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Balanced protein and carbs, enriched with cottage cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pasta with cottage cheese (180 g) has 261 calories. That works out to 145 calories per 100 g. It contains 40.5 g of carbs, 13 g of protein, 4.9 g of fat and 2.9 g of fiber. Its 0.3 mg of B2 covers 25% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
261
KCAL / 180G
Carbs
40.5g
· 15% DV
Protein
13g
· 26% DV
Fat
4.9g
· 6% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 20% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 261 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0.02 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 40.5 g | 15% |
| Fiber | 2.9 g | 10% |
| Protein | 13 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 261 kcal |
| 100 g | 100 g | 145 kcal |
| 1 piece (mini) | 100 g | 145 kcal |
| 1 serving (small) | 120 g | 174 kcal |
| 1 cup (medium) | 150 g | 218 kcal |
| 1 serving (large) | 250 g | 363 kcal |
| 1 bottle (jumbo) | 350 g | 508 kcal |
| 2 serving (double) | 360 g | 522 kcal |
| 1 pack (large) | 400 g | 580 kcal |
Calculated from 145 calories per 100 g.
Pasta with cottage cheese is made by tossing cooked pasta with cottage cheese while the pasta is still warm. Reserve a little pasta water and stir it in gradually to help the curds coat the pasta.
Yes, you can heat cottage cheese in pasta, but it softens rather than melting into stretchy cheese. Stir it into freshly cooked pasta off the heat or over low heat to keep the curds from becoming tough.
No, cottage cheese does not melt smooth like mozzarella or cheddar. In pasta with cottage cheese, it becomes soft and creamy in places while keeping some curds; blend or mash it first if you prefer a smoother sauce.
Tomato sauce, pesto, or a simple garlic-and-olive-oil dressing pairs well with pasta with cottage cheese. Keep the sauce fairly light so it complements the mild curds instead of masking their flavor.
Yes, cottage cheese can replace ricotta in many pasta dishes. It is usually lumpier and slightly tangier, so blend it for a smoother filling or sauce, and taste before adding extra salt.
Blend the cottage cheese with a splash of pasta water to make pasta with cottage cheese creamier. Add the mixture to the cooked pasta off the heat, then stir until it coats the noodles without becoming watery.
Short shapes such as shells, fusilli, and penne work especially well for pasta with cottage cheese. Their ridges and hollows catch the curds, making each bite more evenly coated than with long, smooth noodles.
Yes, vegetables such as spinach, peas, or roasted tomatoes work well in pasta with cottage cheese. Cook them before combining, then fold them in with the warm pasta so they do not water down the cottage cheese.
Pasta with cottage cheese keeps for about three to four days in a refrigerator at 40°F (4°C) or colder. Store it in a covered container, and add a little water when reheating if the pasta has dried out.
Yes, but freezing can make the cottage cheese curds grainier and the pasta softer after thawing. Freeze it in an airtight container, thaw it in the refrigerator, and stir in a little water while reheating.
Vitamins
B2
0.32mg · 25% DV
B12
0.45µg · 19% DV
Biotin
4.5µg · 15% DV
B5
0.63mg · 13% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
153mg · 22% DV
Copper
0.13mg · 14% DV
Sodium
288mg · 13% DV
Potassium ⭐
171mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 261 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lorlu makarna is a simple Turkish home-style dish of cooked pasta mixed with lor, a mild, crumbly whey cheese. Short pasta works especially well: the soft curds cling to the pieces and give the dish a gently creamy texture without making it a rich, heavy sauce. A splash of warm pasta water helps the lor spread through the bowl.
In Turkey it is an easy lunch or supper, served on its own or alongside a salad; elsewhere, it also makes a handy way to turn leftover pasta into a filling meal. The pasta supplies most of the carbohydrates, while lor adds some protein. Keep the added oil modest and finish with herbs or chopped tomato for a fresher plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.16g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.