Cottage Cheese Rigatoni (High-Protein, Creamy Pasta) Recipe
This Cottage Cheese Rigatoni recipe offers a creamy, high-protein pasta dish that combines a smooth homemade marinara sauce blended with cottage cheese and Parmesan for extra richness. The sauce is packed with flavor from sautéed onions, garlic, and Italian seasoning, creating a hearty and nutritious meal perfect for a comforting yet healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
For the Pasta
- 12 oz rigatoni pasta
- 1 tbsp salt (for pasta water)
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
- 1 ½ cups cottage cheese (whole milk recommended for best texture)
- ¼ cup grated Parmesan cheese
For Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Cook rigatoni 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 cooking in the sauce. Reserve ½ cup of pasta water, then drain the pasta.
- Make homemade marinara sauce: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 5–6 minutes until softened and golden. Add the minced garlic and cook for 30 seconds until fragrant.
- Build a flavorful tomato base: Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until the marinara thickens slightly.
- Blend cottage cheese pasta sauce: Transfer the hot marinara sauce to a blender or use an immersion blender. Add the cottage cheese and Parmesan cheese. Blend until the sauce is completely smooth and creamy, creating a silky high-protein pasta sauce. For the creamiest texture, blend while the sauce is still hot.
- Coat pasta with sauce: Return the creamy cottage cheese marinara sauce to the skillet. Add the cooked rigatoni and toss until every piece is evenly coated. Adjust the sauce consistency as needed by adding reserved pasta water gradually.
- Serve: Taste the pasta and adjust seasoning if necessary. Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately for a hearty and healthy meal.
Notes
- Under-cooking the pasta slightly ensures it finishes cooking perfectly when tossed with the sauce.
- Using whole milk cottage cheese provides the creamiest texture.
- You can adjust the heat by adding or omitting the red pepper flakes according to your preference.
- If using a blender, be cautious when blending hot liquids—allow steam to escape to prevent pressure buildup.
- Reserved pasta water helps adjust sauce consistency and helps the sauce cling to the pasta better.
- This dish is best served immediately to enjoy the creamy texture, but leftovers can be refrigerated and gently reheated.
Keywords: cottage cheese pasta, creamy rigatoni, high protein pasta, easy Italian pasta, healthy pasta recipe, homemade marinara sauce
