There are evenings when supper needs to be simple, filling, and made from what is already sitting in the pantry and icebox, and that is exactly where this Amish-style cottage cheese pasta shines. It has the plain good sense of Midwestern home cooking: uncooked rigatoni, rich cottage cheese, sauce, and cheese all layered into one baking dish and left to the oven to do the work. The cottage cheese melts down into a creamy, comforting bake that feels old-fashioned in the best way, the kind of dependable meal you can set on the table when nobody wants fuss but everybody wants seconds.
This pasta is hearty enough to stand on its own, but I like to serve it with buttered green beans, a crisp lettuce salad with a tart dressing, or a plate of sliced tomatoes in season. A little garlic bread or a warm dinner roll is welcome for soaking up the extra sauce, and if you want to round it out for company, a dish of roasted carrots or simple sautéed zucchini makes a fine partner.
Oven Baked 4-Ingredient Amish Cottage Cheese Pasta
Servings: 6
Ingredients
12 ounces dry rigatoni
24 ounces cottage cheese
1 jar (24 to 25 ounces) marinara or pasta sauce
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the dry rigatoni evenly in the prepared baking dish.
3. Spoon the cottage cheese over the rigatoni and spread it around as evenly as you can so the pasta is well covered.
4. Pour the marinara sauce over the top, making sure it covers the pasta from edge to edge, then sprinkle the mozzarella evenly over everything.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake 15 to 20 minutes more, until the pasta is tender and the top is bubbly and lightly golden. Let it rest for 10 minutes before serving.
Variations & Tips
Add a little seasoning: If your pantry allows for it, a pinch of dried basil, oregano, garlic powder, or black pepper stirred into the sauce gives this casserole a little extra depth without changing its simple nature.
Use a different pasta shape: Ziti works beautifully here, and penne will do in a pinch. Just keep the pasta amount about the same so the sauce-to-pasta balance stays right.
Make it heartier: If you want to stretch this into an even bigger supper, stir in cooked ground beef or browned sausage before baking. That turns it into a sturdy dish fit for hungry farmhands or a table full of teenagers.
Watch the moisture: Since the pasta goes in dry, be sure the sauce covers it well. If your marinara is especially thick, add a splash of water to help the rigatoni soften as it bakes.
Let it rest before serving: Ten minutes on the counter makes a world of difference. The sauce settles, the cheese firms up just enough, and each scoop comes out neater and creamier.