High Protein Creamy Rigatoni

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté.

Season the onion with salt, pepper, Italian seasoning, and Calabrian chili paste. Cook until softened, about 5-7 minutes.

Add the ground beef to the pot. Let it sit undisturbed for about 5 minutes to develop a nice crust.

Flip the meat, then use a wooden spoon to break it up. Cook until fully browned.

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.

Add the minced garlic and cook for another 30 seconds until fragrant, then stir everything together.

Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.

Meanwhile, cook the rigatoni according to package directions. Drain and set aside.

In a blender, combine the cottage cheese, milk, and a pinch of salt and pepper. Blend until completely smooth.

To the meat sauce, add the butter and grated Parmesan cheese.

Pour the blended cottage cheese mixture into the pot and stir until the sauce is creamy and well combined.

Stir in the frozen peas.

Add the cooked pasta to the sauce and stir gently to coat everything evenly.

Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.