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Cottage Cheese Protein Pasta Bake

Cottage Cheese Protein Pasta Bake

A creamy, high-protein pasta bake combining cottage cheese, Greek yogurt, lean ground beef, and whole wheat pasta. Ready in 40 minutes with 35 grams of protein per serving, family-friendly and freezer-ready.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 400
Ingredients Equipment Method Notes

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
  • 0.5 tsp black pepper
  • 2 cups cottage cheese full-fat preferred
  • 1 cup plain Greek yogurt
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese freshly grated recommended
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot for pasta
  • Large skillet
  • Large baking dish
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Cook whole wheat penne 1 to 2 minutes less than package directions. Drain and reserve 1/2 cup pasta water.
  2. Heat a large skillet over medium-high heat. Cook ground beef with diced onion and minced garlic for 8 to 10 minutes until beef reaches 165 degrees F. Drain excess grease and season with Italian seasoning, salt, and pepper.
  3. Preheat oven to 375 degrees F. In a mixing bowl, stir together cottage cheese and Greek yogurt until smooth.
  4. In a large baking dish, combine cooked pasta, beef mixture, and marinara sauce. Stir gently to distribute evenly.
  5. Dollop the cottage cheese mixture over the pasta and spread evenly. Top with shredded mozzarella and Parmesan to cover completely.
  6. Bake uncovered for 20 to 25 minutes until cheese is golden and bubbling. Rest for 5 to 10 minutes before serving. Garnish with fresh parsley.

Notes

Use full-fat cottage cheese for the creamiest result. Grate Parmesan fresh for better melting. Reserve pasta water to loosen leftovers when reheating. Freezes well for up to 3 months in individual portions. Reheat covered at 350 degrees F for 15 to 20 minutes.