Description
A quick and comforting pasta dish that combines rigatoni, marinara, and three cheeses for a satisfying meal in under 30 minutes.
Ingredients
- 8 oz rigatoni pasta
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente (usually 9–12 minutes). Reserve 1/4 cup of the pasta water before draining. Drain and set the pasta aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant — do not let it brown.
- Pour in the marinara sauce and bring it to a gentle simmer. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Add the cooked rigatoni to the skillet and toss to coat evenly in the sauce. Remove the skillet from the heat briefly so the cheese doesn’t overcook.
- In a large bowl, combine the cottage cheese, shredded mozzarella, and grated Parmesan. Add the sauced pasta and toss gently until the cheeses melt into a creamy coating. Use a splash of reserved pasta water if needed to make the sauce silkier.
- Season with salt and freshly ground black pepper to taste. Garnish with torn basil or chopped parsley and serve immediately.
Notes
For a lighter meal, use part-skim cottage cheese and reduce mozzarella to 3/4 cup. This dish can be made baked with a crisp top by broiling with extra cheese and breadcrumbs.