Cottage Cheese Pasta Sauce
Published on September 16, 2024
Quick Summary
Cottage Cheese Pasta Sauce– this rich and creamy sauce is packed with protein thanks to the addition of cottage cheese! Serve the sauce over your favorite pasta, spaghetti squash, zoodles, or with meatballs. Kids and adults love this flavorful, high-protein sauce!
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Pin ItI have always loved cottage cheese, even before it was trendy. I love eating it with fruit for a healthy snack or using it to make whipped cottage cheese to eat with veggies and crackers.
I also love using it to make homemade ranch dip and PASTA SAUCE! Yes, you can use cottage cheese to make pasta sauce. The cottage cheese is a secret ingredient and makes the vibrant sauce SO good!
Cottage cheese pasta sauce is a creamy, lighter alternative to traditional creamy sauces. Skip the heavy cream and grab a tub of cottage cheese instead.
To make the sauce, you blend all of the ingredients together in a food processor blender to create a luxurious sauce. It’s so easy!
The sauce is packed with flavor thanks to robust tomatoes, garlic, roasted red peppers, and herbs. The cottage cheese blends right in and makes the sauce super creamy. You won’t even know it’s there!
Not only is the cottage cheese a delicious addition to the sauce, but it also adds a boost of protein. This healthy pasta sauce is a family favorite, even my kids love it!
The next time you are craving pasta, make this cottage cheese pasta sauce. I guarantee it will be a hit!
Table of Contents
Ingredients
- Olive oil
- Onion
- Garlic
- Tomato paste
- Diced tomatoes– canned with the juices.
- Roasted red peppers– from a jar! Drain well before using.
- Cottage cheese– I recommend using 4% milkfat cottage cheese for a super creamy sauce.
- Fresh basil– for the sauce and for garnish!
- Italian seasoning
- Pasta– I use rigatoni, but use your favorite pasta.
- Garnish– Parmesan cheese, crushed red pepper flakes, and basil!
How to Make Cottage Cheese Pasta Sauce
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Drain pasta and set aside.
- In a large Dutch oven or pot, heat the oil over medium high heat. Add the onion and sauté for 5 minutes or until translucent.
- Add the garlic and sauté for 1 minute. Stir in the tomato paste and diced tomatoes.
- Transfer the tomato mixture to a blender or food processor. Add the roasted red peppers, cottage cheese, basil, Italian seasoning, salt, and pepper.
- Blend until smooth. Look at that color! So gorgeous!
- Pour the sauce back into the pot and turn the heat to medium low.
- Add the cooked pasta and stir until well coated and warmed.
- Taste and season with salt and pepper, if necessary.
- Garnish with parmesan cheese, crushed red pepper flakes, and basil. Serve warm.
Recipe Tips
- Always generously salt the pasta water to give the pasta flavor!
- Cook the pasta to al dente. You don’t want it to be mushy!
- Make sure you drain the jar of roasted red peppers before using.
- Use 4% milkfat cottage cheese for a super creamy sauce. You can use 2% or fat free and the sauce will still be good, but not as creamy.
- I highly recommend serving with Parmesan cheese! It adds so much flavor!
- I also like to garnish with crushed red pepper flakes and fresh basil.
Variations
- Add extra veggies! Spinach, sautéed mushrooms, zucchini, or roasted vegetables are great options.
- For extra protein, add sausage, chicken, or shrimp.
- Top with nutritional yeast.
- You can serve with chickpea pasta, lentil pasta, or gluten-free pasta.
- Instead of pasta, serve the sauce over spaghetti squash, zoodles, or meatballs. You can also use it to make chicken parmesan, stuffed shells, baked ziti, or manicotti.
What to Serve on the Side
- Bruschetta
- Simple Arugula Salad
- Caesar Salad
- Garlic Bread
- Roasted Broccoli
- Roasted Asparagus
- Green Beans Almondine
Storing Tips
- Store leftover pasta sauce in the fridge in a jar or airtight container for up to 4 days. You can also store cooled leftover pasta in a container in the fridge for up to 4 days.
- You can freeze the sauce. Let the sauce cool completely and transfer to a freezer container. Freeze for up to 3 months. Defrost and reheat.
More Pasta Recipes
Discover more PASTA RECIPES!
Cottage Cheese Pasta Sauce
Ingredients
- 1 lb rigatoni pasta, or pasta of your choice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 15 oz can diced tomatoes
- 16 oz jar roasted red peppers, drained
- 3/4 cup cottage cheese*
- 2 tablespoons fresh basil, plus extra for serving
- 1/2 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
- For serving: Parmesan cheese, crushed red pepper flakes, basil leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Drain pasta and set aside.
- In a large Dutch oven or pot, heat the oil over medium high heat. Add the onion and sauté for 5 minutes or until transcalent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and diced tomatoes.
- Transfer the tomato mixture to a blender or food processor. Add the roasted red peppers, cottage cheese, basil, Italian seasoning, salt, and pepper. Blend until smooth.
- Pour the sauce back into the pot and turn the heat to medium low. Add the cooked pasta and stir until well coated and warmed. Taste and season with salt and pepper, if necessary.
- Garnish with parmesan cheese, crushed red pepper flakes, and basil. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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