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Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Season the cooked ground beef with black pepper, Italian seasoning, and garlic powder. Stir to combine.

Add the chopped onions, zucchini, and mushrooms to the skillet with the ground beef. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.

Pour in the can of crushed tomatoes and the blended cottage cheese. Stir well to combine all ingredients, creating a creamy sauce.

Add the cooked and drained pasta to the skillet with the sauce. Add 1 cup of shredded mozzarella cheese and stir until everything is evenly incorporated.

Transfer the entire pasta and sauce mixture into a large baking dish (approximately 9x13 inches).

Top the pasta mixture with the remaining 1/2 cup of shredded mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Remove from the oven, let it rest for a few minutes, then garnish with fresh basil and grated Parmesan cheese before serving.


Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Season the cooked ground beef with black pepper, Italian seasoning, and garlic powder. Stir to combine.

Add the chopped onions, zucchini, and mushrooms to the skillet with the ground beef. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.

Pour in the can of crushed tomatoes and the blended cottage cheese. Stir well to combine all ingredients, creating a creamy sauce.

Add the cooked and drained pasta to the skillet with the sauce. Add 1 cup of shredded mozzarella cheese and stir until everything is evenly incorporated.

Transfer the entire pasta and sauce mixture into a large baking dish (approximately 9x13 inches).

Top the pasta mixture with the remaining 1/2 cup of shredded mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Remove from the oven, let it rest for a few minutes, then garnish with fresh basil and grated Parmesan cheese before serving.
