Cottage Cheese Pasta With Tomatoes, Scallions and Currants

For one pound of noodles, you really need to up the quantity of cottage cheese to one pound. One cup (8-ish ounces) is not enough. I grew up on this dish. In this case, more is better.

The traditional way to make this is with egg noodles, which impart a far richer flavor. This recipe is more like a kugel with the sweet currants and cinnamon. If you can find large curd cottage cheese (preferably dry), use it! Then the clumps of cheese remain intact.

I love the cottage cheese plus hot noodle flavor. I browned 6 T butter until medium-brown, then poured the hot butter over the still-warm, drained, noodles. Quickly add 16 oz. (large-curd preferred) cottage cheese and stir until cheese melts. A transformative combination!

Love cottage cheese with pasta as I have been making a variation of this recipe for years and it's a winner: in a large bowl add olive oil, chopped garlic, tons of chopped fresh tomatoes, s & p, and let it soak for a couple of hours. Add this mixture to the hot pasta with cottage cheese, it's delicious. It's a more low calorie version of the famous Silver Palate recipe Linguine w Tomatoes & Basil which calls for a lb of Brie cheese.

Yum. Comfort food without being super heavy. (Perfect for springtime chilly rainy Memorial Day weekend.) Made with Dan Pashmon cascatelli, ricotta (not a full pound as per previous commenter, but more than 8 oz for sure) and topped with deep fried shallots. Was dubious about the cinnamon but am a convert. As were many of the other folks around the table. I’m filing this under keepers.

Agree with others. Double or triple the cottage cheese. I also threw currants in pasta pot the last couple minutes and drained them. Saved a step and worked fine.

I agree with the previous reader, a pound of cottage cheese per pound of noodles. This recipe is too far from traditional for my taste but I will try adding lemon juice next time I make it. Cottage cheese noodles is a staple in my household. We serve it with spinach latkes for dinner.

Oh boy!! My mother made this also. Broad egg noodles, cottage cheese, butter, and salt and pepper. This past year made me think of lots of childhood meals. Lots of dishes I’ve been craving from long ago - fried HB salami or baloney in an egg omelette; lox and eggs and onions, of course.

I made this. It's to die for. I was really looking forward to having it for leftovers until my 100 lb. dog helped himself. He's very selfish.

I also grew up on Bows and Cheese, always made with farfalle. It still is. After 60ish years I considered doing it this way … but I think I’ll keep it just like I’ve always had it. Although it’s very good just-cooked, I always make it for the leftovers. Sautéed in plenty of butter, the bows become wonderfully crispy at the edges and the cottage cheese gets all stringy/melty. Now I fancy it up with Maldon flaked sea salt and butter but never pepper. And never anything else.

This reminds me a little bit of farmers chop suey rather than cottage and noodles. Farmers chop suey is another ashkenazi dish where you mix farmers cheese with local farm fresh vegetables and herbs, a lot of pepper and some sour cream. In my preference, tomatoes and fresh herbs are the show stoppers, but I also add cucumbers, carrots and other salad vegetables.

I have to admit I was skeptical—such a strange assortment of ingredients. But I had a container of cottage cheese in the fridge that nobody was eating, so I decided to give it a try. I followed the recipe exactly (even the cinnamon) and it was delicious. Somehow it all comes together!

i don't usually have raisins or currants on had but I always have dates and dried apricots. Would diced dried apricots work?

Should work fine, particularly if they are California apricots, which have exponentially more flavor than Turkish and have the same tart notes that currants do.

I made this as written and liked it a lot. I suspect that if it sounds good to you, you'll like it. It probably won't convert anyone that thinks cottage cheese, or cottage cheese and pasta, is wrong.