Protein Pasta

This high protein pasta recipe features a seasoned meat sauce, a creamy cheese layer, and al dente pasta. It packs in over 40 grams of protein. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 487kcal

Author Arman Liew

Ingredients

14.5 ounces protein pasta 410g, uncooked, see notes
1 tablespoon olive oil 15ml
2 cloves garlic 6g, minced
1 large onion 160g, chopped
1 pound lean ground beef 450g
24 ounces marinara sauce 680g
1 tablespoon Italian seasoning 7g
2 large eggs
1/4 cup parsley 12g, finely chopped
1/2 cup Greek yogurt 120g, plain and non fat
1 cup parmesan cheese 100g, freshly grated
1 pound cottage cheese 450g
1 cup mozzarella cheese 110g

Instructions

Preheat the oven to 180C/350F. Grease a 13 x 9-inch baking dish and set aside.
Cook the pasta as per package instructions. Once cooked, drain it and set aside.
In a medium pan, add the olive oil and place it over medium heat. Once hot, add the onion and garlic and cook for 2 minutes, until fragrant. Add the lean ground beef and break apart and cook until no longer pink. Add the marinara sauce and Italian seasonings and and cook until the sauce is warm. Remove from the heat.
In a bowl, whisk together the eggs, fresh parsley, Greek yogurt, parmesan cheese and cottage cheese.
Add a thin layer of the meat sauce onto the base of the baking dish then add half the cooked pasta, then half the cottage cheese mixture, then a sprinkling of mozzarella cheese. Add the remaining half of the cooked pasta, followed by the remaining cottage cheese mix. Pour the remaining meat sauce all over the top, then the remaining mozzarella cheese.
Bake everything for 35-40 minutes, until the cheese has melted and is golden brown in spots. Remove from the oven and sprinkle with fresh parsley and slice and serve.

Video

Notes

Nutritional calculation: Based on Barilla Protein+ pasta. If you use Banza chickpea pasta, each serving will have 535 calories and 43.4g of protein. If you use Modern Table Lentil Pasta, each serving will have 45.5g of protein.

Leftovers: Keep in the fridge, covered, for up to 5 days or in the freezer for up to 6 months.

Nutrition