This High Protein Cottage Cheese Pasta is one of those meals I actually look forward to eating again the next day. It checks all the boxes: easy, healthy, kid-approved, and totally delicious.
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This high protein cottage cheese pasta has become a weekly repeat in our house—and I’m not mad about it. It’s hearty, packed with flavor, loaded with veggies, and full of protein thanks to the combination of ground beef, chickpea pasta, and the creamy cottage cheese sauce. Even my kids can’t get enough! When you find a dinner that’s this nutritious and actually gets cheers at the dinner table, you know it’s a keeper.
What Makes This Pasta High in Protein?
This meal is a protein powerhouse for a few reasons:
- Ground beef: Adds a hearty, rich flavor and solid protein base
- Cottage cheese sauce: Creamy, cheesy, and surprisingly high in protein
- Chickpea pasta: A smart swap that’s naturally higher in protein and fiber than traditional pasta
We use Banza pasta made from chickpeas—it’s kid-approved and cooks just like regular pasta!
Why You’ll Love This Recipe
- It’s a balanced meal in one pot—protein, veggies, and carbs all in one.
- It’s kid-approved (yes, even with the veggies in there!).
- It’s quick and easy to throw together on a weeknight.
- It’s a great way to use up leftover veggies in the fridge.
- The cottage cheese sauce adds protein and creaminess without needing heavy cream or tons of cheese.
What to Serve With It
This pasta is filling on its own, but here are a few favorite sides:
- A fresh green salad with your favorite dressing
- Garlic bread
- Steamed broccoli or roasted veggies
- Sliced fruit for the kids
Storage + Reheating Tips
Have leftovers? Lucky you!
- Store in an airtight container – We love these storage containers!
- Keeps well in the fridge for up to 3 days
- Reheat on the stove or microwave
- Freezer-friendly too! Let cool completely and freeze in meal prep containers for up to 2 months
High Protein Cottage Cheese Pasta Recipe
Ingredients:
- 2 zucchini, diced
- 1 yellow bell pepper, diced
- 1 lb ground beef
- 2–3 cups fresh spinach
- 2 cups dry chickpea pasta – Banza chickpea pasta
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 batch cottage cheese pasta sauce – get the recipe here
- Optional: Parmesan cheese for topping
Instructions:
- Chop the vegetables – Dice the zucchini and yellow bell pepper.
- Brown the ground beef in a large skillet over medium heat until fully cooked.
- Add zucchini and pepper to the skillet. Sauté until the veggies are soft, about 5–7 minutes.
- Stir in the spinach and let it wilt down.
- Pour in the cottage cheese pasta sauce and keep the heat low to avoid curdling. (Even if it curdles slightly, it still tastes amazing!)
- Season with garlic powder and Italian seasoning. Stir to combine.
- Cook the chickpea pasta according to the package directions.
- Drain the pasta and add it directly into the skillet with the beef and veggie mixture.
- Mix everything together until evenly combined and creamy.
- Serve warm, topped with Parmesan if desired.
