Ingredients
Scale
- 1 lb lean ground turkey or beef (pre-browned or use high-quality frozen crumbles for zero prep)
- 2 jars (24 oz each) of your favorite marinara sauce
- 1 box (16 oz) rotini or penne pasta (uncooked)
- 1 container (16 oz) low-fat cottage cheese
- 2 cups shredded mozzarella cheese
- 1 bag (5 oz) fresh baby spinach
- 1 cup water or beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Instructions
- Lightly grease your slow cooker with non-stick spray to make cleanup even easier. Pour one jar of marinara sauce into the bottom of the crockpot. Add the pre-cooked ground meat, cottage cheese, Italian seasoning, and garlic powder. Stir these ingredients directly in the pot until they are well combined. This creates a rich, protein-packed base for your pasta.
- Add the second jar of marinara sauce and the cup of water or broth to the pot. Stir in the dry, uncooked pasta, ensuring the noodles are mostly submerged in the liquid. Cover the slow cooker and set it to LOW for 3.5 to 4 hours. Avoid cooking on high if possible, as the pasta can become too soft. About 30 minutes before serving, lift the lid and stir in the fresh baby spinach until it wilts.
- Once the pasta is tender and the sauce has thickened, sprinkle the shredded mozzarella cheese over the top. Replace the lid for 5 to 10 minutes until the cheese is bubbly and melted. Scoop large portions into deep bowls. Garnish with a little extra black pepper or red pepper flakes if you like a kick. Serve immediately while the cheese is gooey and the pasta is hot.
- Cook Time: 4 hours 5 minutes