If you ask me, cottage cheese is one of the smartest ingredients to keep in your fridge.

This creamy pasta sauce comes together in less time than it takes to boil your noodles. Garlicky tomatoes blend with tangy cottage cheese to create a protein-packed sauce that clings to every bite.

It’s made with pantry staples you probably already have on hand. A squeeze of lemon juice and a pinch of red pepper flakes give it just enough brightness and heat to keep things interesting.

It’s a weeknight-friendly dinner that feels a bit fancy, perfect for when you want something comforting without a lot of fuss.

Why You’ll Love This Cottage Cheese Pasta Sauce

High-protein meal – The cottage cheese adds a protein boost to your pasta, making this a more filling and nutritious dinner option.
Ready in under 30 minutes – From start to finish, you’ll have a satisfying meal on the table in less time than it takes to order takeout.
Simple pantry ingredients – You probably already have most of these items in your kitchen, making this an easy go-to recipe for busy weeknights.
Creamy without heavy cream – The cottage cheese creates a rich, creamy sauce that’s lighter than traditional cream-based pasta dishes but just as satisfying.

What Kind of Cottage Cheese Should I Use?

For this pasta sauce, you can use either small curd or large curd cottage cheese, though small curd tends to blend into the sauce more easily. Full-fat cottage cheese will give you the creamiest, richest sauce, but low-fat or even fat-free versions work just fine if that’s what you have on hand. If you want a super smooth sauce without any visible curds, just toss the cottage cheese in a blender for a few seconds before adding it to your pasta. Some people like to see a few curds in their sauce for texture, so it really comes down to personal preference.

Options for Substitutions

This simple pasta sauce is easy to customize with what you have in your kitchen:

Pasta: Any pasta shape works here – penne, rigatoni, fusilli, or spaghetti all hold the sauce nicely. Whole wheat or gluten-free pasta are good options too.
Cottage cheese: This is the star of the sauce, so I wouldn’t swap it out. However, you can use full-fat, low-fat, or even small curd instead of large curd – they all work fine. For a smoother texture, blend it before adding.
Diced tomatoes: Crushed tomatoes or tomato sauce work just as well. You can also use fresh tomatoes (about 2 cups chopped), but you’ll need to cook them a bit longer to break them down.
Lemon juice: Fresh lemon juice is best, but bottled works in a pinch. You could also use a splash of white wine vinegar if that’s what you have.
Garlic: Fresh garlic gives the best flavor, but you can use 1 teaspoon of garlic powder if needed. Add it with the tomatoes instead of sautéing it.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this sauce is burning the garlic, which turns bitter and ruins the whole dish – keep your heat at medium-low and stir constantly during those first 3 minutes to get fragrant, golden garlic instead of brown, acrid bits.

Another common error is forgetting to save that pasta water before draining, so get your measuring cup ready and scoop it out while the pasta is still cooking.

When blending the sauce, make sure your cottage cheese and tomatoes aren’t too hot or the mixture can splatter, and blend until completely smooth for a creamy texture rather than a chunky, separated sauce.

If your final dish seems too thick, don’t hesitate to add more of that reserved pasta water a little at a time – the starch helps the sauce cling to the noodles and creates a silky consistency.

What to Serve With Cottage Cheese Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and lemon to keep things fresh and light. Garlic bread or a warm baguette is always a good call if you want something to munch on alongside your pasta. If you’re feeding a crowd or want to make it more of a complete meal, try adding some roasted vegetables like zucchini, bell peppers, or broccoli on the side. A glass of white wine and you’ve got yourself a really nice weeknight dinner that feels a bit fancy without any extra effort.

Storage Instructions

Store: This pasta sauce keeps well in the fridge for about 3-4 days in an airtight container. I like to store the sauce separately from any leftover pasta so it doesn’t get too mushy. Just give it a good stir when you’re ready to use it again since the cottage cheese might settle a bit.

Freeze: You can freeze just the sauce (without the pasta) for up to 2 months in a freezer-safe container. The cottage cheese texture might change slightly after freezing, but it still tastes great and works perfectly for a quick weeknight dinner.

Reheat: Warm the sauce gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or pasta water if it seems too thick. You can also microwave it in 30-second intervals, stirring between each one until it’s heated through.

Preparation Time	5-10 minutes
Cooking Time	20-30 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 750-850
Protein: 25-30 g
Fat: 14-18 g
Carbohydrates: 120-130 g

Ingredients

For the pasta:

9 oz pasta (I always use Barilla protein plus for more fiber)
1/2 cup pasta water

For the sauce:

1 tbsp olive oil
3 garlic cloves (freshly minced for best flavor)
15 oz diced tomatoes (I use Hunt’s for a consistent texture)
1 tbsp lemon juice
3/4 cup cottage cheese (makes it extra creamy and rich)
Pinch red pepper flakes

Step 1: Cook the Pasta and Prepare Mise en Place

9 oz pasta
3 garlic cloves, freshly minced
1 tbsp lemon juice
3/4 cup cottage cheese
Pinch red pepper flakes
1/2 cup pasta water

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

Before draining, reserve 1/2 cup of pasta water in a separate bowl—this starch will help the sauce cling to the pasta.

While the pasta cooks, mince the garlic fresh and set aside with your other measured ingredients (lemon juice, cottage cheese, and red pepper flakes) so everything is ready when you need it.

Step 2: Build the Tomato Base

1 tbsp olive oil
3 garlic cloves, minced
15 oz diced tomatoes
1 tbsp lemon juice

Heat the olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about 1-2 minutes until fragrant but not browned—this releases the garlic’s flavor without making it bitter.

Add the diced tomatoes and lemon juice, then simmer for 10-12 minutes, stirring occasionally, so the tomatoes break down slightly and concentrate in flavor.

Step 3: Create the Creamy Sauce

tomato mixture from Step 2
3/4 cup cottage cheese
1/2 cup pasta water from Step 1
Pinch red pepper flakes

Remove the tomato mixture from heat and let it cool slightly for 1-2 minutes.

Transfer the tomato mixture to a blender along with the cottage cheese and reserved pasta water.

Blend until completely smooth and creamy—I like using an immersion blender directly in the pan for easier cleanup, but a regular blender works perfectly too.

Stir in the red pepper flakes for a subtle heat kick.

Step 4: Combine and Finish

cooked pasta from Step 1
creamy sauce from Step 3

Add the cooked pasta directly to the creamy sauce and toss gently until every strand is coated.

If the sauce seems too thick, add a splash more pasta water to reach your desired consistency.

Taste and season with salt and freshly cracked black pepper to your preference.