Pin It The first time I made this protein-packed pasta bake, I was skeptical about blending cottage cheese into pasta sauce. But watching my workout buddy actually go back for thirds convinced me this creamy, cheesy combination was something special.
I remember bringing this to a potluck during exam week when everyone was exhausted and craving comfort food. Watching friends discover the secret protein boost after proclaiming it the best pasta bake theyd ever had was pure kitchen victory.
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Ingredients
- Whole wheat penne pasta: The nutty flavor stands up beautifully to the rich cottage cheese sauce and adds fiber
- Cottage cheese: Full-fat blends into the silkiest base and keeps you satisfied for hours
- Greek yogurt: Adds tanginess and extra protein while making the sauce impossibly creamy
- Shredded mozzarella: Creates that irresistible golden bubbly top everyone fights over
- Lean ground beef: 93% lean or higher keeps it nutritious while still delivering deep savory flavor
- Marinara sauce: Choose a brand you love because its flavor comes through clearly
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Instructions
- Preheat and Prep:
- Get your oven to 375°F and grab a 9x13 baking dish while bringing a large pot of salted water to boil
- Cook the Pasta:
- Boil the penne for 1-2 minutes less than package directions since it will finish in the oven, then drain well
- Brown the Beef:
- Cook ground beef with diced onion and minced garlic until browned, about 8-10 minutes, then drain any excess grease
- Season the Meat:
- Stir in Italian seasoning, salt, and pepper, then remove from heat
- Make the Cream Sauce:
- Blend cottage cheese and Greek yogurt until completely smooth in a mixing bowl
- Layer It Up:
- Spread cooked pasta in your baking dish, top with beef mixture, pour marinara over, and gently combine
- Add the Cheese:
- Spoon the cottage cheese mixture evenly over everything, then cover completely with mozzarella and Parmesan
- Bake Until Golden:
- Cook for 20-25 minutes until the cheese is bubbling and starting to turn golden brown
- Rest and Serve:
- Let it sit for 5-10 minutes so portions hold together, then sprinkle with fresh parsley
Pin It This recipe became my go-to meal prep after discovering it actually tastes better the next day when the flavors have had time to meld together in the refrigerator.
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Make It Your Own
Swap ground turkey or chicken for the beef, or stir in chopped spinach and roasted vegetables with the meat for extra nutrition. The cottage cheese sauce base works with whatever protein and veggies your family prefers.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness, while garlic bread soaks up every bit of the creamy sauce. For weeknight dinners, I often serve it with steamed broccoli for a complete meal.
Storage and Meal Prep
This pasta bake keeps beautifully in the refrigerator for up to 3 days and freezes well for up to 3 months. I always make a full batch even for two people because the leftovers make the easiest work lunches.
- Cool completely before covering and refrigerating
- Portion into individual containers for easy grab and go meals
- Recover with foil when reheating to prevent drying out
Pin It Whether you are feeding a crowd or meal prepping for the week, this protein-packed pasta bake delivers comfort food satisfaction with nutrition that keeps you going.
Recipe FAQs
- → Can I make this pasta bake ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking straight from the refrigerator.
- → What can I substitute for cottage cheese?
Ricotta cheese works well as a substitute, though it will slightly alter the texture and increase the fat content. For a dairy-free option, try a cashew or almond-based cheese alternative.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
- → Can I freeze this pasta bake?
Yes, freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after baking and cooling. Each portion reheats beautifully and maintains its creamy texture for quick lunches throughout the week.
