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Adding cottage cheese to a tomato-based pasta sauce is a fantastic way to increase both the protein and creaminess. It’s easy to make, doesn’t require any cream or butter, and is perfect for tossing through pasta or spaghetti.
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Why you need to make my cottage cheese pasta sauce
When I want to make my family a big bowl of cheesy pasta but want it to be healthier and with more staying power, I make this cottage cheese pasta sauce.
I blend the cottage cheese until it’s silky smooth, then mix in some tangy crushed tomatoes and fresh garlic. The result is a creamy tomato sauce that doesn’t rely on cream or butter.
It’s easy to make and super customizable. I like adding ground turkey for extra protein (it’s similar to a bolognese), but you can omit it or make it vegetarian-friendly. There are no complicated ingredient swaps, and it packs over 30 grams of protein per serving. It’s a popular weeknight dinner in my household.
If you do prefer a white-based sauce, you can try my cottage cheese alfredo.
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Cottage cheese. I tested full-fat cottage cheese and low-fat cottage cheese, and they both turned out great, so use whichever you prefer.
- Ground turkey. I like to use lean ground turkey, but as I mentioned earlier, you can omit this to make it vegetarian or use any ground meat you choose. If you pick a full-fat protein, drain the excess grease.
- Onion and garlic. Essential aromatics for any good sauce.
- Canned tomatoes. For acidity, color, and flavor. Don’t drain the tomatoes, you’ll need the juices.
- Pasta. Use whichever pasta you like, such as penne, fettuccine, rigatoni, or spaghetti.
How to make cottage cheese pasta sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a food processor or high-speed blender, blend the sauce ingredients until smooth.
Step 2- Add oil to a large skillet. Once hot, add the garlic and the onion and cook for 2-3 minutes. Add the ground turkey and cook until no longer pink.
Step 3- Add the cottage cheese mixture to the skillet and cook for 2-3 minutes until it begins to simmer.
Step 4- Toss through the cooked pasta and serve.
★★★★★ REVIEW
“This pasta sauce has been a game changer for amping up my protein WITH pasta. I always used to have chicken on the side, but now I can have it as one dish!” – Nikki Obsipo
Arman’s recipe tips
- Ensure the pan isn’t too hot. Adding cottage cheese to a hot pan can cause it to curdle and separate, so ensure the pan isn’t too hot and stir frequently once it’s been added.
- Adjust the sauce consistency. Depending on how juicy the tomatoes are, the pasta sauce can sometimes be too thick. If you notice this, add a few tablespoons of reserved pasta water to thin it out.
- Prefer a chunky sauce? I suggest blending the cottage cheese until smooth, but the tomatoes can be added last and pulsed to keep them chunky.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Allow leftovers to cool completely, then store them in a shallow container in the freezer for up to three months.
Reheating: Microwave in 30-second intervals or reheat in a saucepan until warm.
Cottage Cheese Pasta Sauce
Video
Ingredients
- 1 cup cottage cheese
- 14 1/2 ounces canned tomatoes or tomato sauce/passata
- 1/2 cup parmesan cheese
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 pound lean ground turkey
- 12 ounces pasta
Instructions
- In a food processor or blender, combine the cottage cheese, parmesan cheese, Italian seasoning, and canned tomatoes until smooth.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and cook for one minute before adding the onion, cooking for 2-3 minutes until fragrant. Add the ground turkey and cook until no longer pink, around 5 minutes.
- Add the cottage cheese tomato mixture and cook for 2-3 minutes, until it begins to simmer.
- Toss in 12 ounces of your favorite pasta and serve immediately.
Notes
- Make it gluten-free: Use gluten-free pasta.
- Swap the protein: Try thinly sliced chicken breasts, chicken sausage, shrimp, or steak.
- Spice it up: Add a dash of red pepper flakes for a little heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Frequently asked questions
Yes, cottage cheese does melt. However, it won’t become completely smooth. If you want it to be smooth, make my whipped cottage cheese and use that in the sauce.
Yes! Cottage cheese sauce can be made 1-2 days before you need it. Prepare the sauce and store it, covered, in the fridge. When you’re ready to serve, reheat it on the stovetop.
Easy and delicious!! I will definitely make this again
My new go-to meal prep pasta dish. It reheats really well.
This pasta sauce has been a game changer for amping up my protein WITH pasta. I always used to have chicken on the side but now i can have it as one dish!
Yes!! Love to hear that.
Love this cottage cheese pasta sauce!!! I will also try it with lasagna.
Looks great.
Don’t forget to add the garlic and onion in ingredient list so novice cooks know how much to use.
Sorry will add!!!!