Cook the rigatoni according to package instructions until al dente. Remember to reserve a bit of pasta water if you want to loosen the sauce later.

In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant—don’t let it burn!

Add the spinach to the skillet. If you’re using fresh spinach, cook until wilted; if frozen, just heat through.

Stir in the cottage cheese and Parmesan until well combined. This should create a lovely creamy sauce.

Add the cooked rigatoni into the skillet, mixing everything well. Season with salt, pepper, and red pepper flakes if desired.

Serve warm, garnished with fresh basil for an aromatic touch.