Ground Beef Cottage Cheese Pasta Bake
A warm and hearty pasta dish that combines ground beef, cottage cheese, and mozzarella for a delicious and filling dinner, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef can use ground turkey or chicken for a lighter option
- 8 ounces pasta (your choice) recommended shapes: penne, rotini, or elbow macaroni
- 2 cups cottage cheese provides creaminess
- 2 cups shredded mozzarella cheese plus more for topping
- 1.5 cups marinara sauce can substitute with Alfredo or pesto
- 1 cup diced tomatoes canned or fresh
- 1 unit onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese optional
- to taste unit Fresh basil or parsley for garnish optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent, about 5 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well and let it simmer for a few minutes to allow the flavors to combine.
Assembly and Baking
- In a large bowl, combine the cooked pasta, cottage cheese, and half of the mozzarella cheese. Stir in the beef mixture until everything is well combined.
- Transfer the mixture to a greased baking dish. Spread it out evenly and top with the remaining mozzarella cheese and Parmesan cheese, if using.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Serving
- Allow it to cool for a few minutes before serving. Garnish with fresh herbs if desired.
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Notes
To enhance flavor, ensure ground beef is well-browned. For variation, substitute different proteins or add vegetables. Store leftovers in airtight containers for up to 4 days in the fridge.