Save My neighbor once knocked on my door holding an empty casserole dish and asked if I had any protein-packed dinners that didn't taste like diet food. I pulled this cottage cheese pasta bake from the oven twenty minutes later, still bubbling at the edges. She took one bite, closed her eyes, and said it tasted like comfort with muscles. That's exactly what this is: tender penne tangled with savory beef, fluffy cottage cheese folding into every crevice, and a blanket of golden mozzarella on top that crackles when you scoop it.
I started making this when my teenage nephew moved in for the summer and ate everything in sight. He'd come home from baseball practice ravenous, and I needed something that would fill him up and keep him full. The first time I served this, he had three helpings and still packed leftovers for lunch the next morning. Now he texts me from college asking for the recipe whenever he's tired of dining hall food.
Ingredients
- Penne or rigatoni (12 ounces): These ridged shapes grab onto the sauce and cheese beautifully. I undercook them by a minute or two since they finish in the oven.
- Lean ground beef (1 pound): I go for 85% lean to keep it juicy without drowning in grease. Break it into small crumbles so every forkful has some.
- Low-fat cottage cheese (1 cup): This is the secret protein hero. It melts into creamy clouds and doesn't make the dish watery if you drain any excess liquid first.
- Grated Parmesan cheese (½ cup): Use the real stuff, not the dusty canister kind. It adds a salty, nutty depth that pre-shredded just can't match.
- Shredded part-skim mozzarella (1 cup, divided): Half goes in the mix for creaminess, half on top for that irresistible golden crust.
- Yellow onion (1 medium, finely chopped): I dice it small so it melts into the sauce. A food processor makes this a ten-second job.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil and perfumes the whole kitchen. Jarred works in a pinch, but fresh is worth it.
- Crushed tomatoes (14 ounces): I like the texture of crushed over diced. It clings to the pasta instead of pooling at the bottom.
- Tomato paste (6 ounces): This thickens the sauce and adds a concentrated tomato punch. Stir it into the beef first to caramelize it slightly.
- Beef broth or water (½ cup): It loosens the sauce just enough so it coats the pasta without being dry. Broth adds a richer flavor.
- Olive oil (1 tablespoon): Just enough to sauté the onions without adding unnecessary fat.
- Dried oregano (1 teaspoon): This herb is the backbone of Italian-inspired comfort. Rub it between your palms before adding to wake up the oils.
- Dried basil (1 teaspoon): It pairs with oregano to create that familiar red-sauce warmth we all crave.
- Red pepper flakes (½ teaspoon, optional): A gentle heat that lingers. I skip it when serving kids and pass it at the table for adults.
- Salt and black pepper (to taste): Season the beef well while browning. It's harder to fix bland meat later.
- Fresh parsley or basil (for garnish): A handful of chopped green herbs makes the whole dish look and taste brighter.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish. I use a quick spray of oil or a paper towel dipped in olive oil.
- Boil the pasta:
- Cook your penne or rigatoni in well-salted boiling water until just shy of al dente, about 1 to 2 minutes less than the box says. Drain it in a colander and set it aside while you build the sauce.
- Sauté the aromatics:
- Warm olive oil in a large skillet over medium heat, then add the chopped onion. Let it soften and turn translucent, about 3 to 4 minutes, then stir in the minced garlic and cook for 30 seconds until your kitchen smells amazing.
- Brown the beef:
- Add the ground beef, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, 6 to 8 minutes, then drain any excess fat if there's a lot pooling in the pan.
- Build the sauce:
- Stir in the tomato paste and let it coat the beef for a minute, then pour in the crushed tomatoes and beef broth. Add oregano, basil, red pepper flakes if using, salt, and pepper, then simmer on low for 8 to 10 minutes, stirring now and then.
- Combine everything:
- In a large bowl, toss the drained pasta with the beef sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently so the cottage cheese spreads throughout without clumping.
- Assemble the bake:
- Spread the pasta mixture evenly into your prepared baking dish. Sprinkle the remaining mozzarella over the top in an even layer.
- Bake until bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling, and turning golden at the edges. The smell will tell you when it's ready.
- Rest and garnish:
- Let the bake sit for 5 minutes before serving so the sauce thickens slightly. Scatter fresh parsley or basil over the top and serve hot.
Save The first time I brought this to a potluck, someone asked if I'd used heavy cream. When I said cottage cheese, half the table looked skeptical until they tasted it. By the end of the night, three people had texted me for the recipe. It's the kind of dish that makes people lean in and ask what your secret is, and the answer is simpler than they expect.
Make It Your Own
I've swapped ground turkey and ground chicken in place of beef when I'm cooking for friends watching their red meat intake, and both work beautifully. You can fold in two cups of fresh spinach or diced bell peppers right before baking for extra vegetables without changing the texture. If someone at your table is gluten-sensitive, gluten-free pasta holds up just as well. I've also assembled this the night before, covered it tightly, and refrigerated it overnight, then baked it straight from the fridge the next evening, adding five extra minutes to the bake time.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave covered with a damp paper towel to keep them from drying out, or I warm the whole dish in a 350°F oven covered with foil for about 20 minutes. The flavors deepen overnight, so don't be surprised if day-two servings taste even richer than the first.
Serving Suggestions
This bake is filling on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread is always a hit, though it's hardly necessary. Sometimes I'll roast a pan of broccoli or green beans on the side, tossed with olive oil and salt, and let people help themselves.
- A crisp Caesar salad with shaved Parmesan adds a nice contrast.
- Steamed or roasted asparagus brings a bright, earthy note to the plate.
- A glass of red wine or sparkling water with lemon makes it feel like a proper dinner.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of the people you love. It's forgiving, flexible, and always welcome at the table.
Recipe Help & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire pasta bake, cover it tightly, and refrigerate overnight. When ready to serve, simply bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
- → What pasta shapes work best for this bake?
Penne and rigatoni are ideal because their tubular shapes hold the sauce well and create pockets for the cheese. Other sturdy shapes like ziti, mostaccioli, or shells also work beautifully.
- → How can I make this lighter or healthier?
Swap ground beef for lean ground turkey or chicken, use whole wheat or chickpea pasta for extra fiber, and consider adding spinach, zucchini, or bell peppers to boost vegetable content without sacrificing flavor.
- → Why should I cook the pasta slightly underdone?
Cooking pasta 1-2 minutes less than package directions ensures it remains al dente after baking. The pasta continues to absorb moisture and cook in the oven, so starting with firmer pasta prevents a mushy final texture.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave covered with a damp paper towel, or warm larger portions in a 350°F oven covered with foil.
- → Can I freeze this pasta bake?
Absolutely. Assemble the dish in a freezer-safe container without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding 15-20 extra minutes covered, then uncovered to brown.