Ingredients
Scale
- 1.5 lbs Lean Ground Beef (90/10 or 93/7 recommended)
- 1 box (14.5 oz) Protein-Enriched Penne or Rotini Pasta
- 1 jar (24 oz) Marinara Sauce (no sugar added for better macros)
- 2 cups Beef Broth (low sodium)
- 1 cup Blended Cottage Cheese (the secret for high protein creaminess)
- 1 tablespoon Italian Seasoning
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
- 1 cup Shredded Mozzarella Cheese (optional for topping)
Instructions
- Place the raw lean ground beef at the bottom of your crockpot. Break it up slightly with a wooden spoon, but do not worry about browning it. Pour the entire jar of marinara sauce over the beef. Add the beef broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir the liquid and spices together, leaving the beef submerged at the bottom.
- Cover the crockpot with the lid. Set the temperature to High for 3 to 4 hours or Low for 6 to 7 hours. The beef will cook perfectly in the sauce, infusing the entire dish with a rich, meaty flavor. About 30 minutes before you are ready to eat, open the lid and use a spoon to break the beef into small crumbles.
- Pour the dry protein pasta directly into the crockpot. Stir in the blended cottage cheese, which creates a high-protein “alfredo-style” creaminess without the heavy fats. Ensure the pasta is mostly submerged in the liquid. Cover and cook on High for another 20 to 30 minutes until the pasta is al dente. If the sauce is too thick, add a splash more broth. Top with mozzarella cheese during the last 5 minutes if desired.
- Give the pasta a final, thorough stir to incorporate the melted cheese and creamy sauce. Scoop generous portions into deep bowls. Garnish with fresh parsley or red pepper flakes for a little kick. Serve immediately while hot and creamy.
- Cook Time: 4 hours 5 minutes