Cottage Cheese Protein Pasta Bake with Ground Beef (Print Version)
High-protein cottage cheese pasta bake with ground beef. A creamy, satisfying, and easy dinner packed with flavor and nutrients for the whole family.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Foundation & Aromatics
01 -
1 lb lean ground beef (90/10)
02 -
12 oz penne pasta
03 -
1 yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 tbsp olive oil
→ Rich Tomato Embrace
06 -
1 (28 oz) can crushed tomatoes
07 -
1 tsp dried Italian seasoning
08 -
1/2 tsp dried oregano
09 -
Salt and pepper to taste
→ Creamy Protein Core
10 -
2 cups (16 oz) 4% fat small curd cottage cheese
11 -
1 large egg
12 -
1/4 cup fresh parsley, chopped
→ Golden Cheesy Crown
13 -
1 1/2 cups shredded part-skim mozzarella cheese, divided
14 -
1/2 cup grated Parmesan cheese
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Cook 12 oz penne pasta according to package directions until al dente. Drain the pasta thoroughly and set aside. This initial step prepares the foundation for your delicious Creamy Cottage Cheese Protein Pasta Bake with Ground Beef.
02 -
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 1 lb lean ground beef (90/10) and cook, breaking it up with a spoon, until fully browned. Drain any excess fat. Add 1 yellow onion, diced, and cook until softened, about 5 minutes.
03 -
Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant. Pour in 1 (28 oz) can crushed tomatoes. Season with 1 tsp dried Italian seasoning, 1/2 tsp dried oregano, and salt and pepper to taste. Bring the sauce to a simmer, then reduce heat and cook for 10 minutes.
04 -
While the sauce simmers, prepare the creamy protein layer. In a medium bowl, combine 2 cups (16 oz) 4% fat small curd cottage cheese, 1 large egg, and 1/4 cup fresh parsley, chopped. Mix thoroughly until all ingredients are well incorporated. This mixture is key to the 'Creamy' in your Creamy Cottage Cheese Protein Pasta Bake with Ground Beef.
05 -
Add the cooked penne pasta to the meat sauce and stir gently to combine. Spread half of the pasta and meat mixture evenly into a 9x13 inch baking dish. Evenly dollop the cottage cheese mixture over the pasta layer. Sprinkle with 1/2 cup shredded part-skim mozzarella cheese.
06 -
Top with the remaining pasta and meat mixture. Sprinkle the remaining 1 cup shredded part-skim mozzarella cheese and 1/2 cup grated Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
07 -
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly, melted, and lightly golden brown. This final browning step ensures a beautiful finish for your Creamy Cottage Cheese Protein Pasta Bake with Ground Beef.
08 -
Let the Creamy Cottage Cheese Protein Pasta Bake with Ground Beef rest for 5-10 minutes before serving. This allows the layers to set, making it easier to portion neatly. Garnish with extra fresh parsley if desired.
# Notes:
01 -
For a leaner option, substitute the ground beef with ground turkey or chicken. You can also add extra vegetables like diced bell peppers or spinach to the meat sauce for added nutrients.
02 -
Leftovers of this pasta bake store wonderfully! Keep them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
Don't skip the resting time after baking; it helps the layers firm up, preventing a messy serve and ensuring each slice holds its shape beautifully.
04 -
Serve this hearty Creamy Cottage Cheese Protein Pasta Bake with Ground Beef with a crisp green salad and some warm garlic bread for a complete and satisfying family meal.
# Tools You'll Need:
01 -
Large skillet
02 -
Large pot
03 -
9x13 inch baking dish
04 -
Cutting board
05 -
Knife
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 25 g
Total Carbohydrate: 52 g
Protein: 45 g