Description
This creamy baked pasta dish turns everyday ingredients into a satisfying, protein-rich dinner. Whole wheat pasta, lean beef, and a smooth cottage cheese–Greek yogurt blend come together for a comforting meal that delivers serious nutrition without sacrificing flavor.
Ingredients
Scale
- 12 ounces whole wheat penne
- 1 pound extra-lean ground beef (93% lean or higher works best)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups full-fat cottage cheese (for the creamiest result)
- 1 cup plain Greek yogurt
- 2 cups marinara sauce
- 2 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- Fresh parsley, chopped, for finishing
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the penne until just tender but still firm to the bite, stopping about a minute early. Drain thoroughly and set aside. Scoop out about ½ cup of the starchy cooking water and save it for later, just in case.
- Prepare the beef mixture: Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, breaking the meat apart, until the beef is fully browned and the onion is soft and fragrant, about 8–10 minutes. Drain off any excess fat. Season with Italian seasoning, salt, and pepper.
- Mix the creamy protein base: In a separate bowl, stir together the cottage cheese and Greek yogurt until smooth and well blended. This mixture creates the rich, high-protein sauce that replaces heavy cream.
- Assemble the bake: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish. Add the cooked pasta, then spoon the beef mixture evenly over the top. Pour in the marinara sauce and gently toss to combine.
- Add cheese layers: Spread the cottage cheese mixture evenly over the pasta. Sprinkle mozzarella and Parmesan over the entire surface, making sure every corner is covered.
- Bake: Transfer the dish to the oven and bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges. Let the bake rest for 5–10 minutes before serving to help it set.
- Finish and serve: Sprinkle with fresh parsley just before serving for a pop of color and freshness.
Notes
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- This dish freezes beautifully for up to 3 months—portion it out for easy future meals.
- When reheating, add a splash of the reserved pasta water if the pasta seems dry.
- Always cook ground beef to an internal temperature of 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner