High Protein Cottage Cheese Pasta with Ground Beef
This high protein cottage cheese pasta is made in one skillet with ground beef, onion, garlic, and grated carrot. The pasta cooks right in bone broth, then gets stirred into a creamy blended cottage cheese marinara sauce and finished with Parmesan.
Ingredients
- 1 tablespoon oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 lb ground beef
- 1 large carrot grated, or 2 small (optional)
- 8 oz pasta uncooked
- 2-2.5 cups broth bone broth for added protein
- 1 cup cottage cheese
- 24 oz jar marinara
- 1/2 cup grated Parmesan cheese
- salt & pepper if needed
- parsley for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the oil and onion and sauté until the onion is softened, about 3 minutes. Add the garlic and cook for 1 minute, or until fragrant.
- Add the ground beef to the skillet and let it brown while breaking it into small pieces. When cooked, add the grated carrot and cook for another 3-4 minutes, or until the carrots are softened.
- Add the uncooked pasta and 2 cups of broth. The broth should almost cover the pasta, but the pasta should not be fully submerged. Add the remaining 1/2 cup of broth if needed. Bring to a boil and cook until al dente.
- Meanwhile, blend the marinara and cottage cheese until smooth.
- When most of the liquid has absorbed and the pasta is al dente, pour in the cottage cheese marinara and continue to cook for another 5 minutes, or until slightly thickened.
- Grate in the Parmesan cheese, season with salt and pepper if needed, garnish with parsley, and serve.
Notes
- Blend the sauce: blending the cottage cheese with the marinara makes it completely smooth, so no one will know it is in there.
- Broth: start with 2 cups and only add the extra 1/2 cup if the pasta is not almost covered. Bone broth adds extra protein.
- Carrots: optional, but they add a little sweetness and an easy extra veggie.
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