Cottage Cheese Tomato Pasta is a tasty and creamy dish that’s super easy to make! You combine fluffy cottage cheese with fresh tomatoes and pasta, creating a comforting meal that feels fancy.
This dish is perfect for busy nights when you want something quick but delicious. I like to sprinkle some herbs on top for extra zing. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Pasta: Rigatoni offers a great bite and holds sauce well, but feel free to use any pasta you have, like penne or fusilli. Just adjust the cooking time as needed!
Cottage Cheese: I recommend full-fat cottage cheese for a creamier texture, but low-fat works too. You can also substitute with ricotta for a richer flavor.
Cherry Tomatoes: Fresh tomatoes brighten the dish, but canned diced tomatoes are a good option if they’re not in season. They provide robust flavor year-round.
Olive Oil: Extra virgin olive oil adds a nice richness. If you’re out, any neutral oil will do, but it will change the flavor slightly.
Herbs: Dried Italian herbs bring depth, but you can use fresh basil, oregano, or thyme for more flavor. Fresh herbs add a lovely brightness to the dish.
How Do I Make Sure My Pasta Sauce is Creamy?
Getting a creamy sauce with cottage cheese is all about gentle mixing. After adding the cottage cheese to the softened tomatoes, keep the heat low. This helps the cheese melt into a smooth, flavorful sauce without becoming grainy.
- Warm the cottage cheese slowly, stirring well to integrate it with the tomatoes.
- If it becomes too thick, don’t hesitate to add a splash of your reserved pasta water to reach the desired creamy consistency.
- Toss the pasta immediately after draining. This ensures that the sauce clings to every piece, giving you a uniform flavor in every bite!
How to Make Cottage Cheese Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rigatoni or similar pasta
For the Sauce:
- 1½ cups cherry tomatoes, halved or quartered
- 1½ cups cottage cheese (full fat for creaminess)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs or mixed herbs
- Salt and pepper to taste
For Garnish:
- Fresh basil leaves
- Optional: ¼ cup grated Parmesan or crumbled feta for topping
How Much Time Will You Need?
This recipe takes about 20 minutes total! In about 10 minutes, you can cook the pasta, and in the next 10 minutes, you can make the sauce and combine everything. Quick and simple!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once bubbling, add your rigatoni (or chosen pasta) and cook according to the package instructions until it’s al dente. Don’t forget to reserve about half a cup of the pasta water before you drain it!
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once hot, add in the minced garlic. Sauté for about 1–2 minutes until it’s fragrant but just golden—be careful not to let it burn!
3. Add the Tomatoes:
Next, toss in the halved cherry tomatoes and the dried Italian herbs. Cook this mixture for 5–6 minutes. You want the tomatoes to soften up and release their juices, creating a lovely aroma!
4. Mix in the Cottage Cheese:
Now, reduce the heat to low and stir in the cottage cheese. Make sure to mix thoroughly! You want the cheese to warm up gently and meld with the tomatoes, creating a creamy sauce. If it seems too thick, add a splash of that reserved pasta water until you reach a smooth consistency.
5. Season the Sauce:
Season your sauce with salt and black pepper to taste. Give it a little taste test to see if it needs a bit more seasoning.
6. Combine the Pasta and Sauce:
Add your drained pasta right into the skillet. Toss well so every piece of pasta is coated with that delicious creamy tomato cottage cheese sauce.
7. Serve and Garnish:
Serve your pasta immediately! Garnish with fresh basil leaves and sprinkle some grated Parmesan or crumbled feta on top if you like. Enjoy this quick, delicious meal!
This dish is a delightful combination of creaminess from the cottage cheese and freshness from the tomatoes and basil. It’s a perfect comfort meal any day of the week!
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni works great, you can substitute it with any pasta shape you prefer, like penne, fusilli, or even spaghetti. Just adjust the cooking time according to the package instructions!
What If I Don’t Have Cherry Tomatoes?
No worries! You can use diced tomatoes instead, either canned or fresh. If using canned tomatoes, just drain them slightly to avoid excess moisture in the sauce.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to help loosen the sauce and prevent it from drying out.
Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply swap the cottage cheese for a dairy-free alternative, like cashew cream or a vegan ricotta, and skip the cheese topping.
