The first time I made this Healthy Cottage Cheese Rigatoni I was surprised at how creamy it felt without a drop of heavy cream.
It’s a quick, protein-packed weeknight meal that comes together in under 30 minutes.
If you want comfort-food texture with a lighter nutrition profile, this recipe is an easy win.
Try it with a bright smoothie on the side like my favorite avocado cottage cheese smoothie for a balanced dinner.
Why You’ll Love This Recipe
- Fast: Ready in about 25 minutes from start to finish.
- Protein-forward: Cottage cheese adds creaminess and satiety without heavy calories.
- Family-friendly: Mild flavors kids and adults both accept.
- Versatile: Easy to customize with vegetables, herbs, or a pinch of red pepper flakes.
The texture is what really sells this dish. The rigatoni holds its shape and gives a satisfying bite while tubes catch pockets of the creamy cottage-and-mozzarella mixture. The combination of shredded mozzarella and Parmesan gives stringy, melty pulls and a salty, nutty finish, while the cottage cheese keeps the sauce light and slightly tangy. Fresh spinach melts into the mix, adding color and an earthy background note that stops the dish from feeling one-dimensional.
"I swapped ricotta for cottage cheese and this beat every baked pasta I’ve made—light, cheesy, and the kids asked for seconds!" — Reader, 5-star
Key Ingredients
Cottage cheese
Cottage cheese is the backbone of this healthier sauce. Use small-curd or regular cottage cheese for the smoothest texture; if you prefer ultra-smooth, briefly pulse it in a blender before adding. Brands with simple ingredients (milk, salt, cultures) tend to have a cleaner flavor.
Rigatoni pasta
Rigatoni’s ridges and wide tubes trap the cheese mixture, which makes every bite saucy. Choose a good-quality durum wheat pasta for better bite (al dente holds up in the skillet). Whole-wheat rigatoni works well if you want extra fiber.
Mozzarella cheese
Shredded mozzarella brings melt and stretch. Pick a low-moisture, part-skim mozzarella for a nicely balanced melt without making the sauce watery. Freshly shredding a block gives better texture than pre-shredded blends, which can contain anti-caking agents.
Spinach
Spinach adds color, nutrients, and a mild vegetal contrast that cuts the richness of the cheeses. Fresh is best for texture, but frozen is a convenient, economical swap; just squeeze excess water before adding.
Full ingredient list:
- 8 oz rigatoni pasta
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup spinach (fresh or frozen)
- 2 cloves garlic, minced
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add 8 ounces of rigatoni and cook according to the package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.
Pro Tip: Reserve a cup of pasta water before draining; a splash can loosen the sauce if it becomes too thick.
Step 2: Sauté the garlic
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the 2 cloves of minced garlic and sauté for about one minute until fragrant but not browned.
Pro Tip: Garlic burns quickly; keep the heat at medium and stir constantly until it smells aromatic.
Step 3: Add and wilt the spinach
Add 1 cup of spinach to the skillet. If using fresh, cook until just wilted. If using frozen, add and cook until heated through and most moisture has evaporated.
Pro Tip: If using frozen spinach, squeeze it dry in a clean towel before adding to avoid watering down the sauce.
Step 4: Mix in the cheeses
Reduce heat to low and stir in 1 cup cottage cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Mix until the cheeses melt together into a cohesive, creamy mixture.
Pro Tip: Turn the heat low to prevent the mozzarella from separating into oily blobs; gentle stirring creates a smooth emulsion.
Step 5: Combine with the rigatoni
Add the cooked rigatoni to the skillet and toss gently to coat each piece in the cheese-spinach mixture. Season to taste with salt and pepper.
Pro Tip: Use tongs to lift and toss the pasta so the ridges of rigatoni pick up more sauce for even coverage.
Step 6: Final heat-through
Cook another 2–3 minutes over low heat until everything is heated through and the sauce slickly coats the pasta. If the mixture is too thick, add a tablespoon or two of reserved pasta water and stir.
Pro Tip: You’ll know it’s ready when the sauce clings to the pasta and the cheese stretches slightly as you lift a forkful.
Step 7: Serve and garnish
Serve warm, scattered with torn fresh basil leaves. A final grating of Parmesan brightens the top.
Pro Tip: A quick drizzle of extra-virgin olive oil or a squeeze of lemon can elevate the flavors right before serving.
Expert Tips for Success
- Temperature control matters: Keep heat moderate when melting cheeses. High heat will cause mozzarella to separate and become rubbery. Low and slow yields a smoother sauce.
- Use the right tools: A wide, heavy-bottom skillet gives even heat and enough surface area to toss pasta without spills. Tongs work better than a spoon for evenly coating rigatoni.
- Control moisture from cottage cheese: If your cottage cheese seems very watery, drain it briefly in a fine-mesh sieve or pulse it in a blender to smooth the curds. This prevents a watery sauce and concentrates flavor.
- Manage frozen spinach: Thaw and press frozen spinach in a towel, or squeeze with clean hands over the sink. Removing excess water prevents the sauce from thinning and losing salt balance.
- Salt at two points: Salt the pasta cooking water generously, and then finish with a small additional pinch in the skillet if needed. Taste before over-salting—Parmesan adds quite a bit of salt on its own.
- Make it a full meal: Serve alongside a crisp salad or a protein-rich drink like this cottage cheese mango smoothie for a nutrient-rounded plate.
Storage & Freezing
Refrigerator storage: Cool the pasta to room temperature within an hour. Transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently to preserve texture.
Reheating from fridge: Add a splash of milk or reserved pasta water to loosen the sauce. Rewarm in a skillet over low heat, stirring until warmed through. Microwaving works, but do it in short bursts and stir between intervals to avoid hot spots.
Freezer storage: For longer storage, place cooled pasta in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Note: texture changes are possible; cheeses may separate slightly on thawing.
Thawing & reheating from frozen: Thaw overnight in the refrigerator. Reheat in a skillet over low heat with a splash of liquid, stirring until the sauce recombines. For best results, finish under a hot broiler for a minute to refresh the top if it seems flat.
Variations & Substitutions
- Add roasted vegetables: Fold in roasted cherry tomatoes, diced zucchini, or caramelized onions and finish with basil. For a fruity contrast, try pairing the dish with a cottage cheese peach smoothie for dessert.
- Swap proteins: Stir in shredded rotisserie chicken or cooked Italian sausage for heartier fare. Grilled shrimp also pairs well with the lemony finish.
- Dairy swaps: Replace mozzarella with fontina or provolone for a nuttier profile, or use ricotta instead of cottage cheese for a smoother, richer result.
- Low-carb or gluten-free: Use a chickpea or lentil rigatoni for a higher-protein pasta, or choose gluten-free rigatoni to suit needs.
Frequently Asked Questions
Q: Can I use low-fat cottage cheese for this recipe?
A: Yes. Low-fat cottage cheese works fine and reduces calories, but it can be slightly less creamy. If using low-fat, consider adding a tablespoon of olive oil or a splash of milk to increase mouthfeel without adding heavy cream.
Q: Will the sauce separate if I reheat leftovers?
A: It can, because cheeses sometimes release oil when reheated. Reheat slowly over low heat with a splash of liquid (milk or reserved pasta water) and stir constantly to help recombine fats and proteins into a cohesive sauce.
Q: Can I make this ahead for meal prep?
A: You can prepare components ahead—cook the rigatoni and store separately from the cheese sauce for up to 48 hours. Combine and reheat just before serving to retain the best texture.
Q: Is cottage cheese a good substitute for ricotta in baked pasta dishes?
A: Absolutely. Cottage cheese provides a similar tang and moisture but usually has smaller curds and more protein. For smoother texture in baked dishes, briefly blend cottage cheese or choose small-curd varieties.
Q: How can I add more flavor without adding fat?
A: Increase aromatic components—garlic, a squeeze of lemon, fresh herbs like basil or parsley, and a pinch of crushed red pepper all add brightness without significant added fat.
Final Thoughts
This Healthy Cottage Cheese Rigatoni hits the sweet spot between comfort and smart nutrition.
It’s quick, adaptable, and perfect for weeknights when you want something cozy without feeling heavy.
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Conclusion
If you like recipes that use cottage cheese as a lighter, protein-rich binder, check out a similar take in Baked Rigatoni With Cottage Cheese – Sweetphi for another comforting variation.
For an easy baked version with similar ingredients and health-minded swaps, I also recommend Easy & Healthy Cottage Cheese Baked Rigatoni – Daisybeet.
And if you’re experimenting with cottage cheese in different pasta forms, see this Healthy Baked Ziti with Cottage Cheese Recipe – The Protein Chef for extra inspiration.
Healthy Cottage Cheese Rigatoni
Ingredients
Main ingredients
- 8 oz rigatoni pasta Choose high-quality durum wheat pasta.
- 1 cup cottage cheese Choose small-curd or regular. Drain if watery.
- 1 cup shredded mozzarella cheese Use part-skim, low-moisture for best results.
- 1/2 cup grated Parmesan cheese For a nutty finish.
- 1 cup spinach Fresh is preferred; squeeze frozen to remove water.
- 2 cloves garlic, minced Keep the heat moderate to prevent burning.
- 1 tsp olive oil For sautéing the garlic.
- to taste Salt and pepper Season to personal preference.
- Fresh basil for garnish Adds flavor and freshness.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, then drain.
- Reserve a cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for about one minute.
- Add spinach to the skillet and wilt, or heat through if using frozen.
Cooking
- Reduce heat to low and stir in cottage cheese, mozzarella, and Parmesan until melted into a creamy mixture.
- Combine the cooked rigatoni with the cheese-spinach mixture, tossing to coat evenly.
- Cook for 2-3 minutes over low heat, adding reserved pasta water if the mixture is too thick.
- Serve garnished with fresh basil and a grating of Parmesan.
