These pasta recipes are full of yummy flavors and lots of protein. Adding protein to your pasta is a clever way to make it even healthier and tastier. You’ll want to cook these recipes again and again!If you adore pasta, you’ve gotta try this protein-packed pasta recipe.

Pasta is like a warm hug for me, especially in winter. But when it’s hot outside, I crave lighter meals with the same comforting feeling. This high-protein pasta recipe is just perfect—it’s filling, bursting with tasty flavors, and great for summer.

It’s got loads of protein to keep you satisfied for longer. Feel free to toss in your favorite veggies or whatever’s fresh. And if you’re planning a summer get-together, this dish is perfect for prepping ahead of time. Enjoy!

Protein Pasta Recipe

Enjoy a yummy dish of pasta loaded with chicken, broccoli, sun-dried tomatoes, and spinach, all coated in a creamy sauce. It's perfect for a quick and tasty dinner when you're in the mood for comfort food but still want something healthy. The chicken and creamy sauce give you plenty of protein, and if you pick the right pasta, you'll get even more! This pasta is a hit with the whole family—it's creamy, delicious, and good for you too! You can keep any leftovers in the fridge for up to 5 days, or freeze them for up to 6 months. When you want to eat them again, just warm them up in the microwave or oven. Easy!

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 280 kcal

Equipment

Medium-sized pan
Mixing bowl
Whisk

Ingredients

14.5 Ounces Uncooked protein pasta
1 tbsp Olive oil
2 cloves Minced garlic
1 large chopped Onion
1 pound Lean ground beef
24 ounces Marinara sauce
1 tbsp Italian seasoning
2 Large eggs
1/4 cup Finely chopped parsley
1/2 cup Plain non-fat Greek yogurt
1 cup Freshly grated parmesan cheese
1 pound Cottage cheese
1 cup Mozzarella cheese

Instructions

Preheat your oven to 180°C/350°F. Grease a 13 x 9-inch baking dish and set it aside.
Cook the pasta according to the package instructions. Once it’s done, drain it and set it aside.
In a medium pan, heat up the olive oil over medium heat. Add the onion and garlic, and cook for about 2 minutes until they’re nice and fragrant.
Next, add the lean ground beef to the pan and cook it until it’s no longer pink. Pour in the marinara sauce and Italian seasoning, and let it all warm up. Then, take it off the heat.
In a bowl, whisk together the eggs, fresh parsley, Greek yogurt, parmesan cheese, and cottage cheese.
Now, let’s layer everything in the baking dish: Start with a thin layer of the meat sauce, then add half of the cooked pasta, followed by half of the cottage cheese mixture, and a sprinkle of mozzarella cheese. Repeat with the remaining pasta, cottage cheese mix, and top it all off with the rest of the meat sauce and mozzarella cheese.
Pop the dish into the oven and bake it for 35-45 minutes, until the cheese is all melted and has a nice golden brown color.
Once it’s done, take it out of the oven, sprinkle some fresh parsley on top, slice it up, and serve!

Notes

Put leftovers in the fridge, covered, for up to 5 days.
Freeze-cooled pasta in a sealed container for up to 6 months.
Warm up in the microwave for 30-40 seconds or heat in the oven until it’s nice and warm.