Ingredients
Scale
- 1 lb Lean Ground Turkey or Beef (pre-cooked or browned)
- 1 box (16 oz) Penne or Rotini Pasta (uncooked)
- 1 jar (24 oz) Marinara Sauce
- 1 container (16 oz) Small Curd Cottage Cheese
- 2 cups Water or Low-Sodium Chicken Broth
- 2 cups Shredded Mozzarella Cheese
- 1 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- Optional: 2 cups Fresh Spinach
Instructions
- Step 1: Combine Ingredients. Lightly grease your crockpot with non-stick spray. Pour the uncooked pasta, marinara sauce, water (or broth), cottage cheese, and cooked ground meat into the pot. Add the Italian seasoning, garlic powder, salt, and pepper. Use a large spoon to stir everything together until the pasta is evenly coated and the cottage cheese is well-distributed.
- Step 2: Slow Cook. Place the lid on the crockpot. Set the temperature to “Low” for 3 to 4 hours or “High” for 2 hours. If you are using the High setting, check the pasta at the 90-minute mark to ensure it reaches your preferred level of firmness. Avoid lifting the lid frequently, as this releases steam and increases the cooking time.
- Step 3: Cheese and Finish. Once the pasta is tender and has absorbed most of the liquid, stir in the fresh spinach if you are using it. Sprinkle the shredded mozzarella cheese over the top in an even layer. Replace the lid for another 5 to 10 minutes, or until the cheese is completely melted and bubbly. Serve immediately while hot.
- Cook Time: 4 hours 5 minutes