Beefy Cottage Cheese Baked Ziti Recipe

Introduction

Beefy Cottage Cheese Baked Ziti is a comforting Italian-American classic, packed with savory meat sauce and creamy cheese layers. This recipe brings together tender pasta, a rich ragoût, and a luscious blend of cottage cheese, parmesan, and mozzarella for a bubbly, golden finish. Perfect for family dinners or meal prep, it’s sure to become a favorite.

Ingredients

• 12 oz ziti pasta (preferably Barilla for best texture)
• 2 tbsp olive oil
• 1 onion, finely diced into 1/4-inch pieces
• 3 garlic cloves, freshly minced
• 0.5 lb ground beef
• 0.5 lb ground pork
• 24 oz tomato passata (Mutti recommended)
• 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 and pepper to taste
• 12 oz cottage cheese (small curd preferred)
• 0.5 cup parmesan cheese
• 3.5 cups shredded mozzarella (from a block)
• 1.25 tsp oregano
• 0.75 tsp garlic powder

Instructions

1. Step 1: Finely dice the onion and mince the garlic cloves. Combine the dried herbs (basil, oregano, thyme), chile flakes, and sugar in a small bowl. Bring a large pot of salted water to a boil.
2. Step 2: Cook the ziti in boiling salted water according to package directions until al dente. Drain in a colander but do not rinse, then set aside.
3. Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering. Add onion and garlic; cook 3-4 minutes until translucent and fragrant.
4. Step 4: Add ground beef and pork to the skillet. Cook 3-4 minutes, breaking the meat apart, until browned with no pink remaining.
5. Step 5: Stir in tomato passata, tomato puree, and beef stock. Add the herb and spice mixture, season with salt and pepper. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
6. Step 6: Preheat oven to 350°F. In a medium bowl, combine cottage cheese, parmesan, 1 cup mozzarella, garlic powder, and oregano. Stir gently until just mixed.
7. Step 7: Mix the cooked pasta into the simmered meat sauce. Fold in half the cheese mixture gently until distributed.
8. Step 8: Transfer to a 9×13 inch baking dish and spread evenly. Top with remaining cheese mixture and the rest of the shredded mozzarella.
9. Step 9: Bake at 350°F for 30-35 minutes until the top is golden and bubbling. Optionally, broil 1-2 minutes for extra browning, watching closely.
10. Step 10: Let rest 5 minutes before serving to allow the sauce to set and make serving easier.

Tips & Variations

• Use small curd cottage cheese for a creamier texture that blends well without becoming grainy.
• Freshly shredded mozzarella melts better than pre-shredded due to less anti-caking agents.
• For a spicier kick, increase the chile flakes or add a dash of cayenne pepper to the sauce.
• Swap ground pork for Italian sausage for added seasoning and depth of flavor.
• Letting the baked ziti rest after baking helps the sauce thicken, preventing it from being too runny when served.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals stirring in between to ensure even heating. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of ziti?

Yes, other tubular pastas like penne or rigatoni work well. Choose shapes that hold sauce and cheese similarly for best results.

Is it necessary to brown both ground beef and pork?

Browning both meats adds richer, more complex flavors through caramelization. You can use just one type of meat, but mixing beef and pork gives a great balance of taste and texture.

Beefy Cottage Cheese Baked Ziti Recipe

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★★★★★

4.9 from 123 reviews

This Beefy Cottage Cheese Baked Ziti is a hearty Italian-inspired casserole featuring perfectly al dente ziti pasta baked with a rich, slow-simmered meat ragoût and a creamy, flavorful cottage cheese and mozzarella blend. The dish balances savory tomato and herb flavors with a luscious cheesy topping that melts to golden perfection, making it an ideal comfort food for family dinners or special occasions.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the pasta and meat ragoût:

• 12 oz ziti (Barilla recommended for best al dente texture)
• 2 tbsp olive oil
• 1 onion, finely diced into 1/4-inch pieces
• 3 garlic cloves, freshly minced
• 0.5 lb ground beef
• 0.5 lb ground pork
• 24 oz tomato passata (e.g., Mutti)
• 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, to taste
• Pepper, to taste

For the cheese mixture:

• 12 oz small curd cottage cheese
• 0.5 cup parmesan cheese, grated
• 3.5 cups mozzarella cheese, shredded from a block
• 1.25 tsp oregano
• 0.75 tsp garlic powder

Instructions

1. Prepare aromatics and herbs: Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh to maximize aroma and flavor. Measure out dried herbs—basil, oregano, thyme—along with chile flakes and sugar into a small bowl for easy later addition.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the ziti and cook according to package directions until al dente, typically about 9-11 minutes. Drain the pasta in a colander without rinsing to retain starch, which helps sauce adherence. Set aside.
3. Sauté aromatics and brown meat: Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and minced garlic; cook for 3-4 minutes until onion is translucent and fragrant. Add ground beef and ground pork, breaking up the meat with a spoon. Cook for another 3-4 minutes until browned with no pink remaining, developing rich, complex flavors.
4. Make the meat ragoût: Stir in tomato passata, tomato puree, and beef stock. Add the measured herbs, chile flakes, sugar, salt, and pepper. Reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
5. Mix the cheese blend: In a medium bowl, combine small curd cottage cheese, parmesan, 1 cup shredded mozzarella, garlic powder, and oregano. Stir gently until just combined to avoid graininess, ensuring a creamy, smooth mixture.
6. Combine pasta and sauce: Fold the cooked pasta into the simmered meat sauce until evenly coated. Then gently fold in half of the cheese mixture until distributed evenly throughout the pasta and sauce.
7. Assemble the casserole: Transfer the pasta and sauce mixture to a 9×13 inch baking dish. Spread into an even layer. Top with the remaining cheese mixture and then sprinkle the remaining 2.5 cups shredded mozzarella evenly over the top for a bubbly, golden crust.
8. Bake the ziti: Preheat oven to 350°F (175°C). Bake uncovered for 30-35 minutes until the top is golden brown and bubbly. For an extra golden crust, optionally broil for 1-2 minutes while watching carefully to prevent burning.
9. Rest and serve: Remove from oven and let stand for 5 minutes to allow the sauce to set slightly. This resting step makes it easier to serve and enjoy.

Notes

• Using small curd cottage cheese improves texture and creaminess in the cheese mixture.
• Do not rinse pasta after boiling to help sauce cling better.
• Browning the meats well enhances flavor due to Maillard reaction.
• You can substitute ground pork with Italian sausage for added flavor.
• Use fresh herbs where possible for brighter flavor.
• Watch carefully if broiling at the end to avoid burning the cheese topping.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Keywords: baked ziti, beef ragoût, cottage cheese recipe, Italian casserole, comfort food, baked pasta, cozy dinner