Cottage Cheese Protein Pasta with Beef (Printable version)

Protein-packed pasta bake with cottage cheese, lean beef, and melted mozzarella on whole wheat penne.

# Ingredient List:

→ Pasta & Cheese

01 - 12 oz whole wheat penne pasta
02 - 2 cups cottage cheese, full-fat preferred
03 - 1 cup plain Greek yogurt
04 - 2 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese

→ Meat & Vegetables

06 - 1 lb lean ground beef (93% lean or higher)
07 - 1 medium onion, diced
08 - 3 cloves garlic, minced

→ Sauces & Seasonings

09 - 2 cups marinara sauce
10 - 1 tsp Italian seasoning
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ Garnish

13 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Cook whole wheat penne until al dente, about 1–2 minutes less than package instructions. Drain thoroughly, reserving 1/2 cup pasta water if needed for later.
03 - While pasta cooks, heat a large skillet over medium-high heat. Add ground beef, diced onion, and minced garlic. Cook until beef is browned and reaches an internal temperature of 165°F, about 8–10 minutes. Drain excess grease. Stir in Italian seasoning, salt, and black pepper. Remove from heat.
04 - In a mixing bowl, blend cottage cheese and Greek yogurt until smooth and creamy.
05 - In a large baking dish, layer the cooked pasta first. Evenly distribute the beef mixture over the pasta, then pour the marinara sauce on top. Gently mix to combine.
06 - Spoon the cottage cheese mixture over the pasta and spread evenly with a spatula. Top with shredded mozzarella and grated Parmesan, covering the surface completely.
07 - Bake for 20–25 minutes, until the cheese is golden and bubbling around the edges.
08 - Remove from oven and let rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve.

# Expert Advice:

01 -
  • Each serving packs 35g of protein without that heavy, overly full feeling you get from some protein-heavy meals
  • The cottage cheese and Greek yogurt blend creates this velvety texture that feels indulgent but is actually keeping things lighter
  • This makes eight generous servings, so you are basically setting up your lunches for half the week in one go
02 -
  • Do not skip the pasta water reserve trick, sometimes that splash of starchy water saves the day if things seem too thick
  • Letting the cottage cheese mixture come to room temperature before spreading makes it so much easier to work with
  • The resting period is actually crucial, cutting into it too soon will give you a mess instead of nice clean servings
03 -
  • Room temperature cottage cheese blends so much more smoothly with the Greek yogurt, cold cheese leaves tiny lumps
  • Grate your own Parmesan from a wedge instead of using the green can stuff, the flavor difference is honestly shocking
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