Rigatoni Pasta Bake with Cottage Cheese and Tomato Sauce
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.
Ingredients
- 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
Tried this recipe?Let us know how it was!