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Rigatoni Bake with Cottage Cheese, Ground Turkey and Marinara

There’s something about a warm, cheesy baked pasta that just brings everyone to the table—and this rigatoni bake does exactly that, with a lighter, feel-good twist. We’re using lean ground turkey, creamy cottage cheese, and a rich marinara to create all that classic comfort without weighing things down. It’s the kind of dinner you can pull together on a busy weeknight, but it still feels special enough to serve when you’ve got people over. Cozy, satisfying, and packed with protein—this is one of those meals you’ll find yourself coming back to again and again.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 1 lb rigatoni
  • 1 ln ground turkey
  • 1 tablespoon olive oil
  • 2 cups cottage cheese (full fat preferred)
  • 1 ½ cups shredded mozzarella (plus more for topping)
  • ¼ cup grated Parmesan
  • 1 large egg
  • 2 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • salt + pepper
  • Rao's Marinara

Equipment

  • 1 Pyrex Casserole Dish

Method
 

  1. Preheat oven to 375°F and grease a 9x13" baking dish.
  2. Cook the rigatoni in salted water until just al dente. Drain and set aside.
  3. Brown the ground turkey in a skillet with 1 tablespoon olive oil. Season with salt, pepper, and a pinch of Italian seasoning. Cook until no longer pink. Let cool slightly.
  4. In a large bowl, mix together: Cottage cheese, 1½ cups mozzarella, Parmesan, Egg, Italian seasoning, Garlic powder, salt & pepper. Stir in cooked ground turkey
  5. Combine the cooked rigatoni with the cheese and meat mixture. Stir in half of the Rao’s sauce to coat everything.
  6. Pour into baking dish. Top with remaining Rao’s sauce and a handful of mozzarella.
  7. Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden on top.