Creamy Cottage Cheese Rigatoni

5 from 4 votes

A creamy and delicious pasta dish with blended cottage cheese, ground beef, and fresh veggies.

Prep Time10

Cook Time1

Total Time1 10

Course: entree, Main Dish

Cuisine: Italian

Servings: servings

Calories: 364kcal

Author: Hilda Sterner

Blend whole tomatoes using a blender or food processor, then set aside. Next, blend 1 cup pasta sauce and 1-½ cups cottage cheese until smooth and creamy. Brush lasagna pan with 1 teaspoon olive oil.
In a large pot, heat 1 tablespoon olive oil over medium-high heat. Sauté ground beef, onion, and bell pepper until the beef is browned. Add minced garlic and stir until fragrant. Pour remaining pasta sauce and tomato puree into the pot. Season with salt, black pepper, and Italian seasoning, then simmer over low heat for 30 minutes.
Preheat oven to 350℉. Bring a large pot of water to a boil, then add 2 teaspoons olive oil, 2 teaspoons salt, and rigatoni noodles. Give the pasta a quick stir, then cook until al dente (approximately 12 minutes). Stir a few more times to keep pasta from sticking to the pot.
Reserve a little pasta water and drain the rest. Pour strained pasta into lasagna pan. Add a splash of pasta water to cottage cheese mixture and blend to emulsify. Pour creamy cottage cheese sauce over noodles and mix to coat.
Stir in remaining pasta sauce and fresh mozzarella cheese (if using). Cover with foil and bake for 20 minutes.

Depending on the type of pasta sauce you are using, the flavor of the sauce may need to be enhanced by adding red wine, fresh herbs (oregano, basil and so on) or even some parmesan cheese.
When you boil the pasta, you don't want it cooked all the way through because it will cook further in the oven.
Although I listed additional cheese as an optional ingredient, it is highly recommended!
Store leftovers in an airtight container and refrigerate for up 5 days.
To reheat pasta, cover a bowl of pasta with a paper towel and microwave for 1 minute.