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Pasta with Cottage Cheese Sauce is a protein and veggie packed recipe that comes together in just minutes. This versatile sauce uses veggies to amp up the nutrients, cottage cheese for added protein, calcium, and creaminess, and low sugar marinara that’s packed with flavor. This pasta meal will be a family favorite you’ll come back to over and over again!
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Creamy Cottage Cheese Pasta Sauce with Marinara
This high protein pasta sauce has quickly become a favorite of ours. You still get that tangy tomato flavor, but with an added richness and creaminess that reminds me of pasta sauces made with cream cheese or heavy cream.
It’s also such a simple way to increase the protein, which can slow down the spike in blood sugar from the higher-carb pasta. Serve it with some whole wheat or chickpea pasta for a fiber and protein-rich meal the whole family will love!
If you’re looking for more delicious sauces, you’ll also love this Low Sodium Spaghetti Sauce and Dairy-Free Pesto Sauce!
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Why We Love This Cottage Cheese Tomato Sauce
- Contains 15 grams of protein per serving
- Rich, creamy sauce that makes any meal more delicious
- Easy way to serve more veggies and protein to picky eaters
- Naturally vegetarian option
- Makes a great weeknight meal (ready in less than 30 minutes!)
- Made with super simple ingredients
- You can make the sauce in advance for easy meal prep
Ingredient Notes
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- Cavatappi, farfalle or other short pasta: You can use your favorite pasta (whole-wheat, gluten-free, etc.) but make sure it’s on the smaller side. Smaller sizes can hold onto more sauce than longer noodles.
- Veggies: Adding a few fresh veggies will add more flavor as well as nutrients and fiber. I like to use carrot, zucchini, and baby spinach.
- Fresh garlic: For a little extra savoriness.
- Small curd cottage cheese: This recipe was developed using 2% low-fat cottage cheese. You can use any cottage cheese that you like, though.
- Low sugar marinara sauce: Using jarred marinara makes the prep for this meal super speedy! I recommend Rao’s or the Kirkland brand marinara. They’re both packed with flavor, wholesome ingredients, and no added sugar. Homemade marinara can be used in place of jarred.
- Sun-dried tomatoes: These are optional, but sun-dried tomatoes add an incredible punch of tangy, umami flavor and really amp up the flavor of the sauce.
- Salt and pepper
- Parmesan cheese: Garnish generously with freshly grated parmesan cheese.
- Fresh basil: This is optional, but a little fresh basil adds such a wonderful aroma.
Step-by-Step Instructions
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- Cook pasta in a large pot of salted water according to directions for just under al dente pasta (cook about 2 minutes less than listed cook time). RESERVE 1 ½ CUPS PASTA WATER JUST BEFORE DRAINING!
- Meanwhile, heat a large, high sided skillet over medium heat. Add the olive oil, followed by the carrot and zucchini, saute until carrot begins to soften, about 5 minutes. Add in garlic and cook one more minute.
- Place the contents of the skillet in a high powered blender, and add in the cottage cheese, marinara sauce, ½ cup pasta water, and sliced sun-dried tomatoes (if using). Blend until completely smooth.
- Add the sauce back into the skillet and bring to a low simmer; simmer for 5 minutes. Add the spinach and stir until slightly wilted. Add the cooked pasta to the skillet and stir to coat, simmering 1-2 minutes until pasta is fully cooked. If desired, add splashes of pasta water to thin out the sauce to preferred consistency. Taste and adjust seasoning with salt and pepper as needed. Serve immediately topped with fresh basil and parmesan cheese.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Using jarred marinara makes the prep for this meal super speedy! I recommend Rao’s or the Kirkland brand marinara. It’s packed with flavor, wholesome ingredients, and no added sugar. Homemade marinara can be used in place of jarred.
- Adding the spinach to the blender with the other veggies is not recommended, it will make the sauce a very unappealing brown color.
- 1 small onion can be diced and cooked with the carrot and zucchini if desired.
- I blended the sauce, veggies and cottage cheese in a Vitamix at 50% power for about 30 seconds.
- A food processor or immersion blender can be used in place of a high powered blender. Make sure the carrot is nice and soft if using a food processor or immersion blender, it will not be able to liquify the carrot like a high-power blender can.
- Reserving your pasta water before draining is very important for this recipe. The pasta water contains lots of starch that will help the sauce stay thick and cling to the pasta, while loosening it up just a bit.
- Cottage cheese can be quite salty, wait until just before serving to taste the pasta and sauce before adjusting with salt and pepper.
- Short pasta with ridges will work best for this thick sauce. Cavatappi, rigatoni, campanelle, farfalle or penna will all work well!
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Recipe FAQs
Cottage cheese is naturally salty. If you salt the pasta water and the sauce, your dish may end up being too salty. Taste before seasoning and add salt as needed just before serving.
Blending the cottage cheese gives it a creamy, unified consistency that stirs into the sauce really well. If you don’t blend it, you’ll have little white pieces of cottage cheese throughout the sauce, which is not very appetizing.
Ricotta and cottage cheese may seem very similar and they are, but they aren’t quite the same thing. Ricotta is made from the leftover whey after making cheese, which is why the curds are so small. Cottage cheese is made from milk curds and is often combined with whole milk or cream. Cottage cheese can handle being heated in sauces really well, whereas ricotta is prone to splitting. If you’re trying to make creamy sauces, blended cottage cheese is a better alternative.
Storage Guidelines
Refrigerator: Store leftover pasta in an airtight container in the fridge for up to 5 days.
To reheat: Reheat leftovers in a pan on low heat, adding a splash of water or broth to loosen it back up as needed.
Serving Suggestions
To serve this cottage cheese pasta dish at your next pasta night, pair it with some extra protein, like grilled Italian sausage, browned ground beef, or Healthy Beef Meatballs.
I also like to add some extra greens, usually a salad, to add a nice contrast of textures and flavors. This Healthy Caesar Salad is a classic choice, or you can try this refreshing Cucumber Noodle Salad.
Recipe Variations
- Increase the protein: Serve the pasta with cooked ground turkey (or sausage) or grilled chicken breast. You can also add a can of rinsed and drained cannellini beans or cooked lentils for additional plant-based protein.
- Add some heat: Sprinkle some red pepper flakes into the sauce for a spicier flavor profile.
- Make it gluten-free: Use your favorite gluten-free pasta.
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More Cottage Cheese Recipes
- Cottage Cheese Queso Dip Recipe
- Cottage Cheese Protein Bagels
- Cottage Cheese Egg Salad
- Cottage Cheese Flatbread
- Cottage Cheese Egg Bake
Did you make this recipe? Scroll down to leave a star rating and review!
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Pasta with Cottage Cheese Sauce
Ingredients
- 12 ounces cavatappi, farfalle, or other short pasta
- 2 tablespoons olive oil
- 1 medium carrot, diced into small pieces
- 1 small zucchini, chopped
- 3 cloves garlic, roughly chopped
- 2/3 cup small curd cottage cheese (I used 2%)
- 3 cups low sugar marinara sauce
- 1/4 cup sliced sun-dried tomatoes (optional)
- 3 cups baby spinach
- Salt and pepper to taste
- Fresh basil for garnish, optional
- Parmesan cheese for garnish
Instructions
- Cook pasta in a large pot of salted water according to directions for just under al dente pasta (cook about 2 minutes less than listed cook time). RESERVE 1 ½ CUPS PASTA WATER JUST BEFORE DRAINING!
- Meanwhile, heat a large, high sided skillet over medium heat. Add the olive oil, followed by the carrot and zucchini, saute until carrot begins to soften, about 5 minutes. Add in garlic and cook one more minute.
- Place the contents of the skillet in a high powered blender, and add in the cottage cheese, marinara sauce, ½ cup pasta water, and sliced sun-dried tomatoes (if using). Blend until completely smooth.
- Add the sauce back into the skillet and bring to a low simmer; simmer for 5 minutes. Add the spinach and stir until slightly wilted. Add the cooked pasta to the skillet and stir to coat, simmering 1-2 minutes until pasta is fully cooked. If desired, add splashes of pasta water to thin out the sauce to preferred consistency. Taste and adjust seasoning with salt and pepper as needed. Serve immediately topped with fresh basil and parmesan cheese.
Notes
- For more saucy pasta, you can use 12 ounces of dry pasta. If you prefer it less saucy, use 1 pound dry pasta. The nutritional information is based on using 12 ounces of dry pasta.
- A food processor or immersion blender can be used in place of a high powered blender. Make sure the carrot is nice and soft if using a food processor or immersion blender, it will not be able to liquify the carrot like a high-power blender can.
- Cottage cheese can be quite salty, wait until just before serving to taste the pasta and sauce before adjusting with salt and pepper.
- Reserving your pasta water before draining is very important for this recipe. The pasta water contains lots of starch that will help the sauce stay thick and cling to the pasta, while loosening it up just a bit.