High Protein Creamy Rigatoni

Name: High Protein Creamy Rigatoni with Ground Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; salt, to taste; black pepper, to taste; 1 tbsp Italian seasoning; 1 tsp Calabrian chili paste; 1 lb ground beef; 2 tbsp tomato paste; 4 cloves garlic, minced; 1/4 cup dry white wine; 1 cup cottage cheese; 1/4 cup milk; 8 oz chickpea rigatoni pasta; 2 tbsp butter; 1/2 cup grated Parmesan cheese, plus more for garnish; 1 cup frozen peas; fresh parsley, for garnish

This high-protein creamy rigatoni swaps heavy cream for blended cottage cheese in a savory meat sauce with peas, delivering comfort food in a single pot without the guilt.

🌍Italian-American 🏷️Creamy pasta 🏷️Rigatoni 🏷️High-protein 🏷️Cottage cheese pasta Ground beef

🏷️

🏷️Weeknight dinner

-0:00

TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp olive oil
1 yellow onion, diced
salt, to taste
black pepper, to taste
1 tbsp Italian seasoning
1 tsp Calabrian chili paste
1 lb ground beef
2 tbsp tomato paste
4 cloves garlic, minced
1/4 cup dry white wine
1 cup cottage cheese
1/4 cup milk
8 oz chickpea rigatoni pasta
2 tbsp butter
1/2 cup grated Parmesan cheese, plus more for garnish
1 cup frozen peas
fresh parsley, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté.
2
Season the onion with salt, pepper, Italian seasoning, and Calabrian chili paste. Cook until softened, about 5-7 minutes.
3
Add the ground beef to the pot. Let it sit undisturbed for about 5 minutes to develop a nice crust.
4
Flip the meat, then use a wooden spoon to break it up. Cook until fully browned.
5
Push the meat to the sides to clear a space in the center. Add the tomato paste and cook for 1-2 minutes until it darkens in color.
6
Add the minced garlic and cook for another 30 seconds until fragrant, then stir everything together.
7
Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
8
Meanwhile, cook the rigatoni according to package directions. Drain and set aside.
9
In a blender, combine the cottage cheese, milk, and a pinch of salt and pepper. Blend until completely smooth.
10
To the meat sauce, add the butter and grated Parmesan cheese.
11
Pour the blended cottage cheese mixture into the pot and stir until the sauce is creamy and well combined.
12
Stir in the frozen peas.
13
Add the cooked pasta to the sauce and stir gently to coat everything evenly.
14
Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.

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Tips & Notes

Pro tips

Blend cottage cheese until completely smooth before stirring into the sauce to avoid grainy texture.
Brown the ground beef in batches if your pot is crowded—this builds deeper flavor through proper caramelization.
Deglaze the pan with white wine after browning meat to lift fond from the bottom, which adds savory depth.
Add peas in the last 2–3 minutes to preserve their bright color and slight firmness.

Substitutions

Ground beef → ground lamb or Italian sausage (adjust seasoning to taste)
Cottage cheese → Greek yogurt (use same amount for similar protein and creaminess)
Dry white wine → chicken broth or pasta water (omit if unavailable; sauce will be less complex)
Calabrian chili paste → red pepper flakes or hot sauce (adjust heat to preference)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat with a splash of water or broth to restore creaminess.