Can I use low-fat cottage cheese instead of full-fat?

While you can substitute low-fat cottage cheese, it's not recommended for this cottage cheese protein pasta bake. Full-fat cottage cheese creates a much creamier sauce, while low-fat versions can become grainy and watery when baked.

What can I substitute for ground beef?

Lean ground turkey or ground chicken work perfectly in this recipe. Just note that they're slightly leaner than beef, so you might want to add a tablespoon of olive oil to the pan to prevent drying out.

Why is my pasta bake dry?

If your cottage cheese protein pasta bake turns out dry, you likely overcooked the pasta initially or baked it too long. Remember to undercook the pasta slightly and check the dish at 20 minutes. You can also add an extra 1/2 cup of marinara sauce to the mixture before baking for extra moisture.

Best Cottage Cheese Protein Pasta Bake Recipe - Easy 42g High Protein Dinner

Cottage Cheese Protein Pasta Bake

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Ultra-creamy high protein pasta bake with cottage cheese, lean ground beef, and melted mozzarella. Perfect for meal prep with 42g protein per serving.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Bake
Cuisine: American-Italian

Ingredients

Scale

12 oz rotini or penne pasta
1 lb lean ground beef (93/7 or 90/10)
24 oz low-sodium marinara sauce
15 oz full-fat cottage cheese
1 large egg
1/2 cup grated Parmesan cheese, divided
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded low-moisture mozzarella cheese
Fresh basil or parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Fill a large pot with water and set to boil.
Cook pasta 1-2 minutes less than package directions (typically 8-10 minutes for rotini). Drain and set aside.
Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking up with a spoon until browned. Drain excess fat if needed.
Stir marinara sauce into cooked beef and remove from heat.
In a mixing bowl, whisk together cottage cheese, egg, 1/4 cup Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
Add drained pasta and cottage cheese mixture to skillet with beef and marinara. Stir until well combined and pasta is coated.
Pour mixture into prepared baking dish and spread evenly.
Top with shredded mozzarella and remaining 1/4 cup Parmesan cheese.
Bake for 20-25 minutes until cheese is melted, bubbly, and edges are golden brown.
Let rest 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Full-fat cottage cheese is essential for creamy texture. Low-fat versions can become grainy when baked.
Cook pasta 1-2 minutes less than package directions since it continues cooking in the oven.
Ground turkey or chicken can substitute for beef. Add 1 tablespoon olive oil if using leaner poultry.
Add finely chopped spinach, mushrooms, or bell peppers to beef for extra vegetables.
Stores in refrigerator for up to 4 days. Freezes well for up to 3 months.
Protein content calculated using 93/7 lean ground beef, divided into 6 servings.

Nutrition

Serving Size: 1/6 of recipe
Calories: 520 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/cottage-cheese-protein-pasta-bake/