Save The smell of bubbling cheese and marinara always pulls my husband into the kitchen before I even set the oven timer. This cottage cheese pasta bake started as a way to hit my protein goals after workouts but quickly became the Monday night dinner everyone actually looks forward to. I love how something so simple can make the whole house feel warm and settled.
Last winter my sister came over complaining about how hard it is to find comfort food that fits her macros. I pulled this casserole out of the oven, watched her take that first skeptical bite, and saw her eyes light up. Now she texts me every Sunday asking if I am making my pasta bake.
Ingredients
- 12 oz whole wheat penne pasta: Whole wheat holds up better in baked dishes and adds extra fiber and nuttiness that pairs beautifully with the beef
- 2 cups cottage cheese: Full fat creates the creamiest texture and blends perfectly with Greek yogurt for a rich base without any graininess
- 1 cup plain Greek yogurt: The secret ingredient that makes the cheese layer velvety smooth while boosting protein even more
- 2 cups shredded mozzarella cheese: Reserve about one half cup for an extra golden top layer if you want that gorgeous cheese pull
- 1 cup grated Parmesan cheese: Adds a salty, umami depth that cuts through the creamy elements and brightens every bite
- 1 lb lean ground beef: Go for at least 93 percent lean to avoid greasy layers while still getting that beefy flavor and protein
- 1 medium onion, diced: Sweet yellow onions work best here, becoming almost jammy as they cook with the beef
- 3 cloves garlic, minced: Fresh garlic makes a difference, do not be tempted to use the preminced stuff in jars
- 2 cups marinara sauce: A simple marinara with no added sugar works best, or use your favorite homemade recipe
- 1 tsp Italian seasoning: Check that your blend includes basil and oregano for that classic Italian American flavor profile
- 1 tsp salt: Adjust based on whether your marinara is already heavily seasoned
- 1/2 tsp black pepper: Freshly cracked pepper adds a subtle warmth that brings everything together
- 2 tbsp fresh parsley, chopped: Flat leaf parsley has a cleaner flavor than curly and adds a bright pop of color against the golden cheese
Instructions
- Preheat and prep your pasta:
- Get your oven to 375 degrees and cook the whole wheat penne for one to two minutes less than the package directions. You want it slightly underdone since it will finish cooking in the oven. Drain well but do not rinse.
- Brown the beef with aromatics:
- While the pasta water heats, cook the ground beef, diced onion, and minced garlic in a large skillet over medium high heat until the beef reaches 165 degrees. Drain any excess grease then stir in the Italian seasoning, salt, and pepper.
- Make the creamy cheese blend:
- Whisk the cottage cheese and Greek yogurt in a mixing bowl until completely smooth. This step only takes a minute but makes such a difference in the final texture.
- Layer everything in the baking dish:
- Start with the cooked pasta, add the beef mixture evenly across the top, then pour the marinara sauce. Use a large spoon to gently combine the layers. Spread the cottage cheese mixture over everything, then top with mozzarella and Parmesan.
- Bake until golden and bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden brown. Let it rest for at least five minutes before serving so everything sets up nicely.
Save This recipe made an appearance at my neighborhood potluck last month and I had three different people ask for the recipe before they even finished their plates. Something about that combination of creamy, savory, and cheesy just works.
Make It Ahead
You can assemble the entire casserole up to 24 hours before baking and keep it covered in the refrigerator. Add about five extra minutes to the baking time if it is cold from the fridge. I actually think the flavors meld better this way.
Freezing Instructions
Wrap the unbaked casserole tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350 degrees for about an hour until heated through. Leftovers rebeat beautifully in the microwave.
Customization Ideas
Sometimes I stir chopped spinach or roasted red peppers into the beef mixture for extra vegetables and color. The recipe is very forgiving.
- Swap ground turkey or chicken for the beef if you prefer poultry
- Add red pepper flakes to the beef mixture if your family likes a little heat
- Try mixing herbs like fresh basil or oregano into the cottage cheese layer for more flavor depth
Save There is something deeply satisfying about serving a dish that tastes like comfort food but actually fuels your body. Hope this becomes a staple in your rotation too.
Recipe Q&A
- → Can I make this pasta bake ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready to serve, adding 5-10 minutes to cooking time if baking from cold.
- → What pasta works best for this bake?
Whole wheat penne holds sauce beautifully and provides extra fiber, but regular penne, rigatoni, or ziti work equally well. Just cook until slightly al dente since it continues baking in the oven.
- → Can I freeze leftovers?
Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through, about 20 minutes.
- → How do I make this lighter?
Use reduced-fat cottage cheese and mozzarella, substitute ground turkey for beef, and increase vegetables like spinach or zucchini in the meat layer to reduce calories while maintaining protein.
- → What sides complement this baked pasta?
A crisp green salad with vinaigrette balances the richness, steamed broccoli or roasted asparagus adds vegetables, and garlic bread soaks up the extra sauce beautifully.