Cottage Cheese Protein Pasta Bake with Ground Beef
A delicious and satisfying pasta bake combining whole wheat penne, lean ground beef, cottage cheese, and melty cheeses, perfect for nutritious family meals.
Ingredients
Pasta and Meat Base
- 12 oz whole wheat penne pasta Cooked al dente.
- 1 lb lean ground beef (93% lean or higher) Browned and drained.
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Cheese and Sauce Mixture
- 2 cups cottage cheese (full-fat preferred)
- 1 cup plain Greek yogurt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese For topping.
- 1 cup grated Parmesan cheese For topping.
- 2 tbsp fresh parsley (for garnish) Chopped.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook the whole wheat penne pasta according to package instructions until al dente, about 1-2 minutes less than directed. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet over medium-high heat, brown the lean ground beef for about 8-10 minutes until cooked through. Drain excess grease.
- Add the diced onion, minced garlic, Italian seasoning, salt, and black pepper to the skillet. Stir and cook until the onions are translucent.
- In a mixing bowl, combine the cottage cheese and Greek yogurt until smooth and creamy.
- Preheat your oven to 375°F.
Assembly and Baking
- In a large baking dish, layer the cooked pasta, distributing the ground beef mixture evenly on top.
- Pour the marinara sauce over the pasta and beef mixture, gently mixing to combine.
- Dollop the cottage cheese mixture over the top, spreading it evenly.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden brown and bubbly. Allow to rest for 5-10 minutes before serving.
- Garnish with fresh chopped parsley before serving.
Notes
For variations, consider using ground turkey or chicken, or adding vegetables like zucchini or spinach. Leftovers can be stored in the refrigerator for 3-5 days or frozen for up to three months.