Save The first time I made this pasta bake, I was skeptical about the cottage cheese. I grew up thinking cottage cheese belonged only in diet lunches or fruit bowls, not in a hearty Italian-inspired dish. But my grandmother had been adding dollops of ricotta to her lasagna for decades, and cottage cheese is basically ricottas cooler, higher-protein cousin. That night, when I pulled the bubbling dish from the oven and saw that golden crust stretching across the top, I knew something special had happened. My husband took one bite and declared it better than our favorite Italian restaurant version.
Last winter, during that week when everyone in my house seemed to be recovering from something, I made three pans of this pasta bake back to back. There is something deeply comforting about the smell of onions and garlic hitting hot olive oil, then the beef sizzling as it browns. My daughter, who usually complains about anything with visible cheese, asked for seconds. I stood at the counter watching the oven door, seeing the mozzarella start to brown and bubble, and felt like I actually had dinner under control for once.
Ingredients
- 12 ounces penne or rigatoni: Rigatoni catches sauce in its tubes better, but penne works perfectly too
- 1 pound lean ground beef: The 85% lean ratio gives you enough fat for flavor without excessive grease
- 1 cup low-fat cottage cheese: This secret ingredient creates creamy layers while boosting protein
- ½ cup grated Parmesan cheese: Adds a salty, nutty depth that balances the mild cottage cheese
- 1 cup shredded part-skim mozzarella, divided: Half goes inside for creaminess, half on top for that golden crust
- 1 medium yellow onion, finely chopped: Sweetness that balances the acidic tomatoes
- 2 cloves garlic, minced: Fresh garlic makes all the difference here
- 1 can crushed tomatoes: Creates the body of your sauce
- 1 can tomato paste: Concentrates the tomato flavor and thickens everything beautifully
- ½ cup beef broth or water: Loosens the sauce just enough without making it watery
- 1 tablespoon olive oil: For cooking your aromatics and beef
- 1 teaspoon dried oregano: Earthy, slightly bitter notes typical of Italian cooking
- 1 teaspoon dried basil: Sweet, mild herb that complements the oregano
- ½ teaspoon red pepper flakes: Optional, but adds a gentle warmth that cuts through the cheese
- Salt and freshly ground black pepper: Taste as you go and adjust generously
- Fresh parsley or basil leaves: Bright garnish that cuts through all that rich cheese
Instructions
- Preheat your oven and prepare the baking dish:
- Heat to 375°F and give a 9×13-inch baking dish a quick coating of cooking spray or olive oil.
- Cook the pasta:
- Boil salted water and cook pasta 1 to 2 minutes less than the package directions, then drain immediately.
- Sauté your aromatics:
- Heat olive oil in a large skillet and cook onions until translucent, about 3 to 4 minutes, then add garlic for 30 seconds.
- Brown the beef:
- Add ground beef and break it apart with your spoon, cooking until no pink remains, then drain any excess fat.
- Build the sauce:
- Stir in tomato paste until the beef is coated, then add crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper.
- Let the sauce simmer:
- Reduce heat to low and let everything bubble gently for 8 to 10 minutes, stirring occasionally.
- Combine everything:
- In a large bowl, toss together the pasta, sauce, cottage cheese, Parmesan, and half the mozzarella.
- Assemble the bake:
- Spread the mixture into your prepared dish and sprinkle the remaining mozzarella across the top.
- Bake until golden:
- Cook for 20 to 25 minutes until the cheese is melted and bubbling with golden edges.
- Rest and serve:
- Let the dish sit for 5 minutes before serving, then scatter fresh herbs over the top.
Save This recipe has become my go-to for new parents and families recovering from illness. I drop off a fresh pan still warm from the oven, and the text messages usually start arriving before I even make it home. Something about that combination of tender pasta, savory beef, and three kinds of cheese feels like a hug in food form.
Make It Your Own
I have made countless variations of this depending on what is in my fridge. Ground turkey or chicken both work beautifully and create a slightly lighter version. Sometimes when I am feeling virtuous, I add a couple cups of fresh spinach or diced bell peppers. The vegetables wilt into the sauce and my family barely notices they are eating something healthy.
Getting Ahead
This pasta bake is a meal prep dream. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and keep it in the refrigerator until you are ready to bake. I have even frozen the assembled dish before baking, thawing it overnight in the refrigerator before cooking as directed. The texture holds up surprisingly well.
Leftovers and Storage
Unlike some pasta dishes that get weird after reheating, this bake actually tastes better on day two. The flavors have more time to meld together and the sauce thickens up beautifully. Store any leftovers in an airtight container for up to three days. Reheat individual portions covered with a damp paper towel to keep them from drying out.
- This freezes well for up to three months if you wrap it tightly
- Add a splash of water or broth when reheating to loosen the sauce
- The cheese topping may not be as crispy after freezing, but the flavor remains excellent
Save There is something deeply satisfying about pulling a golden, bubbling pasta bake from the oven on a busy weeknight. This recipe has earned its permanent spot in my regular dinner rotation.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, you can assemble the entire dish ahead of time and refrigerate it overnight. Simply bake it before serving, adding a few extra minutes to the cooking time if baking from cold.
- → What kind of pasta works best for this bake?
Penne or rigatoni are ideal choices because their sturdy shapes and ridges hold the rich meat sauce and creamy cheese exceptionally well, ensuring a delicious bite every time.
- → Are there any substitutions for the ground beef?
Absolutely. For a lighter alternative, you can easily substitute ground turkey or ground chicken. The cooking process remains similar, and it still delivers a delicious, satisfying meal.
- → How can I add more vegetables to this dish?
To boost the vegetable content, consider stirring in about two cups of fresh spinach or finely diced bell peppers along with the sauce and pasta mixture before baking.
- → How long do leftovers last, and how should they be stored?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, it's best to cover the dish to prevent it from drying out.
- → Can I adjust the spiciness of this bake?
Yes, the red pepper flakes are optional. You can increase or decrease the amount to suit your preference for heat, or omit them entirely if you prefer a milder flavor.