Cottage Cheese Protein Pasta Bake
A creamy, high-protein pasta bake featuring whole wheat penne, lean ground beef, and a rich cottage cheese and Greek yogurt layer that reheats beautifully for a comforting weeknight dinner.
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.
Notes
This casserole reheats well and can be prepared ahead of time and stored in the refrigerator or freezer. Adjust bake time if starting from cold.