Ingredients:

  • 1 tbsp Olive Oil
  • 1 large Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (8 oz) can Tomato Sauce (or passata)
  • Salt and freshly ground Black Pepper, to taste
  • 12 oz Short Pasta (e.g., Penne or Ziti)
  • 16 oz Cottage Cheese (2% or full-fat)
  • 1 large Egg, lightly beaten
  • 1/2 cup grated Parmesan Cheese, plus extra for topping
  • 2 tbsp fresh Parsley, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup shredded Mozzarella Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Boil pasta in heavily salted water until al dente (about 1-2 minutes shy of package directions). Drain well and set aside.
  3. Make the Ragu: Heat olive oil in a large saucepan over medium heat. Sauté onion until soft (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Add ground beef to the pan. Break it up and brown thoroughly. Drain off any excess fat.
  5. Stir in oregano, basil, red pepper flakes (if using), diced tomatoes, and tomato sauce. Season well with salt and pepper. Bring to a simmer, then reduce heat and cook gently for 10 minutes.
  6. Prepare Filling: While the sauce simmers, combine the cottage cheese, beaten egg, Parmesan, parsley, salt, and pepper in a mixing bowl. Stir until well incorporated.
  7. Assemble: In the large pot (or directly in the baking dish), combine the drained pasta with about two-thirds of the beef ragu. Mix gently to coat.
  8. Spread the pasta mixture evenly into the prepared baking dish. Spoon the remaining beef ragu over the top. Dot spoonfuls of the cottage cheese mixture randomly over the beef layer.
  9. Top the dish with the shredded mozzarella and a final dusting of Parmesan cheese.
  10. Bake uncovered for 30–35 minutes, or until the cheese is melted, golden brown, and the edges are bubbling.
  11. Rest the bake on the counter for 10 minutes before slicing and serving to allow it to set.