Cottage Cheese Protein Pasta Bake

This Cottage Cheese Protein Pasta Bake transforms comfort food into a protein powerhouse that actually tastes amazing. I discovered this game-changing recipe during my own struggle to create high-protein meals my family would devour instead of tolerate.

Last Tuesday night, I was staring at another failed dinner attempt – my kids pushing around yet another “healthy” meal I’d spent an hour preparing. That’s when I remembered the secret weapon hiding in my fridge: cottage cheese. After three attempts perfecting this recipe (the first try was too dry, the second too watery), I finally cracked the code. The key is the cottage cheese and Greek yogurt mixture – it creates this incredibly creamy base that delivers 35 grams of protein per serving while tasting like the ultimate comfort food. My teenagers actually fought over seconds, and my husband asked me to add it to our weekly rotation. You’re going to love this one!

Ingredients for Cottage Cheese Protein Pasta Bake

I always use full-fat cottage cheese for the creamiest texture and richest flavor – it makes all the difference in creating that restaurant-quality richness without the heavy cream.

• 12 oz whole wheat penne pasta
• 1 lb lean ground beef (93% lean or higher) – I recommend this lean ratio for optimal protein without excess fat
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 2 cups cottage cheese – My preference is full-fat for best texture and flavor
• 1 cup plain Greek yogurt
• 2 cups marinara sauce – In my experience, a quality sauce makes a huge difference
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese – I usually buy fresh and grate myself for better melting
• Fresh parsley for garnish

Step-by-Step Instructions

I recommend having all ingredients prepped and ready before starting – this recipe comes together quickly once you begin cooking.

Step 1: Bring a large pot of salted water to boil and cook the whole wheat penne pasta until al dente, about 1-2 minutes less than package directions. Drain thoroughly and reserve 1/2 cup pasta water for texture adjustments if needed.

Step 2: While pasta cooks, heat a large skillet over medium-high heat and brown the ground beef with diced onion and minced garlic until beef reaches 165°F internal temperature, about 8-10 minutes. Drain any excess grease, then season with Italian seasoning, salt, and pepper.

Step 3: In a mixing bowl, combine cottage cheese and Greek yogurt until smooth and creamy. This mixture creates the protein-rich base that makes this dish so satisfying.

Step 4: Preheat your oven to 375°F. In your large baking dish, layer the cooked pasta first, then evenly distribute the beef mixture, and top with marinara sauce. Mix gently to combine.

Step 5: Dollop the cottage cheese mixture over the pasta and spread evenly with a spatula. Top with shredded mozzarella and Parmesan cheese, covering completely for that golden, bubbly finish.

Step 6: Bake for 20-25 minutes until cheese is golden brown and bubbling around edges. Allow to rest 5-10 minutes before serving for easier slicing and optimal texture, then garnish with fresh chopped parsley for color and freshness.

What to Serve with Cottage Cheese Protein Pasta Bake

This hearty bake pairs beautifully with fresh, crisp sides that balance its rich, creamy texture.

Chickpea Beet and Feta Salad: The tangy feta and earthy beets provide a perfect contrast to the creamy pasta, while adding essential nutrients and fiber to complement the high protein content.

Roasted Broccoli: Simple roasted broccoli with garlic and lemon brightens the plate and adds fiber to complement the high protein content.

Easy 2-Ingredient Cottage Cheese Flatbread: For special occasions, this high-protein flatbread satisfies that bread craving while providing additional cottage cheese protein.

Steamed Green Beans: Light, crisp green beans with a squeeze of lemon juice add color and freshness without competing with the rich flavors.

Mixed Green Salad: A simple salad with balsamic vinaigrette cleanses the palate and adds vitamins to this protein-packed meal.

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days – the flavors actually improve overnight as they meld together.

For reheating, I recommend covering with foil and warming in a 350°F oven for 15-20 minutes, or use the microwave in 30-second intervals until heated through. Pro tip: If mixture seems dry during reheating, add reserved pasta water 1 tablespoon at a time.

This cottage cheese pasta bake freezes beautifully for up to 3 months. Pro tip: portion into individual servings before freezing for quick weeknight meals that reheat perfectly from frozen. Try pairing leftovers with my High Protein Breakfast Bowls for a creative next-day meal.

Conclusion

Cottage Cheese Protein Pasta Bake with Ground Beef

Creamy, protein-packed pasta bake combining cottage cheese, ground beef, and whole wheat pasta for 35g protein per serving

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 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

Equipment

• Large pot for pasta
• Large skillet
• Large baking dish
• Mixing bowls
• Instant read thermometer

Method

 

1. Bring a large pot of salted water to boil and cook the whole wheat penne pasta until al dente, about 1-2 minutes less than package directions. Drain thoroughly and reserve 1/2 cup pasta water for texture adjustments if needed.
2. While pasta cooks, heat a large skillet over medium-high heat and brown the ground beef with diced onion and minced garlic until beef reaches 165°F internal temperature, about 8-10 minutes. Drain any excess grease, then season with Italian seasoning, salt, and pepper.
3. In a mixing bowl, combine cottage cheese and Greek yogurt until smooth and creamy.
4. Preheat your oven to 375°F. In your large baking dish, layer the cooked pasta first, then evenly distribute the beef mixture, and top with marinara sauce. Mix gently to combine.
5. Dollop the cottage cheese mixture over the pasta and spread evenly with a spatula. Top with shredded mozzarella and Parmesan cheese, covering completely.
6. Bake for 20-25 minutes until cheese is golden brown and bubbling around edges. Allow to rest 5-10 minutes before serving for easier slicing and optimal texture, then garnish with fresh chopped parsley.

Notes

Store leftovers in refrigerator for up to 4 days. Freezes well for up to 3 months. Pro tip: If mixture seems dry during reheating, add reserved pasta water 1 tablespoon at a time. Food safety note: Ensure ground beef reaches 165°F internal temperature.