Description
This Cottage Cheese Pasta Bake combines irresistible flavors with easy preparation. Featuring rigatoni, ground beef, and creamy cottage cheese, it’s perfect for a comforting meal anyone can enjoy.
Ingredients
Scale
- 12 oz tube pasta (rigatoni or penne)
- 1 large yellow onion (diced)
- 2 large garlic cloves (minced)
- 1 large zucchini (chopped)
- 8 oz bella mushrooms (sliced)
- 1 lb ground beef (turkey, or chicken)
- 28 oz crushed tomatoes
- 1 ½ cup cottage cheese
- ½ tsp Italian seasoning
- ½ tsp dried or fresh parsley
- Salt & pepper (to taste)
- 4 – 8 oz fresh mozzarella (torn)
- 1 – 2 Tbsp extra-virgin olive oil
Instructions
- Preheat oven to 400°F.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat 1–2 tbsp olive oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.
- Add sliced mushrooms and chopped zucchini; let sit undisturbed for 5–8 minutes to brown, then stir and cook for another 2–3 minutes.
- Push veggies to one side and add ground meat. Break it up and cook for 4–5 minutes until mostly cooked through. Drain excess grease if needed.
- Stir in crushed tomatoes, Italian seasoning, parsley, salt, and pepper. Simmer for 2–3 minutes.
- Mix in cottage cheese until fully combined. Taste and adjust seasoning if necessary.
- Toss in cooked pasta until evenly coated with the sauce.
- Transfer the mixture to a 9×13 dish, top with torn mozzarella, and bake at 400°F for 15–20 minutes until melted and bubbly.
- Let sit for 5 minutes before serving. Optionally, sprinkle with chopped parsley.
Notes
You can use whole wheat pasta for a healthier option.
Feel free to add your favorite vegetables to enhance the dish.
This recipe is perfect for meal prep and reheating later.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg