Go Back
High-Protein Cottage Cheese Rigatoni
Anderson Jorge

High-Protein Cottage Cheese Rigatoni

High-Protein Cottage Cheese Rigatoni
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz rigatoni pasta – hearty tube-shaped pasta that holds the sauce well
  • 1 tablespoon salt – used to season the pasta water
Tomato Sauce Base
  • 2 tablespoons olive oil – used to sauté aromatics
  • 1 small onion finely diced – adds sweetness and depth
  • 3 garlic cloves minced – provides aromatic flavor
  • 1 28 oz can crushed tomatoes – the main tomato base for the sauce
  • 2 tablespoons tomato paste – intensifies the tomato flavor
  • 1 teaspoon Italian seasoning – adds classic herb flavor
  • ½ teaspoon red pepper flakes optional – adds mild heat
  • 1 teaspoon salt – balances flavors
  • ½ teaspoon black pepper – adds subtle spice
Creamy Blend
  • 1½ cups cottage cheese – creates a creamy high-protein sauce
  • ¼ cup grated Parmesan cheese – adds rich savory flavor
For Serving
  • Fresh parsley chopped – adds freshness and color
  • Extra Parmesan cheese – for topping

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add rigatoni and cook until al dente according to package instructions.
  3. Reserve about ½ cup pasta water, then drain the pasta.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add diced onion and sauté for 5–6 minutes until softened.
  6. Add minced garlic and cook for about 30 seconds until fragrant.
  7. Stir in tomato paste and cook briefly to deepen flavor.
  8. Add crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper.
  9. Simmer the sauce for about 10 minutes until slightly thickened.
  10. Transfer the sauce to a blender.
  11. Add cottage cheese and Parmesan cheese.
  12. Blend until completely smooth and creamy.
  13. Pour the blended sauce back into the skillet.
  14. Add the cooked rigatoni and toss until evenly coated.
  15. Add a splash of reserved pasta water if needed to loosen the sauce.
  16. Cook for another 1–2 minutes until heated through.
  17. Garnish with fresh parsley and additional Parmesan before serving.

Notes

  • Protein: 24 g
  • Carbohydrates: 45 g
  • Fat: 15 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 620 mg