High-Protein Creamy Rigatoni with Peas | Heres Your Bite
High-Protein Creamy Rigatoni with Peas
20 mins prepServes 4
I turned my viral, one-pan creamy sausage rigatoni into this delicious high-protein dish using cottage cheese instead of cream and Banza instead of traditional pasta. It’s just as comforting and tastes like regular pasta – but with an extra protein boost. Win, win!
1. Blend the cottage cheese with 1-2 tbsp milk, salt, and pepper. Set aside.
2. In a large pot, heat olive oil over medium heat, then sauté the onion with salt, pepper, Italian seasoning, and Calabrian chili for 3-4 minutes.
3. Add in the ground beef and let it sit for 5 minutes to develop a crust, flip, repeat, then break up with a wooden spoon and season with salt and pepper.
4. Clear a center in the pot, add in the tomato paste, and let it cook off for a bit before incorporating with the rest. Stir and add in the garlic. Cook for 30 seconds.
5. Deglaze with white wine. Simmer for 2 minutes, or until reduced.
6. Add the blended cottage cheese to the pot and let it simmer on low.
7. Cook the Banza pasta according to package instructions, drain, rinse with cold water, and set aside.
8. Finish the sauce with butter, Parmesan, and frozen peas.
9. Add a touch more milk to the jar that had the cottage cheese to pick up any residuals, then pour it into the sauce.
10. Add in the Banza and gently stir until combined.
11. Top with extra Parmesan and basil/parsley. Enjoy!
