You know those meals that feel fancy but secretly took 20 minutes and zero brainpower? This is that. This cottage cheese pasta sauce is creamy, savory, and super satisfying, but without a drop of cream. I'm using full-fat cottage cheese for richness and protein, and canned tomatoes to keep things easy and pantry-friendly.
It’s got all the vibes of a cozy Italian dish without the fuss. I love it over rigatoni, but go wild with penne, shells, or even spaghetti. This one’s a go-to for weeknights, lazy Sundays, or any time you want comfort food without a nap after.
Want more simple pasta ideas? Try my Shell Pasta Salad next.
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The ingredients
Rigatoni pasta – The ridges and tubes catch all that creamy sauce.
Olive oil – Just a bit to sauté the onions and build flavor.
Red onion – Adds a little sweetness and depth.
Garlic powder – Super easy, no peeling, no mincing.
Italian seasoning – One scoop for built-in herby goodness.
Canned diced tomatoes – Use the whole can, juice included.
Cottage cheese (full-fat) – The star of the show! Rich, tangy, creamy.
Fresh basil – Optional but highly recommended for a bright finish.
Salt + black pepper – Always to taste!
Step-by-Step Instructions for the Cottage Cheese Pasta Salad
1. Cook the pasta.
Bring a large pot of salted water to a boil. Add your rigatoni and cook until al dente, according to the package directions. Drain and set aside.
2. Sauté the onions.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook for 3–4 minutes until it softens and smells amazing.
3. Simmer the sauce.
Pour in the entire can of diced tomatoes — juice and all. Stir in the garlic powder, Italian seasoning, and a big pinch of salt and pepper. Let it simmer for 8–10 minutes, stirring now and then, until it thickens slightly.
4. Add the cottage cheese.
Turn the heat to low and stir in the cottage cheese. Let it warm through gently for 2–3 minutes. It won’t fully melt — and that’s okay! The curds give a lovely creamy-but-textured vibe.
5. Toss and serve.
Add the drained pasta straight into the sauce and toss to coat. Serve hot, with fresh basil on top and a twist of black pepper.
Tips for Success
- Full-fat cottage cheese melts better and makes the sauce richer.
- Salt your pasta water — it’s your one chance to season the noodles!
- Don’t rush the simmer. It’s key for balancing the acidity of the tomatoes.
Variations
- Spicy kick – Add chili flakes or a splash of hot sauce to the tomatoes.
- Veggie boost – Stir in chopped spinach or kale during the last few minutes.
- More protein – Top with grilled chicken or toss in white beans.
- Herb switch – Try thyme or oregano instead of basil.
Serving Ideas
- With garlic toast or a big green salad
- Topped with a little grated Parmesan (optional but yum)
- Next-day leftovers = cozy lunch goals
- Spoon over cooked spaghetti squash or zucchini noodles
Storage Tips
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Gently on the stove or in the microwave. Add a splash of water if it’s too thick.
- Freeze: Not ideal once mixed with pasta, but the sauce on its own can be frozen.
FAQs
Totally. Penne, fusilli, even spaghetti all work with this sauce.
Yes! It adds a nice touch, but the sauce still tastes amazing without it.
It works, but it won’t be as creamy. You might need a drizzle of olive oil to compensate.
Cottage Cheese Pasta Sauce
Equipment
- Large pot
- large skillet
- Stirring spoon
- Pasta strainer
Ingredients
- 10 oz uncooked rigatoni pasta or pasta of your choice
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 can (28oz) diced tomatoes
- 1 cup full-fat cottage cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 3–4 minutes until softened.
- Pour in diced tomatoes with their juice. Stir in garlic powder, Italian seasoning, salt, and pepper. Simmer for 8–10 minutes.
- Turn the heat to low. Stir in cottage cheese and warm gently for 2–3 minutes.
- Add the pasta to the sauce and toss to coat evenly. Serve hot with fresh basil on top.
Notes
- You don’t need a blender — just stir well and enjoy the texture!
- This sauce pairs great with both regular and whole wheat pasta.
- If you want more creaminess, mash the cottage cheese curds lightly while stirring.
- Add some chili flakes if you love a little heat.
Sophie Viau says
the cottage cheese makes it so creamy without feeling heavy! Super easy and kid-approved.