Creamy Tomato Cottage Cheese Protein Pasta

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Dietary: Gluten Free, Nut Free, Refined Sugar Free, Soy Free

Ingredients

18 oz. pasta (I use Taste Republic gluten-free fusilli pasta)
2 tbsp olive oil (organic, extra virgin)
1 yellow onion (diced)
1 tbsp garlic (minced, organic)
2 lbs ground beef (organic, grass-fed)
Salt & pepper (to taste)
1 tsp Italian seasoning
Red pepper flakes (to taste)
24 oz marinara sauce (organic)
1 cup cottage cheese (organic, full-fat)
1/4 cup parmesan (freshly grated Parmesan + more for topping)
basil (fresh, to garnish)

Instructions

1
Bring a large pot of salted water to a boil. Heat olive oil in a deep skillet over medium heat. Add onion and sauté 5–6 minutes until soft. Stir in garlic and cook 1–2 minutes.
2
Add ground beef and cook, breaking apart, until browned. Season with salt, pepper, Italian seasoning, and red pepper flakes.
3
Blend marinara and cottage cheese until smooth in a large blender.
4
Cook the Taste Republic fusilli pasta for 2–3 minutes until al dente; drain.
5
Add sauce and cooked pasta to skillet with beef and stir until creamy and well-coated. Top with Parmesan and fresh basil. Serve warm.

Note

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Please note that my nutrition label is approximate and has slight rounding.

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