Pin to Board The smell of beef browning with garlic hit me the moment I opened my friend's apartment door, and I knew dinner was going to be good. She pulled a bubbling pasta bake from the oven, edges crisp and golden, and when I asked what made it so creamy without heavy cream, she grinned and said cottage cheese. I went home that night determined to recreate it, and after a few tries, this version became my weeknight hero. It's hearty enough to satisfy anyone at the table, yet light enough that I don't feel weighed down after a big serving.
I made this for my brother's birthday dinner last spring, doubling the recipe and using two pans. He's normally skeptical of anything labeled high protein, but he went back for thirds and texted me the next morning asking for the recipe. Watching him scrape the crispy cheese bits off the edges reminded me why I love cooking for people. It's not fancy, but it fills the kitchen with warmth and leaves everyone satisfied.
Ingredients
- Penne or rigatoni: The ridges and tubes trap the sauce beautifully, and cooking them just shy of al dente prevents mushy pasta after baking.
- Lean ground beef: Using 85% lean gives you flavor without a pool of grease, though I always drain it anyway to keep the sauce from getting oily.
- Low-fat cottage cheese: This is the secret to a creamy, protein-packed bake that doesn't feel heavy, and its mild tang balances the richness of the beef.
- Parmesan cheese: Freshly grated melts better and adds a nutty, salty depth that pre-shredded just can't match.
- Part-skim mozzarella cheese: Divided so half gets stirred in for creaminess and half goes on top for that bubbly, golden finish everyone fights over.
- Yellow onion: Finely chopped so it melts into the sauce, adding sweetness and body without chunky bits.
- Garlic: Minced fresh releases way more aroma than jarred, and those 30 seconds in the pan make all the difference.
- Crushed tomatoes: They create a thick, hearty sauce that clings to the pasta instead of pooling at the bottom of the dish.
- Tomato paste: Stirring it into the beef first deepens the flavor and gives the sauce a richer, more complex tomato taste.
- Beef broth or water: Just enough liquid to loosen the sauce so it coats every piece of pasta without drying out in the oven.
- Olive oil: A good glug to start the aromatics without sticking, and it adds a hint of fruity richness to the base.
- Dried oregano and basil: Classic Italian herbs that smell like Sunday dinner and make the whole house feel cozy.
- Red pepper flakes: Optional but highly recommended if you like a gentle warmth that sneaks up on you with each bite.
- Salt and black pepper: Season generously at every stage, tasting as you go, because under-seasoned pasta bake is a sad thing.
- Fresh parsley or basil: A bright, herby finish that cuts through the richness and makes the dish look as good as it tastes.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and lightly grease a 9×13-inch baking dish so nothing sticks to the edges. This step is easy to forget, but it saves you from scrubbing later.
- Boil the pasta:
- Cook it in well-salted water until just al dente, a minute or two less than the package says, because it will finish cooking in the oven. Drain it well and set it aside while you build the sauce.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the onion and cook until soft and translucent, about 3 to 4 minutes. Toss in the garlic and stir for 30 seconds until your kitchen smells amazing.
- Brown the beef:
- Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6 to 8 minutes. Drain off any excess fat if it looks greasy.
- Build the sauce:
- Stir in the tomato paste to coat the beef, then add crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper. Let it simmer on low for 8 to 10 minutes, stirring now and then, until it thickens and smells incredible.
- Combine everything:
- In a large bowl, mix the drained pasta, beef sauce, cottage cheese, Parmesan, and half the mozzarella. Toss gently so every piece of pasta gets coated in that creamy, meaty goodness.
- Assemble the bake:
- Spread the mixture evenly into your prepared baking dish and sprinkle the remaining mozzarella over the top. Press down lightly so it all settles in.
- Bake until golden:
- Slide it 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 smell will drive you crazy.
- Rest and garnish:
- Let it rest for 5 minutes out of the oven so the layers set and you don't burn your mouth. Sprinkle fresh parsley or basil on top before serving.
Pin to Board One rainy Tuesday, I made this after a long day and ate it straight from the pan while standing at the counter. My husband walked in, grabbed a fork, and joined me without a word. We stood there in comfortable silence, scraping up the last cheesy bits, and it felt like the best kind of dinner party. Sometimes the simplest meals turn into the memories you hold onto.
Make It Your Own
Swap ground turkey or chicken if you want something leaner, or stir in two cups of fresh spinach or diced bell peppers during the sauce simmer for extra veggies. I've also used gluten-free pasta for friends with sensitivities, and it works just as well as long as you watch the cook time. This recipe is forgiving and welcomes whatever you have on hand.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better once everything has had time to meld. Reheat individual portions covered in the microwave or the whole dish in a low oven until warmed through. I've even assembled the entire bake the night before, covered it tightly, and baked it fresh the next evening when I knew I'd be short on time.
Serving Suggestions
This bake is a complete meal on its own, but a simple green salad with lemon vinaigrette or garlic bread on the side never hurts. I like to serve it family-style in the baking dish so everyone can dig in and help themselves. A glass of red wine or sparkling water with lemon makes it feel a little more special without any extra effort.
- Pair with a crisp Caesar salad for a classic steakhouse vibe at home.
- Serve with roasted broccoli or green beans to add a pop of color and crunch.
- Keep a bowl of extra Parmesan and red pepper flakes on the table for those who like to customize their plate.
Pin to Board This pasta bake has become the dish I turn to when I want comfort without compromise, feeding a crowd or just my family on a weeknight. I hope it finds a spot in your rotation too.
Common Questions
- → 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, bake as directed, adding 5-10 extra minutes if baking from cold.
- → What pasta shapes work best for this bake?
Penne and rigatoni are ideal because their tubular shape holds the sauce well. You can also use ziti, mostaccioli, or shells. Choose sturdy shapes that won't become mushy during baking.
- → How do I prevent the pasta from becoming too dry?
Cook pasta 1-2 minutes less than package directions for al dente texture, and ensure your sauce has enough liquid. The cottage cheese also adds moisture. If needed, add an extra ¼ cup beef broth to the sauce.
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works wonderfully as a direct substitute. Greek yogurt can also be used for a tangier flavor, though it may be slightly less creamy than cottage cheese.
- → How should I store and reheat leftovers?
Store 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 reheat the entire dish covered with foil at 350°F until warmed through.
- → Can I freeze this pasta bake?
Yes, this freezes well either before or after baking. Wrap tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- → What vegetables can I add to boost nutrition?
Spinach, diced bell peppers, mushrooms, or zucchini work beautifully. Add them when cooking the onions and garlic, sautéing until softened before adding the beef.