The first time I made this cottage cheese protein pasta bake with ground beef, I halved the recipe to test it and still fed a crowd the next day.
If you’re looking for a weeknight dinner that packs protein, reheats beautifully, and sneaks in extra dairy-based creaminess without heavy cream, this is it.
This casserole balances whole-wheat pasta texture, savory browned beef, and a cottage-cheese-Greek-yogurt layer that melts into a silky, high-protein filling. For a similar quick snack source of cottage-cheese goodness, try my take on cottage-cheese toast with avocado and hot honey for easy flavors that pair well with this bake.
Why You’ll Love This Recipe
- High protein comfort food that still feels indulgent.
- Whole wheat penne adds fiber and a nutty chew to balance the rich cheeses.
- The cottage cheese + Greek yogurt combo gives creaminess without the watery separation of ricotta.
- Feeds a family, doubles easily, and reheats well for lunches.
- Minimal hands-on time; most work is browning the beef.
This bake has layers of texture: al dente whole-wheat penne with a toothsome bite, a savory, slightly caramelized ground beef layer, and a creamy, tangy cottage cheese and Greek-yogurt blanket that becomes lusciously molten when baked. The mozzarella stretches and browns while Parmesan adds sharp, salty notes on top, giving each forkful a satisfying contrast between chewy pasta, rich meat, and silky dairy.
“This casserole is now a weekly staple—so creamy yet high in protein. My kids request it every week!” — 5 stars, reader Emily R.
Key Ingredients
Whole wheat penne pasta — Whole wheat penne holds up in the oven and offers a nuttier flavor than regular pasta. Choose a reputable brand with a firm bite (al dente friendly) so it doesn’t go mushy after baking.
Lean ground beef (93% or higher) — Lean beef provides savory umami and browning without excess grease that would water down the dish. If you want richer flavor, try 90/10 but drain carefully; 93/7 hits a sweet spot for lean protein and moisture.
Cottage cheese + plain Greek yogurt — This duo is the secret to the creamy interior. Full-fat cottage cheese gives richness while Greek yogurt adds tang and body; blend them until smooth for the best melt and texture. For flavor consistency, use brands with smaller curds or briefly pulse cottage cheese in a food processor.
Marinara + cheeses (mozzarella & Parmesan) — A simple, high-quality marinara with visible tomato and herb flecks works best. Shredded whole-milk mozzarella melts evenly; freshly grated Parmesan (not powdered) imparts salty complexity and browning.
Full ingredient list:
- 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 cottage cheese (full-fat preferred)
- 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
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the whole wheat penne and cook until al dente, usually 1–2 minutes less than the package says.
Drain thoroughly and reserve 1/2 cup of the pasta water in case you need to loosen the bake later.
Pro Tip: You’ll know the pasta is right when it’s tender but still has a slight chew—test a piece every minute when nearing package time.
Step 2: Brown the beef and aromatics
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic, and brown until the beef reaches 165°F internal temperature, about 8–10 minutes.
Drain excess grease if necessary, then return to heat and season with Italian seasoning, salt, and black pepper to taste.
Pro Tip: Let the beef develop some golden bits on the pan—those browned edges are flavor gold. If using a thermometer, pull at 165°F for food safety and ideal texture.
Step 3: Make the cottage cheese mixture
In a mixing bowl, whisk or pulse together the cottage cheese and Greek yogurt until smooth and creamy. Aim for a homogeneous texture to prevent curds from separating when heated.
Pro Tip: If your cottage cheese has large curds, pulse it in a food processor briefly for a silkier consistency.
Step 4: Assemble the baking dish
Preheat your oven to 375°F. In a large baking dish, add the cooked penne, then evenly distribute the browned beef mixture on top.
Spoon the marinara sauce evenly over the beef and gently mix to combine everything without breaking the pasta.
Pro Tip: Use the reserved pasta water sparingly—1–2 tablespoons can help if the mixture looks dry, but avoid making it soupy.
Step 5: Layer the cottage cheese and cheeses
Dollop the cottage cheese and Greek yogurt mixture over the pasta and spread gently with a spatula to cover the surface. Sprinkle shredded mozzarella and grated Parmesan evenly to cover the top.
Pro Tip: For extra browning, grate cold Parmesan directly over the mozzarella; cold cheese melts more slowly and browns beautifully.
Step 6: Bake and rest
Bake uncovered for 20–25 minutes until the cheese is golden and bubbling at the edges. Remove from the oven and let rest for 5–10 minutes before slicing—this helps the casserole set for cleaner portions.
Garnish with fresh chopped parsley before serving.
Pro Tip: Resting is crucial; cutting too soon will make the bake collapse. Look for jiggle at the center to fade—once it’s minimal, it’s ready to slice.
Expert Tips for Success
- Temperature control: Brown the beef on medium-high and don’t crowd the pan. Crowding releases steam and prevents browning, which reduces flavor. Use a wide skillet for even browning.
- Cheese handling: Use fresh-shredded mozzarella and freshly grated Parmesan for best melt and flavor. Pre-shredded cheeses contain anti-caking agents that can affect melting behavior.
- Pasta timing: Slightly undercook the penne because it will finish softening in the oven. Whole wheat tends to take a minute longer than regular pasta, so adjust as needed.
- Moisture management: Reserve pasta water to adjust texture. If the assembled layers look dry, stir in a few tablespoons to loosen—avoid more than 1/4 cup unless doubling the recipe.
- Cottage cheese texture: If you prefer ultra-smooth filling, pulse cottage cheese in a blender. This produces a creaminess akin to ricotta but with higher protein.
- Salt and seasoning: Taste the beef mixture before assembling. Marinara brands vary widely in salt and sweetness; adjusting seasoning at the meat stage ensures balanced final flavors. For more depth, add a splash of red wine to the beef after browning and allow it to reduce.
- Equipment: A 9×13-inch baking dish works well for 12 oz pasta and 1 lb beef. For smaller households, an 8×8-inch dish will yield a thicker casserole.
- Make-ahead: You can assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the bake time if starting cold.
- Feeding picky eaters: Layer the mozzarella on top and let kids help with the sprinkle—visual involvement increases buy-in for new textures.
- Related technique: For a creamier, higher-protein comfort meal with similar handling, check tips I used in my creamy ground beef pasta recipe for tricks on emulsifying sauces.
Storage & Freezing
Fridge: Cool the casserole to room temperature, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in a microwave for 1–2 minutes, stirring halfway, or reheat in a 350°F oven covered with foil until warmed through.
Freezer: Freeze fully cooled portions in airtight containers or freeze the entire baked dish wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating from frozen: For best texture, thaw overnight and reheat in a 350°F oven covered for 20–30 minutes, removing the foil in the last 5–10 minutes to re-crisp the top. If reheating without thawing, allow an extra 30–40 minutes at 350°F and check internal temperature for consistency.
Pro Tip: Add a tablespoon of water or tomato sauce when reheating single portions to refresh the sauce and prevent dryness.
Reference my reheating tips for other high-protein pasta dishes.
Variations & Substitutions
- Swap the beef: Use ground turkey or a plant-based crumbled meat alternative for lower red-meat content. Adjust seasonings with a pinch of smoked paprika to replace beefy depth.
- Vegetarian version: Omit the ground beef and add a cup of cooked lentils or sautéed mushrooms for texture and protein. Stir in a tablespoon of soy sauce for umami if using mushrooms.
- Low-carb option: Replace penne with cooked, lightly sautéed zucchini ribbons or shirataki noodles and shorten bake time to prevent overcooking delicate veggies.
- Flavor add-ins: Stir in a handful of chopped spinach or roasted red peppers to the pasta before layering for color and nutrition. If you like heat, add 1/4 tsp red pepper flakes to the meat.
- Cheese swaps: Use fontina or provolone for different melt characteristics. If you want a sharper profile, exchange half the mozzarella for asiago.
- For inspiration on swapping proteins and comfort-style sauces, see my notes from a honey-garlic butter chicken with mac & cheese—many techniques transfer well.
Frequently Asked Questions
Q: Can I use part-skim cottage cheese or non-fat Greek yogurt?
A: Yes, you can, but expect a slightly less rich mouthfeel. Full-fat dairy yields the creamiest result. If using low-fat options, blend until ultra-smooth and consider adding a tablespoon of olive oil for silkiness.
Q: Will the cottage cheese separate when baked?
A: When blended smooth and combined with Greek yogurt, separation is unlikely. Avoid overheating at extremely high oven temperatures; 375°F encourages even melting without breakage.
Q: Can I assemble this the night before?
A: Absolutely. Assemble, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking and add 10–15 minutes to the bake time.
Q: How can I prevent the dish from becoming watery?
A: Drain cooked pasta well and use lean beef to limit released grease. If your marinara is runny, simmer it briefly to thicken before layering. Use reserved pasta water conservatively.
Q: Is this recipe freezer-friendly?
A: Yes, baked or unbaked. Freeze cooled portions for up to 3 months and thaw in the refrigerator before reheating to keep texture intact.
Final Thoughts
This cottage cheese protein pasta bake is one of those dinners that balances convenience, nutrition, and flavor without feeling like "diet food." It’s family-friendly, reheats well, and is easy to adapt.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a budget-friendly version with ground beef and penne that inspired some of my timing choices, see Simply Recipes’ budget-friendly ground beef and penne pasta bake for comparison ideas.
If you like using cottage cheese as a ricotta substitute, you’ll find technique overlap in The Protein Chef’s healthy baked ziti with cottage cheese.
To explore another cottage-cheese-forward pasta bake for inspiration on texture and assembly, check out Carmy’s cottage cheese pasta bake.
Cottage Cheese Protein Pasta Bake
Ingredients
Pasta and Beef
- 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
Cheese Layer
- 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
Garnish
- 2 tbsp fresh parsley, for garnish
Instructions
Step 1: Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the whole wheat penne and cook until al dente, usually 1–2 minutes less than the package says. Drain thoroughly and reserve 1/2 cup of the pasta water.
Step 2: Brown the beef and aromatics
- Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic, and brown until the beef reaches 165°F internal temperature, about 8–10 minutes.
- Drain excess grease if necessary, then return to heat and season with Italian seasoning, salt, and black pepper.
Step 3: Make the cottage cheese mixture
- In a mixing bowl, whisk or pulse together the cottage cheese and Greek yogurt until smooth and creamy.
Step 4: Assemble the baking dish
- Preheat your oven to 375°F. In a large baking dish, add the cooked penne, then evenly distribute the browned beef mixture on top. Spoon the marinara sauce evenly over the beef and gently mix to combine.
Step 5: Layer the cottage cheese and cheeses
- Dollop the cottage cheese and Greek yogurt mixture over the pasta and spread gently with a spatula. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
Step 6: Bake and rest
- Bake uncovered for 20–25 minutes until the cheese is golden and bubbling. Remove from the oven and let rest for 5–10 minutes before slicing.
