I used to think pasta night was my “off night” from hitting my protein goal — something I’d make up for with tofu the next day. But with all the protein-packed pastas now available, my mindset has completely shifted. Now, I can get 10+ grams of protein per serving right off the bat.

Add a can of creamy white beans, a cup of cottage cheese, and plenty of grated cheese, and suddenly we’re sitting at 35 grams of protein per serving.

Protein aside, this baked pasta is pure cozy fall comfort. Blending cottage cheese with marinara sauce creates crave-worthy pink sauce vibes, and the greens are built right in. Plus, a quick trip to a hot oven gives it an extra crispy top.

Macros (based on serving 4): 529 calories, 35g protein, 64g carbs, 18g fat, 13g fiber

high-protein pasta bake with broccolini and white beans

serves 4 to 6

Ingredients

  • Kosher salt
  • 8 ounces short protein pasta, such as Banza cavatappi
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch broccolini (about 8 ounces), trimmed and cut crosswise into 2-inch pieces
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 cup full-fat small-curd cottage cheese
  • 4 ounces low-moisture mozzarella cheese, grated (1 cup), divided
  • 1 ounce Parmesan cheese, finely grated (about 1/2 cup), divided
  • 1/2 (24-ounce) jar marinara sauce (about 1 1/2 cups)

Instructions

  • Heat the oven to 500°F.
  • Bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than package directions. (It will continue softening in the oven). Reserve ~1 cup pasta water, then drain.
  • Meanwhile, in a large deep sauté pan or braiser, heat the oil over medium heat until shimmering. Add the broccolini, 1/2 teaspoon salt, and several grinds black pepper. Cook until bright green and charred in spots, 3 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the beans and drained pasta.
  • In a mini or standard food processor, combine the cottage cheese, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, and several grinds black pepper. Process until smooth. Remove half from the food processor and set aside.
  • Add the marinara sauce to the remaining cheese mixture in the food processor and process until smooth. Pour the creamy sauce into the sauté pan and toss to coat, adding a splash of pasta water as needed until the sauce coats the pasta.
  • Dollop the reserved cheese mixture on top. Sprinkle with the remaining mozzarella and Parmesan cheeses. Transfer to the oven and bake until brown and bubbly, 10 to 15 minutes. (For an extra browned top, broil for a few additional minutes).