High-Protein Rigatoni Alla Vodka with 'Stracciatella' Cottage Cheese

Ingredients

• 16 oz Protein-enriched Rigatoni (such as Barilla Protein+ or Banza)
• 1 lb 99% Lean Ground Turkey or Chicken (browned and seasoned)
• 24 oz Low-fat Cottage Cheese (divided; most for blending, 100g reserved for garnish)
• 2 cup Marinara Sauce (low sugar preferred)
• 50 g Parmigiano Reggiano (finely grated; divided for sauce and garnish)
• 3 Garlic (cloves, minced)
• 2 tbsp Vodka (optional for flavor depth)
• 1 tsp Olive Oil (for sautéing garlic)
• Red Pepper Flakes (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

2. 2

   While the pasta is cooking, place approximately 20 oz of the cottage cheese into a blender or food processor. Blend on high until the texture is completely smooth and liquid, resembling heavy cream. Set aside.

3. 3

   In a large skillet or Dutch oven over medium heat, add a teaspoon of olive oil and the ground turkey or chicken. Break the meat apart and cook until fully browned. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.

4. 4

   Deglaze the pan with the vodka (if using), scraping up any browned bits. Pour in the marinara sauce and stir to combine. Lower the heat to medium-low and let it simmer for 5 minutes.

5. 5

   Temper the blended cottage cheese by slowly whisking in a few tablespoons of the hot pasta water. This prevents the cheese from curdling when added to the sauce. Gradually pour the tempered cottage cheese and half of the Parmigiano into the skillet, stirring constantly until the sauce is a uniform creamy orange color.

6. 6

   Add the cooked rigatoni to the sauce. Toss well to coat every piece of pasta. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until the desired consistency is reached.

7. 7

   Divide the pasta into 5 meal-prep containers or bowls. Top each serving with a 20g dollop of the remaining unblended cottage cheese (to mimic stracciatella) and a sprinkle of the remaining Parmigiano Reggiano.

8. 8

   Optional: Finish with a small drizzle of high-quality olive oil and fresh cracked pepper before serving.

Notes

Storage: This dish holds up great for 4 days in the fridge. Freezing: This recipe is specifically designed to be freezer-friendly. Freeze in individual portions and reheat in the microwave; the texture remains consistent with the fresh version. Technique Tip: Do not let the sauce boil once the cottage cheese is added, as high heat can cause the proteins to separate and the sauce to become grainy.

Nutrition per serving

• high-protein
• meal-prep
• healthy
• pasta
• dinner
• freezer-friendly