Lunch & Dinner
Beef & Cottage Cheese Pasta Bake
A friend and family favorite! Every time I make this, people are convinced there's no way it's healthy. Cheesy, comforting, and made with lean ground beef, spinach, and a creamy cottage cheese layer.
Makes 8 servings
450Calories
30gProtein
52gCarbs
14gFat
3gFiber
Macros estimated per serving. Macros vary with pasta, cheese brands, and toppings.
Ingredients
- 1 bag Trader Joe's Organic Brown Rice & Quinoa Fusilli Pasta*
- 1 pound 93% lean organic, grass-fed ground beef
- 10 ounces fresh spinach
- 3 cloves garlic, finely chopped
- 1 jar Rao's Vodka Sauce
- 2 cups low-fat cottage cheese (I use Good Culture)
- 2 tablespoons Italian seasoning
- Zest of ½ medium lemon
- Salt and pepper, to taste
- 1 cup low-fat shredded mozzarella
- Grated Parmesan, for topping and serving
- Fresh basil leaves, torn, plus extra for serving
- Olive oil spray
Instructions
- Preheat the oven to 400°F. Lightly spray a Pyrex baking dish with olive oil and use a paper towel to spread it evenly.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, about 11 minutes. Drain and return it to the pot.
- Cook the beef. In a separate pan, cook the ground beef over medium heat, breaking it into small pieces, until fully cooked. Drain the excess fat, season with salt and pepper, and add it to the pot of pasta.
- Sauté the garlic and spinach. Lightly spray the same pan with olive oil. Add the garlic and sauté over medium-low heat for 2–3 minutes, stirring so it doesn't burn. Add the spinach in batches and cook until completely wilted. Transfer it to the pasta and beef.
- Add the sauce. Pour the vodka sauce into the pot and stir until the pasta, beef, and spinach are evenly coated.
- Make the cottage cheese layer. In a mixing bowl, combine the cottage cheese, Italian seasoning, and lemon zest. Mix well.
- Assemble the bake. Spread half of the pasta mixture in the prepared baking dish. Spoon the cottage cheese mixture over it and spread evenly, then scatter torn basil leaves on top. Add the remaining pasta mixture and top with mozzarella and a sprinkle of Parmesan.
- Bake until bubbly. Bake for 20–25 minutes, until heated through and the cheese is melted. Broil for about 2 minutes for an extra-crispy top, watching closely.
- Serve! Let it rest for a few minutes, then divide into 8 servings. Finish with fresh basil and extra Parmesan.
*You can use any pasta you love! I also love Pete's Pasta for a higher-protein, higher-fiber, lower-calorie option.
Originally shared in my Substack post Week of 10/5 Menu & Recipes on October 12, 2026.