Cottage Cheese Rigatoni
A creamy, high-protein pasta dish that combines rigatoni noodles with a flavorful tomato sauce made from cottage cheese, perfect for busy weeknights or cozy gatherings.
Ingredients
For the Base
- 12 oz rigatoni pasta Whole grain pasta can be used for added fiber.
- 1 tbsp salt Used for pasta water.
For the Sauce
- 1.5 cups cottage cheese Whole milk recommended for best texture.
- 0.25 cups grated Parmesan cheese
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes Fresh tomatoes can replace canned if preferred.
- 2 tbsp tomato paste
- 1 tsp Italian seasoning Fresh herbs can be used instead.
- 0.5 tsp red pepper flakes Optional for a spicy kick.
- 1 tsp salt
- 0.5 tsp black pepper
To Serve
- Fresh parsley, chopped
- Extra Parmesan
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, undercooking by 1 minute. Reserve ½ cup of pasta water, then drain.
Making the Sauce
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5–6 minutes until softened and golden.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Blending the Sauce
- Transfer the hot marinara sauce to a blender. Add the cottage cheese and grated Parmesan cheese. Blend until completely smooth and creamy.
Coating the Pasta
- Return the creamy sauce to the skillet. Add the cooked rigatoni and toss until every piece is evenly coated. Adjust the consistency with reserved pasta water as needed.
Serving
- Taste and adjust the seasoning if necessary. Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
For a creamier sauce, blend the cottage cheese thoroughly until no lumps remain. Always reserve some pasta water to adjust the sauce's consistency.