Easy Better Than Takeout Cottage Cheese Rigatoni
Easy cottage cheese rigatoni is the ultimate comfort food, ready in just 20 minutes. After making this many times, I discovered the trick to a super creamy sauce is to blend the cottage cheese until smooth. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Southwest Chicken Wraps and Sticky Honey Gochujang Chicken.
Why This Easy Better Than Takeout Cottage Cheese Rigatoni Is Pure Comfort
- Creamy, tangy sauce that's healthier than heavy cream
- Ready in just 20 minutes for a quick weeknight dinner
- Better than takeout with simple, affordable ingredients
What You'll Need for Easy Better Than Takeout Cottage Cheese Rigatoni
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz rigatoni pasta
- 2 cups small-curd cottage cheese
- 1 cup grated Parmesan cheese
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Crushed red pepper flakes
- Optional: Additional grated Parmesan cheese
📝 Ingredient Notes
- cottage cheese: Use small-curd cottage cheese for the smoothest sauce.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes blending the cottage cheese easy and mess-free. → See on Amazon
- Pasta pot with strainer — Keeps your counter clean and makes draining pasta a breeze. → See on Amazon
How to Make Easy Better Than Takeout Cottage Cheese Rigatoni
- Cook pasta: Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Blend cottage cheese: In a blender, combine cottage cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
- Combine: In a large skillet, combine cooked pasta, blended cottage cheese mixture, and frozen peas. Cook over medium heat until peas are heated through and the sauce is creamy, about 5 minutes. Stir in red pepper flakes if using.
Cook's Tips for Perfect Easy Better Than Takeout Cottage Cheese Rigatoni
- : For a lighter dish, use whole wheat rigatoni and reduce the amount of Parmesan cheese.
- Common mistake and fix: If your sauce is too thick, thin it out with reserved pasta water. If it's too thin, let it simmer for a few more minutes to reduce.
- : For a heartier meal, add cooked chicken or ground beef to the skillet before combining with the pasta.
Storing & Reheating Easy Better Than Takeout Cottage Cheese Rigatoni
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can blend the cottage cheese mixture up to 1 day ahead and store it in the fridge.
Freezing Easy Better Than Takeout Cottage Cheese Rigatoni
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through to ensure even heating.
Recipe Notes
- Chef tip: For a smoother sauce, blend the cottage cheese mixture for an extra 30 seconds.
- Best substitution: You can substitute the rigatoni for any shape of pasta you prefer.
- Make-ahead: This dish is best enjoyed fresh, but you can make the sauce up to 1 day ahead.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If your sauce is curdling, it's likely because the cottage cheese wasn't blended enough. Blend it again and add a little more pasta water to smooth it out.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even heating and prevents the cottage cheese sauce from sticking. → Check price on Amazon
Easy Better Than Takeout Cottage Cheese Rigatoni
Ingredients
Main Ingredients
- 12 oz rigatoni pasta
- 2 cups small-curd cottage cheese
- 1 cup grated Parmesan cheese
- 1 cup frozen peas
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Crushed red pepper flakes
- Additional grated Parmesan cheese
Instructions
- Cook pasta: Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Blend cottage cheese: In a blender, combine cottage cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
- Combine: In a large skillet, combine cooked pasta, blended cottage cheese mixture, and frozen peas. Cook over medium heat until peas are heated through and the sauce is creamy, about 5 minutes. Stir in red pepper flakes if using.
Notes
- Chef tip: For a smoother sauce, blend the cottage cheese mixture for an extra 30 seconds.
- Best substitution: You can substitute the rigatoni for any shape of pasta you prefer.
- Make-ahead: This dish is best enjoyed fresh, but you can make the sauce up to 1 day ahead.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If your sauce is curdling, it's likely because the cottage cheese wasn't blended enough. Blend it again and add a little more pasta water to smooth it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through to ensure even heating.
- Make ahead: You can blend the cottage cheese mixture up to 1 day ahead and store it in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Cottage Cheese Rigatoni FAQs
You can blend the sauce up to 1 day ahead, but the pasta is best cooked fresh.
The sauce may have curdled if the cottage cheese wasn't blended enough. Blend it again and add a little more pasta water to smooth it out.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
No, the air fryer is not the best tool for cooking pasta.
You can substitute the cottage cheese for ricotta or cream cheese, but the flavor and texture will be slightly different.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Cottage Cheese Rigatoni and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
