Ingredients
Scale
- 24 oz Large Curd Cottage Cheese
- 1 box (16 oz) Penne or Rotini pasta (uncooked)
- 1 jar (24 oz) Marinara sauce (choose a festive garlic or herb flavor)
- 1 lb Lean Ground Turkey or Chicken (pre-cooked or browned for best texture, or omit for vegetarian)
- 2 cups Shredded Mozzarella cheese
- 1 cup Frozen chopped spinach (thawed and squeezed dry)
- 1 cup Water or Vegetable broth
- 1 tablespoon Dried Italian seasoning
- 1 teaspoon Garlic powder
- Fresh parsley or rosemary for garnish (optional)
Instructions
- Start by lightly greasing the inside of your slow cooker with non-stick spray to ensure easy cleanup later. In a large bowl or directly in the slow cooker pot, combine the uncooked pasta, marinara sauce, cottage cheese, frozen spinach, and ground meat. Pour in the water or broth. The extra liquid is essential because the dry pasta will absorb it as it cooks. Stir everything thoroughly until the pasta is evenly coated and the cottage cheese is well-distributed.
- Cover the slow cooker with its lid. Set the heat to “Low” and cook for 3 to 4 hours. Check the pasta around the 3-hour mark; you want it to be tender but not mushy. About 20 minutes before serving, lift the lid and sprinkle the shredded mozzarella cheese over the top. Replace the lid and let the cheese melt into a gooey, golden layer. Avoid cooking on “High” if possible, as the cottage cheese and pasta maintain a better texture with a slow, gentle heat.
- Once the cheese is perfectly melted, turn off the slow cooker. Use a large serving spoon to scoop the hearty bake into deep bowls. The cottage cheese will have melted into the sauce, creating a creamy, pink-hued “vodka sauce” appearance without the extra calories. Garnish with a sprig of fresh rosemary or a sprinkle of parsley to give it that festive Christmas touch. Serve immediately while hot and bubbly.
- Cook Time: 4 hours 5 minutes