High-Protein Taco Pasta with Beef and Cottage Cheese

High-Protein Taco Pasta

Short pasta shells and crumbled beef are coated in a glossy, orange-red taco sauce, then finished with melted cheddar, fresh jalapeño, and cilantro. Blended cottage cheese makes the tomato sauce creamy without a separate thickening step.

Cook the pasta separately and drain it while it still has a slight bite; it will soften a little more in the sauce. Stir in the cottage cheese off heat to keep the sauce even, and serve the jalapeño at the table if diners prefer different heat levels.

Makes 6 servings. Prep time: 15 minutes. Cook time: about 25 minutes. Total time: about 40 minutes.

Ingredients for High-Protein Taco Pasta

• 12 ounces short pasta shells (340g)
• 1 tablespoon olive oil
• 1 pound lean ground beef (450g)
• 1 small yellow onion, finely chopped (about 100g)
• 2 garlic cloves, minced
• 1-ounce packet mild taco seasoning, or about 2 tablespoons
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, preferably no-salt-added, with juices
• 1/2 cup low-sodium beef broth, plus more as needed
• 1 cup cottage cheese (225g)
• 1 1/2 cups shredded cheddar or cheddar-Monterey Jack blend, divided (170g)
• 1 small fresh jalapeño, thinly sliced, or to taste
• 2 tablespoons chopped fresh cilantro
• Kosher salt, for the pasta water and final seasoning

How to Make High-Protein Taco Pasta

1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the shells until just al dente, checking 1–2 minutes before the shortest time on the package. Drain, reserving a little pasta water if desired.
2. Brown the beef: While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and beef, breaking the meat into small crumbles. Cook for 5–7 minutes, until browned and no longer pink. Drain excess fat if more than a small amount collects in the pan.
3. Cook the aromatics: Reduce the heat to medium. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic, taco seasoning, and tomato paste; cook briefly, until fragrant.
4. Simmer the sauce: Add the diced tomatoes and 1/2 cup broth, scraping up the browned bits. Simmer uncovered over medium-low to medium heat for 5–7 minutes, stirring occasionally. The sauce should thicken slightly but remain loose enough to coat the pasta.
5. Add the cottage cheese: Blend the cottage cheese until smooth. Remove the skillet from the heat, then stir it into the beef and tomato sauce until evenly combined.
6. Fold in the pasta: Add the drained shells and 1 cup of the shredded cheese. Fold gently until coated. If the sauce seems stiff, add a splash of broth or reserved pasta water; the pasta should look glossy and remain spoonable.
7. Melt the cheese and serve: Scatter the remaining cheese over the pasta. Cover and warm over low heat for 2–3 minutes, just until the cheese melts in soft patches. Top with jalapeño slices and cilantro. Let stand for about 2 minutes, then serve from the skillet or transfer to a shallow serving dish.

Why Cook the Pasta Separately?

Cooking the shells in their own pot makes it easier to stop at al dente. Pasta continues to absorb liquid after it joins the warm sauce, so shells that are already soft can become too tender. Check gluten-free pasta early if using it; it may soften quickly after mixing.

How to Keep the Sauce Creamy

Blend the cottage cheese until no curds remain, and stir it into the sauce only after taking the skillet off active heat. Boiling the sauce after adding it can make the texture uneven. If the finished pasta needs more warming, use low heat briefly.

Adjusting the Heat and Meat

Plain diced tomatoes and mild taco seasoning keep the base gentler. Add jalapeño rounds to individual portions, or offer them alongside hot sauce at the table. Add the cilantro just before serving.

Lean ground turkey or chicken can replace the beef in the same amount; cook it until browned and no longer pink.

Storing and Reheating Leftovers

Cool leftovers and refrigerate in an airtight container for up to 4 days. The pasta absorbs sauce as it sits, so add a small splash of broth when reheating. Microwave individual portions in short intervals, stirring between them, or warm a larger batch gently on the stovetop.

For another taco-seasoned beef dinner, try Ground Beef Taco Casserole with Tortilla Chips. For a baked beef-and-pasta dinner, see Million Dollar Spaghetti Casserole with Beef.

Nutrition (Approximate)

Per serving (1/6 of the recipe): about 560 calories, 33g protein, 21g fat, and 50g carbohydrates. Per 100g: about 180 calories, 11g protein, 7g fat, and 16g carbohydrates. Values vary with the beef, cottage cheese, shredded cheese, taco seasoning, and finished portion size.