Pin My neighbor brought this over one Tuesday night when I mentioned I was swamped with work and had nothing planned for dinner. The dish was still warm, the cheese stretching between spoonfuls, and I remember thinking how something so simple could taste so thoughtfully made. She scribbled the rough idea on a napkin, cottage cheese and all, and I've been tweaking it ever since. It's become my go-to when I need comfort and fuel without overthinking it.
I made this for a small dinner party last fall, doubling the recipe and using two dishes. One guest, who claimed she didn't like cottage cheese, went back for seconds before I even mentioned what was in it. That night taught me that texture and flavor, when balanced right, can change someone's mind completely. We ended up talking about childhood food hang-ups over wine, and the empty pan spoke for itself.
Ingredients
- Penne or rigatoni (12 ounces): Their ridges and tubes hold onto the sauce beautifully, and slightly undercooking them ensures they don't turn mushy in the oven.
- Lean ground beef (1 pound): Choose 85% lean or higher to keep the dish from getting greasy, and browning it well deepens the flavor.
- Low-fat cottage cheese (1 cup): This is the secret to creaminess and extra protein without adding heaviness, blending into the sauce as it bakes.
- Parmesan cheese (½ cup, grated): Adds a sharp, nutty backbone that balances the sweetness of the tomatoes.
- Part-skim mozzarella (1 cup, shredded, divided): Half goes into the mix for melt, the other half on top for that golden, bubbly finish.
- Yellow onion (1 medium, finely chopped): Softening it first brings out natural sweetness and builds the base of the sauce.
- Garlic (2 cloves, minced): Just 30 seconds in the pan releases its fragrance without turning bitter.
- Crushed tomatoes (14 ounces): They provide body and a rustic texture that clings to every piece of pasta.
- Tomato paste (6 ounces): Coating the beef with this concentrate before adding liquid intensifies the tomato flavor.
- Beef broth or water (½ cup): Loosens the sauce just enough to coat everything evenly without drying out in the oven.
- Olive oil (1 tablespoon): A light base for sauteing that doesn't compete with the other flavors.
- Dried oregano and basil (1 teaspoon each): These classic Italian herbs bloom in the sauce and fill your kitchen with warmth.
- Red pepper flakes (½ teaspoon, optional): A subtle kick that lingers without overwhelming, perfect if you like a little heat.
- Salt and black pepper: Season at every stage to build layers of flavor rather than trying to fix it at the end.
- Fresh parsley or basil: A handful of chopped herbs on top adds brightness and a pop of color right before serving.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of oil. This prevents sticking and makes cleanup much easier later.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil, then add your pasta and cook it until just al dente, about 1 to 2 minutes less than the package suggests. Drain it well and set it aside, it will finish cooking in the oven.
- Saute the Aromatics:
- Heat olive oil in a large skillet over medium heat, add the chopped onion, and cook until it turns translucent and soft, about 3 to 4 minutes. Stir in the minced garlic and let it cook for just 30 seconds until the smell fills the kitchen.
- Brown the Beef:
- Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon. Cook until it's browned all over and no pink remains, 6 to 8 minutes, then drain off any excess fat if you like.
- Build the Sauce:
- Stir in the tomato paste first, coating the beef completely, then add the crushed tomatoes and beef broth. Mix in oregano, basil, red pepper flakes if using, salt, and pepper, then let it simmer on low for 8 to 10 minutes, stirring now and then.
- Combine Everything:
- In a large bowl, toss together the drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half of the mozzarella. Mix gently until everything is evenly coated and creamy.
- Assemble the Bake:
- Spread the pasta mixture into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella over the surface for that bubbly, golden finish.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and starting to turn golden at the edges. The aroma will let you know when it's ready.
- Rest and Garnish:
- Remove the bake from the oven and let it sit for 5 minutes to set up and make serving easier. Scatter fresh parsley or basil over the top before bringing it to the table.
Pin There's a moment when you pull this out of the oven and everyone gathers around, drawn by the smell and the sight of that golden, bubbling top. It's not fancy, but it feels generous and welcoming. I've served it to picky kids, hungry athletes, and friends who just needed something warm, and it's never let me down.
Make It Your Own
Swap the ground beef for ground turkey or chicken if you want something lighter, or stir in a couple handfuls of fresh spinach or diced bell peppers for extra vegetables and color. If you're feeding someone with gluten sensitivity, gluten-free pasta works perfectly here without changing the texture or flavor. You can also assemble the entire dish a day ahead, cover it tightly, and refrigerate it overnight, then just pop it in the oven when you're ready to eat.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and I actually think the flavors deepen as they sit. Reheat individual portions in the microwave covered with a damp paper towel, or warm the whole dish in a low oven until heated through. The cottage cheese stays creamy and the pasta doesn't dry out, which is rare for baked pasta dishes.
Serving Suggestions
This bake is hearty enough to stand on its own, but a simple green salad with a bright vinaigrette cuts through the richness nicely. Garlic bread or a crusty baguette is perfect for soaking up any sauce left on the plate. If you're feeding a crowd, set out some red pepper flakes and extra Parmesan so everyone can adjust to their taste.
- Pair it with a crisp side salad dressed in lemon and olive oil for balance.
- Serve with garlic bread or toasted baguette slices to mop up every last bit.
- Offer extra Parmesan and red pepper flakes on the side for customizing heat and flavor.
Pin This dish has become one of those recipes I return to when I want something reliable, nourishing, and a little bit special without any fuss. It fills the kitchen with warmth and delivers comfort in every cheesy, savory bite.
Recipe Q&A
- → Can I make this ahead of time?
Yes, assemble the entire dish, cover tightly, and refrigerate overnight. Bake when ready to serve, adding 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What makes this high in protein?
The combination of lean ground beef, cottage cheese, Parmesan, and mozzarella provides 41 grams of protein per serving. Cottage cheese is particularly protein-dense while adding creaminess.
- → Can I substitute the meat?
Ground turkey or chicken work well for a lighter version. For a vegetarian option, use plant-based crumbles or extra vegetables like spinach, bell peppers, and mushrooms.
- → Why cook pasta less than package directions?
Undercooking pasta by 1-2 minutes ensures it doesn't become mushy during baking. The pasta continues cooking in the oven while absorbing sauce.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven at 350°F until heated through.
- → Can I freeze this bake?
Yes, freeze before baking or after cooling completely. Wrap tightly in plastic and foil. Thaw overnight in refrigerator before reheating at 350°F for 20-30 minutes.