Serves 5
Directions
- 1Brown the chicken italian sausage in a pan.
- 2Add marinara sauce to the pan and stir.
- 3Combine cottage cheese, parmigiano reggiano, fat-free milk, oregano, garlic powder, salt, and pepper in a blender and blend until smooth.
- 4Cook the protein rigatoni in boiling water.
- 5Add the cooked pasta to the sauce mixture in the pan.
- 6Let the pasta and sauce mixture cool down slightly, then stir in the blended cheese mixture.
Ingredients
- 16 oz chicken italian sausage
- 400 g marinara sauce
- 454 g 2% cottage cheese
- 70 g parmigiano reggiano
- 1 tsp oregano
- 1 tsp garlic powder
- salt (optional)
- pepper (optional)
- 1/4 cup fat-free milk
- 411 g protein rigatoni
Equipment
panblender
Tips
- Freeze meal-prepped portions and reheat in the microwave; it reheats incredibly well.
- Keeps in the fridge for around 4 days.
- The macros in the description include an extra 20g cottage cheese and 5g parmigiano for garnish, but not the optional olive oil drizzle.
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