# Components:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Meat & Dairy
02 - 1 pound lean ground beef (85% lean or higher)
03 - 1 cup low-fat cottage cheese
04 - ½ cup grated Parmesan cheese
05 - 1 cup shredded part-skim mozzarella cheese, divided
→ Vegetables & Aromatics
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
→ Sauce
08 - 1 can (14 ounces) crushed tomatoes
09 - 1 can (6 ounces) tomato paste
10 - ½ cup beef broth or water
→ Pantry & Spices
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - ½ teaspoon red pepper flakes
15 - Salt and freshly ground black pepper
→ Garnish
16 - Fresh parsley or basil leaves
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add ground beef, breaking it into small pieces. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if desired.
05 - Stir in tomato paste to coat the beef. Add crushed tomatoes and beef broth. Mix in oregano, basil, red pepper flakes, salt, and pepper. Simmer on low for 8–10 minutes, stirring occasionally.
06 - In a large bowl, combine drained pasta, beef-tomato sauce, cottage cheese, Parmesan, and half (½ cup) of the mozzarella. Toss gently until evenly mixed.
07 - Spread the mixture into the prepared baking dish. Sprinkle the remaining ½ cup mozzarella over the top.
08 - Bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden at the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or basil before serving.
