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High-Protein Pasta Bake
⏱ 50 min💪 44g protein per serving🔥 ~470 cal🍽 6 servings
Three swaps turn an ordinary pasta bake into a 44-gram protein meal: chickpea pasta instead of wheat, ground turkey instead of a thin sauce, and blended cottage cheese standing in for ricotta. None of them are noticeable once it comes out of the oven, and it feeds six for about twelve dollars.
Ingredients
- 12 oz chickpea or lentil pasta
- 1 1/2 lbs lean ground turkey
- 1 jar (24 oz) marinara sauce
- 2 cups cottage cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Fresh basil, for serving
Instructions
- Heat the oven to 375°F. Boil the pasta 2 minutes short of the package directions, because it finishes cooking in the oven.
- Brown the ground turkey in a large skillet over medium-high with the garlic, Italian seasoning, salt, and red pepper flakes, about 8 minutes.
- Stir the marinara into the turkey and simmer 5 minutes.
- Blend the cottage cheese with the egg and the parmesan until completely smooth. This is your ricotta layer.
- Combine the drained pasta with the meat sauce, then fold in the blended cottage cheese mixture.
- Transfer to a 9x13 dish, top with the mozzarella, and bake 25 minutes until bubbling and browned on top. Rest 10 minutes before cutting and finish with basil.
Tips
- Undercook the pasta. Chickpea pasta especially goes mushy if it is fully cooked before baking.
- Blending the cottage cheese is what makes it pass for ricotta. Left whole it stays curdy.
- If the top is not browning, broil for 2 minutes at the end and watch it constantly.
FAQ
- Does chickpea pasta taste different?
- On its own, yes, it is earthier. Buried in meat sauce and cheese, most people do not notice.
- Can I make it ahead?
- Assemble it, cover, and refrigerate up to 2 days. Add 10 minutes to the bake time from cold.
- Can I use ground beef?
- Yes. Use 93 percent lean and drain the fat, or the bake comes out greasy.
