Cottage Cheese Rigatoni (High-Protein, Creamy Pasta)
Enjoy a creamy, tangy pasta dish that's high in protein with this cottage cheese rigatoni. Coated in a silky marinara sauce, it's perfect for weeknight dinners yet special enough for guests.
Ingredients
For the Base
- 12 oz rigatoni pasta
- 1 tbsp salt (for pasta water)
- ½ cup reserved pasta water
For the Sauce
- 2 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
For the Creamy Finish
- 1 ½ cups cottage cheese (whole milk recommended)
- ¼ cup grated Parmesan cheese
For Serving
- Fresh parsley (chopped)
- Extra Parmesan (for grating on top)
Instructions
Cook the rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente—under-cook by about 1 minute because the pasta will finish in the sauce. Reserve ½ cup pasta water, then drain the pasta.
Sauté the aromatics
- Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 5–6 minutes until softened and golden. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Build the tomato base
- Stir in the tomato paste and cook briefly to caramelize for 1 minute. Add the 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 into a creamy sauce
- Transfer the hot marinara to a blender. Add the cottage cheese and grated Parmesan. Blend until completely smooth and creamy.
Toss and finish
- Return the blended sauce to the skillet. Add the cooked rigatoni and toss until every piece is evenly coated. Adjust the sauce consistency using reserved pasta water. Taste and adjust seasoning. Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately.
Notes
For best texture, use whole-milk cottage cheese. To store, refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of reserved pasta water.