Healthy Cottage Cheese Rigatoni
A creamy, protein-packed alternative to traditional pasta dishes, ready in under 30 minutes.
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.
Notes
Store in an airtight container for up to 3-4 days. Reheat with a splash of water or milk to maintain texture.