This High-Protein Chickpea Pasta Hamburger Helper swaps traditional pasta and cream sauce for chickpea pasta and a creamy blended cottage cheese sauce, delivering a meal-prep-friendly comfort dish with significantly more protein than the classic version.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions, about 9 minutes.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
Season the beef with garlic powder, onion powder, and hamburger seasoning blend. Stir to combine.
Add the diced onion to the skillet with the beef and sauté for 3-4 minutes, until the onion has softened.
Stir in the tomato paste, Worcestershire sauce, and the can of diced tomatoes with their juices. Bring to a simmer and let it cook for a few minutes.
Once the pasta is cooked, drain it and rinse with cool water.
In a blender, combine the cottage cheese and milk. Blend until completely smooth.
Reduce the heat under the skillet to low. Pour the blended cottage cheese mixture into the beef sauce, then add the shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
Add the drained and rinsed pasta to the skillet.
Stir everything together until the pasta is fully coated in the sauce.
Serve immediately or portion into containers for meal prep.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of milk to restore sauce consistency.
Yes, but you'll lose the protein boost. Chickpea pasta adds roughly 10g protein per serving compared to regular durum wheat pasta.
Use a blender or food processor to puree cottage cheese until completely smooth before adding to the pan. Small curds won't blend evenly with a fork.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.
Yes. Assemble and refrigerate for up to 4 days, or freeze for up to 3 months. Thaw overnight before reheating.
The 85/15 lean-to-fat ratio prevents excess grease while maintaining flavor. Leaner options (90/10) work but may yield a drier texture.
