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Close-up of creamy cottage cheese pasta with smooth marinara sauce coating short pasta

High Protein Cottage Cheese Pasta

This high protein cottage cheese pasta turns simple pantry staples into a creamy, budget-friendly dinner with blended cottage cheese, marinara, vegetables, and flexible protein add-ins. It is smooth, satisfying, meal prep friendly, and easy enough for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Vegetables
  • 10 oz short pasta such as penne, rotini, or shells; chickpea or lentil pasta may be used
  • 2 cups frozen vegetables such as spinach, peas, or broccoli; cook or steam before tossing
  • 1/2 to 1 cup reserved pasta cooking water use as needed to loosen the sauce
Cottage Cheese Marinara Sauce
  • 1 1/2 cups cottage cheese 2% or 4% blends creamier; drain slightly if watery
  • 1 1/4 cups marinara sauce jarred or homemade
  • 2 cloves garlic or use 1 teaspoon garlic powder
  • 1 tsp Italian seasoning or a mix of dried basil and oregano
  • 1/4 tsp black pepper plus more to taste
  • salt only if needed after tasting
Optional Protein Add-Ins and Finish
  • 1 1/2 cups cooked protein add-in such as cooked ground turkey, shredded cooked chicken, drained canned tuna, or white beans
  • 2 tbsp grated parmesan cheese optional, for serving
  • 1/4 tsp red pepper flakes optional, for a spicy version

Equipment

  • Large pasta pot
  • Colander
  • Large skillet
  • Blender or food processor
  • Rubber spatula
  • Measuring cups and spoons
  • Shallow airtight meal prep containers

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Before draining, reserve 1/2 to 1 cup of the pasta cooking water. Drain the pasta and set it aside.
  3. While the pasta cooks, prepare any protein add-in. Cook raw ground turkey until fully done, or warm cooked chicken, drained tuna, or white beans gently in a skillet.
  4. Cook or steam the vegetables until heated through. If using frozen spinach, squeeze out excess moisture so the final pasta does not become watery.
  5. Add cottage cheese, marinara sauce, garlic, Italian seasoning, black pepper, and a splash of reserved pasta water to a blender or food processor.
  6. Blend until completely smooth, scraping down the sides as needed. Add more reserved pasta water 1 tablespoon at a time until the sauce is creamy but not thin.
  7. Turn the skillet heat to very low or remove it from direct heat. Add the drained pasta, blended cottage cheese sauce, vegetables, and protein add-in.
  8. Toss gently until everything is coated and just warmed through. Do not boil the sauce after adding the cottage cheese mixture.
  9. Taste and adjust with salt, extra black pepper, or red pepper flakes if desired.
  10. Serve warm with optional parmesan cheese and a simple salad, broccoli, or garlic toast.

Notes

Blend the cottage cheese until completely smooth before adding it to the pasta. A blender usually gives the silkiest texture, while a food processor works well for thicker sauce.
Use reserved pasta water to loosen the sauce instead of milk. Add it slowly so the sauce stays creamy and does not become watery.
Do not boil the sauce after adding the cottage cheese. Combine everything off heat or over very low heat to help prevent separation or curdling.
For a vegetarian version, skip the meat and use white beans, extra vegetables, or chickpea pasta. For a higher-protein pasta option, use chickpea or lentil pasta.
Store leftovers in shallow airtight containers in the refrigerator for 3 to 4 days. Reheat gently to 165°F, stirring occasionally and adding a splash of water if the pasta looks dry.