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Cottage Cheese Pasta & Sauce

  • Author: Mani
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 3 Servings 1x
  • Category: Main Course
  • Method: One-pot
  • Cuisine: American
  • Diet: Vegetarian


This cottage cheese pasta is a great way of tricking your mind into thinking you are eating a dirty mac and cheese, yet it is reassuringly macro-friendly (for a cheesy pasta).


  • 200g Penne Pasta
  • 300g Cottage Cheese
  • 1/2 cup Milk
  • 40g Parmesan Cheese
  • 1/2 tsp Cornstarch / Corn Flour (optional)
  • 3 Garlic Cloves
  • 1 tsp Dried Oregano
  • 80g Baby Spinach Leaves
  • Salt and Black Pepper (to taste)


  1. In a food processor or blender, add the cottage cheese, milk, parmesan cheese, cornstarch, garlic powder, dried oregano, salt and black pepper, and blend until smooth.
  2. Prepare the penne pasta by adding boiled kettle water to your saucepan, add olive oil and salt, and the penne pasta. Half cook for 5 to 8 minutes and drain.
  3. Pour the cheese mixture into a large saucepan and add the penne pasta to cook on medium heat for 5 to 8 minutes. Add the spinach leaves and cover the pan for 2 to 4 minutes, and stir to combine.


  • Refrigerate and consume with four days
  • Cornstarch or corn flour is optional, but it will help thicken up the sauce.


  • Serving Size: 1 Serving
  • Calories: 432 kcal
  • Sugar: 6.9 g
  • Sodium: 469.5 mg
  • Fat: 11 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 56 g
  • Fiber: 3.1 g
  • Protein: 26 g

Keywords: Cottage Cheese Pasta, Cottage Cheese Pasta Sauce