Cottage Cheese Pasta Bake

This cottage cheese pasta bake is loaded with ground beef, mushrooms, zucchini, and a creamy tomato sauce made rich with cottage cheese — all in one dish. Packed with40g of protein per serving and topped with melty fresh mozzarella, it's a healthy baked pasta the whole family will love.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Serving servings

Ingredients

12 oz tube pasta, rigatoni or penne
1 large yellow onion, diced
2 large garlic cloves, minced
1 large zucchini, diced
8 oz bella mushrooms, diced
1 lb ground beef, turkey, or chicken (I prefer 94% lean ground beef)
28 oz crushed tomatoes
1 ½ cup cottage cheese
½ teaspoon Italian seasoning
½ teaspoon dried or fresh parsley
Salt & pepper, to taste
4 - 8 oz fresh mozzarella, torn
1 - 2 tablespoon extra-virgin olive oil

Instructions

Preheat oven: Preheat oven to 400°F.
Cook the pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
Cook onions + garlic: While the pasta cooks, heat 1–2 tablespoon olive oil in a large pot over medium heat. Cook the onion 3–4 minutes until softened, then add the garlic and cook 30 seconds.
Brown veggies: Add mushrooms and zucchini. Let sit undisturbed 5–8 minutes to brown, then stir and cook 2–3 more minutes.
Cook meat: Push veggies to one side. Add ground meat, break it up, and cook 4–5 minutes. Mix everything together and cook until mostly cooked through. Drain excess grease if needed.
Make the sauce: Stir in crushed tomatoes, Italian seasoning, parsley, salt, and pepper. Simmer 2–3 minutes.
Add cottage cheese: Stir in the cottage cheese until fully combined. Taste and adjust seasoning.
Add pasta: Add cooked pasta and toss well until evenly coated.
Assemble + bake: Transfer to a 9x13 dish, top with torn mozzarella, and bake at 400°F for 15–20 minutes until melted and bubbly.
Cool + serve: Let sit 5 minutes, then serve. You can add chopped parsley on top, too.

Notes

Pasta: Cook al dente — it keeps cooking in the oven.

Mushrooms: Don't salt until after they've browned or they'll get soggy.

Meat: Drain the grease after browning, even with lean beef.

Mozzarella: Tear in rough, uneven pieces for the best melty texture on top.

Serving: Let the bake rest 5 minutes before serving so the sauce sets up.

Leftovers: Store in the fridge up to 5 days. Reheat at 350°F or microwave.

Make ahead: Assemble without mozzarella, refrigerate up to 24 hours, add cheese and bake when ready.

Gluten-free: Use chickpea or lentil pasta.

Nutrition

Course Dinner

Cuisine American

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