Protein Pasta Bake

High-protein baked penne with marinara and melted mozzarella

• Prep: 20 min
• Cook: 35 min
• Serves 8
• Difficulty: medium

Blended cottage cheese creates a high-protein sauce layered with penne, marinara, and part-skim mozzarella. Bakes in a deep baking dish for easy hold.

Why crews like it: Mac-and-cheese energy with better macros. One pan feeds the whole hall and slices into clean portions.

Ingredients

• 2 lb whole-wheat penne
• 3 cups low-fat cottage cheese
• 4 cups marinara sauce
• 3 cups part-skim mozzarella
• 1 cup Parmesan cheese
• 2 whole large eggs
• 4 cloves garlic cloves
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Par-cook penne: Boil penne in salted water 7–8 minutes until flexible but still firm in the center. Drain well so excess water does not thin the bake.
2. Blend cottage cheese sauce: Blend cottage cheese, eggs, garlic, basil, oregano, salt, and pepper until completely smooth with no curd texture remaining.
3. Layer pasta and sauces: Toss penne with cottage cheese mixture and half the marinara in a large bowl until evenly coated and glossy.
4. Assemble and top with cheese: Spread half the pasta in a greased baking dish. Drizzle remaining marinara, then top with remaining pasta and mozzarella-parmesan blend.
5. Bake until bubbling: Bake at 375°F for 30–35 minutes until edges bubble and cheese turns golden brown with a few crisp spots on top.

Tonight's spread

• Caesar salad with light dressing.
• Steamed broccoli with lemon and chili flakes.

Hall tips

• Blend cottage cheese while cold—warm curds resist smoothing.
• Add sautéed spinach or roasted red peppers for color and fiber without changing bake time.
• Portion with a square cutter for uniform macros across the crew.

Meal prep

Blend cottage cheese smooth ahead of time. Undercook penne by 2 minutes—it finishes in the oven. Station: Use a 4-inch deep baking dish so the bake holds heat without drying at the edges. Station: Tent foil first 20 minutes, uncover last 10 for golden cheese without overcooking pasta. Station: Rest pan 10 minutes before cutting so layers set and portions stay intact.

Leftovers

• Reheat squares covered with foil; add splash of marinara to restore moisture.
• Cut cold leftovers into meal-prep cubes for shift lunches.

• Blender
• Deep baking dish
• Large stock pot

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