Ingredients
Scale
- 1 lb 93% lean ground beef
- 8 oz protein-enriched pasta (chickpea, lentil, or Barilla Protein+)
- 2 cups low-fat cottage cheese (blended until smooth)
- 1.5 cups shredded sharp cheddar cheese, divided
- 2 cups low-sodium marinara sauce
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the protein pasta for 2 minutes less than the package directions suggest for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite now to avoid sogginess later. Drain and set aside.
- In a large oven-safe skillet or Dutch oven, brown the lean ground beef over medium-high heat. Break the meat into small crumbles with a wooden spoon. Once the beef is nearly cooked through, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, oregano, and smoked paprika, cooking for another 60 seconds until fragrant.
- Lower the heat to medium-low. Stir in the marinara sauce and the blended cottage cheese. The blended cottage cheese adds a rich, creamy texture and massive amounts of protein without the heavy fats found in traditional cream sauces. Mix until well combined and warm.
- Fold the cooked pasta into the beef and sauce mixture. Stir in 1 cup of the shredded cheddar cheese until it starts to melt. Level the mixture with your spoon. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Place the skillet in the oven and bake for 15 minutes. For a crispy, golden-brown top, turn the broiler on for the last 2 minutes of cooking. Watch it closely to prevent burning. Remove from the oven, garnish with fresh parsley, and let it rest for 5 minutes before serving.
- Cook Time: 40 minutes