Introduction

This Cottage Cheese Protein Pasta Bake is a hearty and nutritious dish perfect for a family dinner. Combining whole wheat pasta, lean ground beef, and creamy cottage cheese, it offers a delightful balance of flavors and protein. It’s easy to prepare and bakes to a golden, bubbling perfection.

A clear glass dish filled with a baked pasta casserole showing one visible layer of spiral pasta coated in a reddish-orange sauce mixed with browned ground meat, topped with melted white cheese spread unevenly, sprinkled with small bits of green herbs, all placed on a white marbled surface with a glimpse of a striped cloth nearby, photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz whole wheat penne pasta
1 lb lean ground beef (93% lean or higher)
1 medium onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 cups full-fat cottage cheese
1 cup plain Greek yogurt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tbsp fresh parsley, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and 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 for texture adjustments if needed.
Step 2: While the pasta cooks, heat a large skillet over medium-high heat. Brown the ground beef with diced onion and minced garlic until the beef reaches an internal temperature of 165°F, about 8-10 minutes. Drain any excess grease, then season with Italian seasoning, salt, and pepper.
Step 3: In a mixing bowl, combine the cottage cheese and Greek yogurt until smooth and creamy.
Step 4: Preheat your oven to 375°F. In a large baking dish, layer the cooked pasta first, then evenly distribute the beef mixture, and top with the marinara sauce. Mix gently to combine.
Step 5: Dollop the cottage cheese mixture over the pasta and spread it evenly with a spatula. Top completely with shredded mozzarella and Parmesan cheese.
Step 6: Bake for 20-25 minutes until the cheese is golden brown and bubbling around the edges. Allow to rest for 5-10 minutes before serving for easier slicing and optimal texture. Garnish with fresh chopped parsley.

Tips & Variations

Use full-fat cottage cheese for a creamier texture, or substitute with ricotta cheese if preferred.
Add chopped spinach or mushrooms to the beef mixture for extra vegetables.
Reserve some pasta water to loosen the mixture when reheating if it becomes dry.
Make it vegetarian by replacing ground beef with cooked lentils or plant-based crumbles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. When reheating, add reserved pasta water one tablespoon at a time if the bake seems dry to restore moisture.

How to Serve

The image shows a baked pasta dish in a clear glass oval dish, filled with about two layers: the bottom layer consists of bright orange spiral pasta mixed evenly with browned ground meat, and the top layer is melted white cheese with slightly golden spots and small green herb sprinkles scattered on top. The dish is placed on a white marbled surface with a striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, regular pasta can be used if you prefer. Cooking times and texture may vary slightly, so adjust the pasta cooking time according to package instructions.

Is it necessary to use both cottage cheese and Greek yogurt?

Using both helps create a creamy and tangy base that balances the dish. However, you can substitute with an equal amount of ricotta or use only cottage cheese if desired.