My Go-To Cottage Cheese Rigatoni with the Golden, Crispy Top
The baked rigatoni that hides 30g of protein per serving in a creamy, velvety sauce. Blended cottage cheese melts into marinara for a texture that tastes like indulgence, not compromise.
Equipment
- 9x13 baking dish
- Large Pot
- Food processor or high-speed blender
- Large Skillet
- Box Grater
Ingredients
- 2 cups full-fat cottage cheese
- 1 lb rigatoni
- 3 cups marinara sauce
- 2 cups shredded whole-milk mozzarella (plus extra for top)
- 1/2 cup grated Parmesan (preferably Locatelli Romano)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
Olive oil, for the skillet
Salt, to taste
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- Cook the rigatoni until 2 minutes short of al dente. Drain (do not rinse) and set aside.
- While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant and just starting to turn golden—do not let them brown.
- Pour in the marinara sauce. Let it come to a simmer and bubble gently for 5 minutes to concentrate the flavor. Taste and add salt if needed.
- In a food processor, blend the cottage cheese for a full 45 seconds until completely smooth and velvety, scraping down the sides halfway through.
- Pour the blended cottage cheese into the simmering marinara and stir until fully incorporated. Add half the grated Parmesan and stir again. Taste and adjust salt.
- Toss the drained rigatoni with the sauce until every piece is coated. Pour half into the baking dish. Top with half the shredded mozzarella. Add the remaining pasta and top with the remaining mozzarella and the rest of the Parmesan.
- Bake for 20–25 minutes, until the cheese is melted and golden brown and the edges are bubbling.
- Let the dish rest for 10 minutes before serving. This allows the sauce to set into a cohesive casserole that holds its shape on the plate.
Notes
Full-fat cottage cheese is essential—low-fat will make a watery sauce. Blend until completely smooth for the best texture. If your marinara leans sweet, add a pinch of salt and a teaspoon of tomato paste. For meal prep: assemble but do not bake, cover, and refrigerate up to 2 days; add 10 minutes to baking time when ready. The leftovers reheat best in a 350°F oven for 15 minutes to revive the crispy top.