Save My roommate Sarah caught me mixing cottage cheese into pasta once and looked at me like I had lost my mind. That was until she tasted it and literally went back for thirds. Now whenever I make this protein-packed bake, she somehow appears in the kitchen with a fork in hand.
I first started making this during grad school when I was living off a tight budget but trying to hit my fitness goals. My tiny apartment kitchen became ground zero for experimenting with high-protein comfort food that did not cost a fortune. The best part was watching my roommates realize healthy food could actually taste amazing.
Ingredients
- Whole wheat penne pasta: The nutty flavor holds up better than regular pasta and provides extra fiber
- Cottage cheese: Full-fat gives you the creamiest texture but low-fat works if you are watching calories
- Greek yogurt: This trick creates an impossibly smooth cheese mixture without any processed cheese products
- Shredded mozzarella cheese: Buy it pre-shredded for convenience or shred it yourself for better melting
- Grated Parmesan cheese: Adds that salty umami punch that makes the whole dish come together
- Lean ground beef: The 93% lean ratio gives you flavor without too much excess grease
- Medium onion: Dice it small so it almost melts into the beef mixture
- Garlic cloves: Fresh minced garlic beats garlic powder every single time here
- Marinara sauce: Your favorite jarred brand works perfectly or use homemade if you have it
- Italian seasoning: This blend saves you from measuring multiple dried herbs separately
- Salt and black pepper: Taste and adjust because the cheese already adds saltiness
- Fresh parsley: This pop of color makes the dish look fancy with zero effort
Instructions
- Get your oven ready:
- Preheat to 375°F and grab your largest baking dish
- Cook the pasta:
- Boil the penne for 1 to 2 minutes less than the package says because it will finish cooking in the oven
- Brown the beef:
- Cook the ground beef with onion and garlic until no pink remains then drain the excess fat
- Make the creamy mixture:
- Whisk the cottage cheese and Greek yogurt until you cannot see any cottage cheese curds
- Layer it up:
- Start with pasta then add the beef mixture pour the marinara over everything and give it a gentle toss
- Add the creamy topping:
- Spread the cottage cheese mixture evenly then cover completely with both cheeses
- Bake until bubbly:
- Let it cook for 20 to 25 minutes until the cheese turns golden and you see bubbles around the edges
- Rest and serve:
- Wait 10 minutes before cutting so it sets up nicely then sprinkle with fresh parsley
Save This pasta bake became my go-to meal prep Sunday staple. There is something deeply satisfying about pulling a bubbling golden dish out of the oven knowing you have made something that will fuel you through a busy week.
Making It Your Own
I have found that adding spinach or roasted vegetables to the beef mixture is an easy way to sneak in extra nutrients. Sometimes I swap the beef for ground turkey when I want something lighter. The beauty of this recipe is how forgiving it is with substitutions.
Storage And Meal Prep
This pasta bake actually tastes better the next day when the flavors have had time to meld together. I divide it into eight containers right after it cools and keep them in the refrigerator for easy grab-and-go lunches throughout the week.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness of the cheese. Garlic bread is always welcome at my table even if it feels a bit indulgent. Sometimes I just serve it with roasted broccoli for a complete meal.
- Let leftovers come to room temperature before reheating for the best texture
- A splash of milk helps revive any dried-out portions
- The freezer works for up to three months if wrapped tightly
Save Hope this recipe becomes a staple in your kitchen like it has in mine.
Kitchen Tips & Answers
- → Can I use different pasta shapes?
Whole wheat penne works best because the ridges hold sauce well, but you can substitute rotini, ziti, or whole wheat macaroni. Just adjust cooking time as needed for different shapes.
- → What can I substitute for cottage cheese?
Ricotta cheese makes an excellent substitute with a similar texture. For a dairy-free option, try blended silken tofu with nutritional yeast, though the protein content will vary.
- → How do I prevent the pasta from getting mushy?
Cook the pasta 1–2 minutes less than package instructions since it continues cooking in the oven. Drain thoroughly and avoid over-baking—20–25 minutes is plenty for the cheese to melt and bubble.
- → Can I make this ahead of time?
Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to baking time if baking cold from the refrigerator. Leftovers reheat beautifully in the microwave.
- → Is this suitable for meal prep?
Absolutely—portion into individual containers and refrigerate for up to 3 days. The flavors actually develop overnight. Reheat with a splash of water to restore creaminess if needed.
- → Can I freeze this bake?
Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15–20 minutes to the baking time if baking from frozen.