Cottage Cheese Rigatoni (High-Protein, Creamy Pasta)

The aroma of creamy pasta wafting through the kitchen is an immediate comfort, evoking memories of family dinners and shared laughter. Cottage Cheese Rigatoni (High-Protein, Creamy Pasta) comes together in just under 30 minutes, delivering a satisfying and nutritious meal that feels indulgent without being overly heavy. The creamy texture from the cottage cheese enriches the sauce, making it a delightful option for any pasta lover.

This recipe is perfect for busy weeknights when you crave something hearty yet healthy. It’s a great choice for families, meal prep enthusiasts, or anyone looking to add more protein to their diet. You can easily prepare it in advance and store leftovers for a quick lunch or dinner the next day.

Why You’ll Love This Recipe

• The creamy sauce is made from cottage cheese, providing extra protein.
• Cooking the pasta directly in the sauce enhances flavor absorption.
• It’s a one-pot meal that minimizes cleanup time.
• Fresh parsley and Parmesan add a bright finish to the dish.

What You’ll Need

Gather the following ingredients to make this delicious dish:

For the Sauce

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 1 tsp salt
• ½ tsp black pepper

For the Pasta

• 12 oz rigatoni pasta
• 1 tbsp salt (for pasta water)

For Serving

• 1 ½ cups cottage cheese (whole milk recommended for best texture)
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped
• Extra Parmesan

Substitute low-fat cottage cheese if preferred.

Substitutions & Swaps

• Use whole wheat rigatoni for added fiber.
• Swap red pepper flakes for Italian seasoning for a milder flavor.
• Omit cheese for a dairy-free version using cashew cream.
• Use canned diced tomatoes if preferred.

How to Make It

Begin by following these simple steps to create a creamy pasta dish.

Cook the pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, undercooking by 1 minute since it will finish in the sauce. Reserve ½ cup pasta water, then drain.

Make the sauce

Heat olive oil in a large skillet over medium heat. Add onion and sauté 5–6 minutes until softened and golden. Stir in garlic and cook 30 seconds until fragrant.

Build the tomato base

Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the marinara thickens slightly.

Blend the sauce

Transfer the hot marinara to a blender (or use an immersion blender). Add cottage cheese and Parmesan. Blend until completely smooth and creamy, creating a silky high-protein pasta sauce. Pro Tip: Blend while the sauce is still hot for the creamiest texture.

Coat the pasta

Return the creamy cottage cheese marinara sauce to the skillet. Add cooked rigatoni and toss until every piece is evenly coated. Adjust consistency with reserved pasta water as needed.

Serve

Taste and adjust seasoning. Garnish with fresh parsley and extra Parmesan. Serve immediately as a hearty, healthy pasta dish.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, but it may change texture on thawing.
Reheat: Microwave in 1-minute intervals until warmed through.

Tips for Best Results

• Use whole milk cottage cheese for an optimal creamy texture.
• Don’t skip reserving pasta water; it’s key for sauce consistency.
• Adjust red pepper flakes based on your spice preference.
• Top with fresh herbs just before serving for brightness.

Serving Suggestions

• Pair with a side salad for added freshness.
• Serve with crusty bread to soak up the sauce.
• Enjoy it as a meal prep option for quick lunches.