Creamy Cottage Cheese Pasta
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Add as Google Trusted SourceThis cottage cheese pasta combines ground turkey with a creamy marinara sauce for a satisfying dinner with 38 grams of protein per serving. Ready in just 30 minutes, it’s an easy weeknight meal the whole family will love!
I wanted a creamy pasta dinner that felt like something I’d order at a restaurant but was easy enough to make on a busy weeknight. My shortcut? Blend a jar of marinara with cottage cheese, then toss it with pasta and ground turkey. This cottage cheese pasta has become a dinner my whole family loves!
And if you’re not a cottage cheese fan, don’t worry. Making pasta sauce with cottage cheese gives it a rich, creamy texture without any noticeable cottage cheese flavor or curds.
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“I made this recipe for my husband who is extremely anti-cottage cheese. I didn’t tell him he loved it and now I’m making it tonight for my grandchildren, my daughter and her boyfriend! It’s a keeper.”
Why You’ll Love This Cottage Cheese Pasta
- 10 ingredients, 30 minutes: Jarred marinara keeps prep simple, and you can make the sauce and turkey while the pasta cooks.
- 38 grams of protein: Ground turkey and cottage cheese make this a satisfying dinner without needing extra protein on the side.
- Easy to make your own: Use your favorite pasta, swap the turkey for ground chicken or beef, or stir in spinach for an easy veggie addition.
If you love the sound of this recipe you may also want to check out my creamy pumpkin pasta, cottage cheese mac and cheese or ground turkey pasta for something equally as hearty.
Ingredients Needed
- dry pasta of choice – I used rigatoni for its ability to hold sauce well, but you can use any pasta you prefer. Some other good options are spaghetti, farfalle, fusilli and fettuccine noodles.
- olive oil – used for sautéing the onion and garlic, and adds a rich, fruity undertone.
- yellow onion – adds sweetness and depth of flavor when sautéed.
- garlic cloves – brings plenty of flavor to the pasta.
- ground turkey – ground turkey is my go-to for adding a lean, hearty protein to this pasta. It’s light but still keeps the recipe filling without overpowering the other flavors.
- marinara sauce – I love using Rao’s marinara sauce because it’s packed with flavor and made with quality ingredients. It’s the perfect foundation for this creamy sauce.
- whole milk cottage cheese – I love using Good Culture’s full-fat (4%) cottage cheese for a rich, creamy sauce. No need to drain or rinse it, just blend with the marinara until completely smooth. Small or large curds will work since you’re blending them. A reader also reported success with low-fat cottage cheese, though the sauce may be slightly less creamy.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Notes
- Pasta: I love rigatoni because it holds the sauce well, but use your favorite shape. For a gluten-free option, a reader made this with Banza chickpea pasta and loved the results.
- Ground turkey: Readers have successfully swapped in ground chicken, ground beef and shredded rotisserie chicken. If using rotisserie chicken, skip the browning step and stir it into the sauce to warm through.
- Vegetarian option: A reader replaced the turkey with green lentils and finely chopped mushrooms and said the whole family loved it. If trying this variation, use cooked lentils and sauté the mushrooms before adding the sauce.
- Add vegetables: Readers have enjoyed this pasta with baby tomatoes and spinach or thawed petite peas. Sauté the tomatoes before adding the sauce, then stir in spinach or thawed peas toward the end until the spinach wilts and the peas are warmed through.
How to Make Cottage Cheese Pasta
Step 1: Cook the pasta according to package instructions, reserving ½ cup of pasta water before draining. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion for 5–6 minutes until softened. Season with salt and pepper, then add the garlic and sauté for another 1–2 minutes.
Step 2: Add the ground turkey to the skillet. Use a spatula or wooden spoon to break apart the meat as it cooks, making sure it browns evenly and is cooked through.
Step 3: In the meantime, place the marinara sauce and cottage cheese into a high-speed blender or food processor. Blend the ingredients until you achieve a smooth and creamy sauce.
Step 4: Reduce the skillet heat to low, then add the blended sauce and cooked pasta. Stir gently until warmed through without boiling. Add a splash of reserved pasta water if needed to loosen the sauce.
Brittany’s Tips
- Blend until smooth: Blend the cottage cheese and marinara until no curds remain for a creamy sauce.
- Keep the heat low: Reduce the skillet heat to low before adding the sauce and stir gently until warmed through. Avoid boiling, which can cause the sauce to separate and become grainy.
- Save some pasta water: Pasta with cottage cheese sauce can thicken as it sits. Reserve ½ cup of pasta water before draining and stir it in 1–2 Tablespoons at a time if needed to loosen the sauce.
What to Serve with Cottage Cheese Pasta
This cottage cheese pasta is a satisfying meal on its own. If you want something on the side, pair it with my kale Caesar salad or roasted broccoli. Garlic bread is always delicious for soaking up any extra sauce, too!
How to Store
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the microwave in short intervals, stirring between each, or in a skillet over low heat. Add a splash of water to loosen the sauce as needed and avoid boiling.
- Freeze: A reader who makes this regularly reports that the leftovers freeze well. I haven’t tested freezing it myself, so the sauce texture may change after thawing.
- Make ahead: Prepare the turkey and sauce in advance and refrigerate separately from the cooked pasta to keep it from absorbing the sauce. Combine and reheat gently when ready to serve.
Frequently Asked Questions
For a smooth, creamy sauce, yes! Blending the cottage cheese with the marinara removes the curds. You can skip blending if you don’t mind a textured sauce, but it won’t have the same silky consistency.
The sauce may become grainy if the cottage cheese isn’t fully blended or the skillet is too hot. Blend until completely smooth, then reduce the skillet heat to low before adding the sauce. Stir gently until warmed through and avoid boiling.
More Pasta Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Creamy Cottage Cheese Pasta
Ingredients
- 8 oz dry pasta of choice, I used rigatoni
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1 lb ground turkey
- 1 24 oz jar marinara sauce, I used Rao’s marinara sauce
- ½ cup whole milk cottage cheese, I used Good Culture 4%
- Salt and pepper, to taste
- Fresh basil, for serving
- Fresh parmesan, for serving
Instructions
- Cook pasta according to package instructions, reserving ½ cup of pasta water before draining. Drain and set aside.8 oz dry pasta of choice
- While pasta is cooking add oil to a large skillet over medium heat. Once hot, add onion and saute for 5-6 minutes until fragrant and a bit translucent. Season with salt and pepper. Add garlic and saute 1-2 more minutes.1 Tablespoon olive oil, 1 medium yellow onion, 3 large garlic cloves, Salt and pepper
- Add ground turkey to the skillet and cook, breaking apart meat with a spatula or wooden spoon until evenly brown and cooked through, about 6-8 minutes.1 lb ground turkey
- While the ground turkey is cooking, add marinara sauce and cottage cheese to a blender and blend until completely smooth with no visible curds.1 24 oz jar marinara sauce, ½ cup whole milk cottage cheese
- Once the turkey is cooked through, reduce the heat to low. Pour in the blended sauce, add the cooked pasta and stir gently until combined and warmed through. Avoid bringing the sauce to a boil. If needed, add reserved pasta water, 1–2 Tablespoons at a time, to reach your desired consistency.
- Add a scoop of pasta to a bowl or plate. Top with fresh parmesan and fresh basil, for serving.Fresh parmesan, Fresh basil
Video
Notes
- Cottage cheese: I use full-fat Good Culture cottage cheese. A reader also had success with low-fat cottage cheese. No draining or rinsing needed.
- Substitutions: Readers have successfully used gluten-free chickpea pasta, ground chicken or ground beef. For shredded rotisserie chicken, skip browning and stir it into the sauce to warm through.
- Vegetarian: A reader enjoyed this with cooked green lentils and finely chopped mushrooms instead of turkey. Sauté the mushrooms before adding the sauce and lentils.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently, stirring in a splash of water as needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I love this recipe! It’s part of my weekly rotation, I always freeze some and it holds up very well. I usually added baby tomatoes and spinach as my veg. It works with shredded rotisserie chicken, ground beef and ground turkey! Versatile and tasty high protein recipe. 🙂
So glad you’re enjoying this, Taylor! I love that you’ve tried it with different proteins and veggies. Thanks so much for making the recipe and for coming back to leave a review, I really appreciate it.
Have you tried making this recipe with 2% cottage cheese? I imagine it is doable, just maybe wouldn’t be as creamy. Do you think it would split the sauce or impact it negatively in any way? All I have in 2% and I really want to try this recipe out.
Yes, 2% cottage cheese should work just fine here. It might be slightly less creamy than whole milk cottage cheese, but it shouldn’t split the sauce or negatively impact the recipe.
Hi! I have a question about the cottage cheese. I’ve heard that you should rinse the excess liquid from the cheese before you blend it, as this helps to prevent separation with the sauce. I wondered if you did this yourself or found it to be true? I am a newbie to using cottage cheese and I am never sure what is the best way! Thank you in advance and I am really looking forward to making this tonight 🙂
Hi Kinsey – I don’t rinse the cottage cheese before blending it for this recipe since the liquid helps the sauce blend up smooth and creamy. Thanks so much for asking and I hope you love it!
This recipe is so good! I’ve made it multiple times now for my family and to take to other families. I love that you can sneak in so much protein because I do have a carb-loving kid! Quick question… do you think this recipe could be easily doubled if I use a big stock pot? I really want to double-batch for an upcoming neighbor dinner. Thank you!!
So glad this pasta has been a hit for you, Julie! Doubling this recipe works really well and using a large stock pot is perfect, just stir a bit more often so the sauce heats evenly. Thanks for coming back to leave a review. It means the world to me.
This was amazing! I left out the meat and kept it vegetarian. I also added cherry tomato’s to the blender and more cottage cheese. SO GOOD! Never thought cottage cheese would make such a great pasta sauce. This is a new staple for me. Thank u so much!
Yay! I’m so glad this pasta turned out without the meat. I love your substitutions you made. Thanks for making my recipe and for coming back to leave a review. I appreciate it!
Do you think some rinsed canned lentils would go good in this recipe? I would be making it vegetarian the same as you but want a little bit more protein etc., in the mix…. Thank you for already trying a veggie version, I might have skipped over it otherwise.
Hi Marlene – Yes, I think canned lentils would work here! They’re already cooked, so I’d stir them into the sauce toward the end, just long enough to heat through. They’ll add some extra protein and fiber without needing to change much else. Let me know how it turns out!
I made this recipe for my husband who is extremely anti-cottage cheese. I didn’t tell him he loved it and now I’m making it tonight for my grandchildren, my daughter and her boyfriend! It’s a keeper.
Yay! That makes me so happy to hear, Donna. Love that even your husband enjoyed it — definitely a good sign! Hope your family loves it just as much. Thanks for the review!
This was delicious! we’re vegetarian so I substituted the turkey for green lentils and finely chopped mushrooms to give a meaty texture and it did not disappoint! I kept everything else the same and the whole family loved it. will definitely make again!
Love the subs you made to make this dish vegetarian! Thanks for sharing, I’m sure that’ll be super helpful for other readers. I’m glad you enjoyed this recipe, thanks for making it!
Hi Brittany, I wanted to try this recipe with chicken breast. Do you have any suggestions on how I should cook the chicken? Thanks!
Hey Stephanie – Chicken is always a great addition. Both my grilled chicken breast, air fryer chicken breast, or air fryer chicken cutlets recipe would all work well. 🙂
I have made this so many times now, used this recipe for meal prepping. So so good, I’ve added zucchini when I make it and I found that it helps keep the pasta from drying out, even my dad who usually doesn’t like pasta enjoyed eating this for dinner multiple times!
Thank you so much!
Will be experimenting and trying this same recipe out but swapping out the pasta for zoodles.
Ahh I love this so much—thank you for sharing! I’m so glad it’s become a regular in your meal prep rotation. Adding zucchini is such a smart move, plus added veggies for the win! And I love that even your dad enjoyed it—major compliment! Let me know how it goes with the zoodles… I’m all about a good low-carb swap.
This was so good, I can’t wait to make it again! I did use ground beef instead of turkey and added zucchini only because they needed to be used up. It was so simple to make as well which are favourite kind of recipes!
Yay! So glad this recipe was a hit. I’m glad you were able to use what you had on hand! Thanks for trying this recipe and for coming back to leave a review. 🙂