Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package until just al dente. Reserve one cup of the pasta water, then drain the pasta and set aside.

Heat one teaspoon of olive oil in a large skillet set over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant and slightly golden, careful not to burn.

Add the fresh or thawed spinach to the skillet with the garlic. Cook fresh spinach just until wilted and bright green; if using frozen, heat through and break apart any clumps.

Reduce the heat to low and add the cottage cheese, shredded mozzarella, and grated Parmesan. Stir continuously until the cheeses soften and begin to combine into a loose sauce.

Add the drained rigatoni to the skillet and toss gently to coat every piece with the cheese and spinach. Season with salt and freshly cracked pepper to taste.

Cook the combined pasta and sauce for 2–3 minutes over low heat to marry the flavors. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.

Serve the Healthy Cottage Cheese Rigatoni warm, topped with fresh basil leaves and an extra sprinkle of Parmesan.