Creamy whole wheat penne with lean beef, cottage cheese, and melted mozzarella for a high-protein comfort dish.
# Components:
→ Pasta & Cheese
01 - 12 oz whole wheat penne pasta
02 - 2 cups cottage cheese, full-fat preferred
03 - 1 cup plain Greek yogurt
04 - 2 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese
→ Meat & Vegetables
06 - 1 lb lean ground beef (93% lean or higher)
07 - 1 medium onion, diced
08 - 3 cloves garlic, minced
→ Sauces & Seasonings
09 - 2 cups marinara sauce
10 - 1 tsp Italian seasoning
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Garnish
13 - 2 tbsp fresh parsley, chopped
# Method:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Cook whole wheat penne until al dente, about 1–2 minutes less than package instructions. Drain thoroughly, reserving 1/2 cup pasta water if needed.
03 - Heat a large skillet over medium-high heat. Add ground beef, diced onion, and minced garlic. Cook until beef is browned and reaches an internal temperature of 165°F, about 8–10 minutes. Drain excess grease. Stir in Italian seasoning, salt, and black pepper.
04 - In a mixing bowl, blend cottage cheese and Greek yogurt until smooth and creamy.
05 - In a large baking dish, layer the cooked pasta first. Evenly distribute the beef mixture over the pasta, then pour the marinara sauce on top. Gently mix to combine.
06 - Spoon the cottage cheese mixture over the pasta and spread evenly with a spatula. Top with shredded mozzarella and grated Parmesan, covering the surface completely.
07 - Bake for 20–25 minutes, until the cheese is golden and bubbling around the edges.
08 - Remove from oven and let rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve.
