluten-free pasta, just watch the cook time since some brands soften faster.

Make-Ahead Magic

This dish loves being assembled a day early. Mix everything, cover the dish tightly, and refrigerate overnight. Pull it out while the oven preheats, and bake as directed, adding 5 minutes if its very cold. Leftovers keep in an airtight container for up to three days and reheat covered in the microwave or oven without drying out.

Serving Suggestions

I like to serve this with a simple green salad dressed in lemon and olive oil, the brightness cuts through the richness. Garlic bread is always a hit, though honestly, this bake is hearty enough to stand alone.

• Pair with a crisp side salad or roasted vegetables.
• Garlic bread or crusty rolls make great sides for soaking up extra sauce.
• A glass of red wine or sparkling water with lemon feels just right.

Save

This pasta bake has become my answer to busy weeks and surprise guests alike. It delivers comfort, protein, and that golden-edged cheese pull that makes everyone lean in for seconds.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish, cover tightly, and refrigerate overnight. Bake as directed, adding 5-10 minutes to the cooking time since it will be cold.

→ What pasta works best?

Penne or rigatoni are ideal because their tubes hold sauce well. Ziti, cavatappi, or macaroni also work beautifully in this bake.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze up to 3 months. Thaw overnight in refrigerator and reheat covered at 350°F until hot.

→ How do I make it spicier?

Increase red pepper flakes to 1 teaspoon or add crushed Calabrian chiles. You could also use spicy Italian sausage instead of ground beef.

→ Why use cottage cheese?

Cottage cheese melts into creamy pockets while adding significant protein. It creates a lighter texture than ricotta and blends seamlessly with the savory beef sauce.