Save My neighbor brought this to a potluck last spring, and I watched her scrape the dish clean before anyone got seconds. She swore it was just pasta and cottage cheese, which sounded odd until I tasted the golden, bubbly corner piece. The beef was rich, the cheese melted into creamy pockets, and I went home determined to crack the recipe. After three tries and one slightly scorched top, I nailed it.
I made this for my brother after his marathon, and he ate two servings standing at the counter still in his running shoes. He kept saying it tasted like lasagna without all the fuss, and I realized thats exactly what it is: all the cozy layers, none of the finicky noodle layering. Now its my go-to when I want something hearty but dont want to spend an hour assembling.
Ingredients
- Penne or rigatoni (12 ounces): The ridges and tubes catch the sauce and cheese, so every bite is loaded. I undercook mine by two minutes since theyll finish in the oven.
- Lean ground beef (1 pound): I use 85% lean for flavor without a puddle of grease. If you drain it well, the sauce stays velvety instead of oily.
- Low-fat cottage cheese (1 cup): This is the secret protein boost that melts into creamy pockets. I blend half of it smooth if I want it less chunky.
- Parmesan cheese (½ cup, grated): The sharp, salty bite cuts through the richness and makes the whole dish taste more expensive than it is.
- Part-skim mozzarella (1 cup, divided): Half goes in the mix for creaminess, half on top for that bubbly golden crust we all fight over.
- Yellow onion (1 medium, chopped): I cook it until its soft and sweet, not crunchy. That sweetness balances the acidity of the tomatoes.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil for thirty seconds and perfumes the whole sauce. Jarred works in a pinch, but fresh is worth it.
- Crushed tomatoes (14 ounces): I like the texture of crushed over diced. They break down into a thick, clingy sauce.
- Tomato paste (6 ounces): Stirring this into the browned beef deepens the color and adds umami. Dont skip this step.
- Beef broth or water (½ cup): Just enough to loosen the sauce so it coats the pasta instead of clumping.
- Olive oil (1 tablespoon): I use this to start the aromatics. It keeps the onions from sticking and adds a subtle richness.
- Dried oregano and basil (1 teaspoon each): These give it that Italian-American warmth. I crush them between my fingers before adding to wake up the oils.
- Red pepper flakes (½ teaspoon, optional): A little heat in the background makes the whole dish more interesting. Start with a pinch if youre cautious.
- Salt and black pepper: Taste the sauce before mixing everything and adjust. The cheeses add salt, so go easy at first.
- Fresh parsley or basil: A handful of green on top makes it look alive and adds a fresh pop against all that richness.
Instructions
- Preheat and prep the dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish lightly with oil or spray. This prevents sticking and makes cleanup easier later.
- Boil the pasta:
- Cook the penne or rigatoni in salted water until just shy of al dente, about one to two minutes less than the package says. Drain it well and set aside so it finishes cooking in the oven without turning mushy.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until soft and translucent, three to four minutes. Stir in the minced garlic and let it sizzle for thirty seconds until your kitchen smells amazing.
- Brown the beef:
- Add the ground beef, breaking it into small crumbles with your spoon. Cook until no pink remains, six to eight minutes, then drain off any excess fat if theres a pool.
- Build the sauce:
- Stir in the tomato paste and coat the beef, then pour in the crushed tomatoes and beef broth. Add oregano, basil, red pepper flakes if using, salt, and pepper, then let it simmer on low for eight to ten minutes, stirring now and then.
- Combine everything:
- In a large bowl, toss the drained pasta with the beef sauce, cottage cheese, Parmesan, and half the mozzarella. Mix gently until its evenly coated and the cottage cheese is distributed in creamy little pockets.
- Assemble the bake:
- Spread the pasta mixture into your prepared baking dish, smoothing the top. Sprinkle the remaining mozzarella over the surface so it melts into a golden blanket.
- Bake until bubbly:
- Slide the dish into the oven and bake for twenty to twenty-five minutes, until the cheese is melted, bubbling at the edges, and golden in spots. The smell will drive you crazy.
- Rest and garnish:
- Let it sit for five minutes out of the oven so the layers set and you dont burn your mouth. Sprinkle with chopped parsley or basil before serving.
Save The first time I served this at a casual dinner, my friend asked if Id made lasagna. When I told her it was just a pasta bake, she laughed and said it tasted like all the best parts without the work. That comment stuck with me because its true: this delivers the same cozy, cheesy satisfaction but comes together in one bowl and one dish.
Make It Your Own
Swap ground turkey or chicken if you want leaner protein, though the beef gives a deeper flavor I really love. I sometimes stir in two cups of fresh spinach or diced bell peppers with the sauce for extra vegetables that disappear into the mix. If youre gluten-sensitive, use your favorite gluten-free pasta and just watch the cook time so it doesnt get gummy. You can also assemble this the night before, cover it, and refrigerate it raw, then bake it straight from the fridge, adding five to ten minutes to the time.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they might be better reheated because the flavors meld overnight. I reheat single portions covered in the microwave or the whole dish covered with foil in a 350°F oven until warmed through. If it looks dry, splash a little water or broth over the top before covering.
Serving Suggestions
This is a full meal on its own, but a simple green salad with lemon vinaigrette and some crusty bread for mopping up sauce make it feel like a real occasion. I like to serve it family-style in the baking dish so everyone can dig in and grab their favorite corner piece.
- Pair it with garlic bread or a baguette for soaking up every bit of sauce.
- A crisp Caesar salad or arugula with balsamic adds a fresh, peppery contrast.
- Pour a glass of red wine or sparkling water with lemon and call it dinner.
Save This bake has become my answer to busy weeks and hungry crowds alike. It fills the kitchen with the kind of smell that makes everyone wander in asking whats for dinner, and it never disappoints.
Cooking Q&A
- → Can I use different pasta shapes?
Yes, any sturdy pasta shape works well. Rigatoni, ziti, or even macaroni can substitute for penne. Just cook until al dente since it will continue cooking in the oven.
- → Is cottage cheese noticeable in the finished bake?
The cottage cheese melts into the pasta, creating a creamy texture throughout without distinct curds. It blends seamlessly with the sauce and mozzarella.
- → Can I make this ahead of time?
Absolutely. Assemble the complete dish, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
- → What's the best way to reheat leftovers?
Reheat individual portions in the microwave covered with a damp paper towel, or cover the baking dish with foil and warm at 350°F (175°C) for 15-20 minutes until heated through.
- → Can I freeze this pasta bake?
Yes, freeze before baking or after cooling completely. Wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.
- → How can I increase the vegetable content?
Add diced bell peppers, mushrooms, or fresh spinach to the beef while sautéing. You can also layer zucchini slices or mix in roasted vegetables during assembly.