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This baked ziti has 46 grams of protein per serving and takes about 55 minutes total. The protein comes from ground beef, low-fat cottage cheese, and mozzarella, not a scoop of powder, so it tastes like the baked ziti you grew up with.
I blend the cottage cheese with an egg and parmesan until it’s completely smooth, no curds, no chalky texture. It fills in for ricotta and adds more protein for fewer calories per cup.
A regular baked ziti made with just ricotta and mozzarella usually lands around 24 to 28 grams of protein per serving. Swapping in blended cottage cheese and using a full pound of beef instead of a half pound pushes this version well past 30 grams without changing how it tastes.
The one thing that trips people up is baking it too long and drying out the top layer of pasta. Pull it once the edges are bubbling and the cheese on top is deep gold, usually 25 to 30 minutes at 375°F / 190°C.
Why You’ll Love This Recipe
- Delivers 46g of protein per serving from real food
- Cottage cheese blends smooth, no ricotta needed
- One dish feeds 6 with leftovers for lunch
- Freezes well for a make-ahead weeknight dinner
Ingredient Notes
- ziti pasta: Penne or rigatoni work the same way since they hold sauce in the ridges.
- ground beef: 80/20 keeps the sauce rich. Leaner beef works but the sauce will taste flatter, add an extra splash of olive oil.
- low-fat cottage cheese: Use the 2% small-curd kind. Full-fat cottage cheese works too but adds more fat per serving.
- marinara sauce: A 24 oz jar of your regular brand is fine. Thicker sauces give a less watery bake.
- egg: Helps the blended cottage cheese set instead of staying loose once baked.
- parmesan: Buy a block and grate it yourself if you can. Pre-shredded parmesan is drier and doesn’t melt into the blend as well.
- mozzarella: Shredded part-skim mozzarella melts evenly. Fresh mozzarella works but releases more water as it bakes.
High-Protein Baked Ziti with Cottage Cheese and Beef
Ingredients
Method
- Bring a 6-quart / 5.7L pot of generously salted water to a boil. Cook the ziti 1 minute less than the package directions, until just shy of al dente, then drain and set aside.
- Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
- Add the garlic and cook for 30 seconds until fragrant, then add the ground beef. Break it up with a spoon and cook for 8 to 10 minutes, until no pink remains and it reaches 160°F / 71°C on an instant-read thermometer.
- Drain off excess fat, then stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
- Add the cottage cheese, egg, parmesan, and garlic powder to a food processor or blender. Blend for 45 to 60 seconds, scraping down the sides once, until completely smooth with no visible curds.
- Heat the oven to 375°F / 190°C. In a large mixing bowl, combine the cooked ziti with the meat sauce.
- Spread half of the pasta and sauce mixture into a 9x13-inch (33 x 23 cm) baking dish. Spoon the blended cottage cheese mixture over the top in an even layer.
- Add the remaining pasta and sauce on top, then scatter the shredded mozzarella evenly over the surface.
- Bake for 25 to 30 minutes, until the sauce is bubbling at the edges and the mozzarella is deep gold in spots.
- Let the dish rest for 5 minutes before slicing into 6 portions. Garnish with fresh basil or parsley if using.
Notes
- Reserve all the mozzarella for the top layer only.
- Drain excess fat from the ground beef before adding the marinara.
- Let the dish rest 5 minutes before slicing so it holds together.
- Blend the cottage cheese mixture in a food processor, not by hand, for a smooth texture.
Tips for Success
- Blend the cottage cheese for a full 60 seconds so no curds remain in the finished dish.
- Salt the pasta water generously since the pasta won’t get seasoned again until it’s mixed with sauce.
- Cook the ground beef until it hits 160°F / 71°C and no pink remains before draining excess fat.
- Undercook the ziti by 1 minute less than the package says since it finishes cooking in the oven.
- Cover the dish loosely with foil for the first 15 minutes if you want the top cheese less browned.
Variations
- Swap ground beef for sweet Italian sausage, removed from the casing, for a fattier and more savory sauce.
- Use part-skim ricotta instead of cottage cheese if you want the classic texture, though protein drops by about 8g per serving.
- Stir in a 10 oz bag of frozen chopped spinach, thawed and squeezed dry, for extra vegetables in the cottage cheese layer.
Storage and Reheating
Baked ziti keeps in an airtight container in the fridge for 4 to 5 days.
Reheat individual portions in the microwave for 2 to 3 minutes, or cover the whole dish with foil and warm in a 350°F / 175°C oven for 20 to 25 minutes until the center is hot.
This recipe freezes well. Assemble it in a freezer-safe dish, skip the baking step, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding about 10 extra minutes since it’s starting cold.
Serving Suggestions
Serve this baked ziti with a simple green salad and garlic bread to soak up the extra marinara. A sprinkle of fresh basil or extra parmesan on top wakes it up right before serving.
This is one of my regular Sunday prep dishes. I bake it Sunday afternoon, portion it into containers, and it carries my kids through Tuesday lunches without complaint.
FAQ
Why is my baked ziti watery on the bottom?
Watery baked ziti usually means the marinara wasn’t simmered long enough or the pasta wasn’t drained well before mixing. Simmer the meat sauce for the full 5 minutes to cook off extra liquid, and shake the colander well after draining the ziti. A thinner jarred sauce can also add extra moisture to the finished dish.
Can I use ricotta instead of blended cottage cheese in this baked ziti?
Yes, ricotta works and gives the more familiar grainy texture people expect from baked ziti. Swap in the same 425g amount, skip the blending step, and mix it straight with the egg and parmesan. You’ll lose about 8 grams of protein per serving since ricotta has less protein by weight than low-fat cottage cheese.
Can I freeze this baked ziti with cottage cheese before baking it?
Yes, this baked ziti freezes well unbaked. Assemble it fully in a freezer-safe 9×13-inch dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F / 190°C for 35 to 40 minutes since it’s starting cold, until bubbling and hot in the center.
What goes well with baked ziti besides garlic bread?
A simple green salad with a vinegar-based dressing cuts through the richness of the beef and melted cheese. Roasted broccoli or steamed green beans work well if you want something lighter than more bread. Garlic bread is still the classic pairing for soaking up extra marinara.
Is this baked ziti with cottage cheese high in protein?
Yes, this version has 46 grams of protein per serving, well above a typical baked ziti made with just ricotta and mozzarella. The protein comes from the ground beef, blended cottage cheese, parmesan, and mozzarella, not any protein powder. A standard ricotta version usually lands closer to 24 to 28 grams per serving.
Why do you blend the cottage cheese instead of using it straight from the tub?
Blending breaks down the curds so the layer looks and feels like ricotta instead of lumpy cottage cheese. It also makes the egg and parmesan mix in evenly instead of sitting in clumps. If you don’t mind the texture, you can skip blending and stir it together by hand instead.
