Go Back

Healthy Cottage Cheese Rigatoni

Print Recipe
A quick, creamy pasta dish where blended cottage cheese creates a rich, high-protein sauce without heavy cream. It's a satisfying, family-friendly dinner ready in 30 minutes.
Course Main
Cuisine Italian-inspired
Keyword cottage cheese rigatoni, easy weeknight dinner, healthy cottage cheese rigatoni, healthy pasta recipe, high protein pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450

Equipment

  • Large pot for boiling pasta
  • Blender or food processor
  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Grater for Parmesan cheese

Ingredients

  • 12 oz rigatoni pasta or other short pasta like penne or fusilli
  • 2 cups full-fat cottage cheese small or large curd, about 16oz
  • 1 cup pasta water reserved from cooking the pasta
  • 2 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 1 cup grated Parmesan cheese divided, plus more for serving
  • 1 tsp lemon zest optional, for brightness
  • 1 tsp kosher salt plus more for pasta water
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup fresh basil or parsley chopped, for garnish

Instructions

  • Bring a large pot of well-salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.
  • While the pasta cooks, make the sauce. In a blender or food processor, combine the cottage cheese, ¾ cup of the grated Parmesan, lemon zest (if using), salt, black pepper, and red pepper flakes. Blend on high for 45-60 seconds until completely smooth and creamy, scraping down the sides as needed.
  • Heat the olive oil in the now-empty pasta pot or a large skillet over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn. Remove the pot from the heat.
  • Add the drained pasta back to the pot with the garlic. Pour the smooth cottage cheese sauce over the pasta. Add about ½ cup of the reserved pasta water. Return the pot to low heat and stir everything together for 2-3 minutes until the sauce is heated through and clings to the pasta, adding more pasta water a splash at a time if the sauce seems too thick.
  • Turn off the heat. Stir in most of the fresh herbs, reserving some for garnish. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with the remaining herbs, the rest of the Parmesan cheese, and an extra crack of black pepper.

Notes

Chef's Tips:
• The sauce will thicken as it sits. Have your pasta water ready to thin it out just before serving.
• Do not skip blending the cottage cheese. This step is crucial for the right creamy texture.
• Serve immediately for the best texture, as the pasta will continue to absorb the sauce.
Food Safety:
• Refrigerate leftovers within 2 hours of cooking
• Reheat sauce-based pasta to an internal temperature of 165°F