Description
Creamy, comforting, and protein-packed, this Cottage Cheese Pasta blends marinara and cottage cheese into a luscious sauce that clings to rigatoni perfectly. With savory chicken mince, garlic, and Italian herbs, it’s a wholesome weeknight dinner that feels like indulgence without the guilt.
Ingredients
Units
Scale
- 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
- Pinch of red pepper flakes (optional)
- 1 24 oz jar marinara sauce
- 1/2 cup cottage cheese
- Salt & black pepper (to taste)
Garnish:
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Cook rigatoni in salted water according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 4–5 minutes until soft. Stir in garlic for 30 seconds.
- Add chicken mince, Italian seasoning, red pepper flakes, salt, and pepper. Break apart with a spatula, cooking 6–8 minutes until no pink remains.
- Blend marinara sauce with cottage cheese until smooth.
- Stir sauce into skillet with cooked chicken. Add rigatoni and toss well. Simmer 2–3 minutes.
- Serve hot, garnished with Parmesan and fresh basil.
Notes
- For extra creaminess, use whole milk cottage cheese.
- Reserve ½ cup pasta water to adjust sauce consistency.
- Can substitute chicken with turkey, beef, or plant-based protein.
Nutrition
- Calories: 435
