Ingredients

12 ounces dry rigatoni pasta

1 tablespoon olive oil

1 pound lean ground beef

1/2 cup finely diced onion

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

24 ounces pizza sauce

1 1/2 cups cottage cheese

2 cups shredded mozzarella cheese, divided

3/4 cup sliced pepperoni, divided

2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1: Heat the oven to 375°F (190°C). Bring a large pot of water to a boil. Add the rigatoni and cook about 2 minutes less than package directions, leaving it slightly firm. Drain well, do not rinse.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook 6 to 8 minutes, breaking the beef into small pieces until browned and onions are soft. Drain excess grease if needed.

Step 3: Lower heat to low. Add minced garlic, Italian seasoning, salt, and black pepper to the beef and onion. Stir for 30 seconds. Pour in pizza sauce and let gently bubble for 2 minutes. Remove from heat.

Step 4: In a large mixing bowl, combine drained pasta, beef and sauce mixture, cottage cheese, 1 cup mozzarella, and 1/2 cup pepperoni. Fold gently until evenly coated with small pockets of cottage cheese visible.

Step 5: Spread the pasta mixture evenly in a 9 x 13-inch baking dish. Sprinkle with remaining 1 cup mozzarella cheese and arrange remaining pepperoni slices on top.

Step 6: Bake uncovered for 20 to 25 minutes until sauce bubbles around the edges and mozzarella is melted with golden spots. Let rest 5 minutes. If desired, sprinkle fresh parsley before serving warm.

Tips & Variations

Use small-curd cottage cheese for a creamier texture.

Do not fully cook pasta before baking; slightly firm pasta holds its shape better.

Freshly shredded mozzarella melts more smoothly than pre-shredded.

Drain excess grease from the beef to avoid an oily bake.

Swap ground beef for turkey, chicken, or Italian sausage for different flavors.

Try ricotta instead of cottage cheese for a thicker texture.

For a vegetarian option, omit beef and pepperoni and add sautéed mushrooms and bell peppers.

Add crushed red pepper flakes to the sauce for a spicy kick.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave until hot throughout; adding a spoonful of pizza sauce can help maintain moisture. For larger portions, cover and reheat in a 350°F (175°C) oven until hot in the center. You can freeze individual portions for up to 2 months—thaw overnight in the fridge before reheating for best texture.

FAQs

Can I taste the cottage cheese in the bake?

The baked cottage cheese has a mild, creamy flavor that blends well with the pizza sauce and mozzarella. You may notice small curds, but the dominant flavors are those of classic pizza.

Can I blend the cottage cheese before mixing?

Yes, blending the cottage cheese until smooth before adding creates a creamier, more uniform texture without visible curds.