This Beefy Cottage Cheese Baked Ziti is a hearty, comforting oven-baked pasta layered with rich meat ragoût, creamy cottage cheese, and perfectly melted mozzarella. Using al dente ziti, a slow-simmered beef–pork sauce, and a lighter cheese base, this dish delivers classic baked-ziti flavor with a more balanced, protein-rich twist.
Beefy Cottage Cheese Baked Ziti Recipe
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Ingredients
- 12 oz ziti (I always use Barilla for the best al dente texture)
- 2 tbsp olive oil
- 1 onion (finely diced into 1/4-inch pieces)
- 3 garlic cloves (freshly minced for best aroma)
- 0.5 lb ground beef
- 0.5 lb ground pork
- 24 oz tomato passata (I prefer Mutti for its smooth consistency)
- 1.5 tbsp tomato puree
- 2.5 cups beef stock
- 0.75 tsp basil
- 0.75 tsp oregano
- 0.75 tsp thyme
- 0.25 tsp chile flakes
- 2 tsp sugar
- salt
- pepper
For the cheese mixture::
- 12 oz cottage cheese (small curd gives a better, more consistent texture)
- 0.5 cup parmesan
- 3.5 cups mozzarella (shredded from a block for a better melt)
- 1.25 tsp oregano
- 0.75 tsp garlic powder
Method
- Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh—this ensures the best aroma and flavor development when they hit the hot oil. Measure out all dried herbs (basil, oregano, thyme), chile flakes, and sugar into a small bowl for easy addition later. Fill a large pot with salted water and bring it to a boil while you prepare the meat sauce components.
- Add the ziti to the boiling salted water and cook according to package directions until firm and al dente—I always use Barilla for the best texture. Drain the pasta in a colander but do not rinse it; the starch on the surface helps the sauce cling to each piece. Set aside and proceed immediately to building the meat sauce.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the diced onion and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant—this develops a sweet, aromatic foundation. Add the ground beef and ground pork, breaking them apart as they cook for 3-4 minutes until well-browned and no pink remains. This browning step creates deeper, more complex flavors through the Maillard reaction.
- Add the tomato passata, tomato puree, and beef stock to the browned meat mixture, then stir in the herb and spice mixture from Step 1. Season with salt and pepper to taste. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. While the sauce simmers, preheat the oven to 350°F and prepare the cheese mixture in the next step.
- In a medium bowl, combine the cottage cheese, Parmesan, 1 cup of shredded mozzarella, garlic powder, and 1.25 tsp oregano. I always use small curd cottage cheese because it gives a better, more consistent texture throughout the baked dish. Stir gently until just combined, being careful not to overmix, which can make the cottage cheese grainy.
- Add the cooked pasta from Step 2 to the simmered meat sauce from Step 4 and stir to combine thoroughly. Fold in half of the cheese mixture from Step 5 gently until evenly distributed throughout the pasta. Transfer the mixture to a 9×13 inch baking dish, spreading it into an even layer. Top with the remaining cheese mixture from Step 5 and the remaining 2.5 cups of shredded mozzarella, distributing it evenly for a golden, bubbly top.
- Bake the assembled ziti at 350°F for 30-35 minutes until the top is golden brown and the sauce bubbles around the edges. For a more golden top, I sometimes place it under the broiler for the last 1-2 minutes, watching carefully to avoid burning. Remove from the oven and let it rest for 5 minutes before serving—this allows the sauce to set slightly and makes serving easier.
Health Benefits
- High protein: Ground beef, pork, and cottage cheese support muscle health and satiety
- Lower fat than ricotta: Cottage cheese adds creaminess with less saturated fat
- Balanced carbs: Pasta provides energy for active days
- Herb-rich sauce: Basil, oregano, and thyme add antioxidants and flavor without extra calories
