High Protein Baked Rigatoni
Elevate your pasta night with this hearty and satisfying High Protein Baked Rigatoni! Packed with lean ground beef, nutrient-rich spinach, and a creamy blend of cottage cheese, mozzarella, and parmesan, this recipe offers a high-protein twist on the classic baked rigatoni. Layers of perfectly cooked rigatoni are smothered in a rich, herb-infused tomato sauce and topped with bubbly, golden cheese for a dish that’s as nutritious as it is indulgent. Quick to assemble in just 20 minutes of prep, this crowd-pleaser is baked to perfection in under an hour, making it a perfect family dinner or meal-prep option. Whether you’re looking to fuel your day with protein-packed energy or simply indulge in comforting Italian flavors, this High Protein Baked Rigatoni delivers on flavor, texture, and nutritional value!
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Recipe Information
Ingredients
- 500 grams rigatoni pasta
- 500 grams lean ground beef
- 1 cup cottage cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 large egg
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 cups tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups spinach, roughly chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, add the rigatoni pasta, and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the onions and cook for another 1 minute, until fragrant.
Increase the heat to medium-high, add the lean ground beef to the skillet, and cook until browned, breaking up any clumps, about 5-7 minutes.
Stir in the tomato sauce, salt, black pepper, oregano, and basil. Reduce the heat to low and let simmer for about 10 minutes.
Add the chopped spinach to the meat sauce and stir well. Cook for another 2 minutes until the spinach is wilted. Remove from heat.
In a medium bowl, combine cottage cheese, the egg, and half of the grated parmesan cheese.
Mix together the cooked pasta with the meat sauce in a large mixing bowl, ensuring all the rigatoni is well coated.
Spread half of the pasta and sauce mixture into a greased 9x13 inch baking dish.
Layer the cottage cheese mixture over the pasta, spreading it evenly.
Add the remaining pasta mixture on top of the cottage cheese layer.
Sprinkle the shredded mozzarella cheese on top, followed by the remaining grated parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese on top is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 40.5 g | ||
| Protein | 203.5 g | 407% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1634 mg | 126% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
