Why You’ll Love This Recipe

High-Protein Content: With 23 grams of protein per serving, it’s ideal for those looking to increase their protein intake.
Creamy Texture Without Heavy Cream: Cottage cheese provides a rich, creamy sauce without the added fat of heavy cream.
Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
Versatile: Easily adaptable with different proteins or vegetarian alternatives.
Family-Friendly: A comforting dish that appeals to both adults and children.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups uncooked rigatoni pasta
1 tbsp olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
1 lb chicken mince
2 tsp Italian seasoning
A pinch of red pepper flakes (optional)
1 (24 oz) jar marinara sauce
½ cup cottage cheese
Salt and black pepper, to taste
Garnish:
- Grated Parmesan cheese
- Fresh basil

Directions

Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add olive oil and sauté the chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
Add the chicken mince to the skillet, along with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 6-8 minutes, breaking up the meat, until fully cooked.
In a blender, combine the marinara sauce and cottage cheese. Blend until smooth and creamy.
Pour the blended sauce into the skillet with the cooked chicken. Add the drained pasta and stir to combine. Cook for 2-3 minutes until everything is heated through.
Serve hot, garnished with grated Parmesan cheese and fresh basil.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Alternatives: Substitute chicken mince with turkey mince, ground beef, or crumbled tofu for a vegetarian option.
Pasta Options: Use penne, fusilli, or farfalle. For a gluten-free version, opt for lentil or chickpea pasta.
Additional Vegetables: Incorporate mushrooms, sun-dried tomatoes, spinach, or kale for added nutrition.
Cheese Substitutes: Replace cottage cheese with ricotta or cream cheese for a different flavor profile.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock if the sauce is too thick. Alternatively, microwave in intervals, stirring in between.

FAQs

Can I make this dish vegetarian?

Yes, substitute the chicken mince with crumbled tofu or a plant-based meat alternative.

Is there a dairy-free option for the sauce?

Use plant-based ricotta or silken tofu blended with nutritional yeast as a substitute for cottage cheese.

Can I use a different type of pasta?

Absolutely. Penne, fusilli, or farfalle work well. For a gluten-free option, try lentil or chickpea pasta.

How can I make the sauce spicier?

Increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.

What can I serve with this pasta?

A side salad, garlic bread, or roasted vegetables complement this dish nicely.

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.

How do I prevent the pasta from becoming mushy when reheating?

Reheat gently over low heat and avoid overcooking. Adding a splash of water or stock can help maintain the sauce’s consistency.

Is this recipe suitable for meal prep?

Yes, it stores and reheats well, making it ideal for meal prepping.

Can I add cheese on top before baking?

Certainly. Transfer the combined pasta and sauce to a baking dish, top with cheese, and bake until bubbly and golden.

How can I increase the protein content further?

Use high-protein pasta made from legumes or add additional lean protein sources like grilled chicken or shrimp.

Conclusion

This Cottage Cheese Pasta offers a delightful combination of creamy texture and rich flavor, all while being a healthier alternative to traditional creamy pastas. With its high protein content and versatility, it’s a dish that can easily become a staple in your meal rotation. Whether you’re looking for a quick weeknight dinner or a nutritious meal prep option, this recipe delivers on all fronts.

Cottage Cheese Pasta

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Author: Julia
Total Time: 30 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Cottage Cheese Pasta is a creamy, high-protein meal made with rigatoni, lean chicken mince, and a cottage cheese marinara sauce. Quick, satisfying, and nutritious, it’s a healthy alternative to heavy cream-based pastas—perfect for busy weeknights or meal prep.

Instructions

Cook rigatoni according to package directions. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Sauté onion for 4–5 minutes. Add garlic and cook for 30 seconds more.
Add chicken mince, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 6–8 minutes until fully browned.
In a blender, combine marinara and cottage cheese. Blend until smooth and creamy.
Pour sauce into the skillet with chicken. Add cooked pasta and mix well.
Cook for 2–3 minutes until heated through. Garnish with Parmesan and basil.

Notes

Use tofu or plant-based meat for a vegetarian version.

Swap rigatoni for penne, fusilli, or gluten-free pasta.

Add spinach, mushrooms, or sun-dried tomatoes for extra nutrients.

Bake with cheese on top for a casserole-style finish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian