Ingredients
Scale
- 1 pound rigatoni or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 (24-ounce) jar tomato sauce
- 1 (16-ounce) container 2% or whole milk cottage cheese
- 1 (8-ounce) bag shredded Italian blend cheese
Instructions
- Preheat the oven to 425°F.
- Boil the pasta in salted water for about 10 minutes or 1 to 2 minutes before the package’s recommended time. Drain.
- Heat oil in a skillet over medium-high heat. Cook the ground beef until no longer pink, about 5 minutes. Drain excess fat if needed.
- Stir tomato sauce into the beef and cook until warm, 3 to 4 minutes. Mix in the pasta.
- Pour half the pasta mixture into a 13×9-inch casserole. Dollop cottage cheese on top, then sprinkle half the shredded cheese.
- Add the remaining pasta mixture and top with the rest of the shredded cheese.
- Bake for 30 minutes until bubbly and cheese is lightly browned. Let sit 10 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat in the microwave in 30-second increments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg