Rigatoni Pasta Bake with Cottage Cheese & Tomato Sauce

Cottage cheese has become incredibly popular recently, finding its way into everything from high-protein breakfasts to pasta sauces and desserts. And for good reason. Its creamy texture, mild flavor, and high protein content make it a versatile ingredient that adds richness without feeling too heavy.

In this comforting baked rigatoni recipe from Giorgos Tsoulis, cottage cheese is combined with tomato sauce, mozzarella, and Parmesan to create a creamy, cheesy pasta bake with a lighter twist.

The rigatoni cooks directly in the sauce before being baked until golden and bubbling, making this an easy, crowd-pleasing dinner perfect for busy weeknights or casual gatherings.

Rigatoni Pasta Bake with Cottage Cheese and Tomato Sauce

Giorgos Tsoulis

This baked rigatoni with cottage cheese is a comforting, cheesy pasta dish inspired by a recipe from Giorgos Tsoulis. Made with rich tomato sauce, melted mozzarella, Parmesan, and creamy cottage cheese, it comes together in one pan for an easy yet satisfying family-style meal.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 450 g cottage cheese
• 500 g tomato passata or marinara sauce
• ½ white onion finely chopped
• ½ tsp chili flakes (optional)
• ½ tsp garlic powder
• 100 g Parmesan cheese grated
• 350 g mozzarella grated
• ¼ bunch fresh parsley finely chopped
• 450 g rigatoni
• 500 ml hot water
• salt & pepper to taste
• extra virgin olive oil

Instructions

 

• Preheat the oven to 200°C (392°F) fan-forced.
• In a bowl, combine the cottage cheese, half of the Parmesan, the garlic powder, and half of the chopped parsley. Mix well until smooth and evenly combined.
• Heat a large ovenproof skillet or casserole dish over medium-high heat. Add a drizzle of olive oil, the chopped onion, and the chili flakes (if using). Sauté for about 2–3 minutes, until softened.
• Pour in the tomato sauce and hot water. Season with salt and freshly ground black pepper, then bring to a gentle simmer. Add the rigatoni and stir for about 2 minutes to prevent sticking.
• Then stir in half of the cottage cheese mixture and half of the mozzarella until evenly distributed.
• Remove the pan from the heat. Spoon the remaining cottage cheese mixture over the top, then sprinkle with the remaining mozzarella and Parmesan.
• Bake for about 20 minutes, or until the pasta is tender and the cheese is melted and golden.
• Let the pasta rest for 5 minutes before serving. Garnish with the remaining parsley and serve warm.

Notes

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.