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Protein Packed Pasta Bake Everyone Loves - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces high-protein pasta (penne, rotini, or ziti)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (93% lean or similar)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 (24-ounce) jar marinara sauce (choose a brand with no added sugar)
  • 1/2 cup low-sodium chicken broth or water
  • 1 cup low-fat cottage cheese
  • 1 cup part-skim ricotta
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 1/2 cups shredded part-skim mozzarella, divided
  • 2 cups baby spinach, roughly chopped
  • Fresh basil, chopped, for serving (optional)
  • Nonstick spray for the baking dish

Method
 

  1. Heat the oven: Set to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than package directions for al dente. Drain and set aside.
  3. Make the turkey sauce: In a large skillet, heat olive oil over medium. Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic for 30 seconds until fragrant. Add ground turkey, salt, pepper, Italian seasoning, and red pepper flakes. Cook, breaking it up, until no longer pink, 5–7 minutes.
  4. Simmer the sauce: Pour in marinara and chicken broth. Stir and simmer 5 minutes to thicken slightly. Taste and adjust seasoning.
  5. Blend the creamy layer: In a bowl, stir together cottage cheese, ricotta, Greek yogurt, and 1/4 cup Parmesan until smooth. Fold in spinach.
  6. Combine and layer: Add the cooked pasta to the skillet with the turkey sauce and toss to coat. Spread half the pasta mixture in the baking dish. Dollop and spread half the creamy mixture over the top. Sprinkle with 1/2 cup mozzarella. Repeat with remaining pasta, then remaining creamy mixture. Finish with the remaining mozzarella and 1/4 cup Parmesan.
  7. Bake: Cover loosely with foil (to prevent sticking, tent the foil so it doesn’t touch the cheese). Bake 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and the top is lightly golden.
  8. Rest and serve: Let the pasta bake rest 10 minutes so it sets. Top with fresh basil if using. Slice and serve warm.