Cottage Cheese Pasta with Lean Ground Turkey and Tomato-Basil Sauce Recipe
This Cottage Cheese Pasta recipe combines lean ground turkey, creamy cottage cheese, and a flavorful tomato-based sauce to create a comforting and protein-packed meal. With a blend of Italian seasonings and a smooth, cheesy sauce made by blending cottage cheese and milk, this dish is both hearty and healthy. Perfect for a weeknight dinner, it’s easy to prepare and offers a delicious way to enjoy pasta with a nutritious twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Meat and Seasonings
- 1 pound 93% lean ground turkey (or lean ground beef or chicken)
- 1½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Sauce and Vegetables
- 1½ teaspoons extra virgin olive oil
- ½ yellow onion (finely diced)
- 4 garlic cloves (smashed)
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- 4.6 oz tomato paste (from tube)
- ⅓ cup chicken bone broth
- 1 cup 2% cottage cheese (Good Culture!)
- ⅓ cup low fat milk
- ½ cup Parmesan cheese (grated plus more for topping)
Pasta and Garnish
- 12 ounces rigatoni pasta (plain, whole wheat, or gluten-free)
- Fresh basil (for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil for the rigatoni pasta.
- Cook the Ground Turkey: Heat a large skillet over medium heat. Add ground turkey, Italian seasoning, garlic powder, salt, and black pepper. Cook for 5 to 6 minutes, breaking the meat apart until fully cooked. Remove meat from skillet and set aside. Wipe the skillet clean.
- Cook the Rigatoni: While the turkey cooks, add rigatoni to the boiling water and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining and set pasta aside.
- Sauté Aromatics: Heat the skillet over medium heat and add olive oil, diced onion, smashed garlic, and crushed red pepper flakes. Cook for 3 to 4 minutes until onions turn translucent and fragrant.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2 to 3 minutes until it darkens and coats the aromatics. De-glaze the skillet by adding chicken bone broth and stirring well. Remove from heat.
- Blend Cottage Cheese Mixture: In a blender, combine cottage cheese and low fat milk. Blend for 15 to 30 seconds until smooth and creamy. Add the tomato paste mixture and Parmesan cheese to the blender and blend until fully combined.
- Finish the Sauce: Pour the blended sauce back into the skillet. Rinse the blender with some water and add that to the skillet as well, stirring the sauce over low heat until cohesive. Adjust texture by adding reserved pasta water 1 to 2 tablespoons at a time if needed.
- Combine Pasta and Meat: Drain the cooked rigatoni and add it back into the skillet with the sauce. Stir in the cooked ground turkey until everything is well mixed and heated through.
- Serve and Garnish: Divide pasta among bowls and top with extra grated Parmesan cheese and fresh basil leaves. Serve immediately and enjoy!
Notes
- You can substitute ground turkey with lean ground beef or chicken depending on preference.
- Cottage cheese adds creaminess without heaviness; ensure to blend well for a smooth sauce.
- Reserve pasta water helps to thin the sauce if needed for perfect consistency.
- Adjust red pepper flakes based on your spice tolerance.
- For gluten-free option, use gluten-free rigatoni pasta.
