There's something incredibly comforting about a warm bowl of pasta coated in a creamy, savory sauce. This Cottage Cheese Pasta brings that cozy, homemade feel with a light twist—offering all the indulgence of a creamy pasta dish without the heaviness of traditional cream-based sauces. The sauce is velvety, slightly tangy, and packed with protein thanks to the humble cottage cheese.

I first whipped this up on a weeknight when my fridge was running low on ingredients. All I had was a tub of cottage cheese and a box of pasta—what started as a "clean out the fridge" meal turned into a staple I now crave weekly. It’s quick, budget-friendly, and totally customizable.

Whether you're looking for a satisfying vegetarian dinner or a clever way to sneak in more protein, this pasta might just become your new go-to. Let’s dive in!

Why You’ll Love This Cottage Cheese Pasta

Get ready to add a new favorite to your weeknight dinner rotation. This Cottage Cheese Pasta is the perfect blend of creamy, comforting, and nourishing.

First, it’s incredibly quick and easy. You can have this dish on the table in under 30 minutes, making it a lifesaver on those nights when you're tempted to order takeout. Boil pasta, blend the sauce, toss together—it’s as simple as that.

It’s also a nutritious twist on creamy pasta. Cottage cheese is packed with protein and calcium while being lower in fat than heavy cream or alfredo sauces. You get that same luscious mouthfeel with fewer calories and more nutrients.

Another reason to love it? It’s super affordable. With just a handful of pantry and fridge staples, you can create a meal that feels gourmet but costs less than $10 to make. It's a total win for meal planning on a budget.

And finally, the flexibility of this recipe makes it shine. Add veggies, toss in cooked chicken or shrimp, or spice it up with chili flakes—this is one of those base recipes you can riff on endlessly.

Ready to see how it comes together?

Ingredient Notes

The beauty of this dish lies in how just a few everyday ingredients transform into something so creamy and flavorful. Here’s a closer look at what you’ll need and why each one matters.

Cottage cheese is the star of the show. I prefer using full-fat or 4% milk fat cottage cheese for a richer flavor and smoother blend. The curds completely disappear when blended, leaving behind a thick, creamy sauce that’s surprisingly indulgent. If you only have low-fat, it will still work, but the texture will be slightly less silky.

Pasta acts as the perfect base. I love using short shapes like rigatoni, penne, or shells because their nooks and ridges trap the sauce beautifully. However, feel free to use spaghetti or fettuccine if that’s what you have. Just make sure to cook it al dente—this helps it hold up better when tossed with the sauce.

Garlic is a must for flavor. A couple of cloves, sautéed until golden, infuse the cottage cheese sauce with just the right amount of warmth and depth. You can add more if you love garlic or even roast it for a sweeter note.

Parmesan cheese adds a salty, umami kick that balances out the creaminess. Freshly grated is best here—you’ll get better melting and a more robust flavor compared to pre-grated varieties. Don’t skip it unless you’re making the dish dairy-free.

For equipment, you’ll just need a blender or food processor to make the sauce ultra smooth. A large pot for pasta and a sauté pan for finishing everything off, and you’re good to go.

How To Make This Cottage Cheese Pasta

Creating this satisfying pasta dish is as easy as it gets, and once you try it, you'll be amazed at how something so simple can taste so luxurious.

Start by bringing a large pot of salted water to a boil. Add your pasta of choice and cook until al dente, according to package directions. Before you drain it, don’t forget to reserve about a cup of pasta water—you’ll use this starchy liquid gold to loosen the sauce and help it cling to the pasta.

While the pasta cooks, it’s time to make the sauce. In a blender or food processor, combine cottage cheese, Parmesan, a splash of olive oil, a pinch of salt, and a few tablespoons of pasta water. Blend until the sauce is completely smooth and creamy. It should be thick but pourable. Taste and adjust seasoning if needed.

Meanwhile, in a large skillet over medium heat, sauté minced garlic in a bit of olive oil. You want it just golden—not brown or bitter. This will become the base of your sauce’s flavor. Once the garlic is ready, pour in the blended cottage cheese mixture and stir gently to warm it through.

Now, add the drained pasta directly into the sauce. Toss everything together over low heat, gradually adding reserved pasta water as needed to loosen the sauce. The key is to keep stirring until every piece is beautifully coated and glossy.

All in all, the whole process—from boiling the pasta to blending and tossing—should take no more than 25-30 minutes. You’ll end up with a pasta dish that’s creamy, cozy, and surprisingly high in protein.

Storage Options

If you happen to have leftovers (which is rare in my house), this pasta stores beautifully. Let it cool to room temperature, then transfer to an airtight container and refrigerate. It will keep well for up to 3 days.

The sauce may thicken slightly in the fridge, but that’s an easy fix. When reheating, just add a splash of water or milk and stir gently over low heat until it returns to its silky texture.

While this dish is best fresh, you can freeze it. Store portions in freezer-safe containers for up to 1 month. To reheat, thaw in the fridge overnight and then warm slowly on the stovetop, adding liquid as needed.

For quick lunches, you can even portion it into microwave-safe containers—just heat in 30-second bursts, stirring in between to prevent drying out.

Variations and Substitutions

One of the best things about this Cottage Cheese Pasta is how adaptable it is. Once you’ve mastered the base recipe, there are endless ways to switch things up.

For a protein boost, toss in shredded rotisserie chicken, sautéed shrimp, or crispy bacon. All pair beautifully with the creamy sauce and add satisfying heartiness.

To make it vegetarian and veggie-packed, stir in wilted spinach, roasted broccoli, or sautéed mushrooms. I’ve even added frozen peas straight to the skillet for a quick, colorful twist.

If you're looking to make it vegan, try swapping the cottage cheese for a plant-based alternative. Many almond or cashew-based ricotta-style spreads blend similarly. Use nutritional yeast in place of Parmesan for that cheesy flavor.

Love spice? Add a pinch of red pepper flakes or a swirl of chili oil to the finished dish. A touch of heat balances the richness and adds some excitement.

And of course, feel free to experiment with different herbs—basil, parsley, or chives all bring a fresh brightness that complements the creamy sauce.