High Protein Italian Pasta Bake
Imagine sinking your fork into a bubbly, golden-brown pasta bake that not only satisfies your Italian food cravings but also packs a protein punch! This recipe starts with lean ground beef, browned and seasoned to perfection, creating a savory base. Then comes the secret weapon: high-protein pasta cleverly crafted to mimic the delicious flavors of pizza. Think hints of tomato, oregano, and garlic woven right into this recipe.
Instead of traditional ricotta, this bake features creamy cottage cheese. Cottage cheese is a fantastic source of protein that blends beautifully with the beef and pasta. A generous layer of your favorite mozzarella cheese blankets the top, melting into gooey perfection as it bakes. The aroma alone will transport you to your favorite pizzeria, but with the added benefit of a significantly higher protein content to keep you feeling full and satisfied.
This high-protein Italian pasta bake is a comforting and guilt-free way to enjoy a classic dish. It’s perfect for a hearty weeknight meal, and any leftovers make a fantastic lunch the next day.
Don’t forget to season well with salt, pepper, dried herb blend and chili pepper flakes for that extra kick! If you like this recipe you will also love my Easy Lemon Chicken Pasta or my Chicken Zucchini Bake.
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High Protein Italian Beef and Pasta Bake
Equipment
- medium pot
- large skillet
Ingredients
- 1 tbs olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- salt + pepper, to taste
- 1/2 tsp each garlic powder, onion powder, paprika + Italian herb blend
- 1/3 cup low sodium chicken broth
Assembly:
- 12 oz protein pasta, cooked al denté
- 2 small zucchini, cut into half moons
- 1 cup cottage cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
- optional garnish: chili pepper flakes + fresh parsley
Instructions
- Preheat oven to 375℉.
- Cook your pasta in salted water, al dente according to package directions.
- Heat a large skillet over medium-high and add in the oil. Sauté the onions for a few minutes on medium heat. Stir in the garlic for 30 seconds. Next add in the ground beef in LARGE pieces.The goal is to sear the meat and get a nice brown crust on each chunk of ground beef. Flip the pieces over and proceed to break up the meat with a wooden spoon. Add in the seasonings and mix. Once meat is no longer pink add in the broth and cover with a lid. Lower the heat to a simmer and let meat cook for 5 minutes.
Assembly:
- In a 9×13 inch baking dish, add in the pasta, beef, cottage cheese, zucchini, marinara sauce, mozzarella, parmesan and mix with a wooden spoon until incorporated. Top with mozzarella and parmesan. Bake for 35-40 minutes or until golden on top.
Notes
- Store leftovers in an airtight container in the fridge.
- I used DanO’s Red Pepper Cheesoning Seasoning (which I LOVE).
- Nutritional Info reflects regular pasta (not High Protein Pasta).. This is the brand I used: Brami Curly Macaroni Protein Pasta
- You can use any type of ground meat in this recipe.
- You can use any type of medium sized pasta in this recipe (like Penne, Bowtie or Fusilli).
Nutrition
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