Ingredients
Scale
- 2 lbs Lean Ground Turkey or Beef (Pre-browned or frozen crumbles for zero prep)
- 2 jars (24 oz each) Marinara Sauce
- 1 box (14.5 oz) Protein-Fortified Penne or Rotini Pasta
- 1 container (16 oz) Low-Fat Cottage Cheese (the secret high-protein creamy element)
- 2 cups Shredded Part-Skim Mozzarella Cheese
- 1 cup Water or Low-Sodium Chicken Broth
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Step 1: Preparation
Start by lightly greasing the inside of your large crockpot with non-stick cooking spray to ensure easy cleanup later. Pour the jars of marinara sauce into the slow cooker. Add the pre-cooked ground meat, cottage cheese, Italian seasoning, garlic powder, and the cup of water or broth. Stir these ingredients together until they are well combined. The cottage cheese will melt into the sauce, creating a rich, creamy texture without the need for heavy cream or expensive cheeses. - Step 2: Cooking
Cover the crockpot with the lid and set it to “Low” for 3 to 4 hours. If you are in a time crunch, you can set it to “High” for 2 hours. About 30 minutes before you are ready to serve, stir in the dry protein pasta. Make sure the pasta is mostly submerged in the liquid. If the sauce looks too thick, add an extra half cup of water. Cover and continue cooking until the pasta is al dente. This method prevents the pasta from becoming mushy during the long slow-cooking process. - Step 3: Plating
Once the pasta is tender, sprinkle the shredded mozzarella cheese over the top of the mixture. Replace the lid for 5 minutes until the cheese is bubbly and melted. Turn the crockpot to the “Warm” setting for serving. Use a large ladle to scoop generous portions into bowls. Garnish with a little fresh parsley or red pepper flakes if you have them on hand. Serve immediately while hot and cheesy.
- Cook Time: 4 hours 5 minutes