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Cottage Cheese Protein Pasta Bake with Ground Beef ready to serve

Cottage Cheese Protein Pasta Bake with Ground Beef

A hearty and protein-packed pasta bake featuring whole wheat penne, lean ground beef, and creamy cottage cheese, perfect for family dinners or meal prepping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 472
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz whole wheat penne pasta Can substitute with regular penne if desired.
  • 1 lb lean ground beef (93% lean or higher)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced) Fresh garlic enhances flavor.
Seasoning
  • 1 tsp Italian seasoning
  • 1 tsp salt Adjust as necessary.
  • 1/2 tsp black pepper
Dairy
  • 2 cups cottage cheese (full-fat preferred)
  • 1 cup plain Greek yogurt For a creamier texture.
  • 2 cups shredded mozzarella cheese Can add more cheese for extra flavor.
  • 1 cup grated Parmesan cheese
Sauce and Garnish
  • 2 cups marinara sauce Choose a high-quality marinara sauce.
  • 2 tbsp fresh parsley (for garnish) Chopped, for serving.

Method
 

Preparation
  1. Bring a large pot of salted water to boil. Cook the whole wheat penne pasta until al dente, about 1-2 minutes less than the package directions. Drain thoroughly and reserve 1/2 cup of pasta water.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic. Brown them together until the beef reaches an internal temperature of 165°F, about 8-10 minutes. Drain excess grease and season with Italian seasoning, salt, and pepper.
  3. In a separate mixing bowl, combine the cottage cheese and Greek yogurt. Stir until smooth and creamy.
Assembly and Baking
  1. Preheat your oven to 375°F. In a large baking dish, layer the cooked pasta, then add the beef mixture evenly over the pasta. Pour the marinara sauce on top and mix gently.
  2. Dollop the cottage cheese mixture over the pasta bake and spread it evenly with a spatula. Finally, sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.
  3. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbling. Allow to rest for 5-10 minutes before serving, garnished with fresh chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For reheating, use the microwave or warm in the oven at 350°F with a splash of reserved pasta water if necessary.