High Protein Baked Penne with Ground Beef
Table of contents
Intro
Some dinners just check every box. They’re cheesy, hearty, easy enough for a busy weeknight, and guaranteed to have everyone asking for seconds. This High Protein Baked Penne with Ground Beef is one of those recipes.
At first glance, it looks like classic baked pasta loaded with bubbling mozzarella and a rich meat sauce. But every serving is also packed with protein, fiber, and vegetables without tasting like “diet food.” The protein pasta, lean ground beef, cottage cheese, zucchini, and bell pepper all work together to create a meal that’s just as satisfying as your favorite baked ziti while offering a little extra nutrition in every bite.
Whether you’re trying to add more protein to your meals, sneak a few vegetables into dinner, or simply need a comforting casserole the whole family will love, this baked penne delivers every single time.
Be sure to check out these other great recipes while you are here!
Creamy Garlic and Herb Spaghetti
Creamy Lemon Chicken Orzo (30-Minute One-Pot Recipe)
Spicy Rigatoni with Crispy Chicken Cutlets
Better Than Olive Garden Fettucine Alfredo
Why You’ll Love This Recipe
- Over 30 grams of protein per serving to help keep you full and satisfied.
- A high-fiber dinner thanks to protein pasta and fresh vegetables.
- Comfort food without compromise. It tastes like classic baked pasta, not a “healthy” substitute.
- Family approved. Even picky eaters won’t mind the zucchini tucked into the rich meat sauce.
- Perfect for busy weeknights. Most of the work happens while the pasta cooks.
- Great for meal prep. Leftovers reheat beautifully for lunch or dinner.
- Freezer friendly. Make one now and freeze another meal for later.
- Simple ingredients. Everything can be found at your local grocery store.
Why This Recipe Works
This recipe isn’t just high in protein—it was designed to make every ingredient work a little harder.
Protein pasta boosts both the protein and fiber while still tasting like traditional pasta.
Ground beef gives the sauce rich, hearty flavor that makes this casserole feel like true comfort food.
Cottage cheese melts into the sauce creating little creamy pockets throughout the casserole, just like a classic lasagna.
Beef broth adds extra richness and keeps the pasta perfectly saucy while it bakes.
Zucchini and green bell pepper blend right into the meat sauce, adding color, texture, and extra vegetables without overpowering the dish.
The result is a cheesy baked pasta that tastes indulgent enough for Sunday dinner but is easy enough for a Wednesday night.
Ingredients
- 2 cups (8 ounces) Protein Penne Pasta – Adds extra protein and fiber while keeping the familiar texture of traditional pasta.
- 1 pound lean ground beef – The hearty base of the meat sauce.
- 1 small yellow onion, diced – Adds sweetness and depth of flavor.
- 1 green bell pepper, diced – Sneaks in another vegetable while adding a subtle freshness.
- 5 cloves garlic, minced – Fresh garlic gives the sauce incredible flavor.
- 1 medium zucchini – Slice into ¼-inch rounds, then cut each round into quarters.
- 1 (24-ounce) jar roasted garlic marinara sauce – I used Carbone Roasted Garlic Marinara, but your favorite brand works perfectly.
- ½ cup beef broth – Loosens the sauce and keeps the pasta creamy while baking.
- 1 cup 2% cottage cheese – Creates creamy little pockets throughout the casserole without overpowering the sauce.
- ½ cup grated Parmesan cheese – Adds a rich, savory flavor.
- 8 ounces (2 cups) shredded part-skim mozzarella cheese – Melts into that irresistible golden topping.
- 1 tablespoon Italian seasoning – Brings all the Italian flavors together.
- ½ teaspoon kosher salt – Adjust to taste depending on your marinara.
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar – Balances the acidity of the tomatoes.
- Fresh parsley, chopped (optional) – For garnish.
- Crushed red pepper flakes and freshly grated Parmesan (optional) – For serving.
Instructions
Bring a large pot of salted water to a boil. Add the protein penne and cook for 6 minutes, about 2 minutes shy of al dente. Drain well and set aside.
Meanwhile, heat a large skillet over medium heat. Add the ground beef, diced onion, diced green bell pepper, and minced garlic. Cook until the beef is browned and the vegetables have softened. Drain any excess grease if needed. Add the zucchini to the skillet and cook for another 3 to 4 minutes until it begins to soften.
Pour in the marinara sauce. Add the beef broth to the empty marinara jar, shake well to loosen any remaining sauce, then pour it into the skillet.
Season with the Italian seasoning, salt, pepper, and sugar. Stir well and let the sauce simmer for about 2 to 3 minutes.
Lightly grease a 9×13-inch baking dish.
Add the cooked pasta, meat sauce, cottage cheese, and Parmesan cheese to the baking dish. Stir until everything is evenly combined.
Sprinkle the shredded mozzarella evenly over the top.
Bake at 400°F (200°C) for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Remove from the oven and let the casserole rest for about 5 minutes before serving.
Garnish with fresh parsley, crushed red pepper flakes, and freshly grated Parmesan if desired.
Tips for Success
- Don’t overcook the pasta. Cooking it just 6 minutes keeps it from becoming mushy after baking.
- Drain the beef well. Removing excess grease keeps the sauce rich instead of oily.
- Shake the broth in the marinara jar. It’s an easy way to use every last bit of sauce while adding the perfect amount of moisture.
- Taste the sauce before assembling. This is the best time to adjust the salt, pepper, or Italian seasoning.
- Let it rest before serving. Five minutes helps everything set up so you get beautiful, cheesy servings instead of a runny casserole.
- Fresh Parmesan makes a great finishing touch. A sprinkle over each serving adds another layer of savory flavor.
Serving Suggestions
This High Protein Baked Penne is hearty enough to stand on its own, but if you’re feeding a hungry crowd, it’s delicious paired with one or two simple sides.
Here are a few of my favorites:
- Garlic bread or cheesy breadsticks
- A crisp green salad with Italian dressing
- Caesar salad
- Roasted broccoli or green beans
- Steamed asparagus
- Fresh fruit for a lighter side
If you’re trying to keep the meal a little lighter, simply serve it with a big salad. If you’re feeding teenagers (or my family!), don’t skip the garlic bread.
Make Ahead, Storage, Freezing & Reheating
Make Ahead
You can assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate until you’re ready to bake. If baking straight from the refrigerator, you may need to add an extra 5 to 10 minutes to the baking time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
This casserole freezes well for up to 2 months. Wrap the baking dish tightly with plastic wrap followed by aluminum foil, or transfer portions to freezer-safe containers.
Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat individual servings in the microwave until heated through. The leftovers stay creamy and delicious, making this an excellent meal prep recipe.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Baked Penne Pasta with Ground Beef
Ingredients
- 2 Cups Protein Penne Pasta
- 1 lb Lean Ground Beef
- 1 small Yellow Onion, diced
- 1 small Green Pepper, diced
- 5-6 Garlic Cloves, minced
- 1 medium Zucchini, sliced into ¼-inch rounds, then quartered
- 24 oz Jar of Marinara or Spaghetti Sauce
- 1/2 Cup Beef Broth
- 1 Cup 2% Cottage Cheese
- 1/2 Cup Grated Parmesan Cheese
- 2 Cups (8 oz) Shredded part-skim mozzarella cheese
- 1 tbsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp White Granulated Sugar
- Fresh Parsley, chopped optional
Instructions
- Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the protein penne for 6 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef, onion, bell pepper, and garlic until the beef is browned and the vegetables have softened. Drain excess grease if needed.
- Stir in the zucchini and cook for 3 to 4 minutes
- Add the marinara sauce. Pour the beef broth into the empty marinara jar, shake well, then pour it into the skillet.
- Season with the Italian seasoning, salt, pepper, and sugar. Simmer for 2 to 3 minutes.
- Add the cooked pasta, meat sauce, cottage cheese, and Parmesan to the prepared baking dish. Stir until well combined.
- Sprinkle the mozzarella evenly over the top.
- Bake for about 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
Nutrition (Approximate Per Serving)
- Calories: 435
- Protein: 33g
- Fiber: 5g
Frequently Asked Questions
Can I use regular pasta instead of protein pasta?
Absolutely! Regular penne works just fine. Just keep in mind the protein and fiber content will be lower.
Can I substitute ground turkey or ground chicken?
Yes! Ground turkey or ground chicken are both great options if you prefer a leaner protein.
Do I have to use cottage cheese?
I recommend it! It melts really well into the sauce, creating creamy pockets throughout the casserole much like a traditional lasagna. Even people who don’t normally enjoy cottage cheese often love it in this recipe.
Can I add more vegetables?
Definitely. Mushrooms, spinach, diced carrots, or chopped kale all work well. Just be sure to cook vegetables with a higher water content before adding them to the casserole.
Can I freeze this casserole?
Yes! This casserole freezes well for up to two months. Thaw overnight in the refrigerator before reheating.
Is this recipe good for meal prep?
It sure is. The leftovers reheat wonderfully in the microwave, making this a great option for lunches throughout the week.
Recipe Variations
Want to make this recipe your own? Here are a few easy ways to change it up:
- Swap the ground beef for ground turkey or chicken.
- Use spicy marinara for a little extra kick.
- Add mushrooms, spinach, or chopped kale for even more vegetables.
- Stir in a pinch of crushed red pepper flakes if your family likes a little heat.
- Top with fresh basil instead of parsley for a brighter finish.
Final Thoughts
If you’re looking for a dinner that feels like comfort food but works a little harder for you, this High Protein Baked Penne with Ground Beef is it. It’s cheesy, hearty, packed with flavor, and comes together with simple ingredients that are easy to find at any grocery store. Whether you’re trying to add more protein to your meals, feed a hungry family, or simply need a dependable weeknight dinner, this is one recipe you’ll find yourself making again and again.
