High-Protein Rigatoni Casserole with Ground Beef, Cottage Cheese, and Broccoli

Ingredients:

Rigatoni (Low Carb Option): 8 oz (227 g) of low-carb rigatoni (e.g., made from chickpeas or lentils)

Ground Beef: 1 lb (450 g) lean ground beef (90% lean)

Broccoli: 2 cups (180 g) broccoli florets

Cottage Cheese: 1 cup (240 g) low-fat cottage cheese

Mozzarella Cheese: 1 cup (112 g) shredded part-skim mozzarella cheese

Parmesan Cheese: 1/4 cup (25 g) grated Parmesan cheese

Marinara Sauce: 2 cups (480 ml) low-carb marinara sauce

Onion: 1 small onion, finely chopped

Garlic: 2 cloves garlic, minced

Olive Oil: 1 tablespoon (15 ml) olive oil

Italian Seasoning: 1 teaspoon (2 g) Italian seasoning

Salt: 1/2 teaspoon (3 g)

Black Pepper: 1/4 teaspoon (1 g)

Fresh Basil: 2 tablespoons (6 g) chopped fresh basil (optional, for garnish)

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Cook Rigatoni: Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

Prepare Broccoli: Steam or blanch the broccoli florets until tender, about 4-5 minutes. Drain and set aside.

Cook Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Add Seasonings: Stir in the Italian seasoning, salt, and black pepper to the ground beef mixture. Add the marinara sauce and let it simmer for 5 minutes.

Mix Cottage Cheese and Broccoli: In a large bowl, combine the cooked rigatoni, steamed broccoli, cottage cheese, and half of the shredded mozzarella cheese. Mix well.

Assemble Casserole: In a 9×13 inch (23×33 cm) baking dish, spread half of the ground beef mixture on the bottom. Layer with the rigatoni mixture. Top with the remaining ground beef mixture. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top.

Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped fresh basil if desired.

Nutritional Information(Per Serving):

Servings: 6

Calories: 420 kcal

Protein: 35 g

Fat: 18 g

Carbohydrates: 22 g

Fiber: 6 g

GLp-1 Living Notes:

Low-Carb Pasta: Using low-carb pasta helps keep the dish low-carb friendly.

Semaglutide Diet Friendly: This recipe is high in protein and incorporates healthy vegetables, fitting into a diet plan that includes semaglutide, which is often used to support weight management.

Protein Boost: The combination of lean ground beef and cottage cheese significantly increases the protein content, making it ideal for those looking to boost their protein intake.

This rigatoni casserole is a balanced meal with a good mix of protein, healthy fats, and low carbs, suitable for those following a low-carb and semaglutide-friendly diet. Enjoy!

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