High Protein Pasta with Cottage Cheese and Ground Beef
If you’ve ever wished pasta could taste comforting and help you hit your protein goals, this dish might become your new weeknight rescue. This high protein pasta with cottage cheese and ground beef brings together a creamy sauce, tender noodles, and a hearty beef base — all made in under 30 minutes. It’s the kind of meal busy home cooks keep in their back pocket: simple ingredients, minimal cleanup, and leftovers that never disappoint.
Why You’ll Love This High Protein Pasta
Here’s the thing: a good weeknight dinner needs to check a lot of boxes at once. This one does.
- It’s genuinely high protein — between the beef, cottage cheese, and pasta, you’re looking at roughly 35–45g of protein per serving, depending on the pasta you choose.
- It’s budget-friendly — cottage cheese and ground beef stretch far, and pantry pasta keeps costs low.
- It’s fast — 25–30 minutes, even if you’re a slow chopper.
- It feels indulgent without being heavy — the sauce is creamy but not gut-bomb creamy.
- Kids eat it. Partners eat it. You’ll probably go for seconds.
Ingredients You’ll Need
For the Beef Base
- 1 lb ground beef (85% lean works beautifully for flavor and moisture)
- 1 small onion, diced
- 3–4 cloves garlic, minced
- Salt & black pepper to taste
For the Creamy High-Protein Sauce
- 1 cup cottage cheese (full-fat blends smoother)
- 1 jar (about 24 oz) marinara or tomato sauce
- ¼ cup grated Parmesan
- 2 tsp cornstarch (helps prevent watery sauce)
- 1 tsp dried oregano
- Optional: pinch of red pepper flakes
For the Pasta
- 12 oz short pasta like penne, rotini, or rigatoni
- Salted water for boiling
- Reserved ¼ cup pasta water
Optional Add-Ins
- Fresh basil for garnis
- Extra Parmesan
- Spinach (stirs in easily)
- Mushrooms or zucchini
A quick note: cottage cheese looks lumpy out of the container, but after blending, it becomes silky, almost like Alfredo. That’s the “secret trick” a lot of fitness bloggers talk about when they recreate comfort dishes with more protein.
Step-by-Step Instructions
This part is where the magic happens — and thankfully, none of it asks much of you. It’s the kind of recipe you can pull off even when you’re tired and hungry.
Step 1 — Boil the Pasta
Bring a large pot of salted water to a rolling boil.
Drop in the pasta and cook until al dente — firm enough that it keeps its shape once mixed with the sauce.
Before draining, scoop out ¼ cup of the pasta water. That little bit of starchy liquid helps the sauce cling to every piece of pasta later.
Step 2 — Brown the Beef
Warm a large skillet over medium heat.
Sauté the diced onion for 2–3 minutes until it softens, then stir in the minced garlic.
Add the ground beef and break it apart with a spoon.
Cook for about 6–8 minutes, or until no pink remains.
If the beef releases more fat than you prefer, drain off the excess — you want flavor, not grease.
Step 3 — Blend the Cottage Cheese Sauce
In a blender or food processor, add:
- Cottage cheese
- Marinara or tomato sauce
- Grated Parmesan
- Cornstarch
- Oregano
- Salt and pepper
Blend until the mixture turns silky smooth.
You shouldn’t see any curds or lumps — the texture should be similar to a creamy tomato soup. This step is what makes the final dish feel rich without being heavy.
Step 4 — Combine the Beef + Sauce
Pour the blended sauce directly into the skillet with the cooked beef.
Stir well and bring it to a gentle simmer.
Let it cook for 3–5 minutes, just long enough for the cornstarch to activate and the sauce to thicken slightly.
A quick check:
- If the sauce feels too thick, add a splash of that reserved pasta water.
- If it feels too thin, let it simmer another minute or two until it clings to the spoon.
Step 5 — Toss with Pasta
Add the drained pasta straight into the skillet.
Toss everything together so the noodles get coated in that creamy, beefy sauce.
Taste and adjust seasoning — maybe a little more salt, pepper, or a sprinkle of Parmesan.
Finish with fresh basil or extra cheese if you want a brighter, fresher touch.
And honestly? At this point, the dish usually looks so inviting you’ll want to grab a fork before it even hits the table.
Tips for Success
-
Make It Creamier
Use full-fat cottage cheese for a smoother blend. Low-fat works, but it can taste slightly tangier and thinner.
-
Keep the Beef Tender
Use 85% lean if possible. Super-lean beef dries out quickly.
If yours ends up a little dry, add 1–2 tbsp broth while simmering.
-
Don’t Skip the Cornstarch
It prevents that watery look some blended cottage cheese sauces get.
It’s a tiny step that fixes a huge annoyance.
-
Want Extra Protein?
Swap your pasta for one of these:
- Chickpea pasta
- Lentil pasta
- Protein-enriched wheat pasta (Barilla Protein+ is great)
You can get a meal that pushes 45–50g protein per serving with very little effort.
Storage, Leftovers, and Meal Prep
This pasta keeps surprisingly well — probably because the sauce isn’t heavy cream-based.
- Fridge: Lasts 3–4 days
- Freezer (just the sauce): Up to 2 months
- Reheating: Add a splash of water or milk, warm on low heat to keep everything creamy
- Meal Prep Tip: Make a double batch of sauce and freeze it; cook fresh pasta during the week
Also — if you like batch cooking on Sundays, this is one of those dishes that doesn’t punish you for reheating it.
What to Serve With It
Nothing fancy — just simple, fresh sides to balance the creamy pasta:
- A green salad with vinaigrette
- Roasted broccoli or green beans
- Toasted garlic bread
- Or honestly? A simple bowl of grapes or sliced cucumbers on the side hits the spot
And if you’d like a drink, a light white wine or iced tea works beautifully.
Frequently Asked Questions
- Can I use ground turkey instead?
Absolutely. You’ll get a lighter flavor, but still tons of protein. Just season it well.
- Can I skip blending the cottage cheese?
You can, but the sauce will look grainy. Blending makes a big difference.
- Does this taste like cottage cheese?
Not at all. The blending + marinara completely transforms the flavor.
- Can this be made gluten-free?
Yep — use gluten-free pasta and double-check your marinara label.
- Can I add vegetables?
Spinach, mushrooms, zucchini, peppers — all work great and cook fast.
Nutrition Info (Estimated)
(Per serving, 4 servings total — varies by brand)
- Calories: 600–650
- Protein: 35–45g
- Carbs: 60–65g
- Fat: 18–22g
Great balance for lunch or dinner, especially when you want something filling and comforting.
Recipe Card
- Prep Time: 5–10 minutes
- Cook Time: 20 minutes
- Total Time: 25–30 minutes
- Servings: 4
Ingredients
- 1 lb ground beef
- 12 oz pasta
- 1 cup cottage cheese
- 24 oz marinara
- ¼ cup Parmesan
- 1 onion, 3 garlic cloves
- 2 tsp cornstarch, salt, pepper, oregano
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente.
Before draining, reserve ¼ cup of the pasta water — it helps thin or loosen the sauce later. - Brown the beef in a wide skillet with the diced onion and minced garlic.
Cook until the beef is no longer pink (about 6–8 minutes), breaking it into small pieces as it cooks.
Drain excess fat if the pan looks too greasy. - Blend the sauce by adding cottage cheese, marinara, Parmesan, cornstarch, oregano, salt, and pepper to a blender or food processor.
Blend until completely smooth and creamy — no visible curds. - Pour the blended sauce into the skillet with the cooked beef.
Stir well and let it simmer for 3–5 minutes until slightly thickened.
If it thickens too much, use a splash of the reserved pasta water. If it’s thin, simmer a little longer. - Toss the pasta with the sauce, stirring until each piece is generously coated.
Taste, adjust seasoning, and finish with fresh basil or more Parmesan.
Serve warm and enjoy the creamy, protein-packed goodness.
Conclusion
This high protein pasta with cottage cheese and ground beef proves that a comforting meal doesn’t have to be complicated or heavy. It’s quick, filling, and easy enough to make on a weeknight when you’re running on low energy but still want something homemade. And once you see how creamy the cottage cheese sauce turns out — and how well it reheats — you might find yourself making this dish more often than you expected. Enjoy it fresh, pack it for lunch, or double the sauce for later. It’s the kind of recipe that quietly earns a spot in your regular rotation.
| Servings |
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- 1 lb ground beef
- 12 oz pasta
- 1 cup cottage cheese
- 24 oz marinara
- cup ¼Parmesan
- 1 onion 3 garlic cloves
- 2 tsp cornstarch salt, pepper, oregano
Ingredients
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- Step 1: Boil the Pasta: Bring a large pot of salted water to a rolling boil. Drop in the pasta and cook until al dente — firm enough that it keeps its shape once mixed with the sauce. Before draining, scoop out ¼ cup of the pasta water. That little bit of starchy liquid helps the sauce cling to every piece of pasta later.
- Step 2: Brown the Beef: Warm a large skillet over medium heat. Sauté the diced onion for 2–3 minutes until it softens, then stir in the minced garlic. Add the ground beef and break it apart with a spoon. Cook for about 6–8 minutes, or until no pink remains. If the beef releases more fat than you prefer, drain off the excess — you want flavor, not grease.
- Step 3: Blend the Cottage Cheese Sauce: In a blender or food processor, add: Cottage cheese Marinara or tomato sauce Grated Parmesan Cornstarch Oregano Salt and pepper Blend until the mixture turns silky smooth. You shouldn’t see any curds or lumps — the texture should be similar to a creamy tomato soup. This step is what makes the final dish feel rich without being heavy.
- Step 4: Combine the Beef + Sauce: Pour the blended sauce directly into the skillet with the cooked beef. Stir well and bring it to a gentle simmer. Let it cook for 3–5 minutes, just long enough for the cornstarch to activate and the sauce to thicken slightly. A quick check: If the sauce feels too thick, add a splash of that reserved pasta water. If it feels too thin, let it simmer another minute or two until it clings to the spoon.
- Step 5: Toss with Pasta: Add the drained pasta straight into the skillet. Toss everything together so the noodles get coated in that creamy, beefy sauce. Taste and adjust seasoning — maybe a little more salt, pepper, or a sprinkle of Parmesan. Finish with fresh basil or extra cheese if you want a brighter, fresher touch. And honestly? At this point, the dish usually looks so inviting you’ll want to grab a fork before it even hits the table.
