Ingredients
Scale
- 2 lbs Lean Ground Turkey or Ground Beef (93% lean)
- 2 jars (24 oz each) Marinara or Pasta Sauce
- 1 box (16 oz) Penne or Rotini Pasta (uncooked)
- 1 container (16 oz) Low-fat Cottage Cheese (the secret protein boost!)
- 2 cups Shredded Mozzarella Cheese
- 1 cup Water or Beef Broth
- 1 tablespoon Italian Seasoning
- 1 tablespoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
- Start by greasing your slow cooker with non-stick spray for easy cleanup. Place the raw ground meat at the very bottom of the crockpot. Break it up into small chunks with a wooden spoon. Pour both jars of marinara sauce and one cup of water (or broth) directly over the meat. Sprinkle in your Italian seasoning, garlic powder, salt, and pepper. Use a large spoon to gently stir the sauce and seasonings into the raw meat chunks so everything is well-distributed.
- Cover the crockpot with the lid and set it to “Low” for 6 hours or “High” for 3 to 4 hours. Since we are using lean meat and plenty of acidic tomato sauce, the meat will cook through perfectly while staying tender. About 30 minutes before you are ready to serve, stir in the uncooked pasta and the entire container of cottage cheese. The cottage cheese melts into the sauce, creating a creamy, high-protein “lasagna-style” texture without the extra fat of heavy cream.
- Once the pasta is tender (check it after 20-30 minutes of being in the crockpot), stir the mixture one last time to ensure no noodles are sticking to the bottom. Flatten the top of the pasta mixture with your spoon and sprinkle the two cups of shredded mozzarella cheese evenly over the top. Put the lid back on for 5 to 10 minutes until the cheese is bubbly and melted. Serve directly from the crockpot to keep it warm for the duration of the game.
- Cook Time: 4 hours 5 minutes