High Protein Baked Ziti
My High Protein Baked Ziti ( with a Gluten Free Option) uses simple ingredients and is perfect for busy weeknights. This easy make ahead meal features lean ground turkey, high quality marinara and creamy cottage cheese for extra protein.
Serve it with a side salad or warm freshly baked bread. This easy recipe is a delicious meal and will soon become a family favorite!
Original Post: September 2023 | Post Updated: May 2025
This recipe has been updated to a high protein ziti. I originally made this as a 5-ingredient Baked Ziti. But honestly there are so many baked ziti variations, you really can’t go wrong. My version is heavy on the cottage cheese and lighter on the mozzarella.
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Why this recipe works
- This High Protein Baked Ziti recipe is a lighter version of the classic comfort food.
- Cottage cheese adds extra protein making this dish well over 30 grams of protein per serving.
- Just like my Ground Turkey Pesto Pasta, Ground Turkey Lasagna Rolls and my Ground Turkey Stuffed Peppers,it’s a balanced and feel good meal for the whole family. My kids love it ( and so does my husband)
- This is a large baked ziti recipe and it’s meal prep friendly and reheats well!
Ingredients needed
- Reserved pasta water.
- Extra virgin olive oil.
- Ground turkey. 93/7 is best.
- Gluten free penne. Any type of pasta shape works here and you can use regular pasta if gluten free isn’t needed.
- Mozzarella cheese.
- Cottage cheese. 2% is what I normally use but full fat or low fat both work.
- Plain marinara. Look for one that doesn’t have added sugars.
- Parsley. Optional garnish.
- Italian seasoning. Regular seasoning works or try my Zesty Italian Seasoning for some extra pizazz.
- Salt and pepper as needed.
How to make High Protein Baked Ziti
Step One: Preheat the oven to 350 degrees F. Start with bringing water to a boil and cooking the pasta in a large pot of salted water. Boil the pasta to al dente, following the instructions on the package. Before draining the pasta, reserve a 1/2 cup of the starchy cooking water.
Step Two: Preheat a large skillet on medium heat and add about a tablespoon of olive oil. Add the ground turkey. With a large wooden spoon, break up the turkey meat. Cook for about 5-7 minutes and then add the seasonings. Continue to cook for about 15 minutes or until the turkey is fully cooked and has no more pink.
Step Three: Add the marinara and let it simmer for about 5-7 minutes. When it’s done, add in the reserved salted pasta water. Gently stir it to combine.
Step Four: Add the cooked pasta into the casserole dish. Then carefully pour the pasta sauce and meat mixture over the top of the pasta. Top with the cottage cheese. Gently combine the pasta, sauce and cottage cheese. Then sprinkle the mozzarella. Cover with aluminum foil and place in the preheated oven for 10 minutes. When it’s done, carefully remove the foil and season with additional salt or seasoning if needed. Let it cool for 5 minutes.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips
- Using foil helps prevent the pasta from getting hard around the edges.
- Use lean ground such as 85/15 or 93/7 for best results. 99 percent fat free can be used but will result in a much drier texture.
- Add in veggies like shredded carrots, broccoli, diced zucchini or shredded kale or spinach for a nutrient boost.
- I use gluten-free pasta in this recipe. I recommend Barilla or Banza ( because they have it at Costco and it comes in five-5 oz packages) which is garbanzo bean-based pasta. But any type of gluten-free pastas work or regular penne if you don’t need gluten free.
- Double the recipe and freeze half for meal prep. Store in the freezer for up to 3 months.
- Try with different proteins like lean ground beef, italian sausage or ground chicken like in my Chicken Lasagna Rolls. Or keep it vegetarian.
Serving suggestions
- Pair with roasted vegetables like my Rosemary Carrots or Whole30 Brussels Sprouts for a colorful and nutrient dense meal.
- Serve with a simple green salad or sauteed kale or spinach.
- Bake warm bread or serve with crostini.
- For a heartier meal, pair with my Cauliflower Tomato Soup or a side of my Roasted Cauliflower Steaks.
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High Protein Baked Ziti
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Ingredients
- 12 ounces gluten free penne or sub pasta of choice
- 1 jar marinara sauce
- 1-2 tablespoon extra virgin olive oil
- 1 pound ground turkey 93/7
- 1 1/2 cups cottage cheese low fat
- 4 ounces mozzarella cheese shredded
- 1-2 tablespoons Italian seasoning
- kosher salt salt as needed
- black pepper as needed
- 1/2 cup reserved salted pasta water
- 1/4 cup parsley chopped
Instructions
- Start with cooking the pasta in a large pot of salted water. Cook according to the package. Reserve 1/2 cup of the salted water before draining. Preheat the oven to 400 degrees F.
- Preheat a large skillet on medium heat and add the olive oil. Add the ground turkey. Cook for about 5-7 minutes and add the seasonings. Continue to cook for about 15 minutes or until it is fully cooked and no more pink.
- Add the marinara and let it simmer for about 5-7 minutes. When done, add in the reserved salted pasta water.
- Add the cooked pasta into the casserole dish. Then carefully pour the pasta sauce and meat mixture over the top of the pasta. Top with the cottage cheese. Gently combine the pasta, sauce and cottage cheese. Then sprinkle the mozzarella. Cover with aluminum foil and place in the preheated oven for 10 minutes. When it’s done, carefully remove the foil and season with additional salt or seasoning if needed. Let it cool for 5 minutes.
Video
Notes
- Using foil helps prevent the pasta from getting hard around the edges.
- Use lean ground such as 85/15 or 93/7 for best results. 99 percent fat free can be used but will result in a much drier texture.
- Add in veggies like shredded carrots, broccoli, diced zucchini or shredded kale or spinach for a nutrient boost.
- I use gluten-free pasta in this recipe. I recommend Barilla or Banza ( because they have it at Costco and it comes in five-5 oz packages) which is garbanzo bean-based pasta. But any type of gluten-free pastas work or regular penne if you don’t need gluten free.
- Double the recipe and freeze half for meal prep. Store in the freezer for up to 3 months.
- Try with different proteins like lean ground beef, italian sausage or ground chicken like in my Chicken Lasagna Rolls. Or keep it vegetarian.
Nutrition
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