Ingredients
-
1 lb ground beef
-
1/2 lb pasta (any shape you love)
-
1 cup cottage cheese (or ricotta)
-
1 jar (24 oz) pasta sauce
-
2 small zucchinis, chopped
-
2 cups shredded mozzarella cheese
-
Freshly grated parmesan, for serving
-
Salt, pepper, and Italian seasoning
Instructions
-
Preheat oven to 350°F.
-
Brown the ground beef, season as desired.
-
Cook pasta until al dente, drain.
-
In pasta pot, stir pasta, beef, cottage cheese, sauce, and zucchini.
-
Transfer to greased 9×13 dish.
-
Top with mozzarella, cover with foil.
-
Bake 30 minutes covered, then 10 minutes uncovered.
-
Serve with parmesan.
Notes
Swap cottage cheese for ricotta if you prefer.
Use whole wheat or chickpea pasta for extra protein.
Add spinach, mushrooms, or bell peppers for more veggies.
Leftovers last 3–4 days in the fridge.
- Prep Time: 15
- Cook Time: 40